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OxfordPress.com

Versatile 'egg pie' starts on stove, ends in oven

By Jeanne Besser

Cox News Service

When I am dining solo, an omelet makes me feel quite pampered. But when I am cooking for more than one, I take a decidedly "more is more" approach, chucking the omelette for a flavorful frittata.

Frittatas, a thick, open-faced "egg pie," start on the stove like an omelet but finish cooking in the oven, eliminating the flipping and folding gymnastics and the is-it done guesswork.

Like an omelet, a frittata can be flavored with a variety of fillings, but instead of folding the cooked egg over the filling, the filling is mixed throughout the eggs, adding flavor to every bite. Because frittatas are cooked until set, they can be made ahead and served hot, warm or at room temperature, making them perfect for an Easter brunch.

The only thing you need for a foolproof frittata is a 10- or 11-inch nonstick, ovenproof skillet and a fertile imagination when choosing your fillings. Favorite flavorings include fresh herbs, vegetables, ham, cheeses and smoked fish. Frittatas are a great way to use up whatever leftovers you have on hand.

Use the following combinations, or make up your own. Just use like-size pieces to ensure even cooking, or allow larger pieces to cook a bit before adding other ingredients.

Use caution when transferring the skillet from the oven to let it rest before removing the frittata. I like to place an oven mitt over the handle immediately to remind myself that the handle is hot.

This frittata is reminiscent of the classic American Western omelet. Substitute any vegetables or seasonings to make it your own creation.

Ham and vegetable frittata

4 servings
1 tablespoon butter
1/2 cup chopped mushrooms
1/4 cup finely chopped red onions
1/4 cup finely chopped green or red bell peppers
8 eggs
1/4 pound ham, chopped
2 ounces grated Cheddar or Swiss cheese
Salt and pepper

Preheat the oven to 350 degrees.

In a 10- or 11-inch nonstick, ovenproof skillet over medium-high heat, add the butter. Saute the mushrooms, onions and bell peppers for 3 to 5 minutes, or until softened.

Meanwhile, in a bowl, beat the eggs. Add the ham and cheese and season generously with salt and pepper.

Reduce heat to medium. Pour the eggs on top of the vegetables. Cook without stirring for 1 minute, or until the eggs are almost set on the bottom. Continue cooking, using a spatula to lift the edges of the frittata toward the center of the skillet, while gently tilting the pan so the uncooked eggs run underneath the frittata. Cook for 30 to 40 seconds and repeat the process several times until the egg on top is still wet, but not runny.

Place in the oven. Bake for 3 to 7 minutes, or until the top is just set. Do not overcook. Using an oven mitt, remove from the oven and let sit for 1 minute. Run a spatula around the skillet edge to loosen the frittata, and slide or invert it onto a serving plate. Cut into wedges.

Approximate nutritional analysis per serving: 274 calories, 4 g carbohydrates, trace fiber, 19 g fat, 413 mg cholesterol, 603 mg sodium.

Frittata with potato and prosciutto

4 servings
Hands on: 25 minutes
Total time: 40 minutes
2 tablespoons olive oil
1/2 onion, chopped
1 cup shredded or cubed potatoes
1 garlic clove, minced
Salt and pepper
6 eggs
1/4 cup heavy cream
1/4 cup grated Parmesan cheese
2 ounces thinly sliced prosciutto, coarsely chopped
2 tablespoons chopped fresh basil

Preheat the broiler.

In a 10- or 11-inch nonstick, ovenproof skillet over medium-high heat, add the oil. Saute the onion for 4-5 minutes, Add the potato, garlic, salt and pepper and saute for about 15 minutes, or until potato is tender and golden.

Meanwhile, in a bowl, beat the eggs. Add the cream, cheese, prosciutto and basil.

Reduce heat to medium. Pour the egg mixture on top of the potato mixture. Cook, without stirring, for 1 minute, or until the eggs are almost set on the bottom. Continue cooking, using a spatula to lift the edges of the frittata toward the center of the skillet while gently tilting the pan so the uncooked eggs run underneath the frittata. Cook for 30 to 40 seconds and repeat the process several times until the egg on top is still wet but not runny.

Place the skillet under the broiler and broil until the top is set and golden, 1-2 minutes. Using an oven mitt, remove from the oven and let sit for 1 minute. Run a spatula around the skillet edge to loosen the frittata, and slide or invert it onto a serving plate. Cut into wedges.

Approximate nutritional analysis per serving: 296 calories, 10 g carbohydrates, 1 g fiber, 22 g fat, 315 mg cholesterol, 567 mg sodium.

Vegetable frittata

4 servings
Hands on: 20 minutes
Total time: 30 minutes
(Use this combination of vegetables or substitute your favorites or anything you have left over.)
1 tablespoon olive oil
1/2 cup sliced mushrooms
1/2 cup chopped zucchini
1/2 cup finely chopped red onion
1/2 cup finely chopped red bell pepper
1 cup chopped spinach leaves
8 eggs
2 ounces grated Asagio or other hard cheese
1/2 teaspoon dried thyme
Salt and pepper

Preheat the oven to 350 degrees.

In a 10- or 11-inch nonstick, ovenproof skillet over medium-high heat, add the oil. Saute the mushrooms, zucchini, onion and red pepper for 5 to 8 minutes, or until softened. Add the spinach and cook until wilted.

Meanwhile, in a bowl, beat the eggs. Add the cheese and thyme and season with salt and pepper.

Reduce heat to medium. Pour the egg mixure on top of the vegetables. Cook, without stirring, for 1 minute, or until the eggs are almost set on the bottom. Continue cooking, using a spatula to lift the edges of the frittata toward the center of the skillet while gently tilting the pan so the uncooked eggs run underneath the frittata. Cook for 30 to 40 seconds and repeat the process several times until the egg on top is still wet but not runny.

Place in the oven. Bake for 3 to 7 minutes, or until the top is just set. Do not overcook. Using an oven mitt, remove from the oven and let sit for 1 minute. Run a spatula around the skillet edge to loosen the frittata, and slide or invert it onto a serving plate. Cut into wedges.

Approximate nutritional analysis per serving: 310 calories, 5 g carbohydrates, 1 g fiber, 23 g fat, 413 mg cholesterol, 290 mg sodium.

This favorite flavor combination works great in a frittata. In the summer months use the ripest tomatoes you can find. In winter substitute halved grape or cherry tomatoes (you don't need to seed them).

Tomato and basil frittata

4 servings
Hands on: 20 minutes
Total time: 25 minutes
1 tablespoon butter
2 tablespoons minced shallots
8 eggs
1 cup seeded and chopped ripe tomatoes
1/4 cup coarsely chopped fresh basil
Salt and pepper
4 ounces goat cheese, crumbled
2 tablespoons grated Parmesan cheese
Preheat the oven to 350 degrees

In a 10- or 11-inch nonstick, ovenproof skillet over medium-high heat, melt the butter. Saute the shallots for 5 minutes. Meanwhile, in a bowl, beat the eggs. Add the tomatoes, basil, salt and pepper. Gently add the goat cheese.

Reduce heat to medium. Pour the egg mixture on top of the shallots. Cook, without stirring, for 1 minute, or until the eggs are almost set on the bottom. Continue cooking, using a spatula to lift the edges of the frittata toward the center of the skillet while gently tilting the pan so the uncooked eggs run underneath the frittata. Cook for 30 to 40 seconds and repeat the process several times until the egg on top is still wet but not runny. Sprinkle the Parmesan on the frittata.

Place in the oven. Bake for 3 to 7 minutes, or until the top is just set. Do not overcook. Using an oven mitt, remove from the oven and let sit for 1 minute. Run a spatula around the skillet edge to loosen the frittata, and slide or invert it onto a serving plate. Cut into wedges.

Approximate nutritional analysis per serving: 310 calories, 5 g carbohydrates, 1 g fiber, 23 g fat, 413 mg cholesterol, 290 mg sodium.

This recipe is adapted from Everyday Italian by Giada de Laurentiis (Clarkson Potter, $30), who writes, "It's very European to use potatoes in omelets, tarts and frittatas." Just use small pieces, to ensure they cook evenly and quickly. De Laurentiis likes to finish her frittatas under the broiler, which also works well. Just be sure to keep watch to prevent overcooking. Use pre-shredded potatoes to save time.

When asparagus is in season, use it to capture the flavors of spring. Use uniformly thin stalks and cook until bright green. Feel free to throw in ham or any other cheese you have on hand.

Frittata with asparagus, tomato and brie

4 servings
Hands on: 20 minutes
Total time: 25 minutes
1 tablespoon olive oil
1 tablespoon butter
12 ounces asparagus, trimmed and cut into 1/2-inch pieces
1 tomato, seeded and chopped
8 eggs
2 tablespoons heavy cream
Salt and pepper
4 ounces Brie cheese, rind removed, cubed

Preheat oven to 350 degrees.

In a 10- or 11-inch nonstick, ovenproof skillet over medium-high heat, add the oil and butter. Saute the asparagus for 2-3 minutes or until bright green and just tender. Add the tomato and saute for 1 minute.

Meanwhile, in a bowl, beat the eggs, cream, salt and pepper. Add Brie.

Reduce heat to medium. Pour the egg mixture on top of the asparagus and tomatoes. Cook, without stirring, for 1 minute, or until the eggs are almost set on the bottom. Continue cooking, using a spatula to lift the edges of the frittata toward the center of the skillet while gently tilting the pan so the uncooked eggs run underneath the frittata. Cook for 30 to 40 seconds and repeat the process several times until the egg on top is still wet but not runny.

Place in the oven. Bake for 3 to 7 minutes, or until the top is just set. Do not overcook. Using an oven mitt, remove from the oven and let sit for 1 minute. Run a spatula around the skillet edge to loosen the frittata, and slide or invert it onto a serving plate. Cut into wedges.

Approximate nutritional analysis per serving: 317 calories, 3 g carbohydrates, 1 g fiber, 26 g fat, 420 mg cholesterol, 322 mg sodium.

For an elegant brunch, use smoked salmon and fresh dill. For a truly elegant presentation, top wedges with a dollop of sour cream and a sprinkling of caviar.

Smoked salmon frittata

4 servings
Hands on: 20 minutes
Total time: 25 minutes
1 tablespoon butter
1/2 cup diced red onion
8 eggs
4 ounces goat cheese, crumbled
4 ounces smoked salmon, chopped
1 tablespoon fresh dill
1 tablespoon chopped chives
Salt and pepper

Preheat oven to 350 degrees.

In a 10- or 11-inch nonstick, ovenproof skillet over medium-high heat, melt the butter. Saute the onion for 5 minutes, or until softened.

Meanwhile, in a bowl, beat the eggs. Add the goat cheese, smoked salmon, dill, chives and salt and pepper.

Reduce heat to medium. Pour the egg mixture on top of the onions. Cook, without stirring, for 1 minute, or until the eggs are almost set on the bottom. Continue cooking, using a spatula to lift the edges of the frittata toward the center of the skillet while gently tilting the pan so the uncooked eggs run underneath the frittata. Cook for 30 to 40 seconds and repeat the process several times until the egg on top is still wet but not runny.

Place in the oven. Bake for 3 to 7 minutes, or until the top is just set. Do not overcook. Using an oven mitt, remove from the oven and let sit for 1 minute. Run a spatula around the skillet edge to loosen the frittata, and slide or invert it onto a serving plate. Cut into wedges.

Approximate nutritional analysis per serving: 326 calories, 3 g carbohydrates, trace fiber, 23 g fat, 418 mg cholesterol, 461 mg sodium.