Thursday, March 29, 2007


Frittata is my new food thing.
It is so fast and easy to make and you can pack a whole pound of dark leafy greens into it easily. Don't let the ingredients deter you; substitute, substitute.

This recipe is from Mollie Katzen's Vegetable Heaven.
1 Tbsp. plus 2 tsp. Olive Oil
1 1/2 cups thinly sliced Red Onion (about 1 medium)
1 tsp. salt
2 tsp. minced fresh Rosemary (or scant 1 tsp. dried)
8 large Collard Greens and/or Swiss Chard, chopped small
1 Tbsp. Roasted Garlic Paste
8 large Eggs
Freshly Ground Black Pepper
4 oz Goat Cheese, crumbled
(NOTES: I don't usually have red onion, roasted garlic paste, or goat cheese hanging around, so instead I just use any old onion or leeks, fresh garlic, and 1 oz. of shredded jack cheese. I've also used spinach, and I wouldn't hesitate to use kale. I also usually make the recipe with only 6 eggs.)

Heat 1 Tbsp of the olive oil in a 9 inch skillet with an oven proof handle. Add the onion, 1/2 tsp of salt and rosemary (and fresh garlic, if using instead of paste). Saute for about 10 min. over medium heat.

Stir in the chopped greens and the remaining 1/2 tsp. of salt and saute for another minute or two, or until the greens are wilted but still brightly coloured. Remove from heat, and stir in garlic paste (if using) and set aside.

Break the eggs into a large bowl, and beat well with a whisk. Add sauteed vegetables, some pepper, cheese and stir until blended. Preheat your broiler (low).

Wipe the skillet clean and return it to the stove. Add remaining 2 tsp. olive oil and ensure skillet is coated evenly. When oil is very hot, pour in egg mixture and cook for 3-4 minutes or until eggs are set on the bottom.

Transfer the skillet to the oven and set it under the broiler. Watch carefully and broil for about 3-5 minutes until eggs are set in the center. Let cool 1 minute. Run flexible spatula around the edge of the frittata to loosen it. Slide or invert on to a platter (or just serve it from the skillet if you have no shame.)

Serve hot, warm, room temperature or cold. You can even put it between toast and have a frittata sandwich. You see, it's easy!

1 comment:

Judy Martin said...

Taste Tested and approved! (by moi and pa)