Frittatas are Italian omelets. The perfect “Meatless Monday” meal. In addition to tasting delicious, they are quick and easy to make!
They differ from their French cousins in several ways:
The fillings are combined with the eggs before cooking.
The eggs are cooked without stirring.
Frittatas are served cut into halves or wedges.
Two methods for cooking frittatas:
Pour the egg and filling into a pan, cook while lifting the sides so that the uncooked portions can flow underneath, and broil until the top is set and browned, about 4 minutes. This method is my favorite!
Pour the eggs and fillings into the pan, stir once, cook the eggs undisturbed until the top is just set, place a heat proof plate on top of the pan, invert the plate/pan, cook on the other side, cook for a couple of minutes, invert the eggs one more time onto a serving plate.
Frittatas are a perfect "Meatless Monday" meal. They are quick and easy to make. The ingredients are simple staples to keep on hand. No rush to the grocery store is required. A bonus for Monday meal planning!
1T. extra-virgin olive oil
1small onion, diced
1small tomato, diced
1/2bagfrozen spinach, defrosted and strained of all moisture
2garlic pods, finely minced
1/4cupbasil, finely julienned
2T. freshly grated Parmesan cheese
salt and pepper to taste
2T.extra-virgin olive oil
Garnish: fresh basil
In a large sauté pan, set over medium heat, add the butter and olive oil. Just as it begins to sizzle, add the onions, tomatoes, and spinach. Cook for 8 to 10 minutes. Add the garlic in the last minute of cooking.
Meanwhile, whisk the eggs in a small mixing bowl, add the water, basil, Parmesan cheese, and vegetable mixture.
Heat a well-seasoned, ovenproof 9" skillet over medium heat until it's quite hot. Add 1 tablespoon olive oil and swirl to coat the pan.
Add the egg mixture. Cook, occasionally lifting the sides so the uncooked portion can flow underneath. Cooking time will be about 5 to 8 minutes or until the edges are set and the bottom is golden.
Place the skillet about 6 inches from the boiler element. Broil for until the top is set and golden, about 4 to 5 minutes. Watch closely!
Slice into wedges. Place on serving plates. Garnish with fresh basil.
A classic, chocolate French dessert served in little cups . . . "pots of cream".
Chilling time is 4 hours.4hours
Topping: 1 cup heavy cream, 1/2 cup confectioners sugar and 1/2 teaspoon vanilla
In a heavy-bottomed saucepan set over medium heat, add the half-and-half. Heat just until tiny bubbles form around the edges of the pan, being careful not to boil.
In a double-boiler set over simmering (not boiling water), add the squares of chocolate. Heat, stirring occasionally, until the chocolate melts (about 8 minutes). Remove the top of the double-boiler, add the egg yolks and stir to combine. Stir in the sugar and salt.
Replace the top of the double-boiler over the simmering water. Gradually add the half-and-half to the chocolate mixture. Cook, stirring constantly, for about 5 minutes.
Set a fine-mesh sieve over a 4-cup Pyrex® measuring cups, pour the mixture through it.
Pour the mixture into six 6-ounce pots de crème cups. Place the cups in a water bath - a deep casserole filled the with hot water. Bake for 30 minutes. Cool.
Refrigerate until the mixture is set, about 4 hours.
Just before serving, dollop with whipped cream topping.
Topping: In a mixing bowl, beat the cream, sugar and vanilla until soft-peaks form with a hand-held mixer.
Italian Meringue: 1 cup sugar, 1/2 cup water, 4 egg whites(room temperature) and 1/2 teaspoon cream of tartar
Mix the sugar, flour and salt in a heavy-bottomed saucepan.
Gradually add the milk, stirring until well combined.
Beat the yolks and add to the pan. Mix together.
Add the butter. Over medium heat, cook the mixture and stir constantly to prevent sticking to the pan. The mixture will begin to thicken. Continue cooking until it is the consistency of pudding.
Remove form heat. Stir in the vanilla. Stir in the coconut.
Pour into the pre-baked pie crust.
In a heavy-bottomed saucepan set over medium heat, add the sugar and water. Stir to combine. Cook until the mixture reaches 240ºF.
Meanwhile, in an electric stand mixer fitted with a whisk attachment, add the egg whites. Beat until frothy, add the cream of tartar, continue beating until the mixture reaches soft peaks, being careful not to over beat until the white are dry.
Continue beating the egg whites, gradually add the cooked simple syrup, beat until the meringue is thick and creamy.
Finishing the pie:
Spread the meringue on top of the coconut cream filling. Spread to the outer edges. With the back of a spoon, form decorative peaks.
With a kitchen torch, apply the flame until the meringue starts to turn golden brown.