Thursday, September 26, 2013

Thursday Treatz


CREATE YOUR OWN FRITTATA

Now sure what to make for dinner?
Parade magazine (parade.com/frittata) has an easy recipe to use what's in your pantry
and clean out your fridge.


Mix one up with whatever’s in your pantry using this simple formula. Scroll down for four more great frittata ideas.
1. Eggs
Beat 8 eggs in a large bowl. Season with kosher salt and freshly ground pepper. Now whisk in …
2. Vegetables
Add up to 2 veggies (your favorites, or suggestions below) to eggs; use 1½ cups total.
•  Sautéed mushrooms
• Frozen corn
• Chopped tomatoes
• Roasted sliced potatoes
• Sautéed onions or leeks
• Roasted broccoli
• Roasted red peppers
3. Protein
Add 1; use ¾ cup.
• Chopped smoked salmon
• Cooked sausage crumbles
• Canned beans
• Diced ham or bacon
4. Cheese
Add 1 or 2; use up to 1 cup total (unless noted).
• Grated Parmesan
• Crumbled blue cheese or feta (use up to ½ cup)
• Grated cheddar
• Diced mozzarella
• Sour cream or ricotta
5. Herbs
Add 1; use up to ¾ cup, chopped. For stronger herbs, like rosemary or dill, use 2 Tbsp, chopped.
• Basil
• Chives
• Cilantro
• Tarragon
• Mint
6. Flavor Boost
Add 1; use 1 Tbsp.
• Dijon mustard
• Capers or tapenade
• Grated citrus zest
• Sriracha or pesto
Bake
Warm 1 Tbsp olive oil over medium-high heat in a 10-inch ovenproof nonstick skillet. Add egg mixture and immediately pull set edges toward center to allow uncooked egg to run underneath. Cook until edges set again, 1 to 2 minutes, then bake in a preheated 350°F oven until top is just set, about 15 minutes; do not overcook. Let cool 5 minutes in pan before inverting onto a plate. Serve warm or at room temperature.
Also try these four great frittata variations:
Asparagus and Gruyère Frittata

Chicken Sausage and Vegetable Frittata
Frittata with Pancetta and Potatoes
Lidia Bastianich’s Tomato, Pepper, Bread & Ricotta Frittata

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