Recipe of the Week: Almond-Stuffed Prunes Wrapped in Bacon

Also known as "Devil's on Horseback" (don't ask me why), bacon wrapped prunes (or dates) are a delicious and elegant appetizer! The sweet and salty flavors compliment each other well, the crunchy bacon, soft and juicy prunes and chewy almond create an interesting texture combination that will please all of your dinner guests!


Almond-Stuffed Prunes Wrapped in Bacon
1/2 pound large pitted prunes
2 ounces blanched whole almonds
Thin, lean bacon

Preheat oven to 400 degrees F.

Stuff each prune with an almond. Cut each strip of bacon in three equal pieces. Wrap a piece of bacon around each stuffed prune and secure with a round toothpick.

Bake on a foil lined baking sheet for about 15 minutes or until bacon is crisp.
Serve immediately.

Tips
These are best when made with very thin bacon.

Related Recipes...
Blueberry Almond Coffee Cake
Meatballs with Almond & Garlic Sauce
Pan Seared Red Potatoes, Snow Peas, Cilantro Vinaigrette with Almond Crusted Chicken

Recipe of the Week: Chiles Rellenos with Goat Cheese

I know, I know, I've been on a major Mexican/Southwest/TexMex food kick lately, but bear with me - it seems like the perfect kind of cuisine for this time of year. Back in the days before we were diagnosed with Celiac and forced to adopt a gluten free diet, chiles rellenos was one of my favorite restaurant meals, but I never tried to make it at home. Now that dining out is significantly more difficult than cooking at home, this seemed like the perfect recipe to try

Chiles Rellenos with Goat Cheese

Ingredients
8 poblano peppers
1/2 pound mild goat cheese, at room temperature
1/2 pound Monterey Jack cheese, grated
1 Tablespoon fresh parsley, minced
1 Tablespoon cilantro, minced
1 Tablespoon almonds, chopped & toasted
1 teaspoon garlic, minced
2 teaspoons fresh lime juice
1 teaspoon salt
1/4 teaspoon fresh ground pepper
Vegetable oil for frying
1/2 cup Jules Gluten Free flour
3 large eggs, separated
1/4 teaspoon salt

Directions
Place peppers on a baking sheet and set oven on broil. Broil peppers until skins char. Turn peppers until skins are blackened all over.

Remove peppers to a bowl and cover with plastic wrap for 15 minutes. Remove charred skins and make a slit in each pepper leaving stems in tact. Carefully remove and discard seeds.

In a bowl, mix together goat cheese, jack cheese, parsley, cilantro, almonds, garlic, lime juice, salt and pepper.

Divide mixture into 8 equal portions and stuff into peppers.

Heat about 3/4" of oil in a large heavy skillet over high heat until temperature reaches about 375 degrees F.

Place flour on a plate and set aside.

Using an electric mixer beat egg whites and salt until they hold stiff peaks. Add 1 tablespoon flour and yolks, one at a time, beating in between each egg yolk.

Dip each stuffed peppers into flour and then into egg batter and then into hot oil. When they are golden turn them over and fry on other side. Remove to a paper towel with a slotted spoon. Cook them in batches so you don't overcrowd pan. Keep them warm as they are cooked by placing them in a 200 degree F. oven.

Top with pico de gallo salsa* and serve immediately.

For the Pico de Gallo
1/2 small white or red onion or 8 slender scallions finely chopped, rinsed, and drained
2 tablespoons fresh lime juice
2 large ripe tomatoes, seeded, if desired, and finely diced
1/4-1/2 cup chopped fresh cilantro (leaves and tender stems)
1-2 jalapeño peppers, seeded and minced
1 medium garlic clove minced
1 tablespoon balsamic vinegar
1/4 teaspoon salt, or to taste

Combine all ingredients.

Photo by mkorcuska on Flickr

Recipe of the week: Beets with Mixed Greens

This week's recipe features fresh beets - still available at farmer's markets across the nation at the tail end of their season. Because they are root vegetables, it is pretty important that they are organic -- they are definitely on the Dirty Dozen list. To add a little bit of interest, feel free to use golden beets instead of, or in addition to, standard beets - they are much less messy, guaranteed not to stain your tablecloth and hands and hardly taste any different. Now the recipe calls for boiling the beets, but I'm a big fan of roasting - so if you have some extra time, I would recommend trimming off the greens (set aside to use later!)

Beets with Mixed Greens
Ingredients
2 beets (preferably organic)
1 carrot, peeled and sliced thin
1/4 cup English cucumber, peeled and sliced thin
2 Tablespoons thinly sliced red onion
6 cups mixed greens
1 Tablespoon balsamic vinegar
3 Tablespoons extra virgin olive oil
1 teaspoon pure maple syrup
1/4 teaspoon stone ground mustard
Salt and freshly ground black pepper
1 oz thinly sliced aged Gouda cheese

Directions
Cut the stem and leaves off the beets and quarter. Place beets in a saucepan and cover with water. Bring to a boil; reduce heat and simmer until tender, about 20 minutes. Remove beets from water and let cool. When cool enough to handle, slice.

Meanwhile, place carrots, cucumbers, red onion and mixed greens in a large salad bowl. Set aside.

In a small bowl, whisk together the balsamic vinegar, olive oil, maple syrup, and stone ground mustard. Season to taste with salt and freshly ground black pepper.

Add cooled, sliced beets to salad and drizzle half the dressing over the top and toss. Leaves should be just nicely coated with dressing, not drenched. Add more dressing if need be.

Divide salad among 6 salad plates and top with aged Gouda slices. Serve immediately.

Photo by Ralph Daily

Recipe of the Week: Pasta with Tuna, Capers & Golden Raisins

I know what you're thinking: "Capers and raisins? I'm all for sweet & sour, but this seems a little much..." and that's where you're wrong! Give it a shot; I know pickled flower buds and dehydrated grapes sound like unlikely bedfellows, but this recipe is perfectly unusual - maybe our first foray into the world of flavor-based gastronomy? Bon appetit!

Ingredients
Prepare the tuna
2/3 cup sake
1/4 cup gluten free soy sauce/tamari
1 Tablespoon fish sauce
1 teaspoon red wine vinegar
1 Tablespoon ketchup
1 teaspoon sugar
1 tuna steak

For the pasta
1 cup asparagus tips (2 inch pieces)
1 lb. dried gluten free pasta (we recommend Bi-Aglut/Le Veneziane or Orgran pastas)
2 Tablespoons extra virgin olive oil
1 leek, tender green and white parts only, chopped
2 garlic cloves, minced
1/4 teaspoon freshly ground black pepper
2 Tablespoons drained, bottled capers
1/2 cup golden raisins
1/4 cup Italian parsley, chopped

Directions
First, prepare the tuna by placing the sake, gluten free soy sauce, fish sauce, red wine vinegar, ketchup and sugar in a large zip lock bag. Add the tuna steak, seal and turn to coat. Let marinate in the refrigerator for 30 minutes.

Prepare a grill. Remove the tuna from the marinade (discard marinade). Grill the tuna for 3-5 minutes per side. Cut into large chunks and set aside.

Meanwhile, bring a large pot of salted water to a boil. Add the asparagus tips and cook until just tender, about 3 minutes. Using a slotted spoon remove the asparagus tips from the water and immediately plunge into a bowl of ice water. Add the pasta to the water and cook until al dente. Reserve 1 cup of pasta cooking water then drain pasta and return to the pot.

While the pasta cooks, heat the oil in a large skillet over medium high heat. Add the onions and garlic; cook until tender and golden, about 6-8 minutes. Stir in the capers, raisins, parsley and reserved cooking water. Add the mixture to the pasta along with the grilled tuna and toss to combine. Season with freshly ground black pepper. Serve immediately.

Recipe of the Week: Grilled Halibut with Mole and Pico de Gallo

This week's recipe is a hopeful gesture towards a summer that, at least for those of us in Seattle, seems so very far away! Even better, this recipe is naturally gluten free, dairy/casein-free, egg-free, soy-free and peanut-free - wow! Featuring fresh pico de gallo and homemade mole sauce, this dish will make you feel like summer sunshine is right around the corner!

Grilled Halibut with Mole & Pico de Gallo

Ingredients
Mole Sauce
3 Tablespoons vegetable oil
1/3 cup roasted sunflower seeds
3 cloves garlic, minced
3 yellow bell peppers, seeded & chopped
1 onion, chopped
1 Tablespoon ground cumin
1 teaspoon cinnamon
2-1/2 cups gluten free chicken broth
3/4 teaspoon salt

For Pico de Gallo
1/2 small white or red onion or 8 slender scallions finely chopped
2 Tablespoons fresh lime juice
2 large ripe tomatoes, seeded, if desired, and finely diced
1/4-1/2 cup chopped fresh cilantro (leaves and tender stems)
1-2 jalapeño peppers, seeded and minced
1 medium garlic clove, minced
1 Tablespoon balsamic vinegar
1/4 teaspoon salt, or to taste

4 halibut filets
Olive oil
Salt and fresh ground pepper

Directions
For mole sauce

Heat oil in a large heavy saucepan over medium heat. When hot, add sunflower seeds, garlic, bell pepper, onion, cumin and cinnamon and stir until blended. Cook until onions are translucent. Add chicken broth and season to taste with salt. Reduce heat to low, cover and simmer for 20 minutes.

Transfer sauce to a blender and blend or process until smooth.

For Pico de Gallo
Mix all ingredients in a bowl and set aside.

Prepare a grill or coals.

Brush filets with oil and sprinkle with salt and pepper. Grill until fish is opaque, about 5 minutes per side.

To serve
Top fish with mole sauce and then salsa.

Recipe of the Week: Cream of Mushroom Soup

Perfectly paired with our hot sandwich recipes featuring Udi's Gluten Free Bread and some really unique flavors! With winter weather still being felt across the nation, warm up and hunker down with the ultimate comfort foods...

Cream of Mushroom Soup
Ingredients
2 pounds mushrooms, reserve 4 mushrooms and chop the rest
1/4 cup canola oil
1/4 cup unsalted butter
4 shallots, minced
5 cups cream
Pinch of nutmeg
Salt and pepper to taste
2 Tablespoons lemon juice
1 Tablespoon chives, minced
1 Tablespoon parsley, chopped

Directions
Select and set aside 4 nice looking mushrooms for garnish.

In a large heavy saucepan, melt butter and oil over medium heat. Add chopped mushrooms and shallots to the pan and saute for 25 minutes, stirring frequently. Add cream and stir, scraping bottom of pan to loosen any browned bits. Reduce heat to simmer and cook for 15 more minutes.

Transfer small batches of soup to a food processor and puree. Return to the pan and add nutmeg, salt and pepper to taste.

Reheat the soup. Cut the reserved mushrooms into 1/4" slices and toss them in the lemon juice. Ladle soup into individual bowls and garnish with mushroom slices, chives and parsley. Serve immediately.

Recipe of the Week: Eggs Benedict

This week's featured recipe is Eggs Benedict, the foundation for the perfect brunch for two -- or ten!

Eggs Benedict
Serves 4
Ingredients
8 slices of gluten free french bread, toasted**
8 thick slices of gluten free ham, precooked and warmed
8 poached eggs
Hollandaise sauce

Directions
Prepare gluten free hollandaise. Place 2 pieces of toast on each plate. Lay one piece of warm ham and 1 poached egg on each piece of toast. Spoon hollandaise sauce equally over each portion. Serve immediately.

Hollandaise Sauce
Ingredients
4 egg yolks
1/2 cup butter, room temperature
2-3 Tbsp lemon juice
Salt
White pepper

Directions
Cook egg yolks and 1/3 of the butter in the top of a double boiler, stirring rapidly over boiling water until butter melts. Add 1/3 more of the butter, stirring rapidly. Continue process until all of the butter is melted; the mixture will thicken. Stir constantly.

Remove pan from water, stir in lemon juice, 1 tsp at a time. Stir in a dash of salt and pepper. Heat again over boiling water, stirring constantly until thickened. Remove from heat. If sauce curdles, beat in 1-2 Tbsp boiling water.

Tips

**Have some gluten free french bread prepared. Cut diagonal slices and toast. OR use slices of Udi's Gluten Free Bread OR Kinnickinick English Muffins - yum!

Recipe of the Week: Chocolate Coffee Mousse

The perfect make-ahead Valentine's Day (or any occasion) dessert, these chocolatey, espresso infused mousse cups are rich and decadent! With just the right ratio of chocolate to coffee, these dessert cups can be dressed to impress with whipped cream and chocolate curls, with enough caffeine to get you through the evening, without being up until the crack of dawn.

Chocolate Coffee Mousse

Ingredients
6 ounces gluten free bittersweet chocolate, coarsely chopped
3 Tablespoons unsalted butter
2 Tablespoons coffee
1 teaspoon gluten free vanilla flavoring
3 large egg yolks
3 Tablespoons coffee
3 Tablespoons sugar
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/4 cup sugar
1/2 cup cold heavy cream whipped cream
1 ounce gluten free semisweet or bittersweet chocolate, grated for garnish

Directions
Heat 1 inch water in a large skillet over low heat until bubbles form along the bottom; adjust the heat to maintain the water at this temperature. Combine 6 ounces of gluten free chocolate, unsalted butter, 2 tablespoons coffee or water, and gluten free vanilla in a large heatproof bowl. Set the bowl in the water bath and stir until the chocolate is melted. Remove from the water and set aside.

Whisk egg yolks, 3 tablespoons coffee, and 3 tablespoons sugar together thoroughly in a heatproof bowl. Set the bowl in the water bath and, whisking constantly, heat the mixture until thick and puffy, like marshmallow sauce. Remove from the water bath and whisk thoroughly into the melted chocolate. Let cool to room temperature.

In a separate bowl, beat egg whites on medium speed until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup sugar. Increase the speed to high and beat until the peaks are stiff. Using a large rubber spatula, stir one-quarter of the egg whites into the chocolate mixture to lighten it, then gently fold in the remaining whites.

In another bowl, beat 1/2 cup cold heavy cream on high speed until soft peaks form. Gently but thoroughly fold the cream into the chocolate mixture. Turn mousse 6- to 8-ounce individual cups.

Refrigerate for at least 4 hours or up to 24 hours. Serve with fresh whipped cream. If you wish, sprinkle with 1 ounce grated gluten free chocolate.

Recipe of the Week: Asparagus Wrapped in Prosciutto

With spring right around the corner, fresh asparagus is cropping up in grocery stores across the country! With the subtle sweetness of the cream cheese and the saltiness of the prosciutto, every part of this recipe accentuates the bright flavor and crisp texture of fresh asparagus.

Asparagus Wrapped in Prosciutto

Ingredients
4 ounces whipped gf cream cheese
24 asparagus spears, cut to 3" from tip of spear and blanched
1 clove of roasted garlic
Pinch of fresh ground pepper
12 slices of proscuitto, cut in half crosswise

Directions
In a small bowl, combine cream cheese, garlic and pepper. Mix well.
Heat oven to 350 degrees F.
Spread cream cheese mixture on each slice of proscuitto. Wrap a proscuitto slice around the center of two asparagus spears. The cream cheese mixture will allow the proscuitto to stick to itself nicely. Place each bundle on a baking sheet and bake for 4 minutes or until heated through. Serve immediately.

Roasting Garlic: Cut about 1/4" off the top of a head of garlic to expose the cloves. Rub head all over with olive oil and wrap in foil. Bake for 45 minutes at 350 degrees F.

Tips
For the best presentation, select small to medium spears.

Recipe of the Week: Artichokes with Ricotta, Spinach & Pine Nuts

The New Year is always a time of reflection, introspection and reevaluation, and probably the most common resolutions involve dieting and weight loss. Let Glutenfreeda help you eat healthier this year, all of our recipes use fresh "real" ingredients and can help you to be the best possible you!

Low Fat Artichokes with Ricotta, Spinach and Pine Nuts

Ingredients
2 artichokes (top trimmed and sharp ends of leaves cut off)
1-1/2 Tablespoons olive oil
2 shallots, chopped
1 garlic clove, minced
5 oz. chopped, frozen spinach, thawed and drained
2 ounces ricotta cheese
1 teaspoon lemon juice
2 Tablespoons pine nuts, toasted
Salt and freshly ground black pepper

Directions
Bring a large pot of salted water to a boil. Add the artichokes, cover, and cook for about 40 minutes or until the artichoke leaves can be pulled away with only slight resistance. Remove the artichokes from the water and let cool.

Meanwhile, in a medium skillet, sauté the shallots for about 2-3 minutes or until softened. Add the garlic; sauté for 30 seconds. Add the drained spinach and cook until heated through, about 5 minutes. Remove the pan from the heat and stir in the ricotta, lemon juice, and pine nuts. Adjust seasonings to taste with salt and freshly ground black pepper. Let cool.

Spoon the ricotta mixture into a bowl and serve alongside the artichokes.

Tips
To toast the pine nuts, place the pine nuts in a dry skillet over medium heat. Cook the pine nuts, shaking the pan occasinally, until lightly browned on all sides. Note: watch the pine nuts carefully as they cook - it is real easy to burn them instead of the intended "toasting".

Recipe of the Week: Lemon Bars

Sweet and tangy, few desserts are as refreshing as our classic lemon bars!

Lemon Bars with Cheesecake Filling
Makes 16 lemon bars

Ingredients
1/2 cup unsalted butter, at room temperature
1/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
1 cup gluten free flour
8 oz. cream cheese, at room temperature
1-1/2 cups powdered sugar
1 large egg
1 teaspoon lemon zest
1 teaspoon vanilla extract
4 egg yolks
3/4 cup sugar
1 Tablespoon cornstarch
1/4 cup Key lime juice
2 teaspoons lemon zest
2 Tablespoons unsalted butter
Garnish with lime or lemon slices

Directions
Preheat oven to 325°F. Lightly grease a 8 inch square baking pan.

In a stand mixer, beat 1/2 cup butter and brown sugar until light and fluffy. Add 1 teaspoon vanilla, beating until blended. Add the gluten free flour and beat on low speed until incorporated. Press the dough into the prepared baking pan. Bake for 25 minutes or until crust is golden brown. Let cool on a wire rack.

Meanwhile, beat the cream cheese and the powdered sugar utnil creamy. Add the egg, 1 teaspoon lemon zest and 1 teaspoon vanilla; beat until combined. Cover and chill.

Combine the egg yolks, 3/4 cup sugar and cornstarch in a medium saucepan; stir in 3/4 cup water and key lime juice. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in 2 teaspoons lemon zest and 2 tablespoons butter. Let cool for 10 minutes.

Spread the cream cheese filling over the cooled crust. Pour the lemon curd over the cream cheese filling. Bake at 325°F for 40 minutes or unil the edges are lightly browned. Let cool completely on a wire rack then cover and chill for 2 hours. Cut into squares and garnish with lemon or lime slices.

Tips
We used Jule's All Purpose Gluten-free flour mix in this recipe.

Recipe of the Week: Apple Cranberry Pie

This week's featured recipe is our famous Apple Cranberry pie - an all-American favorite with a festive twist!

Even better, making this recipe gluten-free/dairy-free (GFCF) is well, as easy as pie! Especially using Gluten Free Mama's pie crust mix (our latest and greatest discovery!) and Earthbalance butter substitute, this can be allergy friendly in minutes. Egg free? Just follow Mama's directions using honey instead of egg white and skip the egg white glaze and you're good to go!

Apple Cranberry Pie

Ingredients
Our Basic Pie Crust recipe OR Gluten Free Mama's Pie Crust Mix
6 large Golden Delicious apples, peeled, cored and sliced
2 cups fresh cranberries
1/2 cup sugar
1/4 teaspoon ground allspice
1 teaspoon cinnamon
1 Tablespoon arrowroot
1 large egg white, lightly beaten
1 teaspoon sugar

Directions
Preheat oven to 450°F.

Place sliced apples and cranberries in a large bowl. In a separate bowl, combine sugar, allspice, cinnamon, and arrowroot. Add sugar-spice mixture to apples and toss to thoroughly coat. Cover tightly and set aside.

Prepare dough according to package directions. Divide dough in half and roll out to 10 inches in diameter and about 1/8 inch thickness (this is best achieved between 2 sheets of plastic wrap). Carefully remove top sheet of plastic wrap and invert over pie dish. Peel off top layer of plastic wrap and fit crust into the bottom of the pie dish, allowing about 1 inch to fall over the sides of the dish. Roll out remaining dough to the same size, again between plastic wrap. Place apple mixture in the pie dish. Remove top sheet of plastic wrap from pie crust, invert and lay on top of pie. Remove remaining sheet of plastic wrap and fold under edges to seal the crust. Crimp edges with the index finger of one hand and the thumb and index finger of the other. Cut several small slits in the pie to allow steam to escape. Brush center of pie with egg white (but not edges, since this could cause the outer edges to brown too quickly). Sprinkle top of pie with sugar.

Bake pie at 450°F for 10 minutes. Rotate pie and reduce heat to 375°F and continue to bake for another 45-50 minutes, or until top of pie is nicely browned, apples are tender and juices are bubbling. Remove pie from oven and allow to cool on a cooling rack for 1 hour before serving.

This Week's Recipe: Potatoes au Gratin

This week we're actually featuring two different versions of this classic comfort food. The first recipe is more traditional, but still comes together quickly. The second version, in addition to being low-fat, is one of my favorite no-muss no-fuss one-pan dishes! Enjoy!

Creamy Potatoes au Gratin

Ingredients
2 pounds peeled baking potatoes, cut into 1/4-inch thick slices
6 garlic cloves, chopped
1 1/4 cups hot Cheddar Cheese Sauce
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 Tablespoon unsalted butter
1/2 cup grated fresh parmesan cheese
Dash of paprika

Directions
Preheat oven to 350ºF.

Place the potato slices and garlic cloves in a saucepan, and cover with water. Bring to a boil, and cook 8 minutes or until just tender. Drain.

Combine the Cheddar Cheese Sauce, salt and pepper.

Arrange half of the cooked potatoes and garlic in a 2-quart lightly buttered baking dish. Pour half of the sauce mixture over potatoes. Repeat the procedure with remaining potatoes and garlic and remaining sauce mixture. Sprinkle with parmesan cheese and paprika. Bake at 350ºF for 30 minutes or until bubbly.

Creamless Potatoes au Gratin

Ingredients
3 cups gf chicken stock
Salt and fresh ground pepper
6 large white new or Yukon potatoes, peeled and thinly sliced to about 1/4"
1/2 cup Gruyere cheese, grated

Directions
Preheat oven to 375 degrees F. Butter a 3 quart baking dish.

Add the stock to a medium saucepan and place over medium-high heat. Bring to a boil and season to taste with salt and pepper. Place the sliced potatoes in the baking dish and pour the hot stock over potatoes to cover. Cover the dish with foil. Bake for about 45 minutes or until the potatoes are tender and the liquid has been absorbed. Sprinkle the Gruyere over the top and place under the broiler. Broil until the cheese melts. Serve immediately.

Weekly Recipe: Cauliflower and Thyme Frittata

Each week we feature one of our favorite recipes and I want to do more to share these recipes with you! This week, we are featuring a fantastic new spin on an old-time favorite: the frittata. Infused with cauliflower, baby broccoli and thyme, this favorite brunch feature is chock full of vegetables and can be enjoyed hot, cold or at room temperature.

Cauliflower Frittata with Thyme
Ingredients
2-1/2 Tablespoons unsalted butter
1 Tablespoon olive oil
1/4 medium cauliflower, cut into 1-inch florets
1 cup of baby broccoli, cut into 1-inch pieces
1 medium onion, halved and thinly sliced
3 small garlic cloves, thinly sliced
1 teaspoon fresh chives, minced
1 teaspoon fresh thyme, chopped
10 large eggs, at room temperature, lightly beaten
Salt and freshly ground black pepper
1/4 cup Parmigiano Reggiano cheese, grated

Directions
Preheat the broiler. In a 10-inch non-stick, oven-proof skillet, melt 1/2 tablespoon butter in the olive oil. Add the cauliflower, season with salt and cook over high heat, without stirring, until golden brown on the bottom, about 2 minutes. Toss the cauliflower florets in the pan. Add the broccoli and cook until the cauliflower is golden all over and both the cauliflower and baby broccoli are just tender, about 3-4 minutes longer. Add the sliced onion and 1 tablespoon of the butter and cook, stirring occasionally, until the onion is softened, about 3 minutes. Reduce the heat to medium, add the garlic and cook for 1 minute. Add the remaining tablespoon of butter and swirl the pan to melt it.

Meanwhile, in a large bowl, whisk the eggs with 3/4 teaspoon of salt and a few grates of freshly ground black pepper. Whisk in the herbs. Pour the eggs over the vegetables and cook, without stirring, until the bottom of the frittata is just set, about 2 minutes. Lift the edges of the frittata and tilt the pan to allow the uncooked egg mixture to seep underneath. Continue to cook the frittata until the bottom is golden and the top is just slightly runny, about 3-4 minutes.

Sprinkle the top of the frittata with Parmigiano Reggiano cheese and place under the broiler for 1-2 minutes or until the top is just set. Slide the frittata onto a work surface or platter and cut into wedges and serve warm or at room temperature.