Three-Cheese Frittata Recipe
- Annie B. Bond
- September 30, 2001
- 4:14 pm
This delectable cheese and egg dish wins prizes for flavor and fast preparation. Fancier than an ordinary omelette–but even easier to make, because you don‘t have to flip it or move it around in the pan–this frittata is rich in omega-3, calcium, and fabulous Mediterranean taste.
2 tablespoons extra-virgin olive oil
1 garlic clove, crushed
3 large eggs, beaten well
Salt and freshly ground black pepper, to taste
1 ounce fresh mozzarella cheese, cut into 4 slices
1/3 cup fresh ricotta cheese, well drained and crumbled, or formed into 4 pieces and patted down slightly
1 ounce fontina Val d‘Aosta cheese, cut into 4 slices
1 tablespoon finely chopped fresh parsley leaves
1. Preheat the broiler.
2. In a 10-inch ovenproof nonstick skillet, heat the olive oil over medium heat with the garlic; once the garlic begins to turn light brown, remove and discard. Pour in the eggs and season with salt and pepper. Layer the cheeses on top, then place under the broiler until the edges are light brown and the cheeses have melted, about 3 minutes. Serve immediately, cut into wedges.
Adapted from Little Foods of the Mediterranean, by Clifford A. Wright (Harvard Common Press, 2003). Copyright (c) 2003 by Clifford A. Wright. reprinted by permission of Harvard Common Press.
Adapted from Little Foods of the Mediterranean, by Clifford A. Wright (Harvard Common Press, 2003).
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