Moonstruck Frittata

By Marilyn Hunter

One of my favorite food moments in film is the breakfast scene in Moonstruck. Olympia Dukakis is cracking eggs into slices of crusty Italian bread cooked in olive oil with roasted red peppers, onions and garlic, all while the conversation centers around Cher’s “love bites.”

Leave it to Hollywood to take something so simple and romanticize it into a fabulous gourmet moment. It’s delicious moments like these that inspire us to try something new in the kitchen.

I’ve taken the flavors of this breakfast and woven them into a meal in a skillet. This Italian frittata is great for breakfast, lunch or dinner. And the boys love it because it has the same flavors as pizza. Whatever works, right?

Italian Frittata

A frittata is an open-faced omelet with lots of savory ingredients. The key to success is to cook the frittata over a low flame so the eggs cook to a light golden brown before putting the skillet in the oven.

9 eggs
1/4 cup grated Parmesan cheese
Kosher salt and freshly cracked black pepper to taste
2 tablespoons olive oil, divided
1/2 cup diced white onions
1 tablespoon minced garlic
1/2 cup diced roasted red peppers
2 tablespoons fresh basil, cut into ribbons

Preheat the oven to 400 degrees.

Crack the eggs into a medium bowl. Stir in the cheese, salt, pepper. Whisk well to combine. Set aside.

Heat 1 tablespoon of the olive oil in a medium-size, non-stick sauté pan with oven-proof handle or cast iron skillet; 9-1/2 inches in diameter is best. Add the onions and garlic and sauté for 3 minutes or until they’re soft and aromatic. Add the roasted red peppers, stir, and cook 1 more minute.

Brush the sides of the pan with the remaining olive oil to prevent sticking. Pour the eggs into the pan, stir gently to blend the eggs with the vegetables, and cook over a low flame for about 10 minutes.

When the eggs are set around the edges, but still loose on the top, place the pan in a preheated oven. Bake for 3 to 4 minutes, or until the top of the frittata is firm to the touch. Loosen the edges of the frittata from the pan with a rubber spatula and slide it onto a cutting board; or serve it directly from the skillet. Cut into quarters, sprinkle with fresh basil and serve with warm, crusty Italian bread.

Makes 4 servings

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