Posts Tagged 'Frittata Recipes'

Potato and Onion Frittata

I recently decided to take a good look at the search terms that drive traffic to my blog.  Some of the top terms are common, everyday-type foods (like enchiladas and stuffed peppers), but I was shocked by how many people were out there searching for frittata recipes.  (Maybe they’re more common than I thought?)  It then occurred to me that while I used to make frittatas so often that it was almost an obsession, I haven’t posted a frittata on this site in ages.  (Since October 14 of last year, to be exact!)  I turned to my breakfast recipe spreadsheet to find a quick and easy option with inexpensive ingredients, and the Potato and Onion Frittata recipe from the January/February 2006 issue of Everyday Food fit the bill perfectly.

First, I prepped my veggies.  I peeled, halved, and thinly sliced 1 large onion and 1 8-ounce baking potato.  In a medium (10-inch) nonstick broilerproof skillet, I heated 1 tablespoon of olive oil over medium heat.  I added the onion, potato, and 1/2 teaspoon of crumbled dried rosemary, seasoned with coarse salt and ground pepper, and tossed everything to combine.

I covered the skillet with its lid and cooked the veggies for 10 minutes.  Next, I uncovered the skillet and cooked the mixture, tossing occasionally, until the onion and potato were tender (about 5 minutes).

While the potato and onion were cooking, I whisked together 5 large eggs, 5 large egg whites, 1/2 cup of whole flat-leaf parsley leaves, 3/4 teaspoon of coarse salt, and 1/4 teaspoon of ground pepper in a medium bowl.  (I used a melamine bowl with a spout since it’s easier for pouring.)

At this point, I started heating the broiler so it would be ready for the last step; I also made sure a rack was positioned in the upper third of the oven.

I added another tablespoon of olive oil to the potato-onion mixture in the skillet and poured in the egg mixture.  I cooked the frittata over medium-low heat (use low or medium-low, depending on how hot your stove gets), lifting the mixture a few times around the edges to let the egg flow underneath.  Once the frittata was almost set in the center (12 minutes for me, 10 minutes according to the recipe), I put the frittata under the broiler until it was set and golden brown (3 minutes).  The photograph shows the frittata still in the skillet, but it released very easily; I just ran a clean spatula around the edges and slid it out onto a plate for cutting and serving.

Potato and Onion Frittata

After all this frittata-less time, it was sure nice to have one for dinner.  This one was a bit thinner than what I’m accustomed to; it was almost like a thick egg pancake.  It was really delicious, though, with the tender potato, charred onion, and fresh herbs.  This frittata is especially healthy (only 5 Weight Watchers points for an entire quarter of the dish) because there’s no cheese, but I didn’t think it was lacking in the flavor department at all.

The only thing I would do differently next time is that I would stir the potatoes and onions halfway through the covered cooking time.  I’m a huge fan of charred bits and I think they add a lot of flavor, but letting the potatoes and onions sit undisturbed in that hot oil for ten whole minutes was almost too much.  If charred bits make your day (Christopher, I’m talking to you!), though, give the recipe a whirl as is.

Recipe link: Potato and Onion Frittata

Tomato and Leek Frittata

I was digging through old posts recently, and I realized I haven’t posted a frittata since July.  JULY!  I can hardly believe it.  I felt like this blog was “frittata central” for a while there.  I found some gorgeous cherry tomatoes at a local farmer’s market last week, so I decided to get back on the horse with Tomato and Leek Frittata from the September 2003 issue of Everyday Food.  This recipe is special because it uses more egg whites than yolks.  I’m used to using whole eggs in a frittata, so I was really curious to see how the texture and flavor of the dish would be affected.

First, I prepped my leeks.  Leeks can be a bit tricky as an ingredient because they’re usually really gritty, but I love their flavor.  I thinly sliced the white parts of 2 large leeks to yield 2 cups, placed the leeks in a bowl, and covered them with water.  I swished them around, removed them to a separate bowl with a slotted spoon, and dumped the gritty water.  Then, I covered the leeks with water again (this time in the new bowl) and repeated the process until there wasn’t any grit left in the bottom of the bowl.  (I usually wash my leeks 3 times before using them.)  When I was sure they were clean, I drained the leeks one last time and set them aside.

In a 10-inch nonstick ovenproof skillet, I heated 2 teaspoons of olive oil over medium heat.  I added the sliced, cleaned leeks and seasoned with salt and pepper.  I covered the skillet with a lid and cooked the leeks for 5 minutes before stirring in 1 cup of grape tomatoes.  I put the lid back on the skillet, cooked the leeks and tomatoes for 2 minutes, and then transferred the mixture to a bowl.  (Be sure to leave the burner on medium heat at this point – it comes back into play.)

In a separate bowl (yes, this recipe is a bit “bowl heavy”), I beat 6 egg whites with salt and pepper to stiff peaks and then folded in 4 egg yolks.

Next, I brushed the skillet with 1 teaspoon of olive oil.  I added the eggs, sprinkled them with the vegetable mixture and 4 ounces of crumbled goat cheese, and pushed the toppings slightly under the surface of the eggs.  I cooked the frittata over medium heat until the sides were dry (3 minutes) and then transferred it to a 350F oven for 15 minutes.

The answer to the “egg white” question is “holy puff-ola!”  When this dish came out of the oven, it had puffed up considerably.  It’s kind of hard to see the height in this photo, but you can definitely see that the top has a different appearance and texture than the other frittata recipes I’ve posted on the site.

The frittata fell as it cooled (honestly, I’m not sure if this was supposed to happen), but it was still nice and thick in my book.  I actually liked the way the edges stayed high and formed a crust.

Can we say YUM-MY?  I loved the way the hot tomatoes burst in my mouth, and goat cheese and leeks are two of my favorite ingredients in just about anything.  The texture was super light and fluffy but slightly crisp around the edges.  It actually reminded me a bit of a popover.  Mmmm.  Dr. O and I really enjoyed this one, and I’m looking forward to making it again.

TIPS:  This is another recipe for goat cheese lovers only.  If you’re not a fan, I’d try feta or Gorgonzola instead.

Recipe link: Tomato and Leek Frittata

Mexican Frittata

I’m a bit of a frittata freak, I’ll admit it. I love their versatility – they’re great for breakfast *or* dinner (or even brunch or lunch, I suppose) – and every recipe I’ve tried so far has produced delicious results. The July/August 2008 issue of Everyday Food has a recipe for Mexican Frittata, so I just had to try it. I was especially curious to see how an “oven-free” frittata would turn out since all of my other recipes start on the stove top and finish in the oven.

This one isn’t on the Web site, so here are the ingredients:

10 large eggs
Coarse salt and ground pepper
1 tablespoon olive oil
2 bell peppers (ribs and seeds removed), thinly sliced
1 medium red onion, halved and thinly sliced
1 cup shredded white cheddar (4 ounces)
1/2 cup store-bought salsa, for serving

In a medium bowl, I whisked the eggs with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. In a 10-inch nonstick skillet with a tight-fitting lid, I heated the olive oil over medium-high heat. I added the bell peppers and onion, seasoned with salt and pepper, and cooked, stirring frequently, until the vegetables were softened (6 minutes).

I added the eggs and cooked, stirring frequently with a heat-proof rubber spatula, until they were thickened (1 minute). I sprinkled the cheese over the egg and vegetable mixture, covered the skillet, and reduced the heat to medium-low. I cooked the frittata for 15 minutes and removed it from the heat. I let it stand, covered, for 5 minutes before serving it topped with salsa.

This is another terrific frittata recipe. It was bursting with peppers, gooey with cheese on top, and the texture was perfect – firm but still plenty moist. I was really apprehensive about cooking the frittata entirely on the stove top… I thought maybe the bottom would burn or it wouldn’t cook through. It’s good to be wrong. :)

The only negative is that the cheese didn’t get crusty on top since there wasn’t any oven time. On a cool day, I might stick this under the broiler for 1 – 2 minutes to finish it off.

TIPS: Resist the temptation to take a peek while the frittata is cooking. You’ll let essential heat escape if you lift the skillet lid.

Apple and Cheddar Frittata

Frittata is one of my favorite dishes to make because (1) it’s typically delicious, and (2) the hands-on time tends to be short because the majority of the cooking time is spent in the oven. I’ve posted a few frittatas (or is it “frittate”?) on the blog so far (Cream Cheese Frittata and Green Bean, Ham, and Cheese Frittata). I decided to give the idea of fruit in a frittata a whirl with the Apple and Cheddar Frittata recipe from the May 2007 issue of Everyday Food.

First, I prepped my apples. I peeled and cored 2 Gala apples and then sliced them lengthwise into 1/8-inch pieces. (If you want to keep them from browning, you can toss them with a bit of lemon juice, but they’ll be concealed beneath a layer of cheese anyway.)

Next, I whisked together 8 eggs, 2 large egg whites, and 1/2 cup of grated white cheddar cheese in a medium bowl. I seasoned the mixture with salt and pepper and set it aside.

In a medium nonstick ovenproof skillet, I heated 1 tablespoon of butter over medium heat. Once the butter had melted, I added the egg mixture. Working quickly (allow 1 – 2 minutes total), I arranged the apple slices on top of the egg mixture in a circular pattern, starting from the outside edge. I sprinkled the apples with 1/2 cup of grated white cheddar cheese and transferred the skillet to the oven. (Make sure the rack is in the top third of the oven.) I baked the frittata at 450F until it was set in the center and the cheese had browned, 15 minutes. I cut it into 4 wedges to serve.

Apple and Cheddar Frittata

Normally, I would’ve cut the frittata into 6 wedges, but I was unusually hungry. A smaller slice might make for better plate presentation than the monster above. :)

This was a really delicious frittata. The apples added a hint of sweetness, and the way the cheese crusted around the edges was *divine*. I’ll definitely make this again.

TIPS: When arranging the apples on top of the egg mixture, overlap them a bit to help get them all in. If you place them flat with edges touching, you’ll have 3 or 4 times too many slices for the space available.

Also, keep an eye on the frittata while it bakes. The recipe actually calls for 20 minutes of baking time, but my frittata was set and browned at 15.

Recipe link: Apple and Cheddar Frittata

Green Bean, Ham, and Cheese Frittata

With the exception of tomorrow’s Request Line post, I’ve decided that I’m going to dedicate this week to my very favorite meal – breakfast. If everything goes as planned, we’ll take a look at a frittata, some muffins, a smoothie, a “cereal,” and a strata (though not necessarily in that order!). I’ll kick things off with one of the best frittata recipes I’ve encountered – Green Bean, Ham, and Cheese Frittata from the April 2006 issue of Everyday Food.

I started by prepping my ingredients. I trimmed 1 pound of green beans and cut them into 1-inch pieces, cut 1/2 pound of thinly sliced deli ham into thin strips, sliced 2 bunches of scallions into 1-inch pieces, and shredded 4 ounces (1 cup) of Fontina cheese. I heated 2 teaspoons of olive oil in a 10-inch ovenproof skillet over medium-high heat and then added the green beans, scallions, and ham. (The skillet was pretty full.) I covered the skillet and cooked, stirring occasionally, until the green beans were crisp-tender (about 6 minutes).

In a large bowl, I whisked together 8 large eggs, the shredded cheese, 1 teaspoon of coarse salt, and 1/4 teaspoon of pepper. I added the mixture to the skillet, tilted to distribute it evenly, and then pressed down on top of the vegetables with a spatula to make sure they were covered. I let the frittata cook without stirring until the edges were slightly set, about 1 minute.

Next, I transferred the frittata to the oven and baked it at 350F until the center was set (about 25 minutes). I cut the frittata into 6 wedges to serve it.

green_bean_frittata.jpg

Yum, yum, yum. This frittata is just *chock full* of tasty ingredients. I especially love the green beans. I’ve made this a few times, but this is the first time I actually used Fontina cheese. I have to say that I think I like it better with shredded cheddar. I couldn’t really taste the Fontina (it’s pretty mild), and what’s the point of including cheese if you can’t taste it?

TIPS: The skillet I use for this dish is 10 inches wide and 2 inches deep; it’s no joke that it’s pretty full when the green beans, scallions and ham are added. I usually lose a few bits and pieces when I (very gently) stir during the first cooking step.

As always, make sure your skillet is ovenproof before you stick it in the oven. :) My frittata pan is just a “cheapie” from Target, similar to this one.

Cream Cheese Frittata

Do I have any cream cheese-loving readers? Cream Cheese Frittata from the October 2005 issue of Everyday Food might just be your new favorite breakfast (or dinner!). Chunks of cream cheese make for a yummy surprise in this recipe, but it still packs some veggie power too.

This one isn’t on the Everyday Food Web site, so here’s the ingredient list:

2 teaspoons olive oil
2 ounces mushrooms, sliced
1 small red bell pepper, ribs and seeds discarded, chopped into 1-inch pieces
1/2 small onion, finely chopped
1 small garlic clove, minced
3 large eggs
1/4 cup half-and-half
4 ounces reduced-fat cream cheese (1/2 bar), cubed
2 ounces cheddar cheese, shredded (1/2 cup)
2 slices white sandwich bread, cut into 1/2-inch cubes (1 cup)
coarse salt and ground pepper

I started by heating the oil in a small (8-inch) ovenproof nonstick skillet over medium heat. I cooked the mushrooms, bell pepper, onion, and garlic until almost tender, about 5 minutes. I transferred the mixture to a medium bowl and let it cool slightly. I set the skillet aside for later use as well.

After the mixture had cooled for a few minutes, I added the eggs, half-and-half, cream cheese, cheddar cheese, bread, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. I stirred everything together until it was combined. (There were a few chunks of cream cheese remaining.)

I poured the egg mixture into the reserved skillet and baked it at 350 F until set, 30 minutes. I turned on the oven broiler (without removing the skillet from the oven) and left the frittata in the oven for about 2 minutes more until the top was golden brown. I let it stand for 10 minutes before cutting it into wedges.

cream_cheese_frittata.jpg

This is so, so good. You may know by now that I’m a big fan of breakfast for dinner, so I served this with fruit and turkey bacon. A green salad would be a great side as well.

As published, this recipe makes 4 wedges. I usually increase the ingredients by half (rounding up to 5 eggs) and use a 10-inch skillet to make 6 servings, though. This reheats really nicely the next day.

TIPS: It is absolutely essential to use a broiler-safe skillet for this recipe. Cookware packaging typically tells you the highest temperature it can safely withstand. If you’re not sure, try looking up the product number online.




The Daring Kitchen

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 544 other followers

I want to cook…

Archives


Follow

Get every new post delivered to your Inbox.

Join 544 other followers