Italian Recipes

Cheese Frittata

12 eggs
1/3 cup Gruyere cheese, cut into small thin slices
1/2 cup grated parmesan cheese
6 tablespoons butter
salt and pepper to taste

Break eggs into a bowl. Add both cheeses and salt & pepper. Beat with a fork. Divide the mixture into two portions.

Heat 3 tablesppons of the butter in a 9 inch omelet pan over high heat. Roll it around in pan so it coats the sides. When butter is just past golden, add frittata mixture. Stir rapidly in a circular motion 3 or 4 times with a fork. Begin lifting the cooked egg up from the bottom to allow the uncooked part to run underneath. Don't stir the whole thing together.

When 2/3 cooked move the pan back and forth to make sure the frittata is not sticking to the bottom. If it sticks, slide a spatule underneath. Toss the whole frittata up with the pan to turn it over. Cook for a few more seconds. Move the pan to make sure it isn't sticking. Slide it out of the pan onto a serving dish.

Serves 2 or 3.