Subject: Tomato Frittata
From: Unicorn (unicorn@indenial.com)
Date: Tue Jan 25 2000 - 03:43:17 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
I have seen several variations on this joke. This one came from
reader Melanie Hall of Spartanburg, South Carolina.
Two tourists were driving through Louisiana. As they were approaching
Natchitoches, they started arguing about the pronunciation of the
town. They argued back and forth until they stopped for lunch.
As they stood at the counter, one tourist asked the blonde employee,
"Before we order, could you please settle an argument for us? Would
you please pronounce where we are... very slowly?"
The blonde girl leaned over the counter and said "Burrrrrrrrgerrrrrrr
Kiiiiing"
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
The French have their omelettes, and the Italians have their
frittatas. These require considerably less skill to master than their
French cousins and are perfect for a family breakfast.
Tomato Frittata
2 Tbs (30 ml) olive oil
2 medium onions, thinly sliced
1 - 15 oz (420 g) can of Italian tomatoes,
drained and coarsely chopped
6 eggs, beaten
Salt and freshly ground pepper to taste
3 Tbs (45 ml) freshly grated Parmesan cheese
1/2 cup (125 ml) roughly chopped fresh basil
Heat the olive oil in a large, heavy skillet over moderate heat and
saute the onions for 8 to 10 minutes, until golden but not brown. Add
the tomatoes and cook an additional 5 minutes, stirring frequently.
Combine the eggs, salt, pepper, Parmesan cheese, and basil in a mixing
bowl. Turn the heat down to the lowest setting and add the egg
mixture to the pan, stirring a little to combine the onions and
tomatoes. Cook uncovered for about 15 minutes, until the eggs have
set and only the top surface is still runny. Place the skillet under
a preheated broiler and cook for 1 or 2 minutes, just until the eggs
on the surface have set. Properly cooked, the frittata should not be
brown on the top or bottom. Serves 4.
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