The Culinary Connoisseur
Gotta Frittata
16
Aug
Aug
Summer Sunday mornings find many preparing brunch for a
crowd. While French toast and omelets remain classic brunch fare, you may be
ready for something a little different.
crowd. While French toast and omelets remain classic brunch fare, you may be
ready for something a little different.
A frittata is similar to an omelet but never folded. It
is usually made with more eggs than an omelet and can feed more than one
person. Frittatas often include herbs, vegetables and cheese. They are similar
to quiche as well but never have a crust making them lighter in calories.
Frittatas are versatile because you can easily swap add-ins to create exciting
new flavors any time.
is usually made with more eggs than an omelet and can feed more than one
person. Frittatas often include herbs, vegetables and cheese. They are similar
to quiche as well but never have a crust making them lighter in calories.
Frittatas are versatile because you can easily swap add-ins to create exciting
new flavors any time.
Enjoy this pretty and delicious dish with your family
this week.
this week.
1 tablespoon butter, melted
1 cup shredded cheddar cheese, divided
2 scallions, checked and chopped
salt
10 ounces fresh asparagus or frozen, thawed
6 eggs
½ cup milk
½ cup flour
1/2 teaspoon baking powder
1 small onion, chopped
1 cup shredded cheddar cheese, divided
2 scallions, checked and chopped
salt
10 ounces fresh asparagus or frozen, thawed
6 eggs
½ cup milk
½ cup flour
1/2 teaspoon baking powder
1 small onion, chopped
½ a red bell pepper, diced
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground black pepper
prepare the frittata:
Preheat oven to 375 degrees. Grease a glass pie plate or 9”
round pan with butter. Mix 1/2 cup cheese with the chopped scallions and
set aside.
In a medium saucepan, boil asparagus in salted water for 2-3 minutes,
until bright green. Drain well, cool and pat dry. If using frozen, thaw and
pat dry.
In a large bowl, beat eggs until frothy using a whisk. Add milk and
continue mixing. Stir in flour and baking powder. Add asparagus, diced
peppers and onions and mix until well combined. Season to taste with
pepper.
Pour into prepared pan and bake for 35 minutes. Remove from
oven and allow it to cool. (Up to this point, the frittata can be
prepared in advance.)
Preheat broiler or turn up oven temperature to 500 degrees F. Sprinkle
with cheese and scallion mixture. Place pan in broiler or oven for a few
minutes until cheese melts. Serve immediately. Serves 6
Preheat oven to 375 degrees. Grease a glass pie plate or 9”
round pan with butter. Mix 1/2 cup cheese with the chopped scallions and
set aside.
In a medium saucepan, boil asparagus in salted water for 2-3 minutes,
until bright green. Drain well, cool and pat dry. If using frozen, thaw and
pat dry.
In a large bowl, beat eggs until frothy using a whisk. Add milk and
continue mixing. Stir in flour and baking powder. Add asparagus, diced
peppers and onions and mix until well combined. Season to taste with
pepper.
Pour into prepared pan and bake for 35 minutes. Remove from
oven and allow it to cool. (Up to this point, the frittata can be
prepared in advance.)
Preheat broiler or turn up oven temperature to 500 degrees F. Sprinkle
with cheese and scallion mixture. Place pan in broiler or oven for a few
minutes until cheese melts. Serve immediately. Serves 6
Feel free to switch the vegetables to your favorites
like broccoli, peppers or squash
like broccoli, peppers or squash
6 large eggs
1/4 cup heavy cream
1 teaspoon kosher salt, divided
2 teaspoons light olive oil
2 small Yukon gold potatoes, peeled and thinly
sliced
sliced
1/4 teaspoon freshly ground black pepper
2 cups (2 ounces) fresh baby spinach
2 cloves garlic, minced
1 cup shredded cheese, such as mozerella or
cheddar
cheddar
Heat the oven. Arrange a rack in the middle of the
oven and heat to 400°F.
oven and heat to 400°F.
Whisk the eggs, heavy cream, and 1/2 teaspoon salt
together in a small bowl. Set aside.
together in a small bowl. Set aside.
Heat oil in a 10”-12” cast iron skillet and add potatoes.
Season with the pepper and the remaining 1/2 teaspoon salt. Cook, stirring
occasionally, for 4 to 6 minutes or until tender and lightly browned.
Season with the pepper and the remaining 1/2 teaspoon salt. Cook, stirring
occasionally, for 4 to 6 minutes or until tender and lightly browned.
Pile the spinach into the pan with the garlic, and cook,
stirring, for 30 seconds to 1 minute or until spinach wilts.
stirring, for 30 seconds to 1 minute or until spinach wilts.
Add the cheese. Spread the vegetables into an even
layer, flattening in the pan. Sprinkle the cheese on top and let it just start
to melt.
layer, flattening in the pan. Sprinkle the cheese on top and let it just start
to melt.
Pour the egg mixture over the vegetables and cheese. Tilt
the pan to make sure the eggs settle evenly over the vegetables. Cook for a
minute or two until you see the eggs at the edges of the pan beginning to set.
the pan to make sure the eggs settle evenly over the vegetables. Cook for a
minute or two until you see the eggs at the edges of the pan beginning to set.
Put the pan in the oven and bake until the eggs are set,
8 to 10 minutes. To check, cut a small slit in the center of the frittata. If
raw eggs run into the cut, bake for another few minutes; if the eggs are set,
pull the frittata from the oven. For a browned, crispy top, run the frittata
under the broiler for a minute or two at the end of cooking.
8 to 10 minutes. To check, cut a small slit in the center of the frittata. If
raw eggs run into the cut, bake for another few minutes; if the eggs are set,
pull the frittata from the oven. For a browned, crispy top, run the frittata
under the broiler for a minute or two at the end of cooking.
Cool and serve. Cool in the pan for 5 minutes, then
slice into wedges and serve.
slice into wedges and serve.