Making Mom's Frittatta

[thoreau]

Dave and I are hosting the bookclub here for brunch this morning. The host is responsible for the main dish - - - so I'm making my Mom's frittata recipe; and a vegetarian one as one couple that attends is vegetarian.

Mom McDiarmid's Classic Frittata

8 eggs slightly beaten
3 cups grated cheese (I use sharp cheddar)
1 cup diced mozzarella cheese
4 or 5 dashes of tabasco
1 medium size zucchini thinly sliced and lightly sautéed
2 chicken breasts, cooked and diced
4 strips of bacon, crumbled
parsley
1 tsp salt
paprika
1 & 2/3 cups half & half
1/2 C flour
pepper to taste
grated parmesan or romano cheese

In a 9 x 13 casserole (spray bottom) spread half the cheese, layer in the chicken, then the bacon and cooked zucchini. Add the remaining cheese plus the mozzarella. In a bowl combine eggs, salt, milk, parsley, flour and tabasco, blend and pour over chicken. Sprinkle lightly with parmesan and paprika. Bake at 350, 35-40 mins until custard is set in the middle and a knife comes out clean. Let sit for 5 mins before cutting. Can be served hot or just room temperature.

Comments

[low-fat-muffin.livejournal.com]

the origin of frittata is italian - so pasta doesn't surprise me much. :)

[grizzlyzone.livejournal.com]

Ah. I looked it up. The version from Naples and Southern Italy incorporates the sauce-covered pasta from the night before.