Frittata with Gorgonzola, Tomatoes, and Olives
Region: Italy
Category: Eggs
Season: Any
Difficulty: Easy

Gorgonzola is a pungent cheese and an ideal contrast to the mild taste of eggs.  This preparation has attractive and inviting colors from the tomato and parsley.  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: 8 minutes

2 tablespoons extra-virgin olive oil

3 tablespoons freshly grated Parmigiano-Reggiano cheese

3 large eggs, beaten

1 small ripe plum tomato, peeled, seeded, and finely chopped

6 black olives, pitted and chopped

2 ounces Gorgonzola cheese, crumbled

Salt and freshly ground black pepper to taste

1 tablespoon finely chopped fresh parsley leaves

1. Preheat the broiler. 

2. In a medium nonstick skillet, heat the olive oil over medium-high heat.  Stir the parmigiano into the eggs and pour into the skillet.  Sprinkle the tomatoes, olives, Gorgonzola, salt, and pepper on top.  Remove from the heat and place the pan under the broiler until the top settles and the cheese melts, about 3 minutes.  You can leave the oven door open as you do this.

3. Remove from the broiler and sprinkle parsley on top.  Serve by sliding the frittata onto a plate without flipping one half over the other.

Variation: 

Note: 

Posted: 12/13/2006