Sunday, March 27, 2011

Frittata, It Will Make You An Egg Fan

I am not an egg person. Most likely because as a young girl, I had the egg gathering chore on my family's urban farm. Our farm was a chicken utopia, where hens and an a few roosters not only lived free range, but it tried to find ways to out smart us. My dad set up a neat little row of straw padded nesting boxes for the roaming hens to lay their eggs, but they didn't always agree to it. Often they would find a secret new spot around the barn, make a nest and hide the booty.

Part egg gather/ part detective, I would hunt down wayward nests and turn the contents over to my mom, the cook. Sometimes if the nests went undetected for a while, the eggs would develop into something "not so pleasant" in the frying pan. Needless to say, after a few egg incidents, I grew disinterested in eating them for years.

That changed when I got older and learned to make a few dishes that even a non egg lover could love, like quiche, omelettes and frittata. Frittata is like an open faced omelette, but I like my eggs "done" so the method of cooking it on both sides appeals to me. I also love how versatile the frittata is, and how quickly you can get a meal made with very few, inexpensive ingredients.

In my cooking class at the Yorba Linda Library Saturday I demonstrated this delicious and easy spinach version. Some  frittata recipes will have you turn the oven or broiler on to finish the top, but I flip mine over and back into the pan, to avoid another step. As I explained in class, there are countless goodies you can add to a frittata, use this recipe as a template, and try different vegetables, meats, beans, or leftover rice or pasta.

Hope you enjoy!

Simple Spinach and Goat Cheese Frittata
8 large eggs
1 tablespoon olive oil, or canola oil
3 each scallions, thinly sliced
6 ounces baby spinach leaves
1 ½ ounces sun dried tomatoes, packed in oil
2 ounces goat cheese, crumbled
black pepper, grinder

Break eggs into a large bowl. Add a couple pinches of kosher salt. Whisk eggs, beating to incorporate some air (about 30 seconds).

1. Remove tomatoes from oil and finely chop.
2. Over medium heat, place a 12 inch non stick skillet. Once heated add 1 tablespoon of olive oil and scallions and cook for a few seconds.
3. Stir in sun-dried tomatoes and spinach. Cook just until spinach wilts.
4. Use a spatula to position spinach mixture evenly over bottom of pan. 
5. Pour eggs over spinach. Gently move eggs and spinach across bottom of pan with heat resistant spatula.
6. Lift at edges of egg mixture with spatula, so uncooked eggs move under to bottom of frittata. If needed drizzle additional oil around outer edge of pan if eggs start to stick.
7. When eggs start to set, slide frittata on to a flat platter, then carefully invert back into skillet to help cook other side. 
8. Arrange goat cheese over the top, sprinkle with a couple pinches of kosher salt and three to five grinds of black pepper.
9. Remove from heat, cover and allow to stand two minutes. Slide onto platter and cut into wedges before serving. Serves 4

Up next- Easy Lemon Herb Chicken and Cannellini Bean Salad


~ Chef Louise said...

i never knew this about you... gathering eggs, love it! glad to hear your class went well, you look fab in your chef coat...

Chef Debbi said...

Yummy! That looks wonderful, we should get together-your frittata and my ciabatta bread (wait for it)

Quyen - Kitchen Runway said...

What a well balanced fritta -- I love that there's lots of good for you ingredients: spinach, sun dried tomatoes & goat cheese! Looks delish!!