Day 64

The Frittata

Cousin Kathie came over this morning and that gave me a perfect excuse to use Glass in the kitchen.  Below I construct a variant of Alton Brown's excellent ham and asparagus frittata.  In my case, I adapt his recipe to the absence of asparagus and the only porkish ingredient on hand, pancetta.

The ingredients, clockwise starting with the very yellow 6 beaten eggs combined with 1/8 teaspoon of salt and a 1/2 teaspoon of pepper.  Brown the pancetta in a skillet on medium-low to medium heat until crisp (drain on paper towels and chop coarsely).  Have a couple tablespoons of roughly chopped parsley on hand.  Finally, have an ounce of good Parmesan cheese grated. 

 

Stir the cheese into the egg mixture.

 
When everything is assembled, preheat your broiler on high. 

Return the pancetta to the skillet and heat on medium-high until things start to sizzle. 

Pour the egg and cheese into the skillet...

...give it a stir with a spatula to distribute the pancetta...

...and continue to cook for about 4 minutes.  The eggs will cook from the bottom heat and the top of the frittata will begin to firm up. 

Sprinkle the top with parsley and then slide the pan under the broiler...

...for 2-4 minutes until the eggs finish cooking and the top is golden brown and delicious.  

Remove from the oven...

...and transfer to a plate for serving.   In this case, I plated the frittata with a small garnish of heirloom plum tomatoes and avocado slices.  Warm bread with butter, some Crenshaw melon and raspberries, and a chilled San Pellegrino limonata or hot coffee finished the menu.