- 4 Eggs, lightly beaten with a table spoon of milk
- Half a chopped onion
- 1/4 cup of grated parmesan cheese
- Basil to taste
- Oil to grease a pan
Once that's done, take them off the pan, making sure to keep as much oil as you can on the pan. Pour half the egg mix into the pan, and once set, sprinkle half the cheese, onions and basil over the eggs. Top it all off by pouring the rest of the egg mix over it and sprinkle the remaining cheese, onion and basil over it.
Here's the fun part: in order to fully cook the frittata, you have to put a lid over the top of the pan. I'm not sure what the exact science is, but I'm assuming the steam cooks the top of the egg and the whole thing will rise like a souffle. Just keep peeking until the top looks solid and the frittata looks puffy. Once that's done, just slide it onto a plate. Don't worry if it deflates a bit, that's just what happens when you take it off the heat.
Personally, I loved it. I'm a big omelet person anyway, but I've never been able to flip one without completely tearing it to shit, so this kind of takes the possibility of totally fucking up out of the equation. The only thing I'd suggest is maybe doubling the amount of onions and cheese, since you can't really taste them that much in the eggs.
Brown Sugar Brie
- One wheel of brie cheese
- 1/4 cup of brown sugar
- 1/4 cup of chopped almonds
- 1 tablespoon of dijon mustard
Place the brie in a ramekin or any other oven-safe bowl that can fit the brie. Bake it on whatever heat you want for however long you want until it's delicious and melty. Honestly, I never got an exact amount either way on this thing, so you're going to have to wing it. All I know is, when it melts, it's good. Serve it with some sliced up french bread.