Have It Your Way Frittata

[Guest guest]

All references to sausage below assume the use of a vegetarian sausage,

such as " Gimme Lean " . kathleen

 

 

* Exported from MasterCook *

 

Have It Your Way Frittata

 

Recipe By : Cook Smart, Pam Anderson, USA Weekend, 2/02

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil or butter

Filling ingredients

(see suggestions below)

Salt and ground black pepper -- to taste

1 medium garlic clove -- minced

8 large eggs

3 tablespoons Parmesan cheese

3 ounces additional cheese -- (optional) see below

grated or crumbled

2 tablespoons minced fresh parsley or basil

 

Prep time: About 25 minutes, depending on filling

 

(Poster's note: all references to sausage below assume the use of a

vegetarian sausage, such as " Gimme Lean " .)

 

FRITTATAS -- the rustic, Italian version of omelets -- are one of my

family's favorite dinners. And they're as easy as can be for the cook:

Unlike omelets, there's no technique to master. Once the filling

ingredients are cooked, an egg mixture is poured into a skillet, then

placed in the oven. When it's puffed and set (a mere 10 to 12 minutes),

the frittata is ready to eat.

 

For speed and efficiency, bake the frittata in the same skillet you use to

cook the filling. My formula always includes a vegetable, and depending on

which you choose, there are two cooking methods:

 

Harder vegetables -- potatoes, broccoli and asparagus, for instance -- get

steam-saut‚ed. The vegetable is first steamed, then saut‚ed in one

seamless process. Place the vegetable and a minced garlic clove in the

frittata pan, along with a bit of water, some olive oil or butter, and salt

and pepper. Cover and turn the heat to medium-high. In minutes, the

vegetable is steamed and the water has almost evaporated. If the vegetable

isn't fully cooked, add a little more water and continue steaming. Once

the vegetable is bright and tender, remove the lid, and as the last of the

water evaporates, the fat kicks in, saut‚ing the vegetable.

 

Softer vegetables -- peppers, mushrooms, onions, zucchini -- need only a

quick saut‚. Heat the oil while preparing the vegetable. By the time

you're finished, the oil in the skillet should be ready. In this case, add

the garlic to the pan once the vegetable has saut‚ed; otherwise, the garlic

will cook too long and burn.

 

If you are adding other ingredients -- sausage, olives, etc. -- cook them

with the vegetable.

 

Always add Parmesan cheese. If you like, add a second cheese -- goat,

feta, Swiss, Cheddar, fontina -- whatever you have in the

refrigerator. While the frittata does its oven time, eat a salad or other

simple first course. By the time you're finished, the frittata should be,

too. Even if you don't time it right, frittatas are equally good at room

temperature or cold.

 

The formula at right serves four but can be increased or decreased

easily. Figure two eggs per person, and adjust the pan size and extra

ingredients accordingly. Follow my " recipes " if you like, or make your own

creation with ingredients you have on hand.

 

Adjust oven rack to upper-middle position and heat oven to 400 degrees.

Sautéed fillings: Heat oil in 10-inch oven-proof skillet over medium-high

heat. Add filling ingredients, salt and pepper; sauté till lightly

browned, 6 to 8 minutes. Reduce heat to low. Add garlic and cook 1 minute

longer.

 

Steam-sautéed fillings: Put oil, 2 to 3 Tbs. of water, filling

ingredients, salt, pepper and garlic in 10-inch oven-proof skillet. Set

over medium-high heat, cover and steam till vegetable is cooked

through. Uncover; keep cooking, stirring occasionally, till liquid

evaporates and ingredients start to brown. Meanwhile, beat till combined

the eggs, Parmesan (and optional second cheese), herb, salt and pepper.

 

Shake skillet to evenly distribute filling; add eggs. Without stirring,

cook till frittata starts to set around the edges, about 1

minute. Transfer pan to oven and bake till puffed and set, 10 to 12

minutes. Slide onto a plate, cut into 4 wedges and serve.

 

Serves: 4.

 

Per serving: 227 calories, 14g protein, 1g carbohydrates, 17g fat (4g

saturated), 0g fiber, 196mg sodium.

 

SOME FILLING VARIATIONS

 

Frittata With Zucchini and Mozzarella: 1 medium-large zucchini, cut into

1/4-inch rounds 1/2 cup (3 ounces) grated mozzarella. Saute zucchini; add

mozzarella to eggs.

 

Frittata With Spinach and Sausage: 3 cups fresh spinach, coarsely chopped 6

ounces uncooked Italian sausage, removed from casing and

crumbled. Steam-sauté spinach and sausage; in this case, add no water to

the skillet.

 

Frittata with Tomato and Goat Cheese: 2 plum tomatoes, sliced 1/4-inch

thick 3 ounces mild goat cheese, crumbled. Sauté tomatoes in a single

layer till lightly browned, 1 1/2 to 2 minutes per side. Add goat cheese

to eggs.

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