Versatile, Variable Frittata

Subject: Versatile, Variable Frittata Tue Oct 21, 2008 10:37 pm

Use our interactive tool to make dozens of different frittata recipes with the ingredients you like best

If you asked me to list my favorite dishes to make on a weeknight (or a weekend, for that matter), a frittata would certainly be at the top of the list. It's tasty, relatively quick, and incredibly versatile. It can be served warm, at room temperature, or even cold. Not only is it great for breakfast or brunch, but I also serve it with a tossed salad or soup for a satisfying lunch or supper. And when I cut it up in elegant little squares, it turns into a tasty hors d'oeuvre that's perfect for a slightly more formal occasion.

But the greatest thing about a frittata is that you can customize it any way you like using your favorite ingredients. This tool makes it easy: you just select the meat, vegetables, cheese, herbs and spices you want to use, and the instructions are generated automatically.

If that weren't enough, a frittata is really easy to make—certainly easier than its French cousin, the omelet. There's no fussy folding of the eggs over the filling and no risk of the dish falling apart in the process. Still, a few tips will ensure that your frittatas are at their best:

Make sure your pan is hot, but not too hot. Before you pour in the egg mixture, your pan should be warm enough to set the frittata on the bottom but not so hot that the bottom will brown too quickly and become tough. That's why I heat the oil gently over medium heat, and keep a close eye on the pan (you don't want the oil to start smoking.
Skip the flip, finish in the oven. Some people cook frittatas entirely on the stovetop, flipping them halfway through cooking, but this can be tricky. Finishing your frittatas in the oven instead is foolproof and eliminates the risk factor. To promote faster and more even cooking, I start on the stovetop with the pan covered to help the eggs set, then I uncover it and transfer it to the the oven.

Subject: Re: Versatile, Variable Frittata Tue Oct 21, 2008 10:41 pm

Spring Vegetable & Potato Frittata

ingredients
8 large eggs
1/4 cup grated Parmigiano Reggiano (about 1/2 oz.)
3 Tbs. chopped fresh flat- leaf parsley
Kosher salt and freshly ground black pepper
1/8 tsp. cayenne
2 to 3 Tbs. extra-virgin olive oil
1 medium Yukon Gold potato (about 1/2 lb.) scrubbed and cut into 1/2-inch dice (about 1-1/2 cups)
1 medium yellow onion, thinly sliced
1/2 lb. medium-thick asparagus, trimmed and cut on the diagonal into 1-inch pieces
3 cloves garlic, minced
6 oz. shredded sharp Cheddar (about 1-3/4 lightly packed cups)

how to make
In a medium bowl, whisk the eggs, Parmigiano, parsley, 1/2 tsp. salt, 1/8 tsp. pepper, and the cayenne.

Heat 2 Tbs. of the oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the potato and 1/4 tsp. salt and cook, stirring occasionally, until browned on several sides, 6 to 7 minutes. Transfer to a bowl with a slotted spoon. Reduce the heat to medium. If the pan is dry, add the remaining 1 Tbs. oil. Add the onion and cook, stirring frequently, until it softens and begins to brown, 4 to 5 minutes. Stir in the asparagus, garlic, 1/4 tsp. salt and 1/8 tsp. pepper. Cook, stirring frequently, until the asparagus is bright green and crisp-tender, 3 to 4 minutes. Lower the heat to medium low and add the egg mixture and the potatoes, stirring until the ingredients are combined, 10 to 15 seconds. Add the Cheddar and stir until well distributed. Cook without stirring until the eggs have almost set, 10 to 12 minutes. (The center may still be loose but should be bubbling a little; the sides should be set.) Meanwhile, position an oven rack 6 inches from the broiler element and heat the broiler to high.

Transfer the skillet to the oven and broil until the eggs have set completely and the top of the frittata is golden brown, 1 to 3 minutes. Let rest for 5 minutes. Transfer to a cutting board, cut into four wedges, and serve.

Make Ahead Tips
This frittata is a great make-ahead dinner. Let it cool to room temperature and refrigerate until ready to serve. It can be warmed in the microwave or served at room temperature. [u]

Subject: Re: Versatile, Variable Frittata Tue Oct 21, 2008 10:48 pm

Broccoli & Herb Frittata

ingredients
1 lb. broccoli
Coarse salt
5 large eggs, beaten with a fork to blend
1/2 cup freshly grated Parmesan cheese
2 Tbs. chopped fresh basil
1/4 tsp. freshly ground black pepper
1 Tbs. unsalted butter
1 Tbs. olive oil

how to make
Separate the broccoli florets from the stems and then pare the stems with a knife. Leave the floret clusters whole unless they're especially large; if so, cut them in half.

Bring a large pot of salted water to a boil over high heat. Add the stems and cook 4 min.; add the florets and cook both for another 6 min. (Alternatively, put them all in at the same time and remove the florets first). With a sharp paring knife, check to see if the broccoli is tender all the way through. With tongs or a slotted spoon, transfer the pieces to ice water as they're done. When cool, drain the broccoli well and chop it finely.

Heat the broiler and position a rack 8 inches from the element. In a large bowl, combine the eggs, broccoli, cheese, basil, 1 tsp. salt, and the pepper.

Heat the butter and oil in an ovenproof 10-inch nonstick skillet over medium heat. When the butter and oil are hot, add the egg mixture, spreading it evenly. Turn the heat to very low and cook until the mixture is mostly set, 15 to 18 min. The surface will still be undercooked, but the edges will be firm and visibly lighter in color. Move the skillet to the oven and broil until the frittata feels just firm throughout, about 5 min.

Set a cutting board or a large platter over the skillet and invert both. Let the frittata cool to room temperature before cutting into wedges to serve.

Subject: Re: Versatile, Variable Frittata Tue Oct 21, 2008 10:51 pm

Asparagus Frittata

INGREDIENTS
1 cup water
2/3 pound fresh asparagus, trimmed and cut into 1 inch pieces
1 medium onion, chopped
2 teaspoons olive oil
2 tablespoons minced fresh parsley
1 1/2 cups egg substitute
5 tablespoons shredded Parmesan cheese, divided
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded reduced-fat Cheddar cheese
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DIRECTIONS
In a small saucepan, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. In a 10-in. ovenproof skillet, saute onion in oil until tender. Add parsley and asparagus; toss to coat.
In a small bowl, combine the egg substitute, 3 tablespoons Parmesan cheese, salt and pepper. Pour over the asparagus mixture; cover and cook over medium heat for 8-10 minutes or until eggs are nearly set. Sprinkle with remaining Parmesan. Place uncovered skillet in the broiler, 6 in. from the heat, for 2 minutes or until eggs are set. Sprinkle with cheddar cheese. Cut into quarters. Serve immediately.

Subject: Re: Versatile, Variable Frittata Tue Oct 21, 2008 10:54 pm

Bacon Cheese Frittata

INGREDIENTS
6 eggs
1 cup milk
2 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped green onions
5 bacon strips, cooked and crumbled
1 cup shredded Cheddar cheese
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DIRECTIONS
In a bowl, beat eggs, milk, butter, salt and pepper. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with onions, bacon and cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean.

Subject: Re: Versatile, Variable Frittata Tue Oct 21, 2008 11:14 pm

Spinach Frittata Recipe
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Ingredients
1 lb spinach leaves (about 2 bunches), cleaned, chopped

1 Tbsp olive oil
1 medium onion, chopped (about 1 cup)
1 large clove garlic, minced

9 large eggs
2 Tbsp milk
1/3 cup grated Parmesan cheese
Sun-dried tomatoes, about 2 Tbsp chopped
Salt and freshly ground pepper to taste

3 oz goat cheese

Method
1 Preheat oven to 400°F.

2 Cook spinach in 1/4 cup of water in a covered saucepan until just wilted, a couple minutes. Drain water and set aside.

3 In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Add in chopped sun-dried tomatoes, and sprinkle with salt and pepper. Set aside.

4 Sauté onions in olive oil in an oven-proof, stick-free skillet, until translucent, about 2 minutes on medium high heat. Add garlic and sauté a minute further. Add cooked spinach and mix in with onions and garlic.

5 Spread out spinach mixture evenly on bottom of skillet. Pour egg mixture over spinach mixture. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath.

Left: About to go in the oven; Right: Just removed from oven

6 Sprinkle bits of goat cheese over the top of the frittata mixture. When the mixture is about half set, put the whole pan in the oven. Bake for 13-15 minutes, until frittata is puffy and golden. Remove from oven with oven mitts and let cool for several minutes. Although the pan may be out of the oven for a few minutes, the handle is still very hot. To keep from accidentally picking it up by the handle while hot (speaking from experience, ouch!) take a piece of ice and melt it against the pan's handle to cool it down.

Cut into quarters to serve. Serves four.