Small Plates
What five top chefs feed their own kids.
by Phil Gutensohn
April 27, 2009
Ben Pollinger's Leftover Frittata
Works great on the weekends.
Serves two adults and two kids.
Time- 10 minutes max.
6 eggs
1/4 Cup grated Parmigiano or other hard cheese, or any cheese chopped or grated
6 Tbls. extra virgin olive oil
1 1/2 cups chopped up leftovers from last night's dinner. Anything goes. Nice if some potato and green vegetable is involved.
1/4 cup chopped herbs if you happen to be lucky enough to have an herb garden
Salt and pepper
Turn on the broiler.
Crack eggs into a bowl and beat with a fork until they are smooth and fall freely from the fork.
Beat in half the cheese and half the olive oil. Season with salt and pepper to taste. (Yes, Mom, it is okay to taste the raw egg. I didn't die from eating the cake batter.)
Heat a 10-inch nonstick pan over high heat until very hot - when you can drop a drop or two of water into the pan and it skitters about. But don't leave the nonstick pan on too long until it smokes.
Pour the remaining olive oil in the pan then immediately add the leftovers. Cook one minute, stirring occasionally. Add herbs if using.
Add the egg mixture to the pan, tilting the pan a little to distribute the eggs evenly. Cook on the stovetop for one minute. Run a heatproof spatula around the edge to loosen.
Scatter remaining cheese on top and place pan under broiler. Broil one minute. Check to see if eggs are set. If still a little loose broil 30 seconds more.
Remove from broiler, run the spatula around the rim and loosen it underneath. Slide the frittata onto a plate.
Enjoy.
©2009 Phil Gutensohn and Babble
About the Author
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Phil Gutensohn is an employee and graduate of The French Culinary Institute and has worked in the kitchens of The Calhoun School, The Grocery, and Craft. He lives in Brooklyn with his wife and one-year-old son.
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