Difference between revisions of "Frittata"
RealRecipes (talk | contribs) m (moved Cookbook:Frittata to Frittata: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
||
| Line 1: | Line 1: | ||
{{recipe}} | {{recipe}} | ||
| − | Like the traditional [[ | + | Like the traditional [[Spanish_Omelet|Spanish omelet]], the frittata is a thick, hearty omelet filled with vegetables. A frittata may be filled with any variety of vegetables, cheeses, pastas, or meats. This recipe is for a simple vegetarian one. |
==Ingredients== | ==Ingredients== | ||
| − | * 1 tablespoon [[ | + | * 1 tablespoon [[Olive Oil|olive oil]] |
| − | * 2 [[ | + | * 2 [[Garlic|garlic]] cloves, [[Mincing|minced]] |
| − | * 1 bunch of fresh [[ | + | * 1 bunch of fresh [[Asparagus|asparagus]], trimmed and chopped |
| − | * 8 large [[ | + | * 8 large [[Egg|eggs]] |
| − | * 3 teaspoons of [[ | + | * 3 teaspoons of [[Milk|milk]] (whole fat milk is best, but part skim would be fine.) |
| − | * 2 teaspoons of chopped fresh [[ | + | * 2 teaspoons of chopped fresh [[Basil|basil]] or 1 teaspoon dried basil |
| − | * pinch of [[ | + | * pinch of [[Salt|salt]] |
| − | * pinch of ground [[ | + | * pinch of ground [[Pepper|black pepper]] |
| − | * 3 tablespoons of [[ | + | * 3 tablespoons of [[Parmesan Cheese|Parmesan cheese]], grated |
==Equipment== | ==Equipment== | ||
| − | *12-inch (30cm) oven-safe [[ | + | *12-inch (30cm) oven-safe [[Frying Pan|frying pan]] (i.e. no plastic or wooden handles) |
*medium bowl | *medium bowl | ||
| − | *[[ | + | *[[Whisk|whisk]] or fork |
==Procedure== | ==Procedure== | ||
| Line 34: | Line 34: | ||
==Variations== | ==Variations== | ||
| − | * Try bitter greens like [[ | + | * Try bitter greens like [[Swiss Chard|Swiss chard]], ruby chard, or [[Broccoli rabe|broccoli rabe]]. |
| − | * [[ | + | * [[Bell Pepper|Bell peppers]], [[Mushroom|mushrooms]], [[Potato|potatoes]], and [[Zucchini|zucchini]] are all delicious in a frittata. |
| − | * For a meat version, try adding cubed [[ | + | * For a meat version, try adding cubed [[Ham|ham]], chopped [[Bacon|bacon]] or [[Pancetta|pancetta]], or any variety of [[Sausage|sausage]]. |
* Different cheeses can be used, such as fontina, cheddar, havarti, Emmenthal, or Pecorino Romano. | * Different cheeses can be used, such as fontina, cheddar, havarti, Emmenthal, or Pecorino Romano. | ||
| − | * You may also add half a cup of cooked, drained [[ | + | * You may also add half a cup of cooked, drained [[Pasta|pasta]] such as linguine, spaghetti, or even macaroni. |
* Adding breadcrumbs to the beaten eggs is another good way of adding bulk. | * Adding breadcrumbs to the beaten eggs is another good way of adding bulk. | ||
Revision as of 17:55, 5 April 2012
Like the traditional Spanish omelet, the frittata is a thick, hearty omelet filled with vegetables. A frittata may be filled with any variety of vegetables, cheeses, pastas, or meats. This recipe is for a simple vegetarian one.
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 bunch of fresh asparagus, trimmed and chopped
- 8 large eggs
- 3 teaspoons of milk (whole fat milk is best, but part skim would be fine.)
- 2 teaspoons of chopped fresh basil or 1 teaspoon dried basil
- pinch of salt
- pinch of ground black pepper
- 3 tablespoons of Parmesan cheese, grated
Equipment
- 12-inch (30cm) oven-safe frying pan (i.e. no plastic or wooden handles)
- medium bowl
- whisk or fork
Procedure
- In a bowl, beat together the eggs, milk, basil, salt and pepper. Set aside.
- Preheat broiler. Heat the olive oil in a large, heat-safe skillet over medium heat.
- When the oil is hot, add the garlic and sauté until fragrant, about a minute.
- Add the chopped asparagus and sauté for about 5 minutes until it begins to become tender.
- Pour the egg mixture into the skillet and cook about 4 minutes or until bubbles begin to form in the center of the eggs.
- Sprinkle the Parmesan cheese on top of the eggs and immediately transfer the pan to the oven.
- Cook under the broiler until the top puffs and browns, about 3 minutes.
- Remove the pan from the oven (careful, it will be hot!) and cut the frittata into wedges.
Serve immediately with crusty bread and fresh fruit for a light spring dinner. Wrap leftovers (if there are any) in tin foil and chill in refrigerator. Leftover frittata makes a great sandwich: just allow the eggs to come to room temperature and place them between two slices of buttered, toasted bread.
Serves 2.
Variations
- Try bitter greens like Swiss chard, ruby chard, or broccoli rabe.
- Bell peppers, mushrooms, potatoes, and zucchini are all delicious in a frittata.
- For a meat version, try adding cubed ham, chopped bacon or pancetta, or any variety of sausage.
- Different cheeses can be used, such as fontina, cheddar, havarti, Emmenthal, or Pecorino Romano.
- You may also add half a cup of cooked, drained pasta such as linguine, spaghetti, or even macaroni.
- Adding breadcrumbs to the beaten eggs is another good way of adding bulk.
Really, the possibilities are endless.
