These days I like to serve it made with one whole egg and two egg whites, accompanied by sliced tomatoes with basil or thyme and a slice of whole wheat toast. Hubs lives it too.
I miss you, Nani, and think of you everyday.
Pam spray, good olive oil
3 jumbo eggs (or use 1 whole egg, 2 egg whites)
1/2 cup grated romano or parmesan cheese..the good stuff, not the one in the green canister!
2 tablespoons water
black pepper to taste
1 tablespoon fresh snipped herbs of your choice
1 large tomato, sliced
sea salt to taste
Start heating a non-stick skillet sprayed with Pam.Whip up the eggs good with the water till nice and frothy. Fold in the cheese. Add 1 tablespoon olive oil to the pan; swirl to coat pan. Wait a minute till nice and hot, add the egg mixture. Reduce heat to Medium and lift the cooked bottom with a wooden or plastic spatula as it firms up to let the uncooked egg flow to the bottom. Meanwhile, toast your bread. Continue cooking in the way until the fritatta puffs up slightly is cooked on the entire bottom. Now get a plate and coax it out of the pan onto the plate...then flip the fritatta uncooked side down into the pan (see my pics, below). Take off the heat. Now, arrange your sliced tomatoes, drizzle with olive oil, sprinkle with herbs, and sea salt. Now add the toast and half the fritatta to each plate.
This is spectacular served at room temperature as well. You can double or even triple the recipe with a big enough pan and serve in wedges.
Make it a Great Day!Ann