MAKES 6 SERVINGS • PREP TIME: 15 minutes •COOK TIME: 25 minutes
Frittatas are like a quiche without a crust. They’re a classic Italian egg combination, amenable to just about any vegetable you can conjure. People sensitive to temperature enjoy frittatas because they can be served lukewarm or at room temperature. Eggs are also a great source of protein. Mix in a little Simon and Garfunkel—parsley, sage, rosemary, and thyme—and a filling frittata becomes an anytime classic.
1 tablespoon extra virgin olive oil
2 tablespoons finely chopped shallot, onion, or fennel
1/2 cup diced small red potatoes
Pinches of sea salt
1 1/2 teaspoons fresh thyme or 1/4 teaspoon dry thyme
1/8 teaspoon freshly ground pepper
Pinch of cayenne
8 large organic eggs
1/4 cup organic milk, or water
Pinch of sea salt
2 tablespoons fresh herbs or 11/2 teaspoons dried herbs
(a combination of thyme, marjoram, and basil)
1/8 teaspoon freshly grated nutmeg
Pinch of freshly ground pepper
Pinch of cayenne
1/4 cup asparagus, tough stems removed, peeled, and cut into bite-size pieces
1/4 cup freshly grated organic Parmesan or Monterey Jack cheese, or 2 ounces organic goat cheese, crumbled (optional)
Preheat the oven to 325°F. Lightly oil an 8-inch-glass pie pan or 8-inch square glass baking dish.
In a large sauté pan heat the olive oil over medium heat. Add the shallot and cook until just soft. Add the potatoes and a pinch of salt and sauté until brown and crispy. Add the thyme, another pinch of salt, pepper, and cayenne. Stir to thoroughly coat.
Whisk the eggs, milk, a pinch of salt, herb mixture, nutmeg, pepper, and cayenne in a medium bowl with a balloon whisk. You are really whisking now, not just breaking up the eggs, but whisking them well until foamy. No cheating; whisk at least 30 times.
Add the potato mixture, asparagus, and cheese to the eggs and stir to combine. Pour into the prepared pan. Bake for 20 to 25 minutes, or until the edges are pulling away from the side and the center is firm to the touch or “jiggle free”. Let cool about 5 minutes. Run a knife around the edge to loosen and cut into wedges. Serve warm or at room temperature.
Reprinted with permission from One Bite at a Time: Nourishing Recipes for Cancer Patients and Their Friends Copyright © 2008 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
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