Region: Italy
Category: Eggs
Season: Any
Difficulty: Easy
In this recipe, by separating the eggs you can get a very fluffy frittata 
that is ideal for fresh herbs. You can also make a fluffy omelet by whisking vigorously for about 1 minute too.
[photo: Clifford A. Wright]
Yield: Makes 1 serving
Preparation Time: 6 minutes
2 tablespoons unsalted butter
3 large eggs, separated
Salt and freshly ground black pepper to taste
1/4 cup or more chopped fresh parsley leaves
1. Preheat the broiler.
2. Beat the egg whites until very frothy but not peaked. Beat the egg yolks with the salt and pepper. Fold the egg whites into the yolks and beat until the mixture is a light yellow froth.
3. In a medium-size non-stick skillet, melt the butter over medium-high heat, then pour the eggs into the pan. Once the bottom has set, about 30 seconds to 1 minute remove, sprinkle with parsley and place under the broiler until the top sets, about 30 seconds to 1 minute. You can do this with the oven door open. Serve immediately.
Variation:
Note:
Posted: 12/13/2006