Roasted Asian pear frittata
I made a small frittata with two eggs, but the quantities given can be easily multiplied to satisfy a larger number of guests.
- an Asian pear
- olive oil
- 2 pastured eggs
- 1 tablespoon water
- sea salt
- freshly grated Parmigiano-Reggiano
Preheat the oven to 350 F. Wash Asian pear and cut into 1/4 inch thick slices lengthwise. Take the slices that include some of the core, cut each in half lengthwise and carve out the core. Distribute on a baking sheet lined with a silicone baking mat and bake for 10 minutes.
To make the frittata, take some of the roasted pear and diced it. (I honestly did not measure how much I used. I roasted two pears because I used some in another dish: I have become very fond of roasted Asian pears and used them in various dishes.)
Oil a small skillet and warm up. Break the eggs in a bowl and whisk them lightly until just blended. Add a pinch of salt and whisk briefly. Add the water and whisk lightly to incorporate.
Pour the eggs slowly into the skillet. Gently slide the pear pieces into the pan and arrange them so they are evenly distributed. Sprinkle some Parmigiano-Reggiano on the surface. Cook over low heat until the eggs are set. In the meantime, turn on the broiler. (If your oven allows it, choose the "low" setting.)
After the edge is well set, run a spatula under it and shake the frittata gently to ensure the bottom does not stick to the pan. When the eggs are set, place the skillet in the oven for a couple of minutes, leaving the door ajar. Take the skillet out of the oven (don't forget that the handle is hot) and let the frittata rest for of a few minutes, then slide it onto a serving plate. Cut into half and serve.