Monday, May 16, 2011

Eggs, Eggs, Eggs !!!!

Or as I promised - Frittatas.  I have been trying to find a good variety of recipes for every ones tastes.  And I think I have done just that.  I hope you enjoy trying these recipes.  They work for every meal.  Don't forget to try adding your own touch and experiment with ingredients. You will notice that in some of the recipes there are (T's) and (t's).  These stand for Tablespoon (T's) and teaspoon (t's).  I wrote them as they were written unless I made changes.

This frittata can be for any meal. I like to make it for a quick dinner and eat the leftovers for breakfast and/or lunch. It can be made with any kind of pizza fixings you want.

Pizza Frittata
12 - eggs
2 T - water (can use milk, cream, or half and half as desired)
3 T olive oil
2 medium green peppers (2 1/2 inches X 2 3/4 inches), chopped
8 oz - mushrooms, sliced
4 oz - pepperoni, chopped (I buy the pre-sliced kind which makes it really easy)
2 teaspoons oregano
• 4 cloves garlic
• salt and peppers
• 8 oz. - shredded mozzarella cheese
• 1 cup sugar-free pasta sauce

1)  Heat oil in large nonstick ovenproof skillet.
2)  Sauté green peppers, mushrooms, and pepperoni for about 5 minutes.
3) Add garlic and cook another minute.
4) Add oregano, salt, and pepper. Stir well.
5) Whisk eggs and liquid together. Add more salt and pepper. Add mixture to pan.
6)  Heat oil in large nonstick ovenproof skillet.
7) Sauté green peppers, mushrooms, and pepperoni for about 5 minutes.
8) Add garlic and cook another minute.
9) Add oregano, salt, and pepper. Stir well.
10) Whisk eggs and liquid together. Add more salt and pepper.
11) Add mixture to pan.
12) Mix egg mixture as it cooks, so cooked "curds" are distributed throughout. In about     2-3 minutes, it should be have enough "body" to float some pasta sauce on the top. 13) Do so, and then add the cheese.
14)  Put the frittata under the broiler to brown the top.
16) By this point, the eggs should be cooked through. Check. If they aren't, turn the oven down to 300 and give it a couple of minutes more.

Colorful Frittatas
Colorful frittata is loaded with mushrooms.  broccoli, ham, and Cheddar cheese. Great for breakfast, lunch, or dinner. Do not worry about precise measurements with the vegetables, and feel free to substitute your favorite veggies.  Turkey ham or chunk tuna may be substituted for the ham.

        1 cup fresh or frozen broccoli florets
        3/4 cup sliced fresh button mushrooms
        1/4 cup diced red bell pepper
        2 green onions, sliced thin, green tops included
        1 Tablespoon butter
        1 cup diced cooked ham
        8 large eggs
        1/4 cup water
        1/4 cup Dijon style mustard
        1/4 teaspoon dried oregano
        1/4 teaspoon dried basil
        1/8 teaspoon garlic powder
        1/2 teaspoon kosher salt
        1 cup - Cheddar cheese (finely shredded)
         Olive Oil Spray

        1) Preheat oven to 375 F. Spray a shallow 1-1/2-quart casserole dish with  olive oil spray.
        2) Sauté broccoli, mushrooms, red bell peppers, and green onions in the butter until barely cooked. They should remain firm and colorful.             
        3) Remove from heat and stir in ham. Let cool slightly.
        4) In a large bowl, whisk together eggs, water, Dijon style mustard, oregano. basil, garlic powder, and salt until well-combined.
        5) Pour into prepared casserole dish.
        6) Sprinkle the sautéed vegetables and ham over the top of the eggs, then sprinkle with the Cheddar cheese.
        7) Bake, uncovered, for 25 to 30 minutes, until center is set.
        8) Let rest for 5 minutes before cutting into wedges to serve.

Frittata Ranchera
Great for breakfast, brunch, or even dinner, this ranch-style frittata is a meal in one. Serve with fresh fruit on the side.

        3 Tablespoons butter, divided use
        1/2 cup chopped green bell pepper
        1/2 cup chopped sweet onion
        1 can (15 ounces or 2 cups) pinto beans
       1 cup - salsa (divided)
       1 cup diced cooked ham
        8 large eggs
        2 Tablespoons milk
        1 cup shredded Jack cheese

        1)Heat a medium heavy saucepan. Add 1 tablespoon of the butter, along with the bell peppers and onion.
        2) Gently saute until softened.
        3) Add beans and stir, slightly mashing about half of the beans with the back of a large spoon. Mix in 1/4 cup of the salsa and cook until heated through. Keep warm.
        4) Whisk together eggs and milk.
        5) Place a large heavy skillet over medium-low heat. When hot, add the remaining 2 tablespoons butter and swirl to coat the pan.
        6) When butter begins to sizzle, pour in beaten eggs.
        7) Reduce heat to low and let cook until eggs are just barely set.
        8) Spoon beans evenly over the eggs, sprinkle with cheese, and cover tightly.
        9) Continue to cook until eggs are firm and lightly browned on the bottom.
        10) Cut frittata into wedges and serve hot with remaining salsa as a condiment.

Greek Frittata

Fresh herbs, spinach, and feta cheese give this egg scramble a Greek flavor. Good for breakfast but hearty enough for an evening meal.

        8 large eggs
        3 Tablespoons minced fresh mint
        1 Tablespoon minced flat-leaf parsley
        1 teaspoon minced fresh oregano
        2 Tablespoons minced scallion
        Freshly ground black pepper
        1 Tablespoon olive oil
        2 cups (packed) spinach
        1 cup crumbled feta
        1 cup diced ripe tomatoes or halved cherry tomatoes

        1) Break the eggs into a medium-sized bowl and beat with a whisk until smooth.
        2)Stir in mint, parsley, oregano. and scallion. and grind in a good, amount of black pepper.
        3) Place a 10-inch skillet or saute pan over medium heat.
        4) After several minutes, add the olive oil, wait about 10 seconds, then swirl to coat the pan.
        5) Turn the heat up to medium-high, add the spinach, and saute’ for 2 to 3 minutes, or until the spinach has wilted and turned a deep green.
        6) With the heat still at medium-high, pour the eggs into the pan, scrambling them slowly as the eggs begin to set, push the curds from the bottom to one side, allowing uncooked egg to flow into contact with the pan. The spinach will blend into the eggs.
        7) When the eggs are mostly set but still slightly wet, sprinkle in the crumbled feta.
        8) Continue scrambling slowly, allowing the cheese to melt slightly into the eggs.
        9) After about a minute, stir in the tomatoes.
        10) Cook for just a few seconds longer, or until the eggs are done to your liking.
        11) Serve right away.
    Cook's Notes:
A mini-food processor makes short work of mincing the herbs. If you cannot find fresh oregano, substitute 1/2 teaspoon dried oregano.

Herbed Frittata

Adjust the flavor by choosing your own herbs for this simple frittata sparked with Parmesan cheese.
        1 cup minced herbs (see below)
        2 Tablespoons butter or olive oil
        5 or 6 eggs
        1/2 cup freshly grated Parmesan or other cheese
        Salt and freshly ground black pepper to taste
        Minced fresh parsley leaves for garnish
        1) Mince about 1 cup of fresh herbs -- chervil, parsley, dill, or basil should make up the bulk of them, but others such as tarragon, oregano,  marjoram, or chives may be added in smaller quantities-and stir                 them into the egg mixture just before turning it into the skillet.             
        2) Proceed as below, garnishing with whatever herb you like.
        3) Preheat the oven to 350 degrees F.
        4) Place the butter or oil in a medium-to-large ovenproof skillet, preferably non-stick, and turn the heat to medium.
        5) While it's heating, beat together the eggs, Parmesan cheese, salt, and pepper.
        6) When the butter melts or the oil is hot, pour the eggs into the skillet and  turn the heat to medium-low.
        7) Cook, undisturbed, for about 10 minutes, or until the bottom of the frittata is firm.
        8) Transfer the skillet to the oven.
        9) Bake, checking every 5 minutes or so, just until the top of the frittata is no longer runny, 10 to 20 minutes more.(To speed things up, turn on the broiler, but be careful not to overcook.)             
         10) Garnish and serve hot or at room temperature.

Sweet Frittata

The frittata is an extremely tasty way to stretch eggs. Though most are savory, one can make a sweet frittata for dessert, and they were indeed quite common in the past. This sweet frittata is easy to do and quite quick

        6 eggs
        1 tablespoon sugar
        1/2 cup (125 ml) cream
        1/2 teaspoon vanilla extract
        6 ounces freshly made or canned fruit cocktail
        (drain an 8-ounce can)
        Unsalted butter
        • Confectioner's sugar for dusting

        1) Lightly beat the eggs with the tablespoon of sugar, the cream, and the vanilla extract.
        2) Drain the fruit cocktail, mince the pieces, and stir them into the egg  mixture.
        3) Heat a pat of butter in a skillet and add a quarter of the egg mixture;   cook it until the bottom firms up, then flip it (cover the skillet with a lid, flip the entire skillet while pressing the lid against it so the                 frittata comes to rest on the lid, and then slide the upended frittata back into the skillet) and cook a few minutes more, and then roll the frittata up and put it on a serving dish.
        4) Repeat the procedure three more times, dust the frittata with the confectioner's sugar, and serve.

Onion Frittata
Onions are caramelized to sweetness and mixed with potatoes and eggs, then topped with Gorgonzola cheese for a hearty frittata.

        Caramelized Onions:

        2 Tablespoons butter, unsalted
        2 large yellow onion, cut 1/8 inch thick
        1/4 teaspoon salt
        1 dash freshly ground black pepper
        2 Tablespoons balsamic vinegar
        1 teaspoon granulated sugar

    • Frittata:
        • 5 medium red potatoes (unpeeled)
        • 2 Tablespoons olive oil
        • 1 teaspoon salt (divided)
        • 3/8 teaspoon freshly ground black pepper (divided)
        • 10 large eggs
        • 2 teaspoons fresh rosemary (chopped)
        • 2 ounces Gorgonzola cheese (crumbled)

        To make the caramelized onions:
        1) In a medium nonstick skillet, melt the butter over medium heat.
        2) Add the onions, salt, and 1/8 teaspoon pepper.
        3) Cook, stirring often to avoid scorching, until the onions are very soft
            and deep golden brown, 12 to 15 minutes.
        4) Stir in the balsamic vinegar and sugar and cook until the vinegar is reduced to a glaze, about 1 minute.
        5) Keep the onions warm. (The onions can be prepared up to three days ahead, covered, and refrigerated.
        6) Reheat before using.
        To prepare frittata:
        1) Parboil potatoes in salted water for 10 minutes.
        2) Drain and rinse under cold water until cool enough to handle.
        3) Cut into 1/2-inch-thick slices, then chop coarsely.
        4) In a 9- to 10-inch nonstick ovenproof skillet, heat the oil over medium heat.
        5) Add the potatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
        6) Cook, uncovered, turning the potatoes occasionally, until they are browned and tender, 12 to 15 minutes.
        7) Spread the potatoes as evenly as possible in the skillet.
        8) Position the broiler rack about 6 inches from the source of heat and preheat the broiler.
        9) In a medium bowl, whisk the eggs, rosemary, and remaining 1/2  teaspoon salt and 1/8 teaspoon pepper until well-combined.
        10) Pour over the potatoes and reduce the heat to medium-low.
        11) Using a rubber spatula, lift up the cooked part of the frittata and tilt the  skillet to allow the uncooked eggs to run underneath.
        12) Continue cooking, occasionally lifting the frittata and tilting the skillet as described until the top is almost set, approximately 5 minutes.            
         13) Sprinkle with the Gorgonzola cheese.
        14) Broil until the frittata is puffed and the top is set, approximately 1 minute.
        15) To serve, spread the top of the frittata with the warm onions and cut nto wedges.
        16)  Serve hot or warm.

Roasted Chili Frittata

Roasted Poblano chilies give a sweet, slightly spicy flavor to hearty cheese and egg frittata.


        12 large - eggs    (slightly beaten)
        1 teaspoon - salt
        1/2 teaspoon - freshly ground black pepper
        2 teaspoons - chili powder
        1/2 bunch - cilantro leaves (finely chopped)
        1 Tablespoon - olive oil
        1 small - onion (finely chopped)
        1 1/2 roasted - red bell peppers (sliced into strips)
        2 Poblano chilies (roasted, peeled, seeded, and diced)
        1 cup Jack cheese (grated)
        • Cilantro sprigs tor garnish
        1) In a large bowl, combine the eggs with the salt, pepper, chili powder, and cilantro.
        2) Whisk until evenly blended and set aside.
        3) Heat the olive oil in an ovenproof 10-inch non-stick skillet over  medium heat.
        4) Sauté  the onion 5 to 6 minutes, until softened and slightly golden.
        5) Add the red pepper and poblano and cook 2 minutes more.
        6) Pour the egg mixture into the pan, swirling to make an even
        7)Reduce the heat to medium-low, scatter the cheese over the top and cook, covered, until the eggs are nearly set.
        8) (Shake the pan occasionally to prevent sticking.)
        9) Turn on the broiler and place the pan under the broiler for a minute or two to set the top.
        10) Remove from heat and let cool in the pan for 10 minutes.
        11) Place a round platter on top of the pan and invert to remove.
        12) Garnish frittata with cilantro, cut into wedges, and serve warm or at room temperature.