FRITTATA WITH BREAD AND BOTTARGA
Going out on New Year's Eve has always been, according to my parents, for amateurs. Their long-standing alternative: stay home and eat well. The ritual starts with caviar and Champagne. Then Dad might prepare steak tartare and Mom, a chocolate soufflé. Good stuff. Now, all grown up (and then some), I realize they're on to something. A low-key, intimate gathering starring good food is my preferred way to ring in the new. But in these lean times - and in my significantly smaller kitchen - putting out a succulent spread and entertaining the troops chez moi calls for some creativity. This frittata can be cut in half and served as a meal for two with a bitter chicory salad, or sliced into strips and put into a salad of its own.
Provided by Charlotte Druckman
Categories quick
Time 25m
Yield 6 to 8 snack-size slices
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees.
- Crack eggs into a mixing bowl. Add sea salt and chives. Whisk with a fork until whites and yolks are fully incorporated.
- Tear bread into large, bite-sized croutons and drop into the egg mixture; use enough bread to cover the surface area of the frittata to achieve something halfway between a bread pudding and an omelet.
- Heat an ovenproof, 10-to-12-inch omelet pan over low-medium flame. Pour olive oil into pan, enough to coat and then some. You want sizzle, not smoke.
- Pour frittata mixture into the pan. Gently jiggle the pan to get a "pizza effect" (i.e., the chives and bread pieces are evenly distributed). Increase the flame to high to let the bottom of the frittata set (this takes 1 to 3 minutes). While it's setting, use a spatula to loosen the eggy batter from the sides of the pan. As you do this, you are raising the frittata from above to cool it off so it stays loose. The bottom should set like a pie crust: even and golden, but not brown. The top should still be liquid.
- Move the pan into the oven to cook the top. This should take less than 5 minutes.
- To garnish, shave bottarga over the top (about 1 tsp. per serving); drop a large dollop of sour cream or crème fraîche in the center; drizzle with olive oil and add cracked pepper to taste.
BREAD FRITTATA
Are you tired of having the same old omelet for breakfast? How about going one step further and giving frittatas a try? If you make a big one, you can keep the leftovers in the fridge and have it as a snack for anytime you feel hungry.
Provided by Vlad Popa
Categories Breakfast & brunch, Eggs & cheese, Italian, low carb, nut-free, Starters & snacks
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 360 degrees F/180 degrees C.
- Melt the butter in a cast-iron skillet.
- Add the bread cubes in the skillet and toast them, stirring often.
- Crack the eggs in a bowl, add salt, pepper, the grated parmesan, smoked ham, and heavy cream.
- Whisk all the ingredients together.
- Add 2 tablespoons of mixed seeds in the skillet, then pour the egg mixture over the seeds and the bread.
- Add some red bell pepper slices.
- Transfer the cast-iron skillet to the oven and bake for 20 minutes.
- Meanwhile, take another skillet and add the remaining mixed seeds and the pine nuts in it. Stir and roast them.
- Take the skillet out of the oven and sprinkle the toasted seeds over the frittata.
Nutrition Facts : Calories 294 calories, Protein 15 grams, Fat 18 grams, Carbohydrate 18 grams
BASIC FRITTATA
The frittata is an Italian dish that makes good use of whatever ingredients you have on hand. Sometimes referred to as an "egg pizza," the frittata has many variations. Try an all-vegetable version, or add chopped meat, seafood, or a combination of all three!
Categories Lunch
Time 28m
Yield Serves: 4
Number Of Ingredients 7
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.
Nutrition Facts :
VEGETABLE FRITTATA
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and preheat to 450 degrees F. Whisk the whole eggs and whites in a bowl. Add the cottage cheese and whisk until almost smooth. Whisk in the gouda and rosemary.
- Cook the garlic in the olive oil in a 10-inch nonstick ovenproof skillet over medium-high heat until it starts to brown, 1 to 2 minutes. Add the onion, season with salt and cook 2 minutes. Add the vegetables, increase the heat to high and cook until just tender, about 5 minutes.
- Reduce the heat to medium. Spread the egg mixture evenly in the pan. Cook, undisturbed, until a thin crust forms on the bottom, about 2 minutes. Run a rubber spatula around the edge to release the egg from the pan. Continue cooking until the bottom is golden, 2 to 3 more minutes. Sprinkle with the parmesan and paprika; transfer to the oven and bake until just set, 5 to 7 minutes. Remove from the oven, cover and let sit, 5 to 7 minutes. Cut into wedges and serve with the bread.
OVEN BAKED FRITTATA
This recipe for oven baked fritata serves 4 in 35 minutes - perfect for a midweek meal
Provided by Janine Ratcliffe
Categories Dinner, Lunch
Time 35m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat the oven to 220C/fan 200C/gas 7. Melt a knob of butter in a large frying pan then fry the onion until soft. Add the chard and cook for 5 minutes or until completely wilted and tender. Add the garlic and peppers, cook for 1 minute, then season. Press against the pan with a wooden spoon to squeeze out any excess juices and pour them away. Allow to cool for a few minutes.
- Beat the ricotta with the eggs and most of the parmesan. Season, then stir in the chard and pepper mix. Pour into a round, buttered baking dish and sprinkle on the rest of the cheese. Bake for 15-20 minutes until just set in the middle. Serve with a green salad.
Nutrition Facts : Calories 294 calories, Fat 19.4 grams fat, SaturatedFat 10.1 grams saturated fat, Carbohydrate 8.3 grams carbohydrates, Fiber 0.8 grams fiber, Protein 21.1 grams protein, Sodium 1 milligram of sodium
MUSHROOM, CHEDDAR, AND TOAST FRITTATA
Thick cubes of bread make this dish feel like an inside-out egg sandwich.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. In a large bowl, whisk together eggs and milk and season with salt and pepper. In a 10-inch oven-safe, nonstick skillet, melt 1 tablespoon butter over medium-high. Add bread and cook, turning, until golden on all sides, about 4 minutes. Transfer to a plate.
- Add remaining tablespoon butter and the mushrooms, and cook until softened, about 4 minutes. Lower heat to medium, add scallion whites, and cook until soft, 3 minutes more. Season. Add egg mixture to skillet, stirring until large curds form and eggs are halfway set, about 2 minutes. Press bread into eggs.
- Sprinkle with cheese and bake until puffed and center is just set, 5 to 7 minutes. Top with scallion greens.
Nutrition Facts : Calories 446 g, Fat 28 g, Fiber 2 g, Protein 25 g, SaturatedFat 11 g
VEGETABLE FRITTATA
Like a lot of recipes - the more you make this one the easier it becomes. This is my favorite dish - it is so delicious and the leftovers are great!
Provided by Babs in Toyland
Categories Breakfast
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Grease the bottom and sides of a 10 inch springform pan.
- (A 13 X 9 baking dish will work if you don't have a springform pan).
- Heat oil in a large pot over medium/high heat.
- Add the onion, garlic, summer squash, zucchini, peppers and mushrooms and saute, stirring the vegetables until they are crisp-tender about 15-20 minutes.
- While the vegetables are cooking, whisk the eggs and cream together in a large mixing bowl.
- Season with salt and pepper.
- Stir in the bread cubes, cream cheese and swiss cheese.
- Add the sauteed vegetables to the egg mixture and stir until well combined.
- Pour into prepared pan and pack the mixture in tightly.
- Place the pan on a baking sheet to catch any drippings.
- Bake the frittata until firm to the touch, puffed and golden brown, about 1 hour.
- If the top is getting too brown, cover with aluminum foil while baking.
- Serve the frittata hot, at room temperature or cold.
- It can also be reheated in a 350 degree oven until warmed through about 15 minutes.
Nutrition Facts : Calories 518.5, Fat 31, SaturatedFat 15, Cholesterol 224.8, Sodium 541.2, Carbohydrate 39.8, Fiber 3.8, Sugar 4.8, Protein 21.7
SUNDAY FRITTATA
Steps:
- Preheat the oven to 375 F.Beat together the eggs with the salt and pepper (do not over-beat; just mix until the eggs mostly come together.) Stir in the grated cheeses and set aside. (Stir in hot sauce if using.)In a large oven-proof non-stick skillet, melt butter over medium-high heat. Add the onions and cook for several minutes, stirring frequently, until the onions are soft and golden brown. Add diced potato, sprinkle with salt and pepper, and stir to cook with the onion for a couple of minutes. Add the kale and stir to cook about 1 minute. Finally, add the roasted red peppers and olives and stir until everything is hot.Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30-45 seconds to set the edges, then put the skillet in the oven.Watch the frittata as it cooks. Let it cook in the oven for 10-12 minutes until the eggs are set but remove it before the eggs brown very much on top. Slide the frittata out of the skillet and onto a cutting board. With a long serrated knife, slice it into wedges and serve warm with fresh fruit. NOTE: Use any ingredients you want! Mushrooms, leeks, different cheeses, tomatoes, zucchini, squash, bell peppers. Have fun!
BUCATINI WITH BREADCRUMBS AND BOTTARGA
Bucatini with breadcrumbs and bottarga makes for an incredibly mouthwatering pasta dish. The breadcrumbs add a bit of welcome crunch to the satisfying meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 16
Steps:
- Finely chop 5 garlic cloves. In medium skillet, heat 1/4 cup olive oil over medium heat. Add chopped garlic and cook, stirring, until fragrant, about 30 seconds. Add breadcrumbs and cook, stirring, until golden brown, about 5 minutes; set aside.
- Bring a large pot of water to a boil over high heat. Generously salt boiling water and add pasta. Cook until still very firm, 5 to 6 minutes.
- Meanwhile, in a large high-sided skillet, heat remaining 1/4 cup oil over medium-high heat. Crush remaining 4 garlic cloves and add to skillet along with capers and raisins; cook, stirring, for 1 minute. Add preserved lemon, chicken stock, lemon juice, butter, Aleppo pepper, and a pinch of salt.
- Bring to a simmer and add pasta. Cook, stirring often, until the pasta is al dente, about 3 minutes; remove from heat. Stir in pine nuts, parsley, grated Parmesan, and bottarga.
- Garnish with reserved breadcrumb mixture. Shave over parmesan and bottarga. Serve immediately.
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