Puffy Endive Frittata
- Yield 6 servings
- Prep 25 mins
- Cook 30 mins
Frittata is the Italian cousin of the omelet.
Lighter and more sophisticated than an omelet, but a great deal less fussy than a quiche, a frittata is a brilliant solution for an easy and elegant egg-based meal. You can substitute escarole or radicchio for the endive in this recipe.
- 2 tablespoons extra virgin olive oil
- 1 large red or white onion, thinly sliced
- 1 head curly endive, chopped
- 1 garlic clove, minced
- 8 eggs
- 4 tablespoons finely chopped fresh herbs (any combination of parsley, basil, cilantro or thyme)
- 1/2 teaspoon salt
- 1/4 teaspoon Freshly ground black pepper
- 1 cup grated Gruyere cheese
- 2 tablespoons freshly grated Parmesan cheese, divided
- Heat oil over low heat in a large nonstick skillet with an ovenproof handle. Add onion; cook, stirring occasionally, until soft but not browned, about 10 minutes.
- Add endive; cook, stirring occasionally, until tender and the moisture has cooked off, about 10 minutes. Add garlic.
- Lightly beat eggs in a large bowl. Stir in herbs, salt and pepper. Pour egg mixture into the skillet. Add Gruyère and 1 tablespoon Parmesan.
- Preheat broiler.
- Cook mixture in the skillet over very low heat without stirring until eggs are set on top but still moist, about 10 minutes. Remove skillet from heat.
- Sprinkle remaining Parmesan on top. Place skillet under broiler; broil until lightly browned on top, about 1 minute.
- Remove skillet from broiler. Slice frittata into wedges and serve. Wrap any leftovers and store at room temperature up to one day.
Recipe adapted from Farmer John’s Cookbook: The Real Dirt on Vegetables (Gibbs Smith, Publisher, http://www.gibbs-smith.com, 2006).