Ingredients

4 Tbsp. extra virgin olive oil or 4 Tbsp. sweet cream butter1 small onion, finely diced1/8 tsp. Frank Davis Sicillian SeasoningSalt and coarse ground black pepper to taste6 eggs, well beaten6 Tbsp. water1/4 cup freshly grated Parmesan cheeseThese are what are called your 'baseline .' Regardless of the kind of frittata you make, you will have to start with these . The primary 'signature '-shrimp, sausage, pork, spinach, sun-dried tomatoes, mushrooms, pasta, crabmeat, calamari, cheese, chicken, or whatever else you like-are added once the baseline is in place. So let's say you wanted to make an Italian sausage frittata, all you'd need to add to the baseline is Italian sausage (of course, you could drop in any combination of things you like with the sausage). And this is how the recipe would come together. In a 10 or 12' non-stick skillet heat the olive oil or the butter until it begins to sizzle. Then drop in-and saut-the onions until they just begin to caramelize (turn a light brown). Then when the onions are ready put in your Italian sausage and cook it until it too begins to brown slightly. Of course, while all this is happening, you should crack the eggs in a large mixing bowl, sprinkle on a little salt and black pepper to taste, pour in the water, and drizzle on the Parmesan. Then whip the eggs to a froth! And when the Italian sausage is a beautiful golden brown, pour in the whipped eggs, lower the fire to medium, agitate the pan until the eggs settle evenly, and cook them for about 4 to 6 minutes or until they begin to brown slightly around the perimeter. When the bottom side of the frittata is done, place a dinner plate upside down in the skillet. Then flip the skillet and the frittata over into the plate, put the skillet back on the fire, slide the frittata off the plate back into the skillet, and cook the other side of the frittata for another 4 minutes or so. When it's ready, serve it hot or cold, sprinkled over the top with a little extra Parmesan or sloshed with a little warm tomato gravy. Chef's Notes 1. In Italy, frittatas are traditionally served cold for lunch. Wives make them early in the morning, wrap them up, and the men take them with them and slice them into wedges for the midday meal. 2. How big a frittata can you make? As big as you can flip over onto a plate without making a mess in the kitchen. 3. You can make spaghetti frittatas, sundried tomato frittatas, Chorizo frittatas, spinach frittatas, salami frittatas, anchovy frittatas. . .in fact, I can't imagine a signature ingredient you could not fashion into a frittata-salmon, shrimp, crabmeat, garlic, eggplant, proscuitto, ham, potato, green onion, whew!--the list goes on! 4. Never add milk to a scrambled egg mix! Milk tends to toughen the egg. Instead, add 1 tablespoon of bottled water for every egg you whip. The water expands the egg and makes it light. Just a little secret I thought you'd want to know

Description

View Full Recipe