Goat Cheese and Sun-Dried Tomato Frittata

Egg Cookery, Vegetarian

goat-cheese-and-sun-dried-tomato-frittata-ii

Adapted from Cooking Light November 2010

This frittata is really more like a soufflé than a frittata. As you probably already know, I love frittatas and always like to try different varieties. What really shocked me about this one was that it only has egg whites. Since you beat the egg whites, the consistency of the “frittata” is really more like a soufflé. It was a very light, fluffy meal with a nice blend of flavors.

Yields 4 servings

goat-cheese-and-sun-dried-tomato-frittata-close-up

Ingredients:

  • 1/8 teaspoon salt
  • 8 large egg whites
  • ½ teaspoon cream of tartar
  • Ground black pepper, to taste
  • 1/3 cup chopped drained oil-packed sun-dried tomatoes
  • ¼ cup chopped green onions
  • 1 ½ teaspoons olive oil
  • 4 ounces crumbled goat cheese
  • 1 tablespoon sun-dried tomato oil

goat-cheese-and-sun-dried-tomato-frittata-plato

Directions:

  1. Preheat the oven to 400F (204C).
  2. Place salt and egg whites in a large bowl. Beat with a mixer at high speed until foamy. Add the cream of tarter and pepper and beat until soft peaks form. Gently fold in the tomatoes and onions.
  3. Heat the olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Spread the egg mixture evenly in the pan. Top with the crumbled goat cheese. Drizzle with the tomato oil.
  4. Bake in the preheated oven for 16 minutes or until puffed and golden. Loosen with a spatula and slide onto a platter. Serve immediately.

 

Comments: This is really a beautiful, impressive meal. Fresh out of the oven, the frittata radiates beauty in its golden, puffed elegance. The original recipe actually uses ricotta salata cut into wedges; however, I was unable to find it. The magazine suggested using feta instead, but I went for the goat cheese. Goat cheese goes very well with sun-dried tomatoes and has a nice kick to it. A tip for storing oil-packed sun-dried tomatoes: once you are done using them, add more olive oil to the jar so that it covers the remaining tomatoes completely. The tomatoes should keep well. This frittata is great for a brunch or dinner and leftovers for tomorrow’s lunch (maybe with an English muffin?).

goat-cheese-and-sun-dried-tomato-frittata-plato-ii

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Sweet Potato and Kale Frittata with Goat Cheese

Egg Cookery, Vegetarian

Sweet Potato and Kale Frittata with Goat Cheese

Adapted from vegetariantimes.com

Amazing frittata coming up! What I absolutely love about this one is delicate blend of the sweetness of the potatoes and the tanginess of the goat cheese. It also has a beautiful blend of colors. If you don’t like kale, this is just the frittata for you. You can get all of its nutrition benefits without actually tasting it. Yes, you got that right! I hate, hate, hate kale and I can honestly say I did not even taste it one little bit. This is another meal you can literally make in 40 minutes max.

Yields 4 servings

Ingredients:

  • 12 ounces sweet potato, peeled and cut into ½-inch pieces
  • 8 large eggs
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 4 large curly kale leaves, ribs removed, leaves torn into 2-inch pieces
  • 2 ounces crumbled goat cheese

Directions:

  1. Preheat the oven to 400F (204C).
  2. Place the sweet potato pieces in a microwavable steamer and microwave on high for about 5 minutes or until tender.
  3. Meanwhile, whisk together the eggs and mustard. Season with salt and pepper to taste.
  4. Add the oil to a large ovenproof skillet and heat over medium-high. Add the onion and sauté for about 3 minutes or until the onion begins to soften. Add the kale and cook for 2 minutes or until the kale is wilted but still a bright green color. Add the sweet potato and toss to blend, arranging the vegetables over the bottom of the skillet.
  5. Carefully pour the eggs over the top without displacing the vegetables. Cook 3 minutes or just until the bottom of the frittata is set.
  6. Transfer the skillet to the oven. Bake for about 10 minutes or until the center of the frittata is set.
  7. Using a heatproof spatula, loosen the frittata from the skillet and slide out onto a serving platter. Immediately sprinkle with the goat cheese and let stand for 1 to 2 minutes to soften the cheese. Serve immediately.

 

Comments: The trickiest thing about this meal (like all frittatas) is the sliding out of the skillet as cast-iron is very heavy. I usually ask someone for help or you can flip it onto a plate and then flip again onto the serving platter so that it is the right side up. The night I made this I had it with whole wheat couscous and it was fab. Leftovers are great for a lunchtime sandwich. For all vegetarians in the U.S., Trader Joe’s has a fantastic vegetarian crumbled goat cheese that actually taste pretty similar to the European one.

Sweet Potato and Kale Frittata with Goat Cheese II

Potato and Onion Frittata

Egg Cookery, Vegetarian

Potato and Onion Frittata

Adapted from cooking.nytimes.com

Yes, I know, ANOTHER frittata recipe. Honestly though they have been a fantastic revelation to me. As I’ve said before they are so nutritious and versatile. This is a new take on the classic tortilla española or tortilla de patatas. In the original Spanish version, the potatoes are fried and you have to flip the tortilla. In this version, the potatoes are steamed and instead of flipping, you put the frittata under the broiler for a few minutes to cook the top. It is delicious and only takes about half an hour or so to make.

Yields 4 servings (as a main course)

Ingredients:

  • 1 pound boiling potatoes, cut in small dice (½ inch to ¾ inch)
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • Salt, to taste
  • Pepper, to taste
  • 6 large eggs

Directions:

  1. Steam the potatoes in the microwave until tender and set aside.
  2. Meanwhile, heat 1 tablespoon of olive oil over medium heat in a 10-inch skillet and add the onions and salt. Cook, stirring, for about 5 minutes or until tender but not browned.
  3. Add the potatoes to the skillet and toss together gently so that the potatoes don’t break apart. Season with salt and pepper and remove from the heat.
  4. Beat the eggs in a bowl and season with salt and pepper to taste. Stir in the potatoes and onions.
  5. Heat the broiler of your oven.
  6. Meanwhile, heat the remaining tablespoon of olive oil over medium-high heat in an ovenproof skillet. Drizzle in a drop of egg; when it sizzles and cooks at once, scrape the eggs and vegetables into the pan. Shake the pan gently while you lift the edges of the frittata and tilt the pan to let the eggs run underneath and set. When the bottom of the frittata has set, turn the heat to low and cover the pan. Cook gently for about 10 minutes.
  7. Uncover the pan and slide it under the broiler for a minute or two to set the top. Make sure to watch it closely so as not to overcook it. Remove the frittata from the heat and let it set in the pan for a few minutes. Then slide it onto a serving plate.

 

Comments: I found that this frittata was easier and faster than others I have made. It is definitely a simplified version of the classic tortilla española. In Spain, the tortilla is often served cut into small squares with toothpicks as an appetizer or as a tapa along with cheeses, jamón serrano, etc. However, it also works well as a main course if you cut it into wedges. Back in Madrid on the weekends we often bought freshly baked bread and a delicious juicy tortilla from the bakery that was a 10-minute’s walk away from home; the classic bocadillo de tortilla is not something to miss out on. I made this frittata for dinner. Eat it as a bocadillo, with salad, at a tapa party…you name it. Tortilla can be eaten hot or at room temperature.

Potato and Onion Frittata, plato

Spinach and Red Pepper Frittata

Egg Cookery, Vegetarian

Spinach and Red Pepper Frittata

Adapted from nytimes.com/cooking

Another frittata recipe coming your way! I’ve known about the existence of frittatas for several years but I think I only just discovered the wonders of eating one this summer. They are super nutritious. Though eggs have had a bad reputation, they are one of the most nutritious foods out there. They are an incredible source of many vitamins and minerals, protein, healthy fats…They are great sources of Omega-3s choline (a nutrient that’s hard to come by), they raise your levels of HDL (or “good” cholesterol) AND an egg is a complete protein, having all the essential amino acids. This particular frittata also boasts the health benefits of spinach (vitamin A, Vitamin K, manganese, folate, magnesium and phytonutrients) and red pepper (vitamin C).

Yields 8 wedges (4 servings as main course)

Ingredients:

  • 1 6-ounce bag baby spinach
  • 2 tablespoons olive oil
  • 2 red bell peppers, seeded and cut in small dice
  • 10 fresh marjoram leaves, chopped
  • 8 eggs
  • Freshly ground pepper, to taste
  • 2 tablespoons milk

Spinach and Red Pepper Frittata, lado

Directions:

  1. Steam the spinach until just wilted. Rinse with cold water and squeeze out excess water. Chop fine and set aside.
  2. Heat 1 tablespoon of olive oil over medium heat in a heavy skillet. Add the bell peppers. Cook, stirring often, until tender, about 5 to 8 minutes. Stir in the chopped spinach and the marjoram. Stir together for a few seconds and remove from the heat. Set aside.
  3. Beat the eggs in a large bowl. Stir in the pepper, milk, spinach and red peppers.
  4. Heat the broiler of your oven.
  5. Set a heavy, ovenproof, 10-inch skillet on the burner over medium high heat. Heat the remaining tablespoon of olive oil. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand to let the eggs run underneath during the first few minutes of cooking.
  6. Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula so that it doesn’t burn. The bottom should turn a golden color. The eggs should be just about set. Cook a few minutes longer if they are not.
  7. Uncover the pan and place under the broiler, not to close to the heat, for one to three minutes. Make sure the top doesn’t burn; at most, it should brown slightly and puff under the broiler.
  8. Remove from the heat, shake the pan to make sure the frittata isn’t sticking and allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden spatula. Carefully slide from the pan onto a large round platter. Cut into wedges to serve.

Spinach and Red Pepper Frittata, plato close-up

Comments: Though this only takes 45-60 minutes to make, it is 45-60 minutes of hands-on time. Though it’s not extremely difficult, I would not recommend trying to make this recipe if you are a beginner. I think I prefer frittatas hot out of the oven but you can also serve them warm, at room temperature or cold. Leftovers are great for lunchtime sandwiches but the frittata does not reheat well. Serve with bread, sweet potatoes, rice…anything you want; it is quite versatile! Try some other frittatas under “Egg Cookery” in the Vegetarian section.

Spinach and Red Pepper Frittata, plato

Baked Tunisian Eggplant and Pepper Frittata

Egg Cookery

Baked Tunisian Eggplant and Pepper Frittata, II

Adapted from nytimes.com/cooking

So…what exactly is a frittata? To put it plainly, it’s the Italian version of an omelette or a Spanish tortilla de patatas. It’s eggs cooked in a skillet with a variety of vegetables, meats and/or cheese. Frittata comes from the Italian word for “fried.” It’s quite easy to cook up and it’s delicious. And yes, this one does one of my favorite veggies: eggplant.

Ingredients:

  • 1 ¼ pounds eggplant
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 medium red bell pepper, diced
  • Salt, to taste
  • 8 eggs
  • ½ cup minced parsley
  • 2 ounces grated Gruyère cheese
  • Pepper, to taste
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon ground cinnamon

Baked Tunisian Eggplant and Pepper Frittata, pedazo

Directions:

  1. Preheat the oven to 450F (232C).
  2. Line a baking sheet with foil and grease it with cooking spray.
  3. Cut the eggplant in half lengthwise and score down the middle, being careful not to cut through the skin. Place the eggplant on the foil-covered baking sheet cut side down. Place in the oven and bake for 20 minutes or until the skin has begun to shrivel and the eggplant has softened. Remove from the oven and transfer to a colander, cut side down. Allow to cool and drain for 10 minutes.
  4. Turn the oven down to 350F (177C).
  5. Cut the eggplant into small dice. It’s ok if the eggplant falls apart when you cut it.
  6. Heat 1 tablespoon of olive oil over medium heat in a large, heavy skillet and add the onion and pepper. Cook, stirring often, until tender for about 5 to 10 minutes. Add a pinch of salt. Stir in the eggplant and cook for one more minute, stirring. Remove from the heat and season to taste with salt and pepper.
  7. Place the remaining tablespoon of oil in a 9-inch cast iron skillet. Brush the sides of the pan with the oil and place it in the oven. Meanwhile, in a large bowl, beat the eggs and add the parsley, cheese, pepper, cinnamon and cayenne. Stir in the eggplant mixture.
  8. Remove the skillet from the oven and pour in the egg mixture.
  9. Bake in the preheated oven for about 35 to 40 minutes or until the frittata is lightly browned on the top and set.
  10. Cool for 10 minutes or longer before serving.

Comments: This is a great vegetarian meal, loaded with high-quality protein and essential nutrients from the eggs as well as delicious, wonderful vegetables. I would recommend using more cayenne pepper. I didn’t want to add anymore because my mom isn’t very tolerant of spicy foods but I think a little more spiciness would have suited the frittata. If you have leftovers, make yourself a frittata sandwich (the Spanish have bocadillos de tortilla).

Baked Tunisian Eggplant and Pepper Frittata, pedazo II

Cheese Soufflé

Egg Cookery

Soufflés de queso

 

Adapted from Julia’s Kitchen Wisdom and Mastering the Art of French Cooking by Julia Child

I have made these soufflés several times and they are delicious. It is not a difficult recipe, and they are relatively quick to make. I love them!

Ingredients:

  • Cooking Spray
  • 1 tbsp finely grated Parmesan cheese
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 cup boiling milk (I’ve used almond milk)
  • ½ tsp salt
  • Pepper, to taste
  • A pinch of cayenne pepper
  • Pinch of nutmeg
  • 4 egg yolks
  • 5 egg whites
  • A pinch of salt
  • ¾ to 1 cup of grated Swiss cheese (my favorite is Gruyère but you can also use Emmental or even mix the Swiss with Parmesan cheese)

Directions:

  1. Preheat oven to 400F (205C)
  2. Grease the inside of 4 4-inch ramekins and sprinkle with cheese.
  3. Melt the butter in a saucepan. Stir in the flour with a wooden spoon. Cook over medium heat until butter and flour foam together for 2 minutes without browning. Remove from heat. Pour in all the boiling milk once the mixture has stopped bubbling. Beat with a wire whip to blend. Beat in the seasonings. Return over medium high heat and boil, stirring with the whip for 1 minute. It should become very thick.
  4. Remove from heat. Separate the eggs and drop the yolks into the center of the hot sauce. Beat the yolks with the wire whip one at a time.
  5. Beat the egg whites with the egg whites with an electric mixture until stiff, shiny peaks form. Stir in a quarter of the egg whites into the sauce. Stir in all but a tablespoon of the cheese. Fold in the rest of the eggs whites.
  6. Turn the soufflé mixture into the ramekins. Sprinkle them with the remaining cheese. Arrange the ramekins on a baking sheet and set on a rack in the middle level of the preheated oven. Immediately turn heat down to 375F (190C). Bake for 25 to 30 minutes until the soufflés have puffed several inches over the rim of the ramekins and are browned on top.

 

Comments:

The original recipe calls for a 6-cup soufflé mold but I like to make the individual soufflés. I find that one of the most frustrating things of the soufflé is having to fold in the egg whites. I can get pretty obsessive over having a smooth mixture but it is best to leave some unmixed patches than to overfold; if you do, the soufflés will not puff up. Another thing many people worry about when making soufflés is when they are ready; to check, you can use a skewer and plunge it through the side of the soufflé. If it comes out with a few traces, it will be creamy inside but will sag quickly. If the skewer comes out clean it will hold longer. Another tip, you should eat the soufflés immediately, but if you need a few more minutes before sitting down to enjoy, you can leave them in the turned-off oven and they will remain puffed. Finally, if 4 soufflés is too much, you can freeze the unbaked ones; before baking them, make sure to thaw them.

Soufflé de queso