Allison Renzulli

SCALLION FRITTATA CROSTINI with Olives and Herbs

Allison Renzulli
SCALLION FRITTATA CROSTINI with Olives and Herbs

 

 

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This is an unusually wonderful way to serve frittata. Instead of being sliced into wedges, the eggy, scallion-studded cake is cut into thin ribbons, then piled onto olive oil–doused toast along with olives and fresh herbs to make crostini. Serve it on large pieces of toast—maybe cut from a boule or country-style loaf—for an entrée, or on small slices of toasted baguette as an hors d’oeuvre. You can bake the frittata a couple of hours before serving. Keep it at room temperature and slice just before piling it on the toasted bread.

In spring, try this with ramps or spring onions in place of the scallions.

  • 6 scallions (white and green parts), trimmed and left whole
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • ½ teaspoon fine sea salt, plus more as needed
  • 4 extra-large eggs 
  • Freshly ground black pepper to taste
  • 4 to 6 slices crusty bread, toasted
  • 1 garlic clove, halved
  • Fresh lemon juice, for serving
  • Pitted Kalamata olives, thinly sliced, for serving
  • Chopped mixed fresh herbs, such as parsley, dill, mint, and cilantro, for serving
  1. Position a rack near the top of the oven, and heat the oven to 300°F.
  2. Cut the scallions in half lengthwise; then cut each half into 3-inch lengths. 
  3.  In a heavy, nonstick oven-safe skillet (preferably 8- or 9-inch), heat the olive oil over medium-high heat. Add the scallions and cook until they are tender and well browned in spots, 3 to 5 minutes. Season with salt to taste.
  4. While the scallions cook, whisk the eggs in a large bowl; stir in the . teaspoon salt and black pepper to taste.
  5. Add the egg mixture to the skillet, stirring gently to incorporate the scallions. Transfer the skillet to the oven and bake until the eggs are set, 5 to 8 minutes. 
  6. Remove the skillet from the oven and slide the frittata out onto a plate. Slice the frittata into 1/4-inch-wide ribbons. 
  7.  Rub the toasted bread slices with the garlic halves and drizzle with olive oil. Top the toasts with the frittata ribbons. Drizzle with lemon juice and additional olive oil, and then scatter the olives and herbs on top.

TOTAL TIME: 25 MINUTES  - SERVES 4 AS A MAIN COURSE 8 AS AN HORS D’OEUVRE

 

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