Parmesan cheese and fresh mixed herbs give flavor to this classic egg dish, with a little artistic flair to shape it into an hors d'oeuvre.
- Servings: 8
Source: Martha Stewart Living, March 1999
- 1 Japanese eggplant, sliced very thinly lengthwise
- 1/4 cup olive oil, plus more for brushing
- Salt and freshly ground black pepper
- 1 red bell pepper
- 12 large eggs
- 1/4 cup finely chopped mixed herbs, such as flat-leaf parsley, marjoram, tarragon, and rosemary
- 1/4 cup of freshly grated Parmesan cheese
Heat a grill or grill pan until very hot. Generously brush both sides of the eggplant slices with olive oil, and season with salt and black pepper. Place eggplant on grill, and cook until tender, 3 to 4 minutes per side. Remove eggplant from grill, and set aside.
Place the bell pepper on grill, and cook, turning, until the skin is charred all over, 8 to 10 minutes. Remove bell pepper from grill, and transfer to a paper bag. Let stand until cool enough to handle, and remove from bag. Remove skin, stem, seeds, and ribs. Dice the bell pepper, and set aside.
Break 2 eggs into a small bowl, and add half of the diced bell pepper. Season with salt and black pepper. Using a whisk, vigorously beat egg mixture 15 seconds. Pour 2 teaspoons olive oil into an 8-inch nonstick saute pan, and place over medium-high heat. Pour the egg mixture into the pan, and reduce heat to medium. Simultaneously whisking the eggs and shaking the pan back and forth, cook eggs until they have just begun to set. Stop whisking, and lower heat to low. Cover, and cook until the eggs have completely set, 6 to 8 minutes. Turn frittata out onto a clean surface. Using your fingers, tightly roll the frittata into a cylinder, wrap the frittata in plastic, and set aside.
Repeat step three with 2 more eggs, 2 teaspoons olive oil, and the remaining diced red bell pepper.
Break 2 eggs into a small bowl, and season with salt and black pepper. Cook frittata as described in step three. When done, turn out frittata, and lay half of the grilled eggplant slices on top. Tightly roll frittata into a cylinder, wrap in plastic, and set aside.
Repeat step five with 2 more eggs, 2 teaspoons olive oil, and the remaining grilled eggplant slices.
Break 2 eggs into a small bowl, and whisk in 1 tablespoon mixed herbs and 1 tablespoon Parmesan. Season with salt and black pepper. Cook frittata as in step three, and turn out. Sprinkle 1 tablespoon mixed herbs and 1 tablespoon Parmesan on top. Tightly roll the frittata into a cylinder, wrap in plastic, and set aside.
Repeat step seven with 2 more eggs, 2 teaspoons olive oil, and the remaining mixed herbs and Parmesan.
When ready to serve, remove plastic from frittatas. Insert toothpicks, spaced 1/2 inch apart, along the seam. Slice between toothpicks, and transfer pinwheels to a platter.