Thursday, August 1, 2013

Sliced Frittata with Tomato Sauce

(The Cook’s Encyclopedia of Vegetarian Cooking, by Linda Fraser, 2001)

For the frittata:
6 eggs
2 T finely chopped fresh mixed herbs (basil, parsley, thyme, tarragon, etc.)
     (or 1 T dried Italian herbs if you don’t have the fresh, but fresh are definitely best)
1/4 c Parmesan cheese (about 1 oz)
3 T olive oil
Salt and pepper

For the tomato sauce (or  use plain pasta sauce):
2 T olive oil
1 small onion, finely chopped
1 14-oz can chopped tomatoes (or 12 ounces fresh tomatoes, chopped)
1 garlic clove, chopped
1/4c water
Salt and pepper

To make the frittata, beat the eggs with a fork, then beat in the herbs and Parmesan. Add salt and pepper to taste. Heat the oil in a large non-stick skillet (make sure you have a plate that is bigger than the skillet, because you’ll be dumping the frittata directly on to the plate, hopefully in one piece) until hot but not smoking. Pour in the eggs and cook, without stirring, until the frittata is puffed up and golden underneath. Take your large plate, which is bigger than your skillet, and place it upside down over the skillet. Holding both the plate and the skillet firmly with oven mitts, turn the skillet upside down over the plate. Ideally, the frittata will fall nicely out of the skillet and onto the plate. Slide the frittata off of the plate and back into the skillet, cooked side up, and cook for another 3 or 4 minutes, until it is golden brown on the other side. Remove from the heat and let it cool completely. (If it doesn’t slide nicely on to the plate, just pick the frittata up off the floor or the counter and put the pieces back in the skillet, cooked side up, and continue. And don’t feel bad. There’s a famous (and true!) episode of Julia Child’s early cooking show in which she flips an omelet or frittata or something and it lands on the floor. It happens. And it’s a good reason to keep your floor clean!)

To make the tomato sauce, heat the oil in a saucepan. Add the onion and cook slowly until it is soft. Add the tomatoes, garlic, water, salt and pepper. Cover and cook over moderate heat for about 15 minutes. Remove from the heat and let cool slightly before pressing the sauce through a food mill. You could use a blender stick blender, but the sauce wouldn’t be as smooth. Let cool completely.

To assemble, cut the frittata into thin slices, like noodles. Put them in a large bowl, add the sauce and toss lightly. Serve at room temperature or chilled.

Don’t have a food mill or a stick blender? Borrow one from the Hub Tool Share Program! Just ask the next time you’re at the Hub.

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