Friday, November 4, 2011

MARGHERITA FRITTATA. Thanks Queenie.




I always wondered where the name Margherita Pizza came from.

Simple fresh ingredients.

Delicious combination.

But how did they come up with Margherita?

Rumor has it, that back in 1889, Queen Margherita of Italy, went to Naples and was served a pizza that resembled the colors of the Italian Flag.

Red = Tomato, White = Mozzarella and Green = Basil.





Someone really wanted to impress Queen M. by coming up with that delicious red, green & white combination. 

I would imagine she took one look at that fresh Mozzarella all melted in with the fresh ripe tomatoes and basil and said "Bellessima!'


Just think........ if the person who came up with the Margherita pizza for Queenie was alive today, he'd have his own Food Network show.

If Queen M. ever came to visit Kansas, I believe this is what I'd present her.

Your Majesty, I present you a Margherita Frittata.

I think she'd like it.

3 eggs
Splash of Milk
2 Tbsp. Extra Virgin Olive Oil
4 or 5 fresh Cherry Tomatoes, sliced
Fresh Mozzarella
Fresh Basil (I used 1 green onion stem, sliced in place of basil. Queenie is gonna have to live with it)
Kosher Salt 
Fresh grated Parmesan Cheese

In a bowl, whisk the 3 eggs with a splash of milk.

Dice up your cherry tomatoes into nice little slices.

If you are using basil leaves get them ready buy pulling the leaves off the stems.  If you are using green onions as I am doing, slice only the green stem of one green onion.

Now take your fresh Mozzarella ball and slice about 4 nice round thin-ish slices.

Bel Gioiso brand of fresh mozzarella is normally what I find in my grocery store.  It comes in a round ball, about the size of a baseball.



HINT:  Keep refrigerated until ready to slice.  It's much easier to slice when the Mozzarella is completely chilled and not room temperature.

Set your skillet to Medium heat.  I normally put my setting to #7.

Pour 2 Tbsp. of olive oil into your skillet.  Tip the skillet so the oil covers the entire bottom of the pan.

I use a 9 or 10 inch non-stick skillet.  I find non-stick works best for an easy-slide-out Frittata.  I've had several "stuck" Frittatas, and it's not pretty.  In the end, you might as well say they were "scrambled eggs".
Heat your olive oil in your pan for just about one minute.  You don't want it to be scorching when you pour your egg mixture in.

Pour in your egg/milk mixture.  

Now sprinkle your sliced tomatoes all around on top of the egg mixture. 

Just like you would a pizza.

Gently lay your four round slices of Mozzarella evenly around into the mixture.

Same with your basil pieces or in my case, the green onions (Sorry Queenie). 


Let your Frittata sort of do it's thing for a while.

Practice your Italian for when the Queen arrives, or get your curtsy down-pat.

What you will be watching for is the egg will start to pull away just slightly from the pan and it will start to some-what solidify.

The center will still have some egg liquid, but you will start to see the cheese melting, and the liquid should be reduced to less than half of what it was originally.


Quick, now is the time you need to sprinkle the top with a pinch of Kosher salt, turn the heat down to the lowest setting, and cover the pan.

More time for you to practice your Italian.....

Welcome to Kansas Queen M.   "Benvenuti nel Kansas Queenie".

After about 4 minutes or so, you should see the egg has totally set and is ready to perfectly slide out of the pan onto the Royal Platter.  

Ask your Majesty if she would like a sprinkling of Fresh Parmesan at this point.
BELLISIMA!



2 comments:

  1. You deserve a curtsy for this!!! Looks yummy - said with a southern accent!

    ReplyDelete
  2. Yum Sally!
    I am going to make this over the weekend for sure!
    Happy new year.
    Loved reading your Dad's fudge recipe in his cursive writing. Too sweet. Loved the pics too.
    Miss my Dad as much as you miss yours, I am certain. Holidays make it even tougher.

    Thanks as always for sharing your fantastic recipes!
    xox
    Alison

    ReplyDelete