Vegetable Frittata

Makes 6 servings

Frittatas are to Italians what omelets are to the French. While the ingredients may be the same, the difference lies in the cooking method. In a frittata, the filling is mixed right with the eggs, then the mixture is cooked together and left open-faced. True to its Italian nature, the recipe is very flexible; add or substitute other vegetables (up to 3 cups total), such as sliced zucchini or tomatoes. Sangiovese Tomato Sauce (see Tip) makes a lovely topping. Prepare it in advance and reheat in a small saucepan while the frittata cooks.

2 tablespoons unsalted butter
2 small red potatoes, very thinly sliced
1 cup sliced mushrooms
½ red or green bell pepper, cut into 2-inch x ¼-inch strips
¼ cup thinly sliced onion
2 cloves garlic, minced
4 eggs, lightly beaten (see Tip)
2 tablespoons water
¼ cup freshly grated Parmesan cheese
2 tablespoons minced fresh basil or ½ teaspoon dried basil
1 teaspoon minced fresh oregano or ¼ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon freshly ground pepper
Freshly ground pepper, freshly grated Parmesan cheese, and sprigs of fresh basil for garnish

Position the oven broiler rack to about 5 inches from the heating element. Preheat the broiler.

Melt the butter in a large ovenproof skillet over medium heat. Add the potatoes; cook, turning occasionally, until almost tender and not browned, about 5 minutes. Add the mushrooms, bell pepper, and onion. Cook, stirring occasionally, until the vegetables are tender, about 4 more minutes. Add the garlic; stir constantly for about 1 minute.

Meanwhile, lightly beat the eggs and water with a fork or whisk just long enough to combine. Whisk in the Parmesan, basil, oregano, salt, and pepper. Pour the mixture over the cooked vegetables in the skillet; tilt to distribute the eggs evenly. Reduce the heat to medium-low and cook, undisturbed, until the eggs are set on the bottom but the top is stilly runny, 3 to 5 minutes. Place under the broiler for about 2 minutes or until the top is set and lightly browned.

Serve the frittata directly from the skillet or loosen it around the edges with a spatula and slide the frittata onto serving platter. Cut into wedges; drizzle each serving with a heaping tablespoon of the sauce. Garnish with pepper, Parmesan, and basil sprigs.