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How To Make Frittatas
How To Make Frittatas
Frittatas are perfect for B,L or D: Breakfast, lunch or dinner. Similar to quiche, serve hot, cold or at room temperature.
Ingredients
Cherry Tomato Topping:
2 tablespoons EVOO
About 3/4 pound (12 ounce) bag cherry tomatoes, stemmed and halved
2 cloves garlic, grated or finely chopped
1 scant teaspoon (small 1/3 palm full) dried oregano
1 scant teaspoon (small 1/3 palm full) red pepper flakes
About 1/2 teaspoon fennel seeds or fennel pollen
Frittata:
1 small firm zucchini, shredded
Salt and pepper
1 russet potato
10 large eggs
About 1 cup freshly grated Parmigiano-Reggiano (a couple of handfuls)
2 tablespoons EVOO
2 tablespoons unsalted butter
2 cups shredded mozzarella or mozzarella and provolone blend or bufala mozzarella, dried on towels and thinly sliced (from one 12- to 14-ounce ball)
A small handful of fresh basil leaves, to serve
Tools
- Garbage bowl
- Box grater
- 6, 8, 10 or 12-inch skillet
- Cutting board
- Chef's knife
- Measuring spoons
- Measuring cups
- Paper towels
- Strainer
- Vegetable peeler
- Bowl
- Whisk
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