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 28, 2021
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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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If you believe that vegetables are the keystone to a sound diet, and if you believe, as more than a few influential cooks do, that many vegetables are best-- and best prepared— in countries that surround the Mediterranean Sea, this [book Mediterranean Vegetables] may prove to be the best of all possible books.  This is a lively reference book that contains a generous number of workable recipes.  Here’s a book that’s likely to make the commute from bedside table to kitchen and back frequently.  Voted Top 10 Cookbooks of 2001 
- William Rice, Chicago Tribune


Clifford Wright proves again in this delectable volume that he is the dean of American authorities on Mediterranean cooking.  The recipes [in Little Foods of the Mediterranean] are as valuable for their authenticity as for Wright’s fascinating notes that explain a rich, diverse food culture.
- John Mariani, author of The Italian-American Cookbook and The Dicitonary of Italian Food and Drink

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