Frittata With Peaches And Cherries Recipes
PEACH AND BACON FRITTATA
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven the 425 degrees F.
- Break the eggs into a medium bowl and whisk until smooth. Whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the peaches and chives and stir to combine.
- Place the bacon in a 10-inch ovenproof nonstick skillet. Set over medium heat and cook, stirring often with a rubber spatula, until the bacon is crispy and browned, about 10 minutes. Drain off all but 2 tablespoons of the fat from the pan. Return the pan to the heat and add the egg mixture. Cook for 1 minute, slowly scraping the bottom of the pan with the spatula. Smooth the top of the frittata and transfer the pan to the oven. Bake until the center is just set, 8 to 10 minutes. Let cool slightly before slicing.
FRITTATA WITH PEAS, HERBS AND FETA OR PARMESAN
This frittata is just one good reason to stock peas in your freezer. My favorite herbs to use are tarragon and chives.
Provided by Martha Rose Shulman
Categories breakfast, easy, quick
Time 30m
Yield Serves 2
Number Of Ingredients 7
Steps:
- Beat the eggs and milk in a bowl with salt and pepper to taste. Stir in the peas, chopped herbs, and Parmesan or feta.
- Heat the olive oil over medium-high heat in a heavy, 8-inch nonstick omelet pan. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping in every last bit with a heat-proof rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover and cook 7 to 10 minutes, until the frittata is puffed and just about set. From time to time remove the lid and loosen the bottom of the omelet with a wooden or heat-proof rubber spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden.
- If the frittata is still runny on the top, wearing oven mitts, slide the frittata out onto a plate or even better, a saucepan lid that has a handle, reverse the pan over the plate or lid, and holding the two together, flip the plate or lid so that the frittata goes back into the pan on its not-quite-cooked side. Finish for no longer than a minute, then reverse onto a platter. Allow to cool to room temperature, and serve, or chill. Cut into 4 wedges to serve. The wedges pack well and are very portable.
Nutrition Facts : @context http, Calories 217, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 5 grams, Sodium 310 milligrams, Sugar 2 grams, TransFat 0 grams
PEACH FRITTERS
We had a case of lovely O'Henry peaches and a fryer with leftover oil. Put two and two together and created this warm variation on various fruit fritter recipes. Kids loved 'em!
Provided by mtnfalcon
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Whisk flour, sugar, baking powder, cinnamon, ginger, and salt together in a bowl. Beat cream, vanilla yogurt, and egg together in a separate bowl until smooth. Pour flour mixture into cream mixture and mix until a sticky dough forms; fold in peaches.
- Drop spoonfuls of the dough, working in batches, into the hot oil and fry until fritters are golden brown on all sides, about 5 minutes. Remove fritters with a slotted spoon to a paper towel-lined plate to drain.
Nutrition Facts : Calories 279 calories, Carbohydrate 22.1 g, Cholesterol 45.3 mg, Fat 19.6 g, Fiber 0.7 g, Protein 4.1 g, SaturatedFat 4.6 g, Sodium 204.2 mg, Sugar 5.5 g
PURSLANE SALAD WITH CHERRIES AND FETA
This salad is inspired by one I ate in Greece. I've added the cherries and made the olives optional, though I like the contrast of the briny, salty olives against the cherries. Purslane is nutrient-dense, with lots of omega-3s. If you can't get hold of it, substitute mâche, another high-omega-3 salad green.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 5m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Toss together the purslane, 2 teaspoons of the mint, the cherries and the olives in a salad bowl, or in a large bowl if you prefer to serve this on a platter.
- Whisk together the vinegars, lemon juice, garlic, salt, olive oil and pepper. Toss with the salad. If desired, transfer to a platter. Sprinkle the feta and remaining mint over the top, and serve.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 4 grams, Sodium 481 milligrams, Sugar 5 grams
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