Musical pairing – Time And Tide by Basia
Frittata’s are one of those recipes that really doesn’t have to be a recipe – primarily because you can make a frittata with nearly anything in your refrigerator . . . including little bits of leftovers.
Whip up a few eggs, add some milk or cream, salt, pepper and then let your imagination run wild; I usually shoot for some kind of green like broccoli, kale, or swiss chard and then go from there. Fingerling or other type of small potatoes, mushrooms, squash or green onions are always a hit and a variety of cheeses will work as well. And if you simply cannot do without meat, add some bacon lardons, ham or sausage crumbles – proscuitto works too.
Frittatas are super quick, no pie crust to mess with and can be served at room temperature – a plus during the summer months when you don’t want to turn your oven on during the day. Just cook the night before and refrigerate; the next day, set on the counter and let come to room temp – toss a little salad and you have a terrific lunch. And believe it or not, simple frittatas can be elegant enough for a fancy brunch or cocktail parties – what’s not to love about that?!
Here’s one of our favorites ~
SQUASH & PECORINO FRITTATA
Serves 10-12 as an appetizer
- 2 zucchini
- 6 eggs
- 2 tablespoons cream
- 1/3 cup grated pecorino cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1/8 teaspoon red pepper flakes
- ¼ cup thinly sliced green onions
- 1 clove garlic
- 1-1/2 teaspoons chopped fresh thyme
- ¼ cup chopped fresh parsley, plus more for garnish
- Grate zucchini on large holes of a box grater and drain on paper towels for about 10 minutes.
- In a large bowl, mix eggs, cream, cheese, salt and pepper; add grated zucchini, thyme and parsley; set aside
- Pre-heat oven to 400 degrees
- Heat a 10-inch skillet over medium heat, melt butter, olive oil and crushed red pepper
- Add green onions and garlic; sauté just until onions begin to soften, about 2 minutes
- Add egg mixture and reduce heat to low; cook until the eggs are just firm around the edges, 3-4 minutes
- With a rubber spatula, lift the edges and tilt skillet to let the uncooked portion flow underneath. Continue cooking until the eggs are almost set, 4-5 minutes
- Place pan in oven and finish baking the frittata until set, 7-10 minutes
- Remove from oven and slide frittata onto cutting board; let cool, serve
- FOR APPETIZERS: Cut into 1-inch pieces, garnish with parsley and serve at room temperature.
SMITH BITES NOTE: If I serve this immediately, I add just a smidge of sour cream to the top – divine!
© 2011, Debra. All rights reserved.