Frittata

from James Beard's American Cookery
by James Beard

The Italian version of a pancake omelet has long been a dish served in American restaurants and diners under a variety of names. In San Francisco, frittatas have been served for over a hundred years, made with a great variety of vegetables. One of the most successful frittatas uses spinach flavored with garlic and a bit of onion. Others are made with potatoes and onions and sometimes ham or bacon; or zucchini and prosciutto; or onion, chicken, almonds, olives, chilies and grated Parmesan cheese. And frittatas are good cold if made properly. Here is one example - a spinach frittata.

Sauté the garlic and onion in the olive oil until just wilted. Add the spinach, which has been cooked until just limp in a small amount of water (you will need about 2 pounds of raw spinach, or you may use 3 packages of frozen spinach, in which event thaw but do not cook it, drain well, and press to remove all water). Heat the spinach through, blending with the garlic and onion. Add the seasonings. Beat the eggs lightly and pour over the vegetables. Cook over medium heat. When the eggs are set, invert the pan onto a hot plate, slide the omelet back into the pan, sprinkle with cheese, and cook till set on the reverse side; or sprinkle with cheese and run under the broiler until nicely brown, being very careful not to scorch the eggs. Slide into a hot platter, and serve cut in wedges.

Variations

Many other vegetables, combinations of vegetables, or vegetables and meat may be used in place of the spinach.

1. A bit of shredded prosciutto or other type of ham is particularly good with zucchini.
2. Tomatoes, peeled, seeded, and chopped, are a delicious filling when complemented with garlic, onion and some basil.
3. Peas, potatoes, and onions are a good combination. The potatoes should be sliced cooked potatoes, preferably new potatoes, which are somewhat waxy.
4. Potatoes, onions, and bacon make a delicious combination. The bacon should be precooked and on the crisp side.
5. For an unusual frittata, combine 1 1/2 cups been sprouts (available fresh in Chinese shops or canned in may supermarkets) with 1 cup green onions, and sauté in oil till limp. Add this to 1 can drained shrimp or 1 cup small fresh shrimp, and blend. Add the eggs and proceed as above.
6. Combine garlic flavored croutons of bread, 3/4 cup crisp bacon bits, and the eggs and cheese.
7. Combine 1/2 cup peeled and diced canned green chilies, a thinly sliced onion, 1 1/2 cup diced chicken, and 1 cup sliced ripe olives. This delicious recipe is, as are most of these variations, a California adaptation of the original frittatas

© James Beard