Doesn't a "frittata" sound so classy, sexy, sophisticated and well just plain sensual? I have always loved saying the word and ordering one in a restaurant just makes me smile....until recently. I was at breakfast a few weeks ago and I was talking about ordering a frittata. Since I am on this high protein diet it is a pretty safe bet since it is primarily eggs and a few vegetables. Well my breakfast companion decided to share some random knowledge and says to me,"do you know what the word frittata means?" For a second I felt all cocky thinking I totally know what it means...hell I have been to Sicily...so of course I know what it means...oh wait yeah I had no idea. Frittata means fried. That is it! How boring, unexciting and well just plain. I have to admit I was pretty disappointed and dismayed, but it did at least inspire me to try making one at home. So the other night after work I decided to try and make a frittata.




This frittata looks glamorous, tastes incredible and is so easy that it is perfect for entertaining, a lazy Sunday brunch where you are trying to impress someone or for breakfast for dinner like I did.  It is also pretty healthy...I know this because I figured out the calorie and fat content...ugh.



To begin with, I love the multi-colored roasted veggies. The zucchini, red and yellow pepper and red onion provide an incredible color contrast, which definitely makes this frittata aesthetically pleasing. So to begin with chop the veggies and roast in a 450 degree oven drizzled in olive oil, salt and pepper for 15 minutes. Add 2 cloves of chopped garlic and roast for another 15 minutes. This makes the house smell incredible!!


Next in a mixing bowl, whisk a dozen eggs, half and half, Parmesan cheese, salt and pepper.



In a pan, melt the butter and sauté chopped green onions for 1 minute. Add the roasted vegetables and toss with the green onions.

Pour in the egg mixture and cook for 2 minutes and do not touch it. This was seriously the hardest part of the recipe for me because I love to stir, touch, move the pan...hell I don't know I just love to be actively involved in the cooking process.


Transfer the pan, still without stirring or touching, into a 350 degree oven and cook for 30 minutes, until the frittata has puffed. And believe me it seriously puffs!! Sprinkle with gruyere cheese and cook for another 3 minutes.

Here is the actual recipe from Food Network:
Ingredients
1 small zucchini, 1-inch diced
1 red bell pepper, seeded and 1 1/2-inch diced
1 yellow bell pepper, seeded and 1 1/2-inch diced
1 red onion, 1 1/2-inch diced
1/3 cup good olive oil
Kosher salt and freshly ground black pepper
2 teaspoons minced garlic (2 cloves)
12 extra-large eggs
1 cup half-and-half
1/4 cup freshly grated parmesan cheese
1 tablespoon unsalted butter
1/3 cup chopped scallions, white and green parts (3 scallions)
1/2 cup grated gruyere cheese

Directions
Preheat the oven to 425 degrees F.

Place the zucchini, peppers and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and toss well. Bake for 15 minutes. Add the garlic, toss again and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees F.

Meanwhile, in a large bowl, whisk together the eggs, half-and-half, parmesan, 1 teaspoon salt and 1/2 teaspoon pepper.

In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.

This recipe has a great earthy flavor from the roasted vegetables and it pairs well with the nutty flavor of the cheese. The texture of the eggs is perfect, almost dense like a cheesecake but a little more airy and light. This recipe is great leftover cold or warm straight out of the oven. Pure and simple, although I am disappointed in the translation of the word frittata, this frittata does not disappoint. By the way, it would be incredible with a crisp cold white wine or a glass of champagne. Cheers!!