Italian Frittata
Recipe courtesy of Alton Brown

A frittata is a round Italian omelet that has its fillings mixed into the eggs before cooking, rather than folded inside like the French omelet. The eggs are cooked slowly over low heat, and finished in the oven or under the broiler to set and lightly brown the top. The result is a firm and fluffy egg pie that can be eaten warm or at room temperature. Leftover frittata can be sandwiched in a wedge of crusty bread for an excellent panino (Italian-style sandwich).

Italians aren't really big breakfast eaters. They usually have a cup of coffee (espresso) or a cappuccino with maybe a sweet croissant or a slice of bread with butter and jam. Egg dishes such as frittata are usually eaten at lunch or dinner.

FMM: This frittata was great. The combination of asparagus with ham was wonderful and leftovers heated up well. We used more eggs than the recipe called for (10 I think) to make a larger (thicker frittata), which really is against what Alton was aiming for.

6 eggs, beaten [we used 10 eggs]
1-ounce Parmesan, grated (about 1/4 cup)
1/2 teaspoon black pepper
Pinch salt
1 teaspoon butter
1/2 cup chopped roasted asparagus
1/2 cup chopped country ham
1 tablespoon chopped parsley leaves, or more if desired

Preheat oven to broil setting.

In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add asparagus and ham to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.

Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.

Serves 6