Rustic Frittata Food

RUSTIC FRITATTA

Steps:

• Preheat your oven to 425°F and prepare a medium sheet pan by spraying it with nonstick spray or lining it with a silicone liner. Add your mushrooms, tomatoes, garlic, and shallot to the pan. Sprinkle over a pinch of kosher salt and drizzle on about a teaspoon of olive oil. Toss them together, making sure the oil and salt are distributed evenly. Roast on the bottom rack of the oven for 30 minutes, or until the tomatoes have shriveled down and mushrooms are softened.
• Place an oven-safe skillet over medium heat and add the butter. Once the butter has melted add the baby kale. Sprinkle on some kosher salt, then saute until the kale has completely wilted.
• While the kale is cooking down, beat together the eggs, heavy cream, herbes de Provence, and 1/2 tsp of kosher salt in a medium-sized mixing bowl. Set it aside.
• Transfer the roasted vegetables from the sheet pan into the skillet with the kale and stir everything together. Once combined, spread it out evenly, then pour in the egg custard. Tilt the pan or use the spatula to spread the custard around evenly. It should cover the vegetables pretty much entirely.
• Sprinkle the grated romano cheese over the entire surface, then arrange the mozzarella how you like, making sure each slice will have at least one piece. Push the mozzarella down slightly so that it's nestled in the frittata mixture. Finish it with a crack of black pepper.
• Bake for 15 minutes, until completely set. Transfer to the counter and allow to cool for half an hour before serving.

RUSTIC VEGETABLE FRITTATA

Steps:

• Preheat oven to 375°. Place sweet potato and water in a microwave-safe bowl; microwave, covered, on high until potato is just tender, 5-6 minutes; drain., Meanwhile, whisk together eggs, milk, salt and pepper. In a 10-in. oven-safe skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Remove all but 1 tablespoon drippings from pan., In drippings, saute green pepper, onion and kale over medium heat until tender, 4-5 minutes. Reduce heat to low. Stir in egg mixture; add potato and bacon. Cook until eggs are partially set, 1-2 minutes., Transfer to oven; bake until eggs are set, 5-7 minutes. Cut into wedges.

RUSTIC DINNER EGG FRITTATA

Steps:

• Preheat oven to 350 degrees. Place oven rack in upper third of oven.
• Select an 8 inch oven proof pan that is also non-stick and has a sloping side.
• Place 2 tablespoons oil in pan and heat over medium heat for 2 minutes. Pat dry the potatoes with a paper towel and add in Simply Potatoes and cook 3-5 minutes until golden. Remove and place in a bowl.
• Wipe out pan with a paper towel replace on stove.
• In a medium size bowl whisk the eggs until they are frothy. Season with the salt and pepper and mix in the milk. Fold in the potatoes, cumin, cheese, scallions, spinach and bacon.
• Place the pan over medium low heat and heat the pan with the butter or oil until spread throughout bottom. Using a rubber spatula pour the egg mixture into the pan and continue to pull through the eggs while cooking to keep them from sticking. Move the spatula from the outer edge and drag through the egg mixture to the center as they cook. This allows for better cooking and more tender eggs. The eggs will set up in large curds. When cooked about halfway through (5-7 minutes) it should look wet but set as an omelet. Then place the pan in the oven. Allow to cook until the eggs are set . This may take 5-10 minutes depending upon the filling. It is done when the center is set. Remove from the oven and run the spatula around the outside edge to loosen sides and slide onto a serving plate. Garnish with a dollop of sour cream topped with scallion greens and a grind of mixed pepper flakes.
• To serve: cut into wedges Yield 4.

RUSTIC FRITTATA

Steps:

• Preheat oven to 400º.
• Whisk together eggs, cream, pesto and cheese. Season with salt and pepper. Set aside.
• Heat oil in oven-proof skillet until shimmering, then add chicken, artichoke hearts, green pepper and mushrooms. Stir until heated through. Add spinach to heated ingredients, and stir until wilted.
• Add egg mixture to skillet, stirring to mix well. Place in preheated oven and bake until firm, and just starting to turn golden on top, about 15 minutes.
• Let sit for 5 minutes, then cut into wedges and serve.

THE FARMER'S FRITTATA (ITALIAN-STYLE OMELET)

Steps:

• Combine zucchini and summer squash in a bowl and sprinkle 2 tablespoons kosher salt over top; toss until everything is evenly coated. Let sit for 15 minutes, tossing occasionally.
• Thoroughly rinse squash with cold water to remove all salt; transfer to a colander and let drain for 15 minutes.
• Heat 1 tablespoon olive oil in a 10-inch, oven-proof skillet over medium heat. Add bacon and cook until browned and almost crisp, about 5 minutes.
• While the bacon is cooking, mix eggs, 1/4 teaspoon kosher salt, black pepper, cayenne, and green onions together with a fork in a large bowl.
• Raise the heat on the bacon to medium-high; toss in peppers and red onion plus a pinch of salt. Cook and stir until the peppers just start to soften and the onions turn translucent, about 3 minutes. Add drained squash and carefully stir together; cook until squash is just barely tender, about 5 minutes.
• Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Toss Cheddar cheese into the skillet and pour egg mixture over top. Stir with a spatula (like you were making scrambled eggs) until it starts to thicken up, 30 to 45 seconds. Shake the pan gently to settle the contents and turn off the heat. Push the edges down a bit with the spatula and sprinkle goat cheese over top. Drizzle with remaining 1 tablespoon olive oil.
• Place under the preheated broiler until the surface is lightly browned and frittata is firm to the touch, 2 to 3 minutes.
• Sprinkle with more green onions and let cool for 5 minutes before transferring it onto a serving plate.