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Tarragon Frittata with Parmesan

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1 large frittata - 4 servings
Total: Active:
0 Ratings 

Ingredients (6)

  • 8 large organic eggs
  • 1/3 cup finely grated Reggiano or Grana Padano Parmesan
  • 1/4 cup finely chopped fresh tarragon
  • 1/2 teaspoon sea salt
  • freshly ground pepper to taste
  • 2 tablespoons extra virgin olive oil
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Tarragon Frittata with Parmesan

Until recent times, tarragon enjoyed little or no esteem in most kitchens, being mostly regarded as a French quirk! A native of southern Europe, this herb prefers dry soil and lots of sun. It has a pronounced anise-like flavor and minty heat. French tarragon, the culinary herb of choice (not to be mistaken with Russian tarragon, which has much less flavor), is a hardy perennial that will grow about 1 to 2 feet and will produce wiry stems. It is perfectly suited to our East Coast climate. My own tarragon plant produces green shoots as early as April and has survived our harshest winters.

Everyone will recognize the flavor of tarragon vinegar or béarnaise sauce, but why stop there?! Tarragon is a delicate yet sophisticated herb that lends itself to many wonderful dishes. I use it in salad dressings, in frittatas (as in today’s recipe), in pastas with fresh beets, and in soups with tender young carrots or peas. It is good indeed to break away from traditions and explore all the possibilities that this supreme herb offers the avid cooks among us!

For more of Viviane Bauquet Farre’s innovative recipes and videos go to www.foodandstyle.com

Instructions

  1. 1Step 1: In a large mixing bowl, whisk together the eggs, Parmesan, tarragon, salt and pepper.
  2. 2Step 2: Heat a large, non-stick omelet pan over medium-high heat. Add the oil, tilt the pan so the oil covers it evenly and pour in the egg mixture. 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. Only do this process once or twice, and do it quickly, before the frittata sets. Then leave the frittata undisturbed until it is almost set and the bottom is golden brown, about 2 to 3 minutes. There should still be some uncooked egg on the top. Invert the frittata onto a large serving plate and quickly slide it back into the pan top-side down. Continue cooking until the bottom is just set, about 30 seconds.
  3. 3Step 3: Slide the frittata into a large serving plate and let cool for 5 to 10 minutes. Cut the frittata in eight equal wedges. Serve 2 wedges for each person with your choice of side vegetables or a green salad.
  4. 4© 2008 viviane bauquet farre – food & style NY LLC
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