Tag Archives: frittata

There’s more than one way to cook an egg…

Eggs. They really are incredible aren’t they. They have so many uses in cooking, and they are of course a food itself. There is a lot of lore behind them, including that of the old fashioned chefs toque…which is said to have 100 pleats in it representing the 100 ways a chef knows how to cook eggs. Well, being a professional cook myself, I don’t know if this is true or not but there certainly are a lot of ways in which one can cook this incredible food. The repertoire of baking them alone is extensive. The most common being quiche, shirred, strata, tortilla espagnola, and of course the frittata (just to name a few). But frittata is the recipe I am focusing on for this post. I made this for my son and I this morning. It is so easy but also really delicious. As with many (most) of the recipes I post on this blog, this is just a suggestion–a guide, if you will–you can really use whatever ingredients you like (within reason) so long as you follow the basic formula.

Broccoli, Sweet Potato, and Two-Cheese Frittata

Serves 2

4 eggs

3 tablespoons grated Parmesan cheese

2 tablespoons milk

1 teaspoon crushed red pepper

1 teaspoon basil

1/2 teaspoon kosher salt

3 tablespoons olive oil

1/2 small onion, sliced

1/2 green pepper, sliced

1 small sweet potato, par-cooked, peeled, and diced

1 small head broccoli, par-cooked and cut into florets

1 clove garlic, minced

1/2 cup shredded cheddar cheese

Preheat an oven to 375F. Combine the eggs, Parmesan, milk, red pepper, basil, and salt in a small bowl; whisk together and set aside. Heat the olive oil in an oven-proof skillet. Add the onion, green pepper, sweet potato, and broccoli; sauté the vegetables for a couple minutes, or until they just begin to brown. Add the garlic and sauté another minute. Pour the egg mixture over the vegetables then top it with the shredded cheddar. Place the skillet in the preheated oven for about 20 minutes, or until the eggs are cooked and set.

Urban Simplicity.

Julia’s Omelet and My Big Decedent Frittata

I spent much of mid-day today in a reflective mood…after dropping my son off at his mother’s house I had the morning and afternoon to myself, before a family dinner engagement. I managed to take a nap, meditate, go for a good steam and swim, and read half of this book.

As usual after a good swim I find myself hungry. I had come across this video of Julia Child making an omelet recently, and being Christmas I felt like having something a little special…but also something simple. I scoured my fridge and I came up with some gravlox, onions, broccoli, eggs, and feta. So I made a frittata, and ate it with toasted whole grain Monk’s Bread (yes, I do purchase bread now and again).

I don’t really care for many of the so called “celebrity chefs,” but I can watch clips of Julia Child…especially the old ones like this one. To some she may seem a joke, but she was classically trained, and it shows in her technique. It’s an interesting little clip and very French…to care so much about something as simple as an omelet to devote an entire episode to it…

At any rate, this is how I made my decedent lunch:

Preheat your oven to 400F. Gather the ingredients; par-boil the broccoli, then slice it along with the onion and salmon.

Mix everything together except the onion.

Heat an oven-proof skillet over high heat with a few tablespoons olive oil; when the oil is hot add the onion and saute them until they begin to brown.

Add the other ingredients and put the pan in the oven.

Cook the frittata for about 5 minutes, then carefully flip it over and cook another minute or two. Remove it from the oven and allow it to rest for a minute or two (while you prepare your toast).

After eating the entire thing it’s best to lay on your couch and take a nap (like I did).