Gee golly, that’s a nice pan. The All-Clad 12-inch Stainless Steel Fry Pan has been on my mind. My thriftiness has always been at odds with my snobbishness when it comes to pans. A couple of years ago I bought some new pans on a particularly good deal, and went a little overboard. I bought more pots and pans than I needed, and while they are all serviceable, they are not exceptional. I guess I’d just rather have a couple of exceptional pans than a dozen serviceable ones.
Monthly Archives: April 2007
Quick dinner: Frittata with radicchio, onions, and mozzarella
1/2 cup milk
1/2 cup grated mozzarella
1/2 medium onion
1/2 head of radicchoi
1 large slice of good crusty bread cut into 1 inch cubes
a handful of grated Parmesan
Preheat the broiler, and on the range heat up a 10-inch nonstick fry pan with a little bit of olive oil. Slice the onion thin and the radicchio into 1 inch strips and throw in with the oil to soften up. While they’re cooking covered over medium-low heat for about 3 minutes, take a large bowl and beat together the eggs and milk. Add some salt and pepper to taste and then throw in the grated cheese and the bread. When the onions and radicchio are done, throw them into the bowl as well, stir it up, and pour that back into the pan.
Using a wooden spoon (or something that won’t scratch your nonstick), gently stir the egg mixture while it cooks, constantly scraping the bottom gently to allow the runnier parts of the egg mixture to contact the pan. When the consistency reaches something like pudding (still a bit looser than runny scrambled eggs) take it off the heat and scatter the handful of Parmesan across the top.
Now put the pan under the broiler until the Parmesan browns. Depending on your oven and your broiler this could take just couple of minutes, or a while longer. Just keep checking it until you get nice scattered browning of the cheese. Take it out of the broiler and let it sit on the stove for a couple of minutes to let it set. Then slide it out of the pan and onto your cutting board, cut into wedges and serve.