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Joe, your menu sounds wonderful! My recent favorite frittata rec: Tomato, Garlic and Potato
Joined: Dec 10, 2005
Posted to Thread #18457 at 11:34 pm on Jun 24, 2010
I have made it many times. I like that it can be made in stages, and does not require alot of last minute work. I usually make the pots well in advance, change herbs/onions, etc based on what I have in fridge. Sets up very nicely and beautiful presentation. I usually serve with Arugula salad and Fruit salad..
Rec: Tomato, Garlic and Potato Frittata
6 whole large eggs
2 large egg whites
1/2 cup finely grated parmesan (2 ounces)
1/3 cup thinly sliced fresh basil
3/4 teaspoon salt
1/2 teaspoon black pepper
4 garlic cloves, thinly sliced
3 tablespoons olive oil
1/2 pound boiling potatoes, peeled and cut into 1/4-inch dice
2 cups grape tomatoes or halved cherry tomatoes (6 oz)
Whisk together whole eggs, whites, 1/4 cup parmesan, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
Cook garlic in 1 tablespoon oil in a 10-inch heavy skillet (preferably nonstick and ovenproof) over moderate heat, stirring, until golden, about 1 minute. Transfer garlic with a slotted spoon to a bowl.
Add potatoes to skillet and sautéover moderately high heat, stirring, until just tender, about 6 minutes. Transfer with a slotted spoon to bowl with garlic.
Add 1 tablespoon oil and tomatoes to skillet and cook over moderately high heat, stirring, until tomatoes brown and skins split, about 4 minutes.
Add remaining tablespoon oil and potatoes with garlic to skillet, spreading evenly, and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Pour egg over vegetables and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 minutes. Reduce heat to moderate and cook, covered, 5 minutes more (center will be moist).
Remove lid and broil frittata 5 to 7 inches from heat until set, about 5 minutes. Sprinkle top evenly with remaining 1/4 cup parmesan, then broil until cheese melts and frittata is golden brown, 2 to 3 minutes more.
Slide onto a platter and cut into 4 wedges.
·If your skillet isn’t ovenproof, wrap handle with heavy-duty foil (or a double layer of regular foil) before broiling.
Read More http://www.epicurious.com/recipes/food/printerfriendly/Tomato-Garlic-and-Potato-Frittata-105017#ixzz0rocQbd1N
Other messages in this thread:
- 18457. REC: My favorite fritatta, Wild Mushroom Fritatta with Fresh Mint. I'm making it for class tonight [LINK] - Joe - 10:43pm on 06/24/10 (10)
- Cannellini bean, Pat's Tuscan Steak, and Fruit with White Chocolate Sauce are posted on this thread [LINK] - Joe - 10:47pm on 06/24/10
- Joe, your menu sounds wonderful! My recent favorite frittata rec: Tomato, Garlic and Potato - barb_b - 11:34pm on 06/24/10
- Wow! This sounds delicious. Wish I'd planted grape tomatoes this year, but I will have cherry. [NT] - Joe - 12:05am on 06/25/10
- Joe, thanks for the recommendation re: Pat's Tuscan Steak Salad. That's a winner! [NT] - Traca - 3:43am on 07/02/10
- It has become just about my only beef recipe. [NT] - Joe - 3:33pm on 07/02/10
- what a great class. [NT] - AngAk - 1:07am on 06/25/10
- That looks terrific. I would have never thought of mint with mushrooms. [NT] - Melissa Dallas - 3:21am on 06/25/10
- I use a little less than called for because I think mint can be overpowering. - Joe - 5:53am on 06/25/10
- Wish I could attend- sounds great! [NT] - CynUpstateNY - 8:05am on 06/25/10
- Yum! And have you seen this one? Frittata Bites with Chard, Sausage, and Feta. [NT] [LINK] - Curious1 - 5:17pm on 06/25/10