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I would categorize this under the Best Frittata Ever list. Easy to make and so flavorful. Once again, it’s that Middle East flair that wins me every time.

Persian zucchini frittata (from Saveur)

3 tablespoons canola oil

1/4 teaspoon minced fresh ginger

3 large onions, chopped

3 cloves garlic, minced

1 teaspoon ground turmeric

5 medium zucchini, halved lengthwise and cut crosswise into 1/4″ thick slices

kosher salt and freshly ground black pepper, to taste

4 tablespoons flour

1/2 teaspoon baking soda

7 eggs, beaten

2 tablespoons chopped parsley

sumac, for garnish

Heat oven to 400 degrees F. Heat 2 tablespoons oil in a 12″ skillet over medium-high heat. Add ginger, onions, and garlic; cook until soft, 6 – 8 minutes. Add turmeric and zucchini; season with salt and pepper; cook until tender, 12 – 15 minutes. Stir in 3 tablespoons flour and baking soda; let cool.

Stir eggs into zucchini mixture. Grease a 9 x 13″ casserole with remaining oil; sprinkle with remaining flour; pour in mixture. Bake until set, 25 – 30 minutes. Garnish with parsley and sumac. Makes 6 – 8 servings.

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From Chow, truly an elegant egg salad.

Egg salad gribiche

6 large eggs, hard-boiled

2 teaspoons dijon mustard

5 tablespoons olive oil

1 tablespoon red wine vinegar

1 teaspoon kosher salt, plus more as needed

1/4 teaspoon freshly ground black pepper, plus more as needed

1/2 cup finely chopped cornichons

1 tablespoon finely chopped brine-packed capers

1 tablespoon finely chopped fresh tarragon

1 tablespoon finely chopped fresh Italian parsley

1 teaspoon finely chopped fresh chervil

Peel the eggs, halve, and separate the whits from the yolks.

Place the egg yolks in a medium bowl and mash until they resemble cornmeal (some pea-sized pieces will remain). Add the mustard and continue mashing until it is well incorporated.

Add the oil to the yolks, pouring in a thin, steady stream while constantly whisking to form a paste. Stir in the vinegar, salt, and pepper.

Finely chop the egg whites and add them to the yolk paste. Add the remaining ingredients and fold everything until evenly combined. Taste and season with additional salt and pepper as needed. Makes about 2 cups.

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Chock full of veggies, this frittata was an easy nondairy adaptation. From SFGate.com

Vegetable frittata

1 small zucchini

1/2 bunch chard

1/2 tablespoon olive oil

1/2 cup chopped onion

kosher salt and pepper to taste

1 tablespoon minced fresh dill

1 tablespoon minced fresh parsley

8 large eggs

2 teaspoons soy cream (optional)

1/2 cup chopped canned plain artichoke hearts, rinsed and drained

2 green onions (green part only), thinly sliced

1 cup grated soy cheddar or mozzarella

1/4 cup soy sour cream (I used Tofutti brand)

several grape tomatoes

Cut the zucchini lengthwise and then into 1/4″ thick half moons; set aside. Cut the tough rib from each chard leaf, then cut enough leaves crosswise into 1/4″ thick ribbons to make about 2 cups. Rinse and drain well.

Preheat oven to 375 degrees F.

Heat oil in a 10″ ovenproof nonstick skillet over medium heat. Add the onion and saute until it starts to soften. Add the chard and zucchini. Season with salt and pepper. Saute until the vegetables are cooked and the moisture has evaporated. Stir in 2 teaspoons of the dill and 2 teaspoons of the parsley. Meanwhile, whisk together the eggs and soy cream in a medium bowl.

Add the artichokes, green onions, and about half the cheese to the vegetables in the skillet. Pour in the eggs and stir lightly. When the eggs start to set, use a heat-resistant plastic spatula to lift the edges of the frittata, tilting the pan so the uncooked egg flows under the edge. When the eggs are almost fully cooked, sprinkle the rest of the cheese on top and place in the oven until the frittata is done and the cheese is melted and lightly browned, about 5 – 7 minutes.

Divide into portions, top each portion with an optional tablespoon of sour cream and tomatoes and remaining chopped herbs. Makes 4 – 6 servings.

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