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Post by artraveler on Jan 20, 2020 10:25:36 GMT -8
Frittata
A frittata can be a lot of things. It is basically an omelet with an Italian name. It can be made on the range or in an oven. I had my first one about 25 years ago in Salt Lake City. It was all-vegetable and cheese and was wonderful, eggs, cheese and vegetables all together in a gooey baked dish. Since then, I have made Frittatas at least 100 times. The basics don’t change, eggs, cheese, and an assortment of other ingredients. I favor a carnivore frittata with meat, eggs, cheese and vegetables. One of the nice things is that a Frittata can be kosher or not. Since I live in the South the idea of a completely meatless dish is just not going to happen and in the South it’s impossible to avoid pork. This recipe is loaded with Southerner’s favorite meat.
Start with either spicy sausage or cured bacon, or both. Fry the bacon until crispy and remove from skillet. Keep the bacon grease and fry the sausage in it. Cook sausage until done and drain with bacon.
Prep desired vegetables. I like a mix of green, yellow and red peppers. You can purchase a frozen mix at the grocery. Slice and dice a medium onion, canned spinach, tomatoes
1. 1 Lb. spicy sausage
2. 6 strips of bacon (optional)
3. 1 – 1-1/2 cup shredded cheese, I prefer extra sharp. Crumpled blue cheese is a nice touch
4. 6-8 eggs, broken and whipped with salt and pepper
5. 4-6 oz assorted peppers, onions and tomatoes
6. 1 small can spinach, drained
7. 2-3 diced tomatoes
8. 1 small can mushroom, drained
9. 1-2 oz oil. Olive oil is good so is peanut oil, or even butter. The butter as it cooks will brown and add a slightly nutty flavor
In a 10-inch frying pan put oil in warmed pan on medium heat, add 1/3 of eggs. Spread a layer of cheese over the eggs. Add meat and vegetables, spread evenly add rest of cheese and pour the rest of the eggs evenly over the mixture.
In a 350-f. preheated oven place skillet on middle rack and bake until done. This usually takes about 15-20 minutes. Check for doneness with fork in the center. The top should be firm, and the fork should come out clean. Remove from oven, let cool for about 5 minutes. Place a plate over pan and invert onto the plate. Slice with sharp knife and serve with toast and coffee.
Any leftover can be refrigerated and microwaved the next day. It is just as good.
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kungfuzu
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Post by kungfuzu on Jan 20, 2020 11:27:15 GMT -8
Frittata
That looks like a good recipe. Yesterday, "America's Test Kitchen" had a segment on making a frittata and it also looked good. I may have to try your recipe out.
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Post by Brad Nelson on Jan 21, 2020 11:11:11 GMT -8
That sounds wonderful. I'm going to keep that in mind to give it a try. I'm thinking to do the sharp cheddar and a bit of blue cheese and to make it vegetarian. I've got a small convection oven so I'm hoping a baking dish will suffice. |
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Post by artraveler on Jan 21, 2020 12:57:26 GMT -8
This will fit a standard 10 in skillet or dish with 8 large eggs. for a 8 inch dish I suggest cutting back on the eggs to 6. Eggplant, zucchini or squash would be good
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Post by Brad Nelson on Jan 21, 2020 14:29:11 GMT -8
I’ve got a 12” x 9” x 2” glass baking dish. Will that work?
I like the idea of zucchini. I’ve used some eggplant in a soup before and it was fine so that’s a possibility.
Can I use fresh spinach and mushrooms? Conversely, can I used diced canned tomatoes (minus the juice)? The tomatoes you can get at the supermarket are never ripe.
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Post by artraveler on Jan 21, 2020 20:12:20 GMT -8
That dish should work fine. I would spray it well to avoid sticking. Fresh spinach is a plus, but I would blanch it first and sautés the mushrooms, and yes canned tomatoes will work, diced spreads the flavor but I like stewed Italian. If you have some shredded parm it adds another layer of flavor.
This is a very substantial meal. If you cut it in four sections it is the equlivant of two eggs and whatever else you use divided by four. It is good for several days in the fridge and microwaves well 1/4 will take about 4 min in a 1200 watt. I like to sprinkle some extra cheese on when it comes out of the microwave.
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Post by Brad Nelson on Jan 21, 2020 21:31:27 GMT -8
Thanks. Yes, sautéing the mushrooms sounds like good advice. I suppose I could throw the onion in there too?
Stewed tomato it is. Parmesan I can never get enough of. It may be a couple days until I get to the store to get the ingredients and/or just get around to making it. But this is definitely something I would like to try.
And I’m supposing a couple dashes of Tabasco Sauce isn’t going to hurt anything.
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Post by Brad Nelson on Jan 25, 2020 20:13:45 GMT -8
I tried the frittata. But I must apologize because I think my version could be called a baked veggie omelette. I simplified and/or adapted thing to my kitchen and methods, if you will. Here’s the ingredients: Ingredients:The protein: + 6 jumbo eggs, whipped with 3 dashes of Tabasco and a little salt and pepper The veggies: + 1 14.5 oz can of diced tomatoes, drained + 3 shiitake mushrooms, diced + 1 small onion, diced + 1 red bell pepper, diced + 1 very small zucchini, diced + 1 bunch spinach, chopped + sharp cheddar cheese Instructions:• Saute all the veggies and mushrooms. • Pour half of eggs into greased 9” x 12” baking dish • Add the veggie mix on top • Top with a layer of sliced cheddar cheese (like making a lasagna…less work than shredding) • Pour other half of eggs over the top • Bake for 20 minutes at 350 f. This turned out pretty good. Some of the veggies were a little underdone. Changes I would make: + Saute the veggies a bit more thoroughly + Bake for at least 25 minutes rather than 20 (at least in my small convection oven) + Add a pinch more salt + Could add another egg + Add another layer of very thin cheese Also, the slices, when served, could be topped with just a dollop of sour cream or cream cheese. All in all, it turned out well. And whatever you think of the above, it’s a very health dish. I know bacon or sausage would make it better — and I may try diced ham in the next one — but it was acceptable (to me) as is….with a bit more salt and a touch more cheese.  The recipe itself makes about 6 fairly healthy slices. |
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Post by Brad Nelson on Jan 26, 2020 9:08:56 GMT -8
When I reheated a slice this morning, I put a thin layer of cheddar cheese on the top and heated for 3 minutes at power level 6. Then I added just a dollop of light sour cream. I though that worked well. But I think the vegetables inside are still a little too crunchy. They should be cooked more thoroughly.
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Post by artraveler on Jan 26, 2020 12:44:34 GMT -8
I would recommend draining the sautés vegetables and patting dry. They will cook more in the oven and continue to release moisture. I think if you go with all those vegetables you need to add some acid. Try lemon zest and juice that way you get a sweet and sour mix that works well. A bit of paprika will go with the sour cream topping also.
the beauty of this dish is that you can do almost anything that sounds good. I did one last week that was basically a Denver omelet, diced ham, cheese, and green peppers. It was good and made for great leftovers for breakfast.
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Post by kungfuzu on Jan 26, 2020 13:19:49 GMT -8
I have never made one before, but this blog has inspired me to give it a try. 8 eggs 3 slices of cheese, (2 Swiss and 1 medium sharp Cheddar) 1 Spring onion 1/2 large tomato 1 Polish sausage, about 5 inches long 1 tbl spoon chilli diced cheese into about 1/4 inch pieces diced half tomato into about 1/2 inch pieces sliced spring onion into thin rounds cut sausage longways and then sliced halves longways again, then sliced into about 1/8 to 1/4 inch pieces Lightly saute' tomatoes and half of sliced spring onion in butter and olive oil. When done, remove with fork, leaving juices in pan. Allow sauteed tomatoes and onions to cool in small bowl. Whip eight eggs in bowl adding freshly ground black pepper and kosher salt Stir in chilli Stir in cheese insuring pieces spread through mix Stir in sauteed tomatoes and onions Stir in balance of spring onion Still in sausage pieces Make sure mixture is well stirred and ingredients well distributed Pour mixture into pyrex container in which about 1/2 tbl spoon of butter and olive oil are just beginning to bubble Allow to cook for about 5 minutes on medium low heat. (I tried medium low for about 2-3 minutes and then raised to medium for another 2-3 minutes and I think this was a mistake.) Take off of stove and place in pre-heated 350 degree oven and cook for 25 minutes Take out immediately and let cool ![]() Here are some photos of the result
This is about 1 minute after taking frittata out of oven. It sank about 1/2 inch in that time.
This is a piece I cut after allowing frittata to cool for 15 minutes. Note the burnt bottom. I had to cut this off, but that was not very much to lose. I believe I cooked at too high a temp. on stove and left in oven about 5 minutes too long. But the inside is just the way I like it.
The frittata would not pop out of pyrex dish so I had to cut it like lasagna. It still tasted very good.
One thing I avoided when making this frittata is potatoes. All frittatas which I have ever had contained potato chunks and that made the whole thing too dry and tasteless.
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Post by timothylane on Jan 26, 2020 13:28:36 GMT -8
When I have gotten omelettes made at breakfast buffets, my preferred additions were ham, cheese, and mushrooms. Elizabeth would be more willing to add all those veggies. The nursing home occasionally adds some such things in their egg dishes. Their omelettes are made with cheese, but they also have some sort of baked egg including potatoes and possibly onion, as well as something with tomato. Sometimes sausage is added, though I still get bacon anyway.
I can't supply specific recipes, needless to say. When making omelettes, Elizabeth often added shiitake mushrooms (that Japanese culture).
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Post by artraveler on Jan 26, 2020 14:40:14 GMT -8
KFZ Looks very good. If you have and electric range turn it to medium and put in the first layer of eggs, then turn it off the residual heat will serve to finish setting the eggs and you should not get any burning on the bottom.I prefer a 10 inch frying pan but a baking dish serves just as well. I have never used potatoes, however, hash browns might be ok. Chili powder ! Only a Texan  |
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Post by kungfuzu on Jan 26, 2020 15:33:27 GMT -8
Thanks for that advice.
We do like our chili here.
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Post by Brad Nelson on Jan 26, 2020 18:39:40 GMT -8
Good idea. Although I must say, this was not at all a mushy or watering concoction. I did saute pretty well to evaporate the moisture out but I think a little higher heat would have been useful in terms of softening things up.
I’ll try some lemon zest or juice. Sounds like a wonderful experiment for the second batch. I’m thinking some black olives might serve in that regard as well.
I think I share your attitude toward this dish. You can make it about anything you want. And especially if you drain most of the water out of the veggies, I can imaging taking some eggplant and slicing it very thin as a layer. Pour in half the egg. Pour in some veggies. Put a layer of cheese and a layer of eggplant the rest of the veggies, another layer of cheese and eggplant, then the rest of the egg.
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Post by Brad Nelson on Jan 26, 2020 18:40:52 GMT -8
Mr. Kung, that looks like a winner.
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Post by Brad Nelson on Jan 26, 2020 18:48:26 GMT -8
That seems like a great idea to add to my Frankenstein creation. If it’s meatless, adding a bit of pre-cooked diced potato. Eggs and potato always go together for a country breakfast. I’m going to assume I would just microwave a potato and then slice it up. It’s not going to cook in 20 minutes in the oven I don’t think. But that could add a little body and texture to it….sort of extend the egg without using more egg.
I put the shit-take mushrooms (that’s how I pronounce it) in there just to be fancy. But I don’t think the recipe would suffer at all from normal (and cheap) button mushrooms.
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Post by Brad Nelson on Jan 26, 2020 18:49:05 GMT -8
I suppose I should put some coffee beans in mine or something.
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Post by kungfuzu on Jan 26, 2020 20:09:29 GMT -8
Would that be a Frittuccino?
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Post by kungfuzu on Jan 26, 2020 20:14:49 GMT -8
Thanks. You should have seen it when it came out hot from the oven. It was like a 3 inch high souffle'.
We had some for lunch and I finished the rest off at dinner. I think I will add some other ingredients the next time.
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