Wednesday, June 23, 2010
Buck Bannister No comments
Of course, a frittata is the Italian version of an omelet. However, it is cooked over low heat and then finished under a broiler. This makes a frittata very thick and luscious - almost nearer a quiche.
The great thing about them is that they are very quick and simple to do. You can use pretty much anything you have on hand from classic breakfast fare to seafood to veggies. Whatever tastes tickle your fancy will work with a frittata! I've even seen pasta based frittatas.
This evening I opted to raid the refrigerator to create a frittata for dinner. This recipe will make a serving for one, but by doubling it and using a 12" pan versus the 6" pan I used, you can easily make enough for two or more. My fixings for this one included some bacon, onions with peppers, Parmesan cheese and goat cheese with herbs. We also purchase pre-cut veggie trays at our local supermarket (often marked as "steaming vegetables") and they're really convenient if you don't want to spend a lot of time slicing veggies for this version.
2 tbs. Olive Oil
1 tbs. butter
1/2 of a yellow sweet onion sliced thinly
1/4 to 1/2 bell pepper, sliced thinly
3 large eggs
2 tbs. heavy cream or water
1/4 tsp. kosher salt
1/4 tsp. fresh ground pepper
1/4 cup cooked bacon, in pieces
1 oz. herb goat cheese
1-2 oz. grated Parmesan Cheese
6-10 grape tomatoes sliced in halves
few leaves of fresh basil, julienned
Heat oven broiler. Place butter in clean saute pan and melt on low heat. Beat together eggs, cream, and a salt and pepper. Pour egg mixture in pan and top with vegetables, bacon and tomatoes. Cover pan and cook on low heat until eggs are set (about 10 minutes).
Avoid the temptation to lift edges... you'll know they are done when edges pull away from sides of pan and frittata slides when pan is lightly shaken.
When eggs are set, sprinkle with Parmesan and crumble goat cheese on top. Sprinkle with basil. Place under broiler for 2-3 minutes, just until cheese is melted and begins to brown.
Remove from oven and slide onto plate. Cut into wedges and serve.