Recipe - Frittatas

Onions
Potatoes
Rosemary
Eggs
Salt to taste

Sautee some onions, potatos and rosemary (w/ salt to taste) until cooked.
Beat eggs (anywhere from 4 to 12, depending on number of eaters. (I often
add some ricotta or cottage cheese because they seem to "lighten" the dish,
but this is highly untraditional.) Heat a cast iron skillet or another
heavy pan and add some butter and/or olive oil. When sizzling, add egg
mixture and then potato mixture (spreading it out). Cook over low heat
until just set. Sprinkle grated parmesan (or some equivalently pungent
cheese) on top and run under a hot broiler for a minute or two. Serve in
wedges.

Variations: For large parties, I often make several of these. To avoid
spending the whole time at the stove, I bake them in shallow ceramic
caseroles. Substitute anything that sounds appealing for the potato
mixture. I've done eggplant, tomato and basil, mushrooms and onions,
sauteed red and green peppers, etc. (There are some classic versions
involving things like cooked spaghetti or hotdogs, but I take the vegetable
approach.)

Posted to JEWISHFOOD digest V96 #090

From: Lori Fox lef@ogc.wustl.edu

Date: Fri, 29 Nov 1996 18:58:34 0600 (CST)