Tag Archives: Spanish frittata

Vegetable Frittata

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Fortunate to be having these fresh eggs delivered weekly from my friend and farmer Ben. So I’m enjoying eating the chickens’ eggs and not the chickens these days!Brunch Spring Vegetable Frittata I1/2 cup frozen garden peas
1/2 cup frozen white Shoepeg corn
5 eggs
2 Tbs light butter
Few sprigs of mint and parsley
1/2 cup goat cheese, crumbled
1/2 cup finely grated fresh parmesan cheese

Blanch peas and corn in hot water for 30 seconds and then drain.

Break eggs in bowl.
Beat with a fork and sprinkle with pepper.

Place oven rack near the top.
Preheat oven to broil.

Heat oven proof skillet on stove over medium heat.
Add butter and when butter sizzles, pour in eggs.
Stir eggs around until they begin to cook.
Then turn off the heat. Frittata will stay half cooked and remain runny.

Sprinkle peas, corn, mint and parsley over eggs.
Arrange goat cheese on top.
Scatter black pepper and parmesan cheese over this.

Carefully lift the pan and put it in oven and broil 3 to 4 minutes,
until cheese is golden brown and bubbling and frittata is cooked through.
Cut into wedges and garnish with additional mint leaves.Brunch Spring Vegetable Frittata II

Brunch Spring Vegetable Frittata IIIAdapted from Delicious. Jamie Oliver. Winter 2007.

Friday Frittata Fun

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I relish brunch prepared for dinner on Friday evenings after an especially tiring week.  This evening happens to be just such an evening.  Enjoy the Frittata, served alongside bacon, toast and jam…and naturally a Mimosa or glass of smooth wine.

Spanish Potato Frittata
The finished product, presented as brunch entree and also as appetizer.Brunch Spanish Tortilla IVNew Appetizer Potato Frittata

You will need:
5 large eggs
1small onion, diced
3 medium potatoes, peeled, thinly sliced, and patted dry
4 oz Gruyere cheese, grated
4 Tbs olive oil, divided
1/8 t sea salt
1/4 t ground black pepper

Heat 3 Tbs of olive oil in frying pan on medium high.
When hot, add onion and potatoes.
Toss them around in the oil to coat.
Turn heat down to lowest setting.
Add salt and pepper.
Put lid on frying pan and cook gently for 10 minutes, shaking pan occasionally.
Turn mixture over and continue cooking another 10 minutes, until tender but not brown.Brunch Potato Frittata I

Meanwhile, break eggs in large bowl and whisk them lightly.
It’s important not to over beat.
Add grated cheese and stir.
When onions and potatoes are cooked, add them to the egg mixture in the bowl.

Put frying pan back on heat.
Add 1 Tbs of oil and turn heat back up to medium.
When oil is hot, stir potato and eggs thoroughly and pour into frying pan.
Turn heat down to low immediately.
Cook 20 minutes uncovered.
Every now and then draw the edge in gently with a palette knife.Brunch Potato Frittata III

When there is virtually no liquid egg left on the surface of the frittata,
turn it over to cook the other side.
To do this, place a flat plate over the pan,
and carefully invert both so the frittata is on the plate.
Put pan back on heat. Spray well with cooking spray.
Use a palette knife to gently ease the tortilla back in to cook the other side.
*Or treat yourself to a tortilla/frittata skillet duo. It makes life so easy!
Cook 5 – 7 minutes more.
Remove from heat and allow frittata to settle 2 minutes.
It should then be cooked through but still moist in the center.Brunch Potato Frittata IV Brunch Potato Frittata V

Happy Friday Frittata Fun Night!  Cheers to the weekend!