Tarragon Frittata with Parmesan Recipe Viviane Bauquet Farre

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   Step 1: In a large mixing bowl, whisk together the eggs, Parmesan, tarragon, salt and pepper.

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   Step 2: Heat a large, non-stick omelet pan over medium-high heat.

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   Add the oil, tilt the pan so the oil covers it evenly and pour in the egg mixture.

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   As the eggs begin to set, use a spatula to push the edges to the center and tilt the pan so that the raw egg fills in the bare sections.

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   Only do this process once or twice, and do it quickly, before the frittata sets.

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   Then leave the frittata undisturbed until it is almost set and the bottom is golden brown, about 2 to 3 minutes.

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   There should still be some uncooked egg on the top.

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   Invert the frittata onto a large serving plate and quickly slide it back into the pan top-side down.

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   Continue cooking until the bottom is just set, about 30 seconds.

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    Step 3: Slide the frittata into a large serving plate and let cool for 5 to 10 minutes.

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    Cut the frittata in eight equal wedges.

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    Serve 2 wedges for each person with your choice of side vegetables or a green salad.

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    2008 viviane bauquet farre food & style NY

* Per serving · 4 servings · Values may vary.

No additional tips available.