Easy Omelet: An Oxymoron

In this video, Jacques Pepin says he judges a chef by his omelet–a high standard, indeed. Watch him prepare a country version and a traditional one, and you will see what I mean:

No, I prefer a simple frittata (like the one I made below). The core recipe is from Marcella Hazan, who is credited with making Italian cooking accessible to Americans, and who died recently. Maybe you have her award-winning Essentials of Classic Italian Cooking? Here is the recipe for a Frittata with Cheese from that book:

6 eggs
Black pepper, ground fresh from the mill
1 cup freshly grated parmigiano-reggiano OR Swiss cheese
2 tablespoons butter

Beat the eggs in a bowl and add the salt, a few grindings of pepper, and the grated Parmesan or Swiss cheese. Mix thoroughly until evenly blended. Melt the butter in the pan and when it begins to foam add the egg mixture and make the frittata following the basic method…

The “basic method” consists of cooking the bottom on the stove and the top under the broiler. An even easier method is, after pouring the egg mixture into the hot skillet (cast-iron is best), to place it in a preheated 350-degree oven. The frittata will rise and cook evenly; just jiggle the pan to see when it is set.

Truc (Tip): I like to separate the eggs, whip the egg whites, and fold in the combined yolks and other ingredients for a fluffier frittata.

You can put almost anything in a frittata; cheese, herbs, cooked asparagus, or caramelized onions are classic. Try putting in any leftover roasted or grilled vegetables or braised greens.



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