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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 24 |
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Although the ingredients aren't technically Spanish, the idea is! Can be served hot or at room temperature as a nice hors d'oeuvre or as a main course for lunch or dinner with a salad and some crusty bread. Ingredients:
8 large eggs |
1/2 cup whole milk or cream |
1 tbs. all-purpose flour |
1-1 1/2 tsp. salt, to taste (use less if your cheese is salty!) |
fresh ground black pepper |
1/2 cup grated cheese, such as parmigiano-reggiano or an aged cheddar or even an aged goat's milk cheese |
1/2 cup of chopped fresh herbs--i generally use parsley, oregano and thyme, but use whatever's on hand |
1 tbs. grapeseed or olive oil |
Directions:
1. Preheat your oven to 350F. In a large bowl, lightly whisk the eggs together just to break them up. Add the cream, flour and salt and pepper and whisk to blend. Now add your cheese and fresh herbs.
2. Heat the oil in a 10-inch nonstick oven-proof pan on medium. When hot, add the egg mixture to the pan, cover with a lid and let cook until the eggs are lightly set around the edges, 10-12 minutes.
3. Remove the lid and put your pan in the oven. Bake the frittata about 25-30 minutes, until the top is puffed and golden. I like it still a bit squiggly in the middle, but that's just me!
4. Slide the frittata out of the pan onto a cutting board and let rest 10 minutes.
5. For appetizers, cut the frittata into small 1X1 inch squares. For a main course for four people, simply cut it into four slices.
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