Fritattas are marvels of versatility and nutrition. Here is one that incorporates vegetables, leafy greens, starch, bacon, cheese and eggs into a tasty dish that is suitable as a meal, a side, or a snack. You can use just about any vegetables, leafy greens, starchy vegetable, or cheese you desire. Don't want to use bacon? Use olive oil instead. Don't want the carbs from the potatoes? Omit. The sky's the limit. This recipe is adapted from the one by the gregarious Chef Jean Pierre. Links to his recipe and YouTube video are included.
Disclaimer: my tastes tend toward bold flavors and the picante. Feel free to use less pungent cheese. Chef Jean Pierre uses cheddar and Parmesan, for example.
Ingredients:
1/2 lb. bacon or pancetta diced
1 cup diced onion
2 cups sliced Shitake mushrooms
2 cups potatoes cut into small dice
2 cups spinach cut into thin strips
1/2 cup roasted red peppers cut into strips (optional)
2 cups broccoli florets
14 eggs
1 cup Gruyere (Comté, Appenzeller or comparable cheese) -grated
1 cup Taleggio - cut into small cubes
½ tsp. Piment d"Espelette or favorite spice (optional)
Salt and Pepper to taste
Parsley to garnish
Chop the bacon into small pieces and fry it at medium low hear, releasing its fat. Set bacon aside. Raise heat to medium and saute the onions until translucent, then add the mushrooms. Cook the mushrooms until all their water has evaporated. Add the potatoes and cover. Cook until potatoes mostly done then remove lid and finish cooking. Add the spinach and cover pan. Cook on medium low heat until the spinach has wilted. Add the roasted peppers. Spread the vegetable mixture into a lasagna pan or baking sheet to cool.
Separately, briefly steam or parboil the broccoli florets, taking care not to over cook them (you want their color and a little crunch to remain). Transfer to ice bath to stop the cooking. Drain and set aside.
In a large bowl beat the eggs until fluffy. Add cheeses and spice. Salt and pepper to taste.
Add 1 tablespoon olive oil to cold 11" or 12" non-stick pan. Make sure to fully coat the bottom and sides. Add the cooled potato/vegetable mix into the eggs, then carefully transfer contents into pan. DO NOT stir the egg mixture! (Chef Pierre explains why this is necessary). Jiggle the pan gently if you need to even out the distribution of the mixture. Lastly, gently submerge the broccoli florets into the mixture.
Place pan into preheated oven at 375℉ and bake for about 25-35 minutes, rotating halfway into the bake. Cook until the center of the frittata no longer shimmies when you jiggle the pan. Allow to cool for about 10 minutes.
Serve from the warm pan or invert the frittata onto a suitably sized plate or cutting board for presentation. Garnish with parsley (and little grated Parmesan if you so please).
Buon appetito!
https://chefjeanpierre.com/recipes/breakfast/frittata-recipe/
Comments
Post a Comment