Nearly time for spring holiday favorites: Frittata

Nearly time for spring holidays and favorites. Or anytime enjoyment.
A frittata can be delightful for brunch or small plate.
The Menu Shoppe has it covered…seasonal bests and best trends.
For your best brunch…
Asparagus and Comte Frittata
6 asparagus spears, blanched
2 cups grated Comte (about 4 ounces)
2/3 cup quality ham cut in strips (about 2 ounces)
8 eggs
3/4 cup milk
6 sun-dried tomato halves, softened in water and thinly sliced
1 medium onion, sliced
2 tablespoons olive oil
Pinch ground red pepper
2 tablespoons of grated Comte for topping
Preheat oven to 400° F. In a 9-inch oven-proof skillet, heat 1 tablespoon of the oil until hot; add onion; saute until soft. In a bowl, whisk eggs and milk; stir in Comte, ham, sun-dried tomatoes, red pepper and sauteed onion. In the same skillet, heat the remaining 1 tablespoon oil over medium heat; add egg mixture; cook for 2 minutes. Arrange asparagus on top like the spokes of a wheel; bake until center is set, 10 to 12 minutes.
Sprinkle with Comte.
Meatless now for the Lenten Season, add sausage or ham for Easter Brunch.
Roasted Red Pepper Frittata
1 red bell pepper, roasted, peeled, and cut into 1/4 inch strips
3⁄4 cup homemade or store-bought ricotta
1⁄2 cup grated pecorino
8 eggs, beaten
1 small waxy potato, peeled and sliced into 1⁄8″ rounds
1 large yellow onion, halved and thinly sliced
3 tbsp. extra-virgin olive oil
1 1⁄2 tsp. kosher salt
1 tsp. chopped fresh oregano
2 tbsp. roughly chopped flat-leaf parsley leaves
Freshly ground black pepper, to taste
Arrange a rack in the middle of the oven and heat to 425°. In a large bowl, whisk together 1⁄4 cup of the pecorino, parsley, 1⁄2 tsp. of the salt, oregano, and eggs and season with black pepper. Set egg mixture aside. Heat the oil in a 10″ nonstick ovenproof skillet over medium-high heat. Add the remaining salt, onions, and potatoes and cook, stirring occasionally, until lightly browned and soft, about 20 minutes. Remove skillet from heat. Add the egg mixture to the skillet and stir to distribute the onions and potatoes evenly. Scatter the peppers over the top, spoon the ricotta over the mixture in 6 dollops, and sprinkle with the remaining pecorino. Bake until lightly browned and the center is set, about 15 minutes. Run a rubber spatula around the edges of the frittata to loosen it. Slide the frittata onto a serving plate. Season with black pepper to taste.
Savory smoked salmon…as a frittata.
Salmon Frittata
4 ounces pepper smoked salmon
6 eggs
8 black olives, chopped
1/2 (8 ounce) package cream cheese, cubed
2 tablespoons milk
2 tablespoons heavy cream
1/4 medium onion, chopped
4 tablespoons olive oil
salt and pepper to taste
Preheat the oven to 350 degrees F
Heat olive oil in an 8 inch oven-safe skillet over medium heat. Add onion, and season with a little salt and pepper. Cook, stirring until translucent. Add the salmon and olives; cook and stir briefly to release the flavors. In a medium bowl, whisk together the eggs, milk and cream. Pour over the salmon and onion, and stir gently. Scatter cubes of cream cheese over the top. Cook over medium heat without stirring, until the edges appear firm. Place the skillet in the preheated oven, and bake for 20 minutes, or until nicely browned and puffed. Flip onto a serving plate, and cut into wedges to serve.
If it’s on the menu…the Menu Shoppe has it covered.
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This entry was posted in brunch, holiday, recipes, small plates and tagged , , , , . Bookmark the permalink.

One Response to Nearly time for spring holiday favorites: Frittata

  1. I adore frittata – it’s always so pretty 😀

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