Evan Kleiman continues her cooking lessons with producer Bob Carlson. After discussing his success or failure in making pasta fagioli, Evan gives him his fourth lesson, in which she teaches Bob how to make a frittata.
Bob has documented his cooking adventures with the making of his asparagus with fried egg and spaghetti carbonara home movies.
Zucchini and Basil Frittata
Serves 4
1 lb small, firm zucchini
Coarse salt
4 Tablespoons olive oil
3 garlic cloves, peeled and minced
6-8 eggs
¼ cup grated Parmesan cheese
¼ cup coarsely chopped fresh basil leaves (or 2 tsps dried basil leaves, crumbled )
Freshly ground pepper to taste
Trim the ends off the zucchini. Grate on the largest hole of 4-sided grater. Salt the zucchini, place in a colander, and let drain for 30 minutes. Press out the liquid.
Heat 2 tablespoons of the olive oil in a small nonstick skillet. Sauté the garlic briefly. Add the zucchini and sauté 5 or 6 minutes over high heat until the excess moisture evaporates and the zucchini turns bright green. Let cool.
Lightly beat the eggs in a bowl. Add the Parmesan, basil, cooked zucchini, salt, and pepper. Stir to combine.
In a small, nonstick, oven-proof skillet, heat the remaining 2 tablespoons olive oil. Swirl the oil in the skillet to coat all sides. Add the egg-zucchini mixture. Lower the heat. Cook slowly, stirring frequently, until the eggs have formed small curds and the frittata is firm except for the top. To cook the top, place the skillet under a hot broiler or into a preheated 400°F oven until the frittata browns lightly. Remove the skillet from the broiler or over. Let cool in the skillet 1 or 2 minutes. Place a plate over the top of the skillet and invert the frittata onto it. Serve at room temperature, cut into wedges.
Pasta Frittata
Serves 4
6-8 eggs
½ cup grated Parmesan cheese
Coarse salt and freshly ground pepper to taste
2 Tablespoons olive oil
1 garlic clove, peeled and finely chopped
2 cups cooked pasta with marinara or other red sauce
Lightly beat the eggs with the Parmesan, salt, and pepper in a bowl. Heat the oil in a small, nonstick, oven-proof skillet. Sauté the garlic briefly. Add the pasta and heat through. It is all the better if some of the noodles get crispy; it improves the texture.
Beat the eggs briefly again and pour over the pasta in the skillet. Lower the heat. Cook slowly, stirring frequently, until the eggs have formed small curds and the frittata is firm except for the top. To cook the top, place the skillet under a hot broiler or into a preheated 400°F oven until the frittata browns lightly. Remove the skillet from the broiler or over. Let cool in the skillet 1 or 2 minutes. Place a plate over the top of the skillet and invert the frittata onto it. Serve at room temperature, cut into wedges.