| Frittata |
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Makes 8 servings
twelve ounces lean bacon, diced
two cups minced onions
two cups diced and cooked Yukon Gold potatoes
sixteen large eggs
one-half teaspoon salt
one-quarter teaspoon ground black pepper
Preheat the broiler.
Cook the bacon in a large (10- or 12-inch) non-stick, oven-proof skillet or cast iron pan over medium heat until crisp, 10-15 minutes. Pour off any excess fat leaving about 1 tablespoon in the skillet. Add the onions and sauté them for 1 minute. Add the potatoes and continue to sauté them until they are lightly brown, 12-15 minutes.
Beat the eggs and season with salt and pepper. Pour the egg mixture over the onion-potato mixture in the skillet and stir gently to combine.
Reduce the heat to low, cover the skillet, and cook until the eggs are nearly set, about 5 minutes.
Remove the cover and place the skillet under a broiler to brown the eggs lightly, 1-2 minutes. Once browned, remove from the broiler and allow the frittata to rest for 10-15 minutes. Cut into 8 wedges and serve hot or at room temperature.
Nutrition analysis per serving: 290 calories, 23g protein, 12g carbohydrate, 17g fat, 1,210mg sodium, 45mg cholesterol, 1g fiber. |
Next time you are faced with a hungry crowd, do not despair. The deliciously adaptable and wholesomely nutritious frittata is a simple dish that can satisfy large and small gatherings for any meal of the day. All that is needed to prepare this hearty, open-faced omelet are eggs, a large, oven-proof skillet, and a creative use of any available ingredients in your cupboards or refrigerator.
Frittatas are far from an average omelet. Unlike the single-serving, made-to-order French omelet that demands skillful pan handling and constant attention, the Italian frittata uses basic cooking techniques. Precooked ingredients, such as potatoes, meat, and vegetables, are blended with the eggs, and the mixture is cooked on low heat until it sets. The omelet is finished under the broiler for a quick browning. It’s that simple.
Olivier Andreini, Associate Professor in Culinary Arts at The Culinary Institute of America, suggests this as an alternative cooking method: "Set the egg mixture over low heat in an oven-proof sauté pan. Place the pan into a 375 degree oven for 15 to 20 minutes, or until the eggs become firm. Let the frittata rest outside the oven for 10 to 15 minutes and invert it onto a serving plate." During hot summer days, Chef Andreini enjoys his frittatas served at room temperature topped with a green salad.
The most challenging aspect when making a frittata is selecting the ingredients. With its boundless versatility that welcomes nearly every delicious and colorful additive, it’s not easy to decide. From pasta, asparagus and sun-dried tomatoes to feta, artichokes, and black olives, most ingredients can be delicious additions. Use fresh vegetables and herbs, replace a portion of whole eggs with egg whites to reduce the fat content, or include leftovers. Be inventive. Your guests will never know that last night’s supper is this morning's feast.
These recipes, along with more than 175 others, are explained and illustrated in The Culinary Institute of America's Breakfasts and Brunches cookbook (Lebhar-Freidman 2005, $35), which is available for purchase at bookstores nationwide.
출처: http://www2.ciachef.edu/lm/press/recipes/0705recipe_frittata.html