Frittata con Formaggio
Region: Italy
Category: Eggs
Season: Any
Difficulty: Easy
Cheese and eggs are one of my favorite combinations. 
If you use fresh cheeses in this dish your frittata may be watery, which you can spoon away after cooking. If you prefer a drier dish use commercial mozzarella and ricotta. 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
1 garlic clove, crushed
3 large eggs, beaten
Salt and freshly ground black pepper to taste
1 ounce fresh mozzarella cheese, cut into 4 slices
1 ounce fresh ricotta cheese, cut in 4 slices or 4 teaspoonful dollops of commercial ricotta
1 ounce fontina val d’aosta cheese, cut into 4 slices
4 salted anchovy fillets, rinsed (optional)
2 tablespoons finely chopped fresh parsley leaves
1. Preheat the broiler.
2. In a medium-size nonstick skillet, heat the olive oil over medium heat with the garlic clove and cook until the garlic begins to turn light brown. Remove and discard the garlic. Pour in the eggs, salt, and pepper. Layer the cheeses on top, along with the anchovy, if using, and a sprinkling of parsley.
3. Immediately place the skillet under the broiler and remove when the edges of the frittata are brown and the cheese melted, about 3 minutes. You can keep the oven door open to do this. Serve immediately.
Variation:
Note:
Posted: 12/13/2006