Friday, November 21, 2008

The bigger hit, Frittata

Along with the baked eggs, I served frittata at brunch. It’s an Italian omelet that’s started on the stove and finished in the oven. It is very time and ingredient friendly. The idea of preparing a frittata for the ladies originated the weekend before when I made one with smoked salmon, cream cheese and dill playing up on bagels, lox and cream cheese combination.

Green and Red Frittata

4 fresh eggs, whisked
1 tablespoon homemade basil pesto
1 medium (homegrown) tomato, diced
Olive oil
1 garlic clove, peeled and minced
1/4 bunch of swiss chard, torn into small pieces
small handful of freshly grated parmesan cheese
Kosher salt and freshly cracked black pepper

Preheat oven on broil

Whisk 4 eggs in a bowl. Stir basil pesto, diced tomato, salt, and freshly cracked pepper into the eggs.

Heat olive oil in a 10 inch non stick, oven safe frying pan on medium low heat. (Many non sticks come with rubber handles- I wrap aluminum foil around the handle couple times and it works!) Add minced garlic and sauté for 1 minute. Add swiss chard, or any other greens, to the pan and stir until it wilts. Remove the swiss chard and garlic from the pan. Pour the egg mixture into the empty pan. Cook few minutes until the edges are firm and they releases from the pan. Sprinkle parmesan cheese when the edges have set and the top is runny. Remove the pan from the stove and broil in the oven for 5 minutes, or until the top is set. Cut in pizza slice shape and serve hot or warm.

The swiss chard and tomatoes added a pungent and tart flavor while the pesto gave it a unique taste. It’s one of those dishes that is easy to prepare and has a huge wow factor too.

Since the frittata was gone before I could take pictures, here's something else that's as colorful.

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