Ciabattini Frittata Shoemakers Frittata Food

BASIC FRITTATA

Steps:

• Preheat oven to broil.
• Whisk eggs, water, herbs, salt and pepper in medium bowl. Set aside.
• Lightly spray 10-inch (25 cm) non-stick ovenproof skillet or cast iron pan with cooking spray. Heat skillet over medium heat. Add filling ingredients, sauté or heat, stirring frequently.
• Pour in egg mixture. As eggs set around edge of skillet, using spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set, about 8 to 10 minutes.
• Sprinkle cheese over top. Place skillet under preheated broiler for 2 or 3 minutes to melt cheese and puff up frittata or cover with lid and cook for a couple minutes on stovetop.
• Loosen around edge of frittata. Cut into wedges and serve.

FRITTATA WITH POTATO AND PROSCIUTTO

Steps:

• Heat the oil in a heavy 9 1/2-inch-diameter skillet over medium heat. Add the potato, onion, and garlic. Season the potato mixture with salt and pepper, to taste. Saute over medium-low heat until the potato is golden and crisp on the outside, tender inside, about 7 to 10 minutes.
• Preheat the broiler. Whisk the eggs, cream, Parmesan, prosciutto, and basil in a medium bowl to blend. Stir the egg mixture into the potato mixture in the skillet. Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 3 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board. Cut the frittata into 12 wedges.
• Split open each bread piece. Toast the bread on a grill pan until golden. You can also broil the bread cut side up until golden, about 1 to 2 minutes, keeping a careful watch on the bread since they can easily burn. Butter the cut sides of the toasted bread. Arrange a frittata wedge on each bottom piece of bread. Cover with the bread tops and serve.

FRITTATA

Steps:

• Preheat oven broiler.
• In a large ovenproof nonstick skillet, brown potato slices in hot olive oil, and set aside to drain on paper towels.
• Heat more olive oil, if needed, in same pan over medium heat, and saute onions for 4-5 minutes.
• Add minced garlic, green onion, bell pepper, 1/2 Tsp salt, and pepper to taste, and saute another 4-5 minutes, stirring regularly.
• Add potatoes, asparagus, and bacon (or ham), and optional olives, and stir gently to mix and distribute evenly in the pan.
• Whisk eggs until smooth, and whisk in half-and-half or milk, remaining 1/2 Tsp salt, granulated garlic, pepper to taste, and 1/4 cup cheese.
• When thoroughly combined, pour evenly over mixture in skillet, and move vegetables around a little so egg mixture can go beneath them.
• Continue to cook frittata until egg mixture is fairly well set around the outside, then move the skillet under the broiler, and continue to cook until the top is set and lightly browned.
• Remove skillet from broiler, work around the edge of the frittata with a spatula to loosen, and invert onto a serving platter.
• Sprinkle generously with cheeses, cut into wedges, and serve with additional cheese on the side.
• Note: We have switched entirely to Stravecchio when a recipe calls for Parmesan or Parmigiano-Reggiano cheese.
• This is a Parmigiano-Reggiano that has been aged for an extra year, and it is well worth the extra couple dollars a pound that it costs!

FRITTATA

Steps:

• Heat the olive oil, add the onion and garlic and cook until softened.
• Add the diced potato and cook until browned.
• I put the skillet lid on now and allow the potatoes to cook completely through-about 10 minutes.
• Add the ham, capsicum and tomatoes, and cook uncovered for a further 2 minutes.
• Mix the egg, parsley, parmesan cheese, salt and pepper to taste, together in a bowl, then pour over the ham and vegetables in the pan.
• Cook over a gentle heat for about 6 minutes or until just set.
• Place under your griller (broiler) to brown the top, then serve immediately, cut into wedges, or allow to cool and serve cold.

VEGETABLE FRITTATA

Steps:

• Preheat the oven to 425° degrees.
• Whisk together the egg, yogurt, half the shredded mozzarella cheese and salt & pepper; set mixture aside.
• Heat olive oil in an oven safe pan or cast iron pan. Add onions, mushrooms and asparagus and cook for 3-5 minutes until the vegetables soften.
• Pour the egg mixture on top of the cooked vegetables. Place sliced cherry tomatoes on top and add the remaining cheese.
• Bake uncovered in the preheated oven until the center is set, and not jiggly, about 10-15 minutes

FRITTATA RECIPE

Steps:

• Preheat oven to 425 degrees F.
• In a large bowl, whisk together eggs.
• Add milk, sea salt, pepper, paprika and whisk until combined.
• Add cheese and stir to combine. Set aside.
• In a 10" cast iron skillet over medium heat, cook bacon, onion and garlic until bacon just begins to brown. (about 5 minutes)
• Add vegetables, cover and cook until vegetables are soft and bacon is browned, stirring occasionally. (about 5 minutes)
• Turn heat down to medium, add egg mixture, and quickly stir it into the bacon/vegetables in the skillet until everything is evenly distributed.
• Cook on medium heat for about 4-5 minutes, until the edges are set.
• Transfer the frittata to the preheated oven. Bake for 7-10 minutes or until the top is lightly browned and set.
• Remove from oven, let cool for 10 minutes, serve. (The frittata will puff in the oven. Do not worry, it deflates as it cools).