Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
October 17, 2017
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Frittata Made to Look like Pizza
Region: Italy
Category: Eggs
Season: Any
Difficulty: Easy

By letting the sides of this beautiful frittata puff up under the broiler it will indeed look like a pizza.  It is a perfect light supper dish.  If you decide to double or triple the recipe, make them in these proportions.

[photo: Clifford A. Wright]

Yield: Makes 2 to 4 servings
Preparation Time: 5 minutes

1 1/2 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil

4 large eggs, beaten well with 1/2 teaspoon salt

4 thin slices from the center of a large ripe tomato

6 black olives, pitted and chopped

6 slices fontina Val d’Aosta cheese (1/8 inch thick)

1 tablespoon finely chopped fresh parsley

1. Preheat the broiler.

2. In a medium-size nonstick skillet, melt the butter with the olive oil over medium heat.  As the butter begins to brown, pour in the eggs.  Quickly lay the tomatoes on top and sprinkle the olives over them.  Cover with the fontina cheese slices and a sprinkling of parsley. 

3. Place under the broiler until the top sets.  The top will be lightly speckled with brown and the sides will have raised like a pizza.  You can keep the oven door open to do this.  Serve immediately.

Variation: 

Note: 

Posted: 12/13/2006



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Real Stew is an extraordinary cookbook!  Clifford Wright has brought 300 classic one-pot meals from all around the world home to our kitchens.  His stews are hearty and delicious– my whole family loves them, and your will too.
- Mark Strausman, chef/owner of Campagna restaurant and author of The Campagna Table


Clifford Wright is a versatile fellow. He won the James Beard Foundation’s top cookbook award a couple of years ago for his historical opus, “A Mediterranean Feast.” But he also wrote one of my favorite quick cookbooks, “Cucina Rapida.”  In his newest book [Real Stew], Wright calls upon his scholarly credentials and his practical side to produce a collection of classic stews from around the world. The introductory notes for each of the 300 stews reflect Wright’s knowledge of history and world cuisines. But the recipes themselves — from Nantucket Scallop Stew to French Cassoulet to Kenyan Chicken and Coconut Stew — are straightforward and appealing.
- Margaret King, San Diego Union-Tribune

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© 1999-2017 Clifford A. Wright