A Friday brunch or lunch? Well, after all there are no good or bad days for that, especially when a good frittata is there.
I have to admit, today I was seriously wondering what to do with all the vegetables leftovers sitting in my refrigerator. I went for help. Grabbing the great book “Eggs” by Jodi Liano, I got the idea! Yes a frittata for lunch or even as filling for a quick sandwich. But there was no bread around that I liked, why it is always like that?… Never mind, I was really set on a frittata with all the ingredients of a quattro stagioni!
It is such a versatile dish, you can add any ingredients you have on hand!
- 7 to 9 eggs
- 1/4 cup (2 Tbsp) green onions thin sliced
- 1/2 cup mushrooms sliced
- 2 medium russet potatoes pre boiled, sliced thin.
- 1/2 cup ham in thin slices, cut small
- 1 medium tomato diced thin
- 2 Tablespoons fresh chives minced
- 1 Tbsp milk or cream
- 2 Tbsp sweet creamy ricotta (you could use feta crumbles)
- 3 to4 Tbsp extra virgin olive oil
- 1 teaspon butter
- fresh basil leaves and grated Parmesan for garnish
Quattro Stagioni meaning Four Seasons, is a classic pizza on the menus of Italian pizzerias in Italy, Europe and elsewhere. The name has been sometimes misinterpreted and many versions are out there not really close to the original one. Anyway, it is so called, because of the seasonal and non seasonal toppings, like mushrooms, ham, tomatoes, one egg (for pizza), arugula… a little bit of fall a little bit of summer and spring, served any time of the year!
How we make it:
- Pre-heat the oven at 375F.
- To a 10 inch skillet, add 1 tablespoon of olive oil, melt 1 tablespoon of butter, when warm add mushrooms and saute’ gently till mushrooms are soft and tender about 4 to 5 minutes. Do not let it dry if it does, add 1/4 cup of warm water. Let it simmer, add chopped chives, adjust salt and pepper.
- In a 10-inch (25 cm) second skillet, oven proof if possible, add remaining olive oil and butter, let it melt over medium heat.
- Now add spring onions, sauté gently 1 minute over medium heat, then add potatoes and cook for 5 to 7 minutes. When potatoes start to brown add mushrooms. Reduce heat, simmer for 3 minutes more.
- Meanwhile, in large bowl, break eggs, add milk, ricotta, salt and pepper, whisk well and reserve.
- To the simmering potatoes mushrooms mixture, add ham, stir gently, then add chopped tomatoes and finally eggs
- Cook them at low heat, without stirring, slowly until eggs start to set, about 3 minutes,
- Transfer skillet to the oven (if you are using an usual skillet, here is a trick, just wrap the skillet handle with foil, then handle it carefully when in and out of the oven!
- Cook 7 to 9 minutes more till frittata edges starts to brown, not burn, check it out often.
- When done, remove from the oven, sprinkle with grated parmesan and basil leaves.
Lightly move a rubber spatula around the edges, when frittata is loose, cut into wedges using a sharp spatula, serve quickly with warm toasts
Do not forget a good cup of hot black coffee and a wonderful jelly!