Lately we've been going through so many eggs that I have started getting them in boxes of 5 dozen. Between The Brat scrambling his eggs in sausage, omelets and frittati they don't really last all that long. This was today's effort.
My favorite bell peppers are the orange and yellow ones, but feel free to use whatever you like. Some sausage would be pretty good in this, too.
Frittata with Mushroom, Tomato and Bell Peppers
1 Tbs olive oil
1 Tbs butter
1 smallish onion, chopped
2 large cloves of garlic, minced
4 oz sliced cremini mushrooms
1 yellow or orange bell pepper, diced
1 large or 2 small Roma tomatoes, cored and chopped
8 eggs
splash of milk or cream
1\2 c grated Parmesan cheese
salt and pepper
couple tablespoons chopped flat leaf parsley
Heat oven to 400. Heat a cast iron frying pan and add oil and butter. When the butter has melted add onions and season with salt and pepper. Cook over low heat until onions become translucent. Add garlic and stir a bit. Add mushroom and add another tablespoon or so of butter if the pan looks dry. When the mushrooms are soft add the peppers and tomatoes. Continue to cook gently until all the vegetables are warmed through..
Meanwhile, in a medium bowl whisk eggs and milk. Blend in the cheese. Pour on top of the vegetables in the pan. Cook without stirring under low heat until it seems that the bottom is mostly set (top will still be runny). Place into the pre-heated oven and bake for 15 minutes or so, until the top is set. Sprinkle more grated Parmesan and parsley on top. Cut into wedges and serve immediately.
6 servings
Showing posts with label vegetables. Show all posts
Showing posts with label vegetables. Show all posts
Saturday, February 27, 2010
Sunday, January 17, 2010
More Rockin' Cookware!
Margaret has been my BFF since 1977. We met in college, when she was friends with my dorm roommate Martha. Martha took off for Seattle one weekend and didn't bother to tell her parents or anyone else where she was. Turned out that she suspected her boyfriend was dumping her and she was apparently stalking him. I guess when she learned that her parents had reported her missing and police interviewed all of us on her floor, Martha was too embarrassed to return to school and we never saw her again.
During her absence, Margaret and I walked over to the dining hall together. I was rather a loner in those days and it never occurred to me that I would be joined for dinner. We picked up our trays and went through the line. I headed for a table and was surprised to see that there was Margaret, placing her tray on the table across from me.
"Oh." I said. "I guess this means you're eating with me."
"Hmpf!," she replied. "I guess it does."
We've been best friends ever since.
I mention Margaret here because she thoughtfully sent me an Amazon gift card for Christmas. I decided that I was tired of using aluminum roasting pans for turkeys and whatnot and wanted something decent.
In a perfect world with unlimited resources I'd opt for something out of solid copper because it conducts heat so beautifully, or possibly compromise with the All-Clad, on sale for "only" $200. Or, given my previously stated fondness for Calphalon, theirs for a mere $127. However, it is not a perfect world, and even if I had all the money in it, I don't really think I could bear to throw it around.
Instead, I opted for a perfectly reasonable alternative, the Oneida roaster with a rack and non-stick finish, for less than $50. The pan arrived yesterday and is worlds away from the crummy foil pans. It is beautiful and durable and cleaned up very nicely. I think I'll be using it for a long time to come. Its inaugural use was as follows:
8 skin on, bone-in chicken thighs
6 Roma tomatoes, innards removed and quartered vertically
3 smallish zucchini, cut approximately the same size as the tomatoes
1 fennel bulb, thinly sliced
3 largish cloves garlic, chopped
1 spring of fresh rosemary, chopped
Coat the chicken with olive oil and season with salt and pepper. Place in pan and roast at 350 for 20 minutes.
In the meantime, place vegetables in a large bowl and coat with olive oil, salt, pepper and garlic. Toss. Add to roasting pan with the chicken. Sprinkle rosemary over all. Roast for another 20 minutes.
During her absence, Margaret and I walked over to the dining hall together. I was rather a loner in those days and it never occurred to me that I would be joined for dinner. We picked up our trays and went through the line. I headed for a table and was surprised to see that there was Margaret, placing her tray on the table across from me.
"Oh." I said. "I guess this means you're eating with me."
"Hmpf!," she replied. "I guess it does."
We've been best friends ever since.
I mention Margaret here because she thoughtfully sent me an Amazon gift card for Christmas. I decided that I was tired of using aluminum roasting pans for turkeys and whatnot and wanted something decent.
In a perfect world with unlimited resources I'd opt for something out of solid copper because it conducts heat so beautifully, or possibly compromise with the All-Clad, on sale for "only" $200. Or, given my previously stated fondness for Calphalon, theirs for a mere $127. However, it is not a perfect world, and even if I had all the money in it, I don't really think I could bear to throw it around.
Instead, I opted for a perfectly reasonable alternative, the Oneida roaster with a rack and non-stick finish, for less than $50. The pan arrived yesterday and is worlds away from the crummy foil pans. It is beautiful and durable and cleaned up very nicely. I think I'll be using it for a long time to come. Its inaugural use was as follows:
8 skin on, bone-in chicken thighs
6 Roma tomatoes, innards removed and quartered vertically
3 smallish zucchini, cut approximately the same size as the tomatoes
1 fennel bulb, thinly sliced
3 largish cloves garlic, chopped
1 spring of fresh rosemary, chopped
Coat the chicken with olive oil and season with salt and pepper. Place in pan and roast at 350 for 20 minutes.
In the meantime, place vegetables in a large bowl and coat with olive oil, salt, pepper and garlic. Toss. Add to roasting pan with the chicken. Sprinkle rosemary over all. Roast for another 20 minutes.
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