In one of his more recent “Eat” pieces in The New York Times Magazine, Bittman gives special treatment to herbs! As a fellow herb-lover and an herb gardener, these recipes really whet my appetite. Here’s the recipe for one that I made this week. It includes no less than three cups (!) of herbs and it will leave a bright, refreshing taste in your mouth. If you don’t already have an herb garden, let this be inspiration for starting one next year...
Herb-and-Olive Frittata
by Mark Bittman
from The New York Times Magazine, Sunday, August 14, 2011, page 43.
http://www.nytimes.com/2011/08/14/magazine/recipe-herb-and-olive-frittata.html?ref=magazine
4 tablespoons olive oil
1 large onion, chopped
1 tablespoon minced garlic
1/2 cup chopped black olives, preferably oil-cured
1 cup chopped fresh parsley
1 cup chopped fresh basil
1/2 cup chopped fresh dill
1/2 cup chopped fresh mint
1 tablespoon chopped fresh rosemary or thyme
8 eggs, lightly beaten
1/2 cup milk
1 tablespoon all-purpose flour
Salt and black pepper.
1. Put the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 3 to 5 minutes.
2. Add the olives and herbs and cook, stirring occasionally, until they soften and become dry, 2 to 3 minutes. Meanwhile, beat together the eggs, milk, flour and some salt and pepper.
3. Turn heat to low and pour the egg mixture into the skillet, using a spoon if necessary to evenly distribute the herbs and olives. Cook, undisturbed, until the eggs are just set, 5 to 10 minutes. (You can set the top further by putting the pan in an oven at 350 for a few minutes or by running it under the broiler for a minute or two.)
Serve hot, warm or at room temperature.
Yield: 4 to 6 servings.
Note: It took closer to 10-14 minutes for my eggs to set on the stovetop, then I did stick the pan in the oven for an additional 4 minutes at 350 degrees. They did not seem overcooked to me.
Frittata
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