Margherita Frittata

I always wondered where the name Margherita Pizza came from.

Simple fresh ingredients.

Delicious combination.

But how did they come up with the name Margherita?

Rumor has it, that back in 1889, Queen Margherita of Italy went to Naples and was served a pizza that resembled the colors of the Italian Flag.

Red for the tomato, white for the mozzarella and green for the basil.

I would imagine she took one look at that fresh mozzarella all melted in with the fresh ripe tomatoes and basil and said “Bellissima!”

If Queen M. ever came to visit Kansas, I believe this is what I’d present her.

Your Majesty, I present to you a Margherita Frittata.

I think she’d like it.

In a bowl, whisk the 3 eggs with your milk. Set aside.

Dice up your cherry tomatoes into nice little pieces. Set aside.

If you are using basil leaves get them ready by pulling the leaves off the stems. If you are using green onions, slice only the green stem of one green onion. Set aside.

Now take your fresh mozzarella ball and slice about 4 nice round thin-ish slices. Set aside.

Set your skillet to Medium-High heat. I normally put my setting to #8.

Pour the olive oil into your skillet. Tip the skillet so the oil covers the entire bottom of the pan.

I use a 9 or 10 inch non-stick skillet. I find non-stick works best for an easy-slide-out frittata. I’ve had several “stuck” frittatas, and it’s not pretty. In the end, you might as well say they were “scrambled eggs”.

Heat your olive oil over medium heat for just about one minute. You don’t want it to be scorching when you pour your egg mixture in.

Pour in your egg/milk mixture.

Now sprinkle your tomatoes all around on top of the egg mixture.

Just like you would a pizza.

Gently lay your four round slices of mozzarella evenly around the mixture.

Same with your basil pieces or green onions.

Now let your frittata start to cook up and do it’s thing for a while.

Practice your Italian for when the Queen arrives, or get your curtsy down pat.

What you will be watching for is the egg will start to pull away just slightly from the pan and it will start to somewhat solidify. This should take about 3 to 4 minutes.

The center will still have some egg liquid, but you will start to see the cheese melting, and the liquid should be reduced to less than half of what it was originally.

Quick, now is the time you need to sprinkle the top with a pinch of Kosher salt, turn the heat down to the lowest setting, and cover the pan.

More time for you to practice your Italian.

After about 4 minutes or so, lift the lid, and you should see the egg has totally set and is ready to perfectly slide out of the pan onto the Royal Platter.

Ask your Majesty if she would like a sprinkling of fresh parmesan at this point.

BELLISIMA!