Grain Frittata With Chile Lime And Fresh Herbs Recipes

FRESH HERB FRITTATA

Steps:

• Whisk eggs and water in a bowl.
• Add herbs, red bell pepper, black pepper, and 1/2 cup of the cheese. Mix together.
• Spray a quiche dish with non-stick spray. Pour egg mixture into it.
• Top with the remaining cheese and bake at 350 degrees for 30 minutes, until fluffed and golden.
• Slice like pie and serve with more fresh herbs for sprinkling on top. Goes well with melon slices and strawberries.

GRAIN FRITTATA WITH CHILE, LIME AND FRESH HERBS

Steps:

• In a large bowl, whisk together the eggs and 1/4 cup water until bubbles form, then whisk in the fish sauce until combined. Using a rubber spatula, mix in the farro.
• In an 8- or 9-inch nonstick skillet, melt the butter over medium heat. Add the shallot and chile, and sauté until softened, about 3 to 5 minutes.
• Reduce the heat to medium-low, then pour in the egg-grain mixture. Using the rubber spatula, stir the eggs to mix in the shallot and chile. Let sit undisturbed until the edges of the eggs start to bubble and cook, just a minute. Then run your spatula across the bottom of the pan to pull the eggs from the edges to the center. Create holes in the center of the frittata as well, tilting the pan as needed so wet egg runs into the empty space created by your spatula. Continue pulling and agitating the eggs until the surface is wet but mostly set when you tilt the pan, about 7 to 10 minutes, depending on the size of your pan.
• Smooth the top of the frittata, then cover with a lid or foil and let cook until the eggs are just set, about 5 minutes.
• Meanwhile, combine the herbs and scallions in a small bowl, then squeeze in enough lime to lightly moisten (about 1 tablespoon or 1/4 lime). Toss with your fingers to combine.
• Once the frittata is cooked, loosen the sides with your rubber spatula and slide onto a serving platter. Top with herbs and scallions and serve immediately with extra lime wedges on the side.

GREEN CHILE FRITTATA

Steps:

• Preheat the oven to 450 degrees F.
• Heat 1 tablespoon of the oil in a medium nonstick skillet over medium heat. Add the sausage and cook, breaking up with a wooden spoon, until just browned, about 2 minutes. Transfer to a paper-towel-lined plate.
• Add the remaining 2 tablespoons oil to the skillet. Add the hash browns and cook, stirring occasionally, until softened and golden in spots, about 4 minutes.
• Meanwhile, add the eggs to a medium bowl and sprinkle with salt and pepper. Whisk to combine, and then stir in the Cheddar and cottage cheese.
• Reduce the heat to medium-low and stir the sausage and green chiles into the skillet to combine.
• Pour the egg mixture into the skillet. Cook, stirring frequently with a rubber spatula, until the mixture is thick, about 3 minutes.
• Transfer to the oven and cook until set, about 5 minutes.
• Meanwhile, combine the diced tomatoes, onions, cilantro and lime juice in a medium bowl. Season with salt and pepper.
• Run a rubber spatula around the edge of the skillet and slide the frittata onto a cutting board. Cut into wedges and serve with the salsa.

HERB FRITTATA

Steps:

• Thoroughly butter the bottom and sides of an 8-inch nonstick skillet. If 2 tablespoons are not sufficient, use more butter. Place the pan over low heat; when the butter becomes warm, add chives or onions. Heat gently, just until they give off a little fragrance. Add the herbs and greens and, if necessary, a little more butter. Stir so that all the flavors mingle.
• While the greens are heating, beat the eggs, milk, flour, cheese and a little pepper into a large bowl. Add the egg mixture to the greens and stir with a fork, taking care to avoid scraping the fork along the bottom of the pan. While working with the fork in 1 hand, shake the pan continuously to prevent the frittata from sticking.
• Once the frittata has a rather firm skin on the bottom, slide it out of the pan and onto a plate. Invert the frittata back into the pan so that the less-cooked side of the frittata is now face-down in the pan. Return to the heat and cook for 2 to 3 minutes, shaking the pan continuously to prevent sticking. The frittata is done when the bottom is firm and light chestnut-brown.
• Slide the frittata onto a dish for serving. If you plan to cool the frittata, cover it with a clean cloth or paper towels. Cut into wedges before serving.
• Variations:
• To make a baked omelet, preheat the oven to 300 degrees F. Prepare the greens as above and transfer to a buttered 8-inch baking dish. Beat the eggs, milk, flour, cheese, and pepper in a large bowl and pour over the greens. Bake for 15 minutes, unmold onto a plate, cut into wedges, and serve.
• Although usually served plain, you can drape a paper-thin slice of prosciutto di San Daniele over the frittata before serving.