1/3 cup Gruyere cheese, cut into small thin slices
1/2 cup grated parmesan cheese
6 tablespoons butter
salt and pepper to taste
Break eggs into a bowl. Add both cheeses and salt & pepper. Beat with a fork. Divide the mixture into two portions.
Heat 3 tablesppons of the butter in a 9 inch omelet pan over high heat. Roll it around in pan so it coats the sides. When butter is just past golden, add frittata mixture. Stir rapidly in a circular motion 3 or 4 times with a fork. Begin lifting the cooked egg up from the bottom to allow the uncooked part to run underneath. Don’t stir the whole thing together.
When 2/3 cooked move the pan back and forth to make sure the frittata is not sticking to the bottom. If it sticks, slide a spatule underneath. Toss the whole frittata up with the pan to turn it over. Cook for a few more seconds. Move the pan to make sure it isn’t sticking. Slide it out of the pan onto a serving dish.
Serves 2 or 3.
Linguine with Clam Sauce
1/4 cup olive oil
1 medium onion, finely chopped
2 cloves garlic, crushed
1 large imported Italian tomatoes, drained and sieved, mixed with juice
1/2 teaspoon Tabasco sauce
1/2 cup chopped onion
2 garlic cloves, chopped
2 dozen clams, shucked and chopped (set aside in juices)
3 tbl. dry marsala
1 lb. linguine
Salt to taste
Heat olive oil in a skillet. Saute’ onions for 5 minutes or until wilted. Add gralic and cook for another minute.
Add tomatoes, oregano, and tabasco sauce and bring the mixture to a boil. Simmer on low heat for about 10 minutes or until it thickens.
Add clams and juices; cook on low for another 3-5 minutes.
Cook linguine until al dante’ in a pot of water. Drain and toss with sauce. Spoon a little more sauce on top.