March 26, 2007
I say frittata!
Last Friday afternoon, after dyeing about three dozen eggs for an Easter project, I decided it was time to meet a few friends for happy hour in downtown Roanoke. We sat outside and enjoyed a cocktail, then debated where to go for dinner. None of our options really appealed to us that evening. I pictured the inside of my fridge and realized I had a plastic container full of about 15 leftover raw eggs from my project. Can you say 'frittata?'
With some fresh vegetables and grated cheddar cheese, I managed to whip up a beautiful frittata with those leftover eggs. I also baked up a pan of biscuits and made some hollandaise sauce from a mix and voila, dinner was served and I hadn't wasted any eggs whatsoever.
Frittata is an Italian omelet. Instead of the ingredients being folded inside, they are sprinkled over the top and the frittata is served in slices, like a pie.
Just like omelets, you can add any kind of topping you want to frittata. Try slices of fresh tomato, crumbled bacon, spinach, asparagus spears, artichokes or many other ingredients. It's tasty for any meal of the day and is an easy way to accommodate a bunch of overnight guests for breakfast or brunch.
Just make sure all of your toppings, with the exception of extremely tender veggies such as fresh tomato, spinach, scallions or mushrooms, are cooked in advance.
Frittata (serves 6):
1. Scramble one dozen eggs with a dash of milk and salt and pepper to taste.
2. Melt a tablespoon of butter in an OVEN SAFE skillet on low-medium heat.
3. Add egg mixture but do not stir or scrape down edges of pan.
4. Sprinkle toppings all over the frittata. Most will sink down in it. Feel free to lay whole asparagus spears across the frittata. They look beautiful and will cut nicely when you serve it.
5. Sprinkle cheese such as grated cheddar, monterey jack or even feta all over the frittata.
6. Cook about 10 minutes on the stovetop (don't cook on too high a heat or the bottom will burn).
7. Remove pan and place the entire pan in a 400 degree oven for 15 minutes. When the frittata is done, the egg will be firm in the center, NOT RUNNY. If the 15 minutes in the oven is not enough, check on it in 5 minute increments and take out as soon as egg is no longer runny.
8. Cut in wedges and serve like pie.
Top with hollandaise sauce or sour cream, if desired.
Serve with fresh fruit or breads for breakfast or with a lovely side salad or cup of soup for lunch and dinner.
Comments
[March 27, 2007 2:22 PM]
daine : →http://www.youtube.com/thrashtasticcool, now if my oven works maybe i'll try this one!
[March 27, 2007 7:50 PM]
JohnSYou should really try a pasta fritatta. A bit more work, but they're EXTRY good.
JS
[March 28, 2007 8:16 AM]
TimI've found that the fritatta makes a great leftover that can be eaten at any meal, even late night after a night on the town!