Tuesday, October 5, 2010

Favorite Frittatas

Roasted Onion and Mushroom Frittata

2 t. olive oil
2 med. white onions, peeled
8 large eggs, lightly beaten
1 t. salt
1/4 t. freshly ground pepper
2 1/2 T. unsalted butter
3/4 lb. shiitake, porcini or portobello mushrooms (I like portobello, myself)
1 1/2 t. minced garlic
1 1/2 T. good-quality balsamic vinegar
2 T. chopped fresh herbs such as chives, parsley or chervil

First, preheat the oven to 400. Lightly brush a cookie sheet with the olive oil. Cut the onions into 1/2-inch slices and separate into rings.

Second, Arrange the onion rings on the cookie sheet and bake, turning once, about 12 to 15 minutes, until golden at the edges. To make the edges crisp and golden brown, broil for an additional 3 to 4 minutes on each side. Remove from the oven and let cool. Mix the eggs with the salt and pepper.

Third, Heat a large heavy skillet until hot (I like to use a cast-iron skillet), add the butter, and heat until melted and sizzling. Add the mushrooms and garlic and saute, stirring from time to time, over medium heat, until the mushrooms are cooked and dry. Add the balsamic vinegar and stir to coat. Sprinkle the roasted onion rings evenly over the mushrooms and slowly pour the eggs into the pan. Turn the heat to medium-low and cook for about 10 to 12 minutes, until the edges of the eggs are set and the bottom is golden. While the eggs are cooking, preheat the broiler.

Fourth, place the frying pan under the broiler and cook for another 3 to 5 minutes, until the top is golden and set. (Alternatively, you may flip the eggs over in the pan and continue cooking for another 5 minutes on the stove until the bottom is golden.) Remove from the pan and cool slightly. Cut into wedges, arrange on a plate and sprinkle with the chopped fresh herbs.

Note: Do not use a non-stick pan if you plan to put it under the broiler. It's not save to heat non-stick up that high. It releases dangerous chemicals at that heat.


Spanish Frittata
(Serves 6; Prep time: 50 min., Baking time: 45 min)

2 to 3 cups sliced potatoes (1/2-inch thick)
3 T. olive oil
4 garlic cloves, minced or pressed
1 T. paprika
2 cups thinly sliced onions
2 cups sliced bell peppers (a mix of colors is nice)
1/8 to 1/4 t. cayenne
6 eggs
3 oz. Neufchatel or cream cheese
1 T. unbleached white flour
1 1/4 c. milk
1/2 t. salt
1/2 cup chopped Spanish olives
1 cup grated Monterey Jack or Cheddar cheese

Preheat oven to 400. Lightly oil a 7x11-inch or a 9-inch square baking pan.

In a bowl, toss the potato slices with 2 T. of the oil, half of the garlic, the paprika, and a dash of salt. Spread in an even layer on a baking sheet and roast for about 20 minutes, until tender and golden brown. In the same bowl, toss the onions and peppers with the cayenne and the remaining oil and garlic. Spread in an even layer on a second baking sheet and roast until tender and brown, about 15 minutes

Meanwhile, combine the eggs, Neufchatel or cream cheese, flour, milk, and salt in a blender and puree to a smooth custard.

When the vegetables are roasted, reduce the oven temperature to 350.

Layer the roasted potatoes in the prepared baking pan. Spread on the roasted onions and peppers, sprinkle with the olives and grated cheese, and pour the custard over all.

Bake at about 45 minutes, until the custard is set and top is golden brown. Serve hot or at room temperature.


Mixed Greens Frittata

2 cups chopped greens (A mixture of any such as spinach, Swiss chard, collards, escarole or kale works fine)
3/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1 1/2 t. olive oil
4 eggs, lightly beaten
1/4 cup water
1/4 t. salt
1/2 cup grated feta, Parmesan or Cheddar cheese

In a 10-inch ovenproof skillet, stir-fry the greens, parsley and basil in 1 t. of the oil until wilted and tender. Transfer the greens to a bowl. Rinse the skillet and set aside. In a separate bowl, whisk together the eggs, water, and salt and stir in 1/4 cup of the cheese.

Lightly oil the skillet with the remaining 1/2 t. of the oil and place it on medium-high heat. Stir the egg and cheese mixture into the greens and pour into the hot skillet. Sprinkle the top with the rest of the grated cheese. Lower the heat to medium-low and cook, without stirring, until the edges are firm and pulling away from the sides of the pan, about 5 minutes. The frittata should be mostly cooked, but with the top still slightly undercooked. Place the skillet under the broiler for 3 to 5 minutes, until the top is firm and beginning to turn golden brown.

Cut into wedges and serve, either directly from the skillet or turn out onto a large plate.

Roasted Red Pepper Hummus

2 cans chickpeas, rinsed & drained and blanched in boiling water (about 1 minute)
Juice of 2 lemons, plus more as needed
3/4 c. tahini
1/3 c. olive oil
3 garlic cloves
Salt & pepper
1 roasted red pepper
1 T. cumin or paprika
Fresh parsley for garnish

In a food processor, puree warm chickpeas, lemon juice, garlic and 2/3 cup water or chickpea liquid for 3-4 minutes or until smooth. Add tahini and puree 1 minute, adding 1-2 T. water if necessary. Add roasted red pepper and puree 1 more minute. Season with salt and pepper. Taste and adjust seasonings (add more lemon juice, if you like.) Serve, drizzled with a little olive oil and sprinkled with a bit more cumin or paprika and some parsley.