by Marc Piane
This is an ever evolving family recipe handed down to me by my dad and adjusted to my tastes. I think frittata loosely translates to “sticking shit together with eggs.” When I was a kid the frittata was a way for my dad to stick together leftovers. My go to these days is with broccoli, black olives, and artichoke hearts. I like it with mushrooms, but my son’s science teacher in 5th grade told him there were bugs in mushrooms so he won’t eat them. The nice thing is this recipe takes 30 minutes start to finish and eggs and cheese are the only required ingredients. Some nice crusty bread and a bottle of Pinot Noir makes the meal feel fancy.
4 slices provolone cheese
1 cup broccoli florets
¼ cup sliced black olives
½ cup artichoke hearts
2 cloves garlic
On a medium flame in an oven safe frying pan heat olive oil and press garlic. Sauté until garlic sizzles.
Pour a glass of Pinot Noir
Add broccoli and take a drink of wine. Sauté until florets turn bright green. Stir occasionally so they don’t burn. 5 minutes.
Add artichokes and olives. I use canned and sliced olives and canned artichoke hearts. Make sure they are well drained. These don’t need to be cooked, but it helps to cook off the liquid a bit. 3 minutes.
In a bowl, combine the 8 eggs and scramble with a whisk or fork. Lower the heat to as low as it will go and add the eggs.
Top with slices of Provolone cheese.
Sprinkle top with Parmesan, oregano, garlic powder, salt, and pepper.
Cover and cook about 20 minutes checking occasionally to make sure the flame is high enough to cook it, but not so high it burns. You can usually tell it if too high if the center has a big bubble under it.
The next 20 minutes should be ample time to finish at least one glass of wine and perhaps start another. Maybe you could even put on some classical music to feel extra fancy. I suppose you can also set the table.
Turn on the broiler.
When the frittata is almost done uncover it and put it under the broiler until the top just starts to get hints of light brown. This will create a little crust with the spices you put on top. Probably a minute. Keep a close eye on it. It will burn fast under the broiler flame.
Take out of the oven, slide on to a platter, make sure your wine glass is full, cut some bread, and enjoy!
My kids love this recipe and it is 30 minutes start to finish so it makes a quick meal that everyone enjoys. If you want to make a smaller portion just adjust the recipe proportionally.