Frittata
9/22/2005
Concept from Italian Cooking Encylclopedia, p. 150

garlic
eggs
spinach
ham
tomatoes
sun-dried tomatoes
basil
onion
ham
peas
cheese
	mozz, romano



recipe - tomato, basil frittata
from george's kitchen

olive oil
1/2 c onion, chopped pretty small
2 cloves garlic, chopped tiny
1 medium tomato chopped into bits
5-6 leaves basil (thanks to blk), chopped into tiny slivers
6-7 eggs, scrambled a bit
mozzarella, sliced
romano, shredded
(could also be good with noodles in it. it was delicious, but not at all starchy.)

simmer onion & garlic in olive oil for 3 minutes

add tomato and basil and simmer for 1 minute

add eggs, stir everything together, and let it sit and cook for a couple of minutes until the top is no longer runny, but is not quite done.

slide the frittata out of the pan onto a plate, and then use the plate to flip the frittata over so you can cook the other side.

while the other side is cooking, put slices of mozzarella on the top and cover the pan with a lid to help the cheese melt.

after a couple of minutes, the bottom should be done cooking and the cheese will be melted. shred romano liberally over the top.