When the girls were 7-8 years old, I enrolled them at ALLIANCE FRANCAISE for the entire summer. Just like what we're doing now with this "get to know" italian dishes, we were eating french food most of the time (No, I wasn't cooking - -just buying from a caterer). I recall that everyday is "quiche day" as they love it so much that I have to stock up on 3-4 pies a week. So this Frittata brings back great memories as we cherish those days when their tongues got confused on conjugations.
One teen asked me why I am setting step by step instructions on this site - - "why can't they just buy the recipe?" Uuuhhmm..honey, this is actually for you not for them..one day, you'll look back and recall how we burned our tongues and hands figuring out how to cook the unknown we now enjoy.
"Well, it has no crust like a quiche, so how do we eat it?" - -Uhhmm.. with a fork? Ahhh..I thought only 6 year olds has gazillion questions.
Mario Batali's version: Page 48
DAY 16:
Maria Belinda's version
Unlike a quiche, you are cooking this on a stove top so be extra careful when you invert the frittata to cook the other side . What I did is to invert the frittata in a plate (while holding the pan) and then I slide it back carefully into the pan where I cook it for another 5-8 minutes.
1 lb spinach (Mario used 2 lbs)
2 tbsp extra virgin olive oil
1/2 onion finely chopped
8 large eggs
1/4 cup grated cacio di roma (any sheep's milk cheese is okay too)
1/4 cup freshly grated parmigiano-reggiano
salt and pepper
HERE'S HOW:
I love Mario Batali. Great concept for a blog. i love it. your food looks terrific.
Posted by: MBT Sandals | 07/13/2011 at 09:14 AM