The monthly potluck of the Boulder Media Women was yesterday evening. Thirty or 40 local writers, editors, designers and other media professionals gathered to chew the fat and chew on a lavish spread. The two hostesses, who provided beverages and a fabulous African stew (recipe, please!), had asked for guests to bring an “ethnic” dish. I originally wanted to make a Jamaican banana custard for dessert, but I didn’t have (and couldn’t get) five very ripe bananas. I decided that Italian was ethnic enough, so that’s what I made. Other BMWers were apparently of the same mind, because dishes included satisfying mix of dishes from many traditions, including quiche, cous-cous, a pasta dish or two, a couple of green salads, a silky bisque, a sweet potato dish, long Asian green beans and a fruit tart.
This fittata is equally good hot and at room temperature, and therefore is well suited to a potluck. I adapted the recipe from True Tuscan by Cesare Casella.
3 to 4 tbsp. olive oil, plus additional for drizzling on the frittata at the end
1 large or 1 1/2 medium onions, peeled and sliced thinly
1 to 2 tbsp. fresh herbs (marjoram, sage, thyme or other — individually or mixed), chopped
Kosher salt and freshly ground pepper to taste
6 large eggs (or 7 medium)
1 cup reduced-fat ricotta cheese
1/2 cup freshly grated Parmesan cheese
Chopped fresh parsley
Preheat oven to 375 degrees. In an ovenproof skillet (I use cast iron) over medium heat, heat olive oil. Add onions, herbs, salt and pepper, and saute about 7 or 8 minutes, stirring occasionally, until onions are translucent and begin to brown slightly.
Meanwhile, in a bowl, combine eggs and both cheeses. Stir until smooth and homogeneous (the lowest speed on a hand mixer works well). Add egg-cheese mixture to the sauteed onions and stir to incorporate the eggs. Cook on the stovetop until the eggs begin to set. Run a knife around the edge of the frittata. Transfer skillet to the oven. Bake for 15 to 18 minutes, or until firm.
Remove from oven. Run a knife around the edge of the frittata. Place a serving plate over the skillet and turn the fritrata out. Drizzle with olive oil and sprinkle with parsley. Serve immediately or at room temperature.
Serves 4 as an entree, 6 as an appetizer or whatever number at a potluck.
I’m not the only foodie in BMW. Mary Collette Rogers, author of Take Control of Your Kitchen, is teaching a collaborative, hands-on cooking class featuring “warming winter dishes” in North Boulder this coming Sunday (November 19 from 4:00 to 6:00 p.m.). The cost is only $10, including eating the dishes prepared in class. Since time is short, it’s probably best to phone in reservations; 303-730-8960.