Friday, September 30, 2011

fluffy frittatas

 (pic above is a frittata blast from the past. i forgot to take a pic of the one i made last night)

fluffy, cheesy, savory frittatas are not just for breakfast. they are delicious with a slice of toasted sourdough smeared with a healthy pat of butter, yes. but, they are equally tasty alongside a salad or some roasted veggies for lunch or dinner.

frittatas are a triple threat!

i love how quickly this egg dish comes together and how very versatile it is. its a great clean-out-the-refrigerator meal. mix and match, throw in whatever you please! i have made frittata lorraine with bacon or ham, gruyere, and caramelized yellow onions. breakfast sausage, spinach, monterey jack cheese. turkey kielbasa (i love trader joe's brand), spinach, shallots and sharp cheddar. veggie with quickly sauteed asparagus, zucchini, onions, potatoes and pepper jack.

the sky is the limit.

the recipe below is a pretty simple and basic recipe. feel free to add whatever you have kicking around in the fridge. this makes enough for several meals.

ham + sharp cheddar frittata

12 eggs
4T whole milk or half and half
about 4 ounces ham, cubed
1 cup shredded or finely cubed cheese of your choice ( i am partial to monterey jack, pepperjack, sharp cheddar and gruyere)
1/2 small yellow onion, diced or 1 shallot, diced
salt + pepper
2 tsp oil

adjust oven rack to upper-middle position, about 5 inches from heating element; heat broiler. whisk eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper in medium bowl until well combined, about 30 seconds. set eggs aside.

heat oil in 12-inch nonstick oven safe skillet over medium heat until shimmering; add onion and cook, stirring occasionally, until soft, about 5 minutes. add ham and cook about 2 minutes. stir gruyère into eggs; add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 2 minutes. shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.

slide skillet under broiler and broil until frittata has risen and surface is puffed and spotty brown, 3 to 4 minutes; when cut into with paring knife, eggs should be slightly wet and runny. remove skillet from oven and let stand 5 minutes to finish cooking; using spatula, loosen frittata from skillet and slide onto platter or cutting board. cut into wedges and serve.

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