This relies on good crusty bread and is so satisfying with a simple side salad.
Adapted from Melissa Clark's "Dinner" cookbook. The photos is hers.
Serves 2-3
Ingredients
6 scallions, cut into 3-inch pieces
2 Tbl. olive oil
4 eggs
Salt and pepper to taste
4-6 slices crusty bread
1 garlic clove, cut in half horizontally
Flaky sea salt
Pitted Kalamata olives, thinly sliced (optional)
Chopped mixed herbs, such as basil, mint and parsley
Instructions
Position a rack near the top of the oven and preheat it to 300 degrees.
Heat the olive oil over medium-high heat in an oven-safe skillet, ideally non-stick and 8 or 9 inches in size (cast iron will work too). Add the scallions and cook until they are tender and getting brown in spots, about 5 minutes. Season them with some salt.
While the scallions cook, whisk the eggs in a bowl and add some salt and pepper to taste.
Pour the eggs into the skillet with the scallions and gently stir to combine. Put the skillet in the oven and bake until the eggs are set, about 5 to 8 minutes.
While the eggs bake, toast the bread. Rub the toasted slices with the garlic halves and drizzle with olive oil.
Remove the skillet from the oven and slide the frittata onto a cutting board. Slice it into 1/4" wide ribbons.
Place some of the frittata on each piece of toast. Sprinkle on some sea salt, the olives if you're using them and the herbs.
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