Frittata di Porri e Zafferano
(Leek and Saffron Fritatta)
6 Lg. Eggs - 6 whites and one yolk 2 Lg. Leeks - white part only - chopped small 3 Cloves Garlic - chopped fine 1/4 Cup Prosciutto - chopped small 1 Packet Saffron - powdered or 1/8 Tsp. of saffron threads 2 Tbl. Olive Oil - Extra Virgin 1 Med. Tomato - sliced thin 4 Slices Cheese - provolone or mozzarella
Heat the olive in in an eight inch fry pan, preferably one with a non-stick coating. (The pan handle must be of metal and able to be placed under a broiler for 2-4 minutes.) Add the leeks and the prosciutto, mix well and let cook over medium low heat for 4-5 minutes. Add the garlic and cook for 1-2 minutes longer. Turn off the heat, and allow the mixture to cool.
Separate the whites from 5 of the eggs and add them to one egg and yolk (6 eggs total). Add the packet of saffron and 1/4 cup of water to the eggs. Beat with a whisk until the eggs and the saffron are well mixed. Once cooled, add the leek and prosciutto mixture and mix well. Turn the broiler of the oven on with the rack about 6-8 inches from the heating element.
Heat 1 tablespoon of olive oil in an eight inch fry pan. When the oil is hot, add the egg mixture. Turn the heat to medium and cook until the edges of the fritatta are cooked. Using a rubber spatula, pick the edges of the fritatta up and gently tip the pan so that some of the uncooked egg mixture runs under the part that you have picked up. Do this around the entire perimeter of the fritatta. Let this cook for 30 seconds or so, then remove the fritatta from the heat.
Place four slices of tomato in quadrants on the top of the fritatta. Place four slices of the cheese in the alternate quadrants, not worrying if there is a bit of overlap between the tomatoes and the cheese. Put the pan under the broiler and cook until the cheese melts and the egg puffs up and cook to a golden brown. This should take about 3-4 minutes. Remove the pan from the oven with an oven mitt, and serve. Alternatively, the fritatta may be served warm or at room temperature.
NOTE: If using saffron threads, crush them and add them to 1/4 cup of warm water. Let them steep for 3-4 minutes and then add them to the eggs as the recipe stipulates for the powdered saffron.
Last updated on: 06/03/99 12:51:16 AM