Thursday, January 20, 2011

Farmers Market Meal: Frittata Dinner

Two people inspired me to make a frittata for dinner - my friend Ali who whipped one up for her family before heading out the door to have dinner avec moi, and Kate McDermott who teaches the incredible pie making class and served one to us while we waited patiently for our pies to cook. It's been on my MAKE list ever since and last night I got to cross it off. Even more exciting was that it was fantastic.
I used Martha's recipe for a Squash and Goat Cheese Frittata (from her Martha Stewart's Cooking School cookbook) as guidance. I googled a bit to see variations and then off I went. I can never make anything simple so I used more ingredients than necessary for a frittata and even did two different versions in the same pan (anyone else this crazy that they can't stick with one recipe?). Everything was the same except right before putting it in the oven I sprinkled some chopped Mama Lil's Peppers on half. This took the frittata from delicious to "oh no, I just ate 5 eggs worth of frittata" delicious.

I'm going to start making frittatas for dinner now that I know what I'm doing. It's easy, delicious, and a perfect dinner when you have nothing planned. If you have eggs and some veggies in the fridge, you have yourself a frittata. You can use anything!!!..... onion, leek, garlic, spinach, zucchini, asparagus, mushrooms, peppers, potatoes, broccoli, chard, goat cheese, swiss cheese, parmesan cheese, milk, cream, ham, herbs, you name it, you frittata it!

What to serve with a frittata? I served mine with buttered broccoli (shocker) and some delicious crostinis with goat cheese & chives. It would also be a perfect meal with a simple side salad and a slice of fresh bread.

For my filling:

1 t olive oil
1 tablespoon butter
1 leek, white and light green part, cut in half, rinsed well and thinly sliced
2 cups spinach, rinsed
1 clove garlic, minced
4 mushrooms
1/3 cup Mama Lil's Peppers
salt & pepper

For my eggs:

1 T butter
10 large eggs
1/4 cup heavy cream and/or milk (I used half of each)
salt & pepper

For my topping: (right before it goes under the broiler)

2 T finely chopped fresh chives
3 ounces fresh goat cheese

For my crostinis:

Slice a baguette into 1/2" slices. Brush with olive oil and put under the broiler until edges start to turn golden brown. If your broiler has been on for awhile this can take as little as a minute or two. Remove from oven and spread goat cheese on top, then sprinkle with minced chives.

1 comment:

Ali said...

don't you love it when you make something you've put off, and then it's THIS easy? I love that once the frittata goes into the oven, you're free to slice bread, toss a salad, etc. That's my kind of meal. Glad you liked it! PS--My fave is goat cheese, asparagus (a couple months to go for that, but still) and herbs. Prosciutto would be good in that one, too.