Sage Frittata

from The New York Times, adapted from La Zucca Magica, Nice
submitted by Anne Halsted

preparation time: 30 minutes overall

serves 4 to 6

6 eggs

1 tablespoon grated Parmesan cheese

2 tablespoons day-old bread crumbs soaked in ½ cup whole milk

12 sage leaves, chopped

Salt

2 tablespoons extra-virgin olive oil

In a bowl, beat eggs with a fork. Add cheese, bread crumbs and sage and beat well, along with a pinch of salt.

Put oil in a 10-inch skillet over medium-high heat, add egg mixture and cook until sides are browned and top almost firm, about 8 minutes. Turn, slide frittata onto a plate, cover it with another plate, invert plates, and slide frittata back into pan. Turn off heat immediately and serve hot, warm or at room temperature.

Sadly, La Zucca Magica has since closed.