Yeah, that one.
I saved it. I scrubbed and I scraped and I seasoned, and then I seasoned again. I cooked a mountain of bacon (and created a true baconophile in my Aspie).
And I saved it.
Now it is making frittatas. Perfect, evenly cooked, gorgeously browned frittatas.
A few weeks ago, the family of my amazing au pair came to visit us from her home country of Belgium. We spent a lot of time with them while they were here. We had them over for dinner one night (check the Fast, Fake-Baked Ziti recipe on the right – it’s my go-to dinner for events like this because everyone, and I mean everyone, loves it). We went sightseeing with them. And we meant to go to the zoo with them. Except that it was insanely hot, the air quality was bad, and my heat-strokey Aspie and my formerly asthmatic diva would have melted.
So I kept them air conditioned, and we invited our extended Belgian family over for brunch the next day instead.
I didn’t have time to shop, so I just used what I had. Two-thirds of a loaf of Italian bread and a handful of eggs, a drop of vanilla and some cinnamon made a nice little French toast.
I tossed a fruit salad. I brewed some iced tea.
And I made a frittata. A clove of garlic, half an onion. A handful of baby tomatoes, seeded and diced. Six little balls of fresh mozzarella, quartered. Several pretty green basil leaves. And, when it was ready for the broiler, a handful of freshly grated asiago sprinkled over the top.
Um, yeah, so I keep a fairly well-stocked kitchen.
My little frittata was yummy. So yummy that I made the same thing the next day for a house guest who had never had breakfast in bed. Everyone deserves breakfast in bed, dontcha think?
That pan is a wonder. Not only did it cook up a stunningly gorgeous and tasty concoction of eggy goodness, practically by itself (yes, my pan is that good). But it didn’t stick. Not even a little bit. Clean-up was easy-peasy.
I love that pan.
Go get your own pan, season the hell out of it, then make a frittata. It will make you happy.
Rosemary’s Caprese Frittata
- 1 8” cast iron fry pan
- 6 eggs
- A dollop of milk (presuming milk can dollop)
- 1 T butter
- 1 clove garlic, minced
- ½ medium onion, diced
- 4 small tomatoes, seeded and diced
- 12 or so leaves of fresh basil, torn
- 6 balls of the little bitty mozzarella (if you know what they’re called, feel free to comment!)
- ¼ - ½ cup grated asiago or parmesan
In a mixing bowl, whip eggs and milk until frothy. Turn on the broiler. Heat your cast iron over medium heat. Add the butter. When the butter melts, sauté the garlic and onions until translucent. Add the tomatoes and basil and cook for a minute or two longer to bring out their flavor. Even out the ingredients across the pan, then pour the eggs over the top. Drop in the quartered mozzarella balls. Leave that pan alone until the eggs have generally set (the top of the frittata will still be very wet), then sprinkle the asiago over the top and put the whole thing under the broiler immediately. Let it brown. Cut in the pan and serve in tidy little wedges. Or messy ones, if that’s your druther.
Do not serve with ketchup. That would be sacrilege.