For our friends who currently would prefer a life sentence of indentured servitude to an afternoon in the kitchen, we present a series on our staple recipes. Most are simply basic formulas that offer the opportunity to customize and call your own. Seriously, every cook should have these babies in their arsenal.
2 tablespoons milk
1/3 cup grated Parmesan (optional)
Salt and freshly ground pepper to taste
1 large clove garlic, minced
Prosciutto di parma, diced
Goat cheese, crumbled
1. Preheat oven to 400°F.
2. In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Add in sun-dried tomato pesto and prosciutto, and sprinkle with salt and pepper. Set aside.
3. Sauté onions in olive oil in an oven-proof, stick-free skillet, until translucent, about 4-5 minutes on medium heat. Add garlic and cook a minute further.
5. Bake for 8-10 minutes, until frittata is puffy and golden. Remove from oven with oven mitts and let cool for several minutes. Although the pan may be out of the oven for a few minutes, the handle is still very hot. Slide it off onto a plate.