Discovering the old way
In this pretty frittata, slow-cooked eggs make a soft, thin base for toppings
Very satisfying: Where eggs for dinner can feel as if you've thrown something together to satisfy your hunger, a beautiful plate-size frittata and a glass wine is a party for one. (Kirk McKoy/Los Angeles Times)
2 teaspoons cold water
1/4 rounded teaspoon kosher salt
1 tablespoon and 1 teaspoon unsalted butter
Toppings, as desired
1. Beat the eggs, water and salt with a fork in a bowl until well combined.
2.Heat butter in a 9- to 10-inch nonstick skillet over medium-low heat until melted, 2-3 minutes, without letting it brown or sizzle. Pour in the eggs without swirling, but shake the pan very gently until the sides are set.
3.Using a heat-proof rubber spatula, draw the set edges of the egg mass inward, away from the sides of the pan, tilting the pan so the raw egg runs into and fills the space created. Continue gently cooking and pulling the eggs in this way until almost no egg runs off when you tilt the pan.
4.Immediately scatter the toppings over; if the eggs seem as if they are setting, remove the skillet from the heat. If the eggs are still a bit runny, continue cooking as you add the toppings. Slide onto a plate; serve.
Per serving (for 2 servings): 175 calories, 15 g fat, 7 g saturated fat, 299 mg cholesterol, 1 g carbohydrates, 10 g protein, 248 mg sodium, 0 g fiber.
Written with Carolynn Carreo. Silverton is a cookbook author, chef and co-owner of Pizzeria Mozza and Osteria Mozza in Los Angeles.