It has been so long, I know, and truth be told I've missed my blog and all of you dearly. Which is why I'm back here writing.
With the onset of fall, we all need something to cheer us up when we awake and it is still dark (as you Seattlites have already come to terms with), as well as something to warm us up while we pull that extra sweater a little tighter around our shoulders. Nothing warms my heart and my belly more than a delicious brunch on a Sunday morning.
And the brunch dish I love most is one that combines savory eggs, protein, and leftovers from the previous night.
Thus, I bring you the frittata (you must roll the "r" and give an exaggerated twist of your hand while you say it, of course). I first learned about the frittata while watching Top Chef, in which contenders had to make a simple and delicious breakfast item for surfers on the beach (anyone seen it?--old episode). Bewildered, I watched this chef make some sort of baked egg dish that was sliced like bread. I was amazed. And just hearing him say the word "frittata," images of big Italian families eating around their old patios while they look out on their Tuscan vineyard sprung to mind (like Godfather without the guns? I watch too many movies). Watching it on the show, it seemed like a complicated dish that only the finest chefs at the finest restaurants could make. So I dared not try to make one until about four years later, on this grayish morning in Los Altos, California.
I've heard chefs say that the test of a true chef is how they make their eggs. And I agree with this to a certain extent. The egg is fickle. You must contain it, monitor it, and find that fine line between runny and overcooked. And while most people I know have successfully made a fried egg or an omelette, the two can also easily and royally messed up (pardon my french).
The frittata, however, is one of the easiest egg dishes I've ever made. The Italian word frittata, comes from the word, frito, meaning "to fry" in past participle; you spanish-speaking folk may recognize this. It essentially means an "open-faced omelette." However, the main and obvious differences from an omelette are that,
- It's baked in an oven and not fried in a skillet
- It is served as as a slice instead of folded over
- The raw egg is added to the other ingredients instead of cooking the egg and other ingredients separately and then incorporating the two
So let's get to it. I was babysitting my 3-week old nephew at my sister's house. What I'm saying then, in clearer terms, is that I had a crying child in my left arm while trying to cook with my right in a kitchen that I wasn't accustomed to, so things had to be quick and easy. I found previously fried bacon, as well as leftover sauteed peppers and swiss chard from the night before. The bell peppers and swiss chard had been chopped and sauteed with onion, garlic, salt, pepper, and olive oil (delicious in it's own right, by the way).
There was a beautiful baking pot of my sister's that I used, but for 3-4 people, any baking dish that is about 2 inches deep and 6 inches in diameter will give you about 6 pieces and should work perfectly. I cracked five eggs in and whisked them while adding coconut milk to add depth to the mixture. I used coconut milk specifically because it adds a nice sweetness and is a great option for people who are lactose intolerant. The milk also adds a nice smooth texture and whisking the two together helps add fluff and lightness to the final product.
Next, I crumpled in the bacon and threw in all of the veggies. Distribute and stir. For an added perk I sprinkled manchego cheese on top (and as I've already stipulated a thousand times over, manchego cheese is an essential part of my triology of necessary cheeses in everyday life). Did I say essential and necessary to describe the same thing? Yes, yes I did.
I baked it (without a cover on top) for 35-45 minutes at 350 degrees. I checked it every five minutes by jiggling it--once the middle stopped jiggling like jello, I knew it was done.
To serve, let it cool for about 10 minutes. Take a spatula and give the sides a nice scrape to make sure it won't stick. This baking dish was awesome so it wasn't necessary for me to coat the sides. **However, I would advise for most baking dishes that you spray with pan coat, rub with butter or oil so that the frittata comes out clean when you try to flip it.** Right before you serve it, put the serving plate on top of the baking dish, push firmly against it, and flip the whole dish over so that the bottom of the frittata lands firmly standing up. (Ta-da)
Then you just cut like a pie and serve! Garnish with cilantro, parsley, basil, or leftover veggies. Easy as pie-slice-of-frittata.
Some other frittata ideas I've seen/thought/day-dreamed of:- Pumpkin and potato frittata (especially for this time of year)
- Greek, i.e. spinach, mushroom, feta
- Sundried tomato, chorizo, and cheddar (or even better, fresh Mexican cotija cheese)
- ...the possibilities are endless! Just treat like you would a leftover stew...all leftovers welcome
Now go and enjoy! And please, if there is ever any ambiguity about any part of my explanation or if you have any questions, please feel free to comment below.
Thank you for reading!
Love and Doughnuts as always,
The Mrakulous Kitchen
