Frittata With Peas Turmeric And Thyme Food

HAM AND PEAS FRITTATA

Steps:

• Preheat the oven to 400 degrees F.
• Whisk together the eggs, milk, 3/4 teaspoon salt and a couple turns of pepper in a large bowl. Add the peas, Swiss cheese and ham and stir to combine.
• Heat the oil in a medium ovensafe nonstick skillet over medium-high heat. Add the egg mixture and cook until the edges start to set, about 2 minutes. Transfer to the oven and bake until the center is set, 15 to 20 minutes. Let stand for 5 minutes before sliding carefully onto a serving plate and cutting into wedges.

FRITTATA WITH PEAS, HERBS AND FETA OR PARMESAN

Steps:

• Beat the eggs and milk in a bowl with salt and pepper to taste. Stir in the peas, chopped herbs, and Parmesan or feta.
• Heat the olive oil over medium-high heat in a heavy, 8-inch nonstick omelet pan. 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 in every last bit with a heat-proof 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. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover and cook 7 to 10 minutes, until the frittata is puffed and just about set. From time to time remove the lid and loosen the bottom of the omelet with a wooden or heat-proof rubber spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden.
• If the frittata is still runny on the top, wearing oven mitts, slide the frittata out onto a plate or even better, a saucepan lid that has a handle, reverse the pan over the plate or lid, and holding the two together, flip the plate or lid so that the frittata goes back into the pan on its not-quite-cooked side. Finish for no longer than a minute, then reverse onto a platter. Allow to cool to room temperature, and serve, or chill. Cut into 4 wedges to serve. The wedges pack well and are very portable.

WILD MUSHROOM FRITTATA WITH CHEDDAR, GREEN ONIONS, AND PEAS

Steps:

• 1. Preheat the broiler with the rack in the second position from the top.
• 2. In a medium bowl, whisk together the eggs, milk, 1/2 tsp salt, a few grinds of pepper, the nutmeg, and cayenne.
• 3. In a 12-in/30.5-cm ovenproof skillet over medium-high heat, melt the butter. When the butter is melted and hot, add the potatoes and a sprinkle of salt and pepper. Cook the potatoes, stirring every now and then, until they begin to soften, about 3 minutes. Add the green onions, mushrooms, garlic, thyme, and another sprinkle of salt and pepper and continue to cook and stir until the mushrooms have given off their liquid and are dry, about 4 minutes. Add the peas and cook until all of the veggies are tender and the peas are warmed through, another minute or two. Taste and adjust the seasoning. Spread the filling evenly over the bottom of the pan and sprinkle the cheese over the top.
• 4. Pour the eggs evenly over the vegetables in the pan and reduce the heat to low. Cover the pan and cook for 2 minutes, then remove the lid and transfer the pan to the broiler. Broil the frittata until the top is lightly browned and the eggs have firmed up in the center, about 4 minutes. To test, press the center of the frittata lightly with your finger. If it feels firm, it's done.
• 5. Remove the frittata from the oven and let it rest for 3 minutes on a wire rack on the countertop to continue to firm up before cutting it into wedges. It will be puffy when it comes out of the oven but will deflate and become firmer as it cools. Serve the frittata hot or at room temperature.

RED ONION FRITTATA WITH PARMESAN AND THYME

Steps:

• Heat the oil in a 10-inch nonstick skillet with an ovenproof handle; swirl the oil to coat the bottom of the pan evenly.
• Add in the onions and saute over medium heat until lightly browned, about 10 minutes.
• Preheat the broiler; use a fork to lightly beat the eggs, cheese, thyme, and salt/pepper to taste.
• Add the egg mixture to the pan and stir gently with a fork to incorporate the onions.
• Cook over med-low heat, occasionally sliding a spatula around the edges of the pan to loosen the frittata as it sets.
• Continue cooking until the frittata is set, except for the top, about 8 minutes.
• Place the pan directly under the broiler and cook just until the top is golden brown and set, 1-2 minutes; do not let the frittata burn.
• Invert the frittata onto a large platter; cut it into wedges and serve.
• The frittata may also be cooled to room temperature and then cut and served.

FRITTATA WITH PEAS, TURMERIC AND THYME

Steps:

• If you're using fresh peas, blanch them for about 5 minutes in boiling water. If you're using frozen peas, instead, you can use them still frozen or unfreeze them at room temperature.
• Finely dice the onion and brown it in the pan with 1 tablespoon of olive oil and 1 tablespoon of water; this will make the onion softer. Add the peas to the pan along with some thyme leaves and a pinch of salt; stir fry for at least 10 minutes, stirring occasionally.
• Beat up the eggs in a bowl and add Parmesan, turmeric powder and a pinch of black pepper. If you think the mixture is too liquid, add some breadcrumbs to it; if instead you think it's too thick, add some milk, according to your taste
• Add the peas to the egg mixture and stir well. Heat up a tablespoon of Extra Virgin olive oil in the pan, then pour the eggs and cook the frittata on medium to low heat for 5 to 7 minutes.
• Tip: The pan must be fairly hot when you pour in the egg mixture - but if you cook the frittata on too high heat, it will turn out very dry, or even burnt. Cook the egg mixture on medium heat for the first two minutes, then turn down the heat to low.
• Make sure the Frittata is evenly cooked on both sides by turning it. Cover the pan with the lid or a large flat plate, then turn the pan upside down whilst keeping the lid on top of it. Let the frittata slide back from the lid to the pan so that it can cook on the other side for about 5 minutes.
• Serve the frittata lukewarm or even cold.