Grain Frittata With Chile Lime And Fresh Herbs Recipes

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.

HERB-AND-OLIVE FRITTATA

Steps:

• Put the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 3 to 5 minutes.
• Add the olives and herbs and cook, stirring occasionally, until they soften and become dry, 2 to 3 minutes. Meanwhile, beat together the eggs, milk, flour and some salt and pepper.
• Turn heat to low and pour the egg mixture into the skillet, using a spoon if necessary to evenly distribute the herbs and olives. Cook, undisturbed, until the eggs are just set, 5 to 10 minutes. (You can set the top further by putting the pan in an oven at 350 for a few minutes or by running it under the broiler for a minute or two.) Serve hot, warm or at room temperature.

EASY STOVETOP FRITTATA WITH FRESH HERBS

Steps:

• Heat olive oil in a medium nonstick skillet. Add the onion and green onions and cook them gently until they are soft and lightly browned. Remove them from the pan and set them aside.
• In a bowl, whisk the eggs and then add the ricotta. Whisk again until well incorporated with the eggs. Season the mixture generously with salt and pepper and add the fresh herbs and the reserved cooked onions.
• Set the same pan over medium heat and add the butter. Once the butter melts, pour the egg mixture into the pan. When the mixture starts to set, with the help of a spatula, ease it away from the sides of the pan. Let the frittata cook gently until it is almost set. At this point it should be still a little wet on top.
• Turn off the heat. Place a large plate on top of the pan. Invert the frittata upside down onto the plate and slide it back into the pan. The heat of the pan will only need 30 seconds or so to finish cooking the top of the frittata.
• Slide the frittata onto a serving plate. Let it sit for 5 minutes to cool down slightly, cut into wedges or smaller slices and serve.

GREEN CHILE FRITTATA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl, mix the eggs, flour, baking powder, and salt. Stir in the green chile peppers, cottage cheese, Cheddar cheese, and melted butter. Pour into the prepared baking dish.
• Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking for 35 to 40 minutes. Cool slightly, and cut into small squares.

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.

FRESH HERB FRITTATA

Steps:

• Thoroughly butter the bottom and sides of an 8-inch/20-cm nonstick skillet. If 2 tablespoons/30 g are not sufficient, use more butter. Place the pan over low heat; when the butter becomes warm, add the 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 one 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°F/150 °C. Prepare the greens as above and transfer to a buttered 8-inch/20-cm 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.
• Wine: Many wines seem to go well with this preparation, including Collio Bianco, Tocai, Sauvignon Blanc, dry Verduzzo, and dry Prosecco

PEPPER AND FRESH HERB FRITTATA

Steps:

• Preheat broiler. In a large bowl, whisk eggs, herbs, salt and pepper until blended., In a 10-in. broiler-safe skillet, heat oil over medium-low heat. Pour in egg mixture. Cook, covered, 10-12 minutes or until nearly set. Top with pickled peppers and cheese., Broil 4-5 in. from heat 3-4 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.

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.

SUMMER FRITTATA WITH FRESH HERBS

Steps:

• Preheat the oven to 350°.
• Saute garlic in olive oil over moderate heat in a small saucepan until soft and golden, 7 minutes; discard the garlic. In a heat resistant dish or pie pan, toss diced bread with 1 tablespoon of garlic oil. Bake for 6 minutes, or until crisp. Leave the oven on.
• Whisk eggs with Parmesan, cream, chives and tarragon in a medium sized bowl; season with salt and pepper. Whisk in 1/4 cup of the garlic oil.
• In a 10-inch nonstick ovenproof skillet, heat the remaining garlic oil until shimmering. If using a cast iron pan, make sure it is coated well with oil.
• Whisk the eggs again and add to skillet. Cook without stirring for 1 minute, until just set around the edge. Lift the edges of the fritatta with a spatula and tilt the pan so the uncooked egg can seep underneath. Continue until the eggs are mostly set, 3 minutes.
• Spoon the ricotta in small dollops over the frittata; season with salt and pepper. Sprinkle with the croutons.
• Bake for 4 minutes, until fluffy and set. Slide onto a large plate, cut into wedges and serve.