Frittata with Ziti and Fontina Cheese
Region: Italy
Category: Eggs
Season: Any
Difficulty: Easy

This is a great lunch frittata that uses leftover ziti for a pleasant and satisfying combination.  It takes only 10 minutes to prepare and cook.  This recipe requires that you stick the skillet under the broiler, which may mean you need to keep the oven door open depending on what kind of skillet you are using and what kind of broiler you have.  If you decide to double or triple the recipe, make them in these proportions.

[photo: Clifford A. Wright]

Yield: Makes 1 to 2 servings
Preparation Time: 10 minutes

3 large eggs, separated

Salt and freshly ground black pepper to taste

1 canned artichoke foundation

2 tablespoons unsalted butter

1 cup leftover cooked ziti or macaroni

1 tablespoon finely chopped fresh parsley

2 ounces fontina Val d'Aosta, cut in 3 or 4 slices

1. Preheat the broiler. 

2. In a bowl, beat the egg yolks with salt and pepper.  In another bowl, whip the egg whites until they form firm peaks.  Fold the egg yolk into the egg white.  Add the artichoke to the eggs.

3. In a medium-size nonstick skillet, melt the butter over medium-high heat and once it has stopped sizzling, pour in the eggs and quickly sprinkle on the ziti, parsley, and fontina cheese.  When you finish layering the cheese remove the skillet from the heat and place in the broiler until the cheese has melted, about 3 minutes.  Lift the frittata with a spatula, if it has stuck, and then slide it half-way out onto a plate and flip the other half over to cover.  Serve immediately.

Variation: 

Note: 

Posted: 12/13/2006