Gourmet Italian

photo credit: HiMalta

I found this gourmet Italian frittata recipe years ago in the now sadly defunct Gourmet magazaine.  People go nuts over this recipe and it is really easy to make.

A frittata is kind of like an open face Italian omelet.  It is bulkier and sturdier than the delicate French omelet, and is therefore easier to make.  You can use any combination of meats, cheeses and herbs that you have handy.  People even include leftover pasta in frittatas with great success!  In Italy, people often take a wedge of leftover frittata with them for lunch!  It is really like a quiche – without the crust.  Hello Low Carbs!

Unlike traditional omelets, frittatas are finished in the oven – either baked or placed under the broiler.  This gourmet Italian frittata is no different.  You want to start by preheating your broiler.  You will want the rack to be about 6 inches from the broiler element.

Whisk together 8 eggs, 1/2 cup of half-and-half, 1/4 cup of finely chopped green onions or chives, a thinly sliced red onion, 1/2 cup chopped fresh basil, 2 teaspoons of capers, and salt and pepper to taste.

Heat an ovenproof skillet over medium heat and melt 3 tablespoons of butter.  Pour in your egg mixture and scatter 3 ounces of cubed cream cheese all over the mixture.

Cook, lifting up cooked eggs around the edges to let the uncooked eggs run underneath.  Cook until the frittata seems cooked on the bottom but still moist on top.  This will probably take about two or three minutes.  Remove the pan from the heat and press 4 ounces of thinly sliced smoked salmon all over the top.

Place the pan under the broiler for a minute or so until it is puffed and starting to get some color here and there.  Let it cool for five minutes.  Loosen the edges and slide your gourmet Italian frittata onto a plate.  Cut into wedges and serve warm or at room temperature. 

Watch Dani make her favorite frittata for you right here!

Mangia Bene!