Paper Palate

There are some foods that I make simply because they’re fun to say. Clafouti is one of those foods, so is salsa, gnocchi and, as is obvious from today’s post: frittata. Come on, say it with me: frit-ta-ta! It helps if you adopt an accent when you say it too. It doesn’t matter which accent, so long as it’s not your own. Sure, Spanish might be the obvious choice but a Jamaican or German accent is just as fun!

The recipe for this particular frittata comes from the September issue of Bon Appetit and serves two. It’s easy to make and, for once, I didn’t even change the recipe. My only advice is to try not to drive your dining partner crazy by inserting the word frittata into the conversation incessantly and unnecessarily. It will be hard, but unless you want to eat alone, you’ll try.

Mushroom and Caper Frittata (Bon Appetit, September 2007)

4 large eggs
4 tablespoons freshly grated Parmesan cheese, divided
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 teaspoon Dijon mustard
1/4 teaspoon ground black pepper
1/8 teaspoon salt
2 tablespoons olive oil
3 baby portobello mushrooms, stemmed, caps thickly sliced
4 teaspoons drained capers

Preheat broiler.  Whisk eggs, 2 tablespoons Parmesan cheese, basil, oregano, Dijon mustard, pepper, and salt in medium bowl to blend.

Heat oil in small ovenproof skillet over medium-high heat. Add mushrooms and capers. Sauté until mushrooms are brown and juices evaporate, about 6 minutes. Pour in egg mixture. Reduce heat to low. Cook without stirring until eggs are almost set, about 4 minutes. Sprinkle with remaining 2 tablespoons cheese.

Broil until top is brown and set, about 1 minute. Cool frittata 5 minutes. Run spatula around edges to loosen and slide out onto plate. Cut in half and serve. Makes 2 servings.