Seasonal Italian Frittata/Frittata stagionale

Frittate as they are called in Italian, can be downsized into mini portions for the perfect appetizer, or served in large,mslices for a hearty, vegetarian breakfast, lunch, and dinner. When asked me to prepare my ultimate menu for Prince William’s 2011 wedding, I included bite-size frittatas as part of the appetizer course. The ingredients in this classic Italian version can be found year-round in most supermarkets. Try swapping out the zucchini and potatoes for artichokes and asparagus in spring, tomatoes and eggplant in summer, and fennel and roasted peppers in the fall.

¼ cup (60 ml) extra-virgin olive oil
½ medium yellow onion, cut into
very thin slices
1 pint (175 g) shitake mushrooms,
stemmed and cut into very thin
( 1 ⁄ 8 -inch, or 3 mm) slices
1 large or 2 small leeks, white and
light green parts rinsed and finely
8 basil leaves, hand torn
6 large eggs, beaten in a bowl
until foamy
¼ cup (30 g) grated Pecorino
1 teaspoon unrefined sea salt or salt
Yield: 4 servings
Preheat the oven to 350°F (180°C). Heat the oil in a large, wide, ovenproof
skillet over medium-high heat.
Add the onion and sauté, stirring occasionally, until softened and golden,
4 minutes. Add mushrooms and brown them, 4 minutes. Add the leeks,
stir, and cook for another 4 minutes.
Add the basil leaves, beaten eggs, Pecorino Romano, and salt. Mix well
and reduce heat to medium-low. Cook, undisturbed, for 4 to 5 minutes, or
until the eggs are cooked through.
Finish off the frittata by putting the skillet in the oven until the frittata
top is golden and the eggs are set. Cut into 4 pieces and serve.

Mediterranean Tradition
Frittatas and other omelets are usually served as light dinners along
with salad in Mediterranean countries.

Appetizer & Meze