Frittata With Mustard Greens And Fontina Food

MUSHROOM, LEEK, AND FONTINA FRITTATA

Steps:

• Place a rack in upper third of oven; preheat to 350°F. Heat 1 tablespoon oil in a 10" nonstick ovenproof skillet over medium heat. Add leeks; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes.
• Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; mix in 1/2 cup cheese. Season with salt and pepper.
• Increase the heat to medium-high and add remaining 1 tablespoon oil to the skillet. Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.
• Sprinkle remaining 1/4 cup cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.

FRITTATA WITH GREENS

Steps:

• Heat a large pot of water over high heat while you stem and wash the greens in two changes of water. Fill a bowl with ice water. When the water comes to a boil, add a generous tablespoon of salt, and the greens. Blanch spinach for 30 seconds only, chard and beet greens for 1 minute, or until tender, and transfer to the ice water. Let sit for a few minutes, then drain, squeeze dry, and chop.
• Heat 1 tablespoon of the oil in a 10-inch nonstick skillet over medium heat and add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and stir in the greens. Cook, stirring, for about 1 minute, until coated with oil. Season to taste with salt and pepper and remove from the heat.
• Beat the eggs in a bowl, stir in 1/2 teaspoon salt, freshly ground pepper to taste, the milk, and the cooked greens.
• Clean and dry your pan and return to the stove. Heat over medium-high heat and add the remaining olive oil. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping every last bit out of the bowl with a rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Turn the heat down to low and cover the pan. Cook 8 to 10 minutes, shaking the pan every once in a while, until the frittata is just about set. Meanwhile, light the broiler.
• If the frittata is not quite set on the top, place under the broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to color on the top. Do not allow the eggs to brown too much or they'll taste bitter.
• Remove from the heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter, or cut in wedges in the pan and serve.

FRITTATA WITH MUSTARD GREENS AND FONTINA

Steps:

• Preheat broiler. Heat oil in medium broilerproof skillet over medium-high heat. Add greens; stir until wilted and tender, about 2 minutes. Add garlic; stir 1 minute. Sprinkle generously with salt and pepper. Pour eggs over greens; stir to blend. Sprinkle with cheese. Cover skillet; cook until frittata is almost set but top is still runny, about 2 minutes. Place skillet under broiler. Broil until top is set and cheese bubbles, about 1 minute. Cut around frittata to loosen. Slide out onto plate.

FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA

Steps:

• Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.;

FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA

Steps:

• Preheat the broiler.
• Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend.
• Set aside.
• Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat.
• Add the asparagus and saute until crisp-tender, about 2 minutes.
• Raise the heat to medium-high.
• Add the tomato and a pinch of salt and saute 2 minutes longer.
• Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set.
• Sprinkle with cheese.
• Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.
• Place the skillet under the broiler.
• Broil until the top is set and golden brown on top, about 5 minutes.
• Let the frittata stand 2 minutes.
• Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

PANFRIED POTATO AND FONTINA FRITTATA

Steps:

• Preheat oven to 375 degrees. Heat oil and butter in a 10-inch ovenproof nonstick skillet over medium heat. Add potatoes; season with salt and pepper. Cook, stirring occasionally, until potatoes are tender and golden brown, 12 to 15 minutes. Stir in herbs.
• Meanwhile, whisk the eggs in a medium bowl; season with salt and pepper. Stir in the cheese; pour mixture over potatoes. Stir until eggs begin to set slightly, about 30 seconds. Without stirring, continue cooking until eggs are set on the sides and bottom, about 2 minutes. Transfer skillet to oven; bake until just set, 12 to 15 minutes.
• Slide frittata onto a serving platter, or let cool and slide into a 10-inch pie plate (and cover with a second pie plate) for easy transport. Serve garnished with chopped herbs if desired.

FONTINA FRITTATA WITH ITALIAN SAUSAGE

Steps:

• Preheat the oven to 450°F.
• Saute sausage in oil in a 10"nonstick ovenproof skillet over medium-high heat until nearly cooked through, about 3 minutes.
• Add onion and cook 2 more minutes, or until onion is softened.
• Stir in spinach, tomatoes, salt and pepper. Cook 1-2 minutes.
• Remove and set aside.
• Wipe out skillet and coat generously with nonstick spray.
• Combine eggs, cream, and salt in a blender until frothy.
• Pour egg mixture into the hot saute pan and cook over medium heat just until curds form, stirring constantly.
• Stir in sausage mixture and cheese, transfer pan to oven, and bake 15-20 minutes, or until set in the center.
• To unmold frittata, place a large plate, serving side down, over the pan and carefully flip the pan and plate over simultaneously to release. Place another plate on the frittata, invert again, and slice into wedges.