Hey, Nice Frittatas
Two seasonal recipes from Jean-Georges Vongerichten perfect for breakfast, dinner, or anything in between.
Fast Food was a franchise series with Jean-Georges Vongerichten, published in CITY Magazine for nearly a decade. This is the first installment of re-publishing the features we worked on together over the years.
To the uninitiated, a frittata is nothing more than a failed omelette. But what Americans call an omelette is accurately a “French omelette,” while the frittata is its unfolded, Italian counterpart and arguably the better one.
Why do we praise the frittata? Because it’s an infinitely flexible recipe: easy to prepare and update season to season. It can be served warm or cold, for breakfast or dinner, with tinned corn or truffles. The frittata can be high- or low-brow, and it never judges you for it.
Since eggs cool quickly, serving en cocette benefits both presentation and taste. As the protein base of the dish that breaks apart and re-bonds, the egg melds with the ingredients which makes timing crucial. Don’t fold the frittata in half like the French omelette. Rather, allow the dish to heat until nearly solid, then, as it nears completion, move it to the oven or broiler and let the top achieve a crispy finish. Then it’s ready to serve.
Below are two versions from Jean-Georges Vongerichten one a classic spring combination, the other a study in simplicity. Jet off to the greenmarket or rummage through the crisper. Either way, you’ll have dinner on the table in under 20 minutes.
Frittata of Black Trumpet Mushroom and Asparagus
Makes one hearty serving
Ingredients
½ cup black trumpet mushrooms, several heads
2 tbsp extra virgin olive oil
½ cup shallots, chopped
3 cloves garlic, chopped
½ cup parsley, chopped
½ cup chives, chopped
¼ cup Parmesan cheese, grated
4 asparagus spears — cut 2” tips and the 2” section just below
Asparagus tips, 2”, pre-cooked
2 eggs
Salt and pepper, to taste
Method
Heat olive oil in a medium sauté pan. Add shallots and garlic. Toss in mushrooms and cook through. Add parsley and chives. In a separate bowl, beat 2 eggs seasoned with salt and pepper. Add to a heated pan with olive oil and cook until firm. Garnish the top with Parmesan and asparagus tips. Finish under the broiler or in the oven until the top is golden and set.
Frittata of Zucchini and Basil
Makes one hearty serving
Ingredients
1 medium, firm zucchini
2 tbsp extra virgin olive oil
3 cloves garlic, peeled and chopped
½ cup basil, finely chopped
2 eggs
½ cup Parmesan cheese, grated
Salt and pepper, to taste
Method
Cut zucchini into quarters lengthwise, remove the seeds, then chop on an angle about ¼” thick. Heat olive oil in a medium flat pan. Add zucchini and garlic and sauté until lightly browned. Add basil, salt, and pepper. Beat eggs, season with salt and pepper, and mix together with the zucchini. Cook until firm. Add additional zucchini for garnish and top with Parmesan and fresh basil. Finish under the broiler or in the oven until set.
Originally published in CITY, February 2005. Photography by Mary Ellen Bartley.
I'll be trying these soon!