Region: Italy
Category: Eggs
Season: Any
Difficulty: Easy
This absolutely heavenly frittata is one of my favorites 
(but for the "heavenly" secret see note below). I usually make it so the eggs are a bit soft; the cheese also gives off some water which you simply spoon out after it's cooked. 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: 5 minutes
2 1/4 tablespoons unsalted butter
3 large eggs, beaten
Salt and freshly ground black pepper to taste
1 ripe plum tomato, peeled and thinly sliced
5 fresh basil leaves, finely chopped
3 ounces fresh mozzarella cheese, thinly sliced
4 salted anchovy fillets, rinsed
1. Preheat the broiler.
2. In a medium-size nonstick skillet, melt the butter over medium heat, then pour in the eggs and lightly salt and pepper them. Layer the tomato, basil, mozzarella, and anchovy on top. Once the bottom has set, about 1 minute, remove from the heat and place the skillet under the broiler until the top sets and the cheese has melted, about 2 minutes or less (keep checking). You can keep the oven door open to do this. Remove the skillet and slide the frittata onto a warm plate and serve.
Variation:
Note: The anchovies are essential for the taste and can be considered the "secret" ingredient.
Posted: 12/13/2006