Frittata di Ceci
Here is an unusual frittata recipe from – you guessed it – The Antipasto Table!
It is delicious served for lunch, a light dinner, or cut into thin slices or small squares and served as an antipasto. Don’t stir the mashed chick-peas in too thoroughly – they should appear as streaks in the egg mixture.
2 cups drained cooked chick-peas, or 1 19-ounce can chick-peas, rinsed and drained
8 large eggs
1 large garlic clove, peeled and very finely chopped
¼ cup chopped flat-leaf parsley
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1. In a bowl, mash the chick-peas with a fork or a potato masher.
2. Beat the eggs until well blended. Add the garlic, parsley, salt and pepper to taste. Lightly stir in the chick-peas. The mixture should be somewhat lumpy, not smooth.
3. In a 10-inch oven proof skillet, heat the oil over medium-low heat. Add the egg mixture. Cook, lifting the edges occasionally to allow the uncooked egg to slide under the cooked portion, until the frittata is set around the edges but still moist in the center, about 10 minutes.
4. Transfer the skillet to the broiler.* Cook just until the top of the frittata is set, about 1 minute. Watch carefully so that the frittata does not brown.
5. Invert the frittata onto a serving plate. Let cook slightly. Cut into wedges. Serve warm or at room temperature.
*Alternatively, you can cook the frittata entirely on the stove top, slowly cooking and gently stirring, allowing uncooked egg mixture to slide under the edges until the frittata is almost completely set. CAREFULLY invert onto a flat dish large enough to extend a bit over the edges of the pan, and then slide the frittata CAREFULLY back into the pan, returning it to the low heat to finish cooking completely. When completely set, invert once more onto your serving dish and enjoy.