Italy | dhirschi

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Egg Pizza

Fritatta

The goal of today’s breakfast was to use up some extra peppers and eggs. A fritatta is an adaptable dish that can use up most anything. I kept the oil to a minimum and used only one potato to keep the points down for Liz (3 points a slice).

I often put grated cheese on top, but left it off today to limit the points. Any herb or spice combination is good. I tend to favor the herbs du provence.

The trick on the ingredients is to have them cooked before adding the eggs. Once the eggs go in the pan, the ingredients don’t cook much.

This recipe works best in a non-stick skillet that can be placed in the broiler.

Liz’s first comment on seeing the fritatta was “egg pizza.”

Fritatta

1 potato, peeled and sliced
1 tsp oil

Brown the potatoes and remove from the pan.

1 small onion, sliced
1 tsp oil
1 cherry hot pepper, seeded and sliced
1 cubanelle pepper, seeded and sliced
1 plum tomato, sliced

Soften the onion in the same pan. Add the peppers and cook until the peppers are soft and the onion starting to brown. Add the tomato and cook to evaporate some of its moisture and let it get slightly soft. Return the potatoes to the pan.

6 eggs
3 tbsp water
Salt
Pepper
2 tsp Herbs de Provence, coarsely ground in a mortar and pestle

Beat eggs, add water, salt and pepper and herbs. Spread the filling evenly in the pan and pour the eggs on top.

For the first stage, as the egg starts to coagulate, lift the cooked part to allow liquid egg underneath. If simply left alone the bottom will be overcooked and rubbery by the time the top sets. At some point it will be difficult to allow uncooked egg underneath without breaking the fritatta.

This leads to the second step. Leave the fritatta alone for one minute. The egg needs to set before moving on.

Next, work a spatula underneath to loosen the egg from the pan. It the fritatta breaks, you probably didn’t let it set long enough in the second step–wait a half a minute more. Try to loosen the entire fritatta so that it will slide around in the pan. Now you can carefully lift it to see how brown it is on the bottom.

When the bottom is brown, and the top nearly set, finish setting the egg and brown the top in a broiler.

Remove from pan, cut into wedges and serve.