Eggs in a Skillet Italian Style 2

Now that we know the difference between a frittata and an omelet, lets make a more Italian variation of the frittata. We’ll swap that asparagus for some tomatoes and swap the ham with some Italian pancetta. Just before transferring the frittata from the stove to the broiler, sprinkle the top with some oregano. The fresher the better!

Here’s what you’ll need:

  • 6 eggs, beaten
  • 1-ounce Parmesan, grated
  • 1/2 teaspoon black pepper
  • Pinch salt
  • 1 teaspoon butter
  • 1/2 cup tomatoes
  • ¼ pound of sliced pancetta
  • 1 tablespoon oregano leaves

Preheat oven to broil setting so that we can set the top of the frittata.

In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt.

Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add pancetta and tomatoes to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Let this cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with oregano.

Place pan into the broiler for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.

frittata

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Eggs in a Skillet Italian Style

Yeah it’s a frittata, not an omelet. There are a couple of things that separate the omelet from the frittata. Frittatas are not folded like and omelet would be. Also, the ingredients are added to the beaten egg mixture, not folded in side, and the eggs are often beaten more than the omelet it incorporate more air, making frittatas fluffier than omelets. As to serving them, the frittata is usually cut into pie shaped slices where as omelets are often served whole. So let’s make a simple frittata.

Here’s what you’ll need:

  • 6 eggs, beaten
  • 1-ounce Parmesan, grated
  • 1/2 teaspoon black pepper
  • Pinch salt
  • 1 teaspoon butter
  • 1/2 cup chopped roasted asparagus
  • 1/2 cup chopped country ham
  • 1 tablespoon chopped parsley leaves

Preheat oven to broil setting so that we can set the top of the frittata.

In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add asparagus and ham to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Let this cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.

Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.

frittata

Scrambled Eggs ‘All the Way’

Continuing the brunch thoughts from Tuesday, because brunch is one of the best ways to spend a summer weekend, I thought I would share the secret to mixing eggs and fish. Its a simple scrambled eggs with lox. The ‘all the way’ part of this dish comes from the red onion added to the eggs and lox. Out here in New York, a ‘Bagel all the way’ is one served with cream cheese, lox, and a slice of onion.

Here’s what you’ll need:

  • 4 medium to large eggs
  • 4 ounces of smoked salmon
  • 1/2 medium red onion diced
  • chopped chives for garnish

Beat eggs in a small bowl and set it aside. Melt the butter in nonstick pan over medium-low heat. Add lox and onion; cook, stirring, until warmed through, 2 to 4 minutes. Stir in egg mixture; increase heat to medium and scramble the eggs, stirring constantly, until nearly set, 3 to 4 minutes.

Now, remember, don’t cook the eggs all the way, nearly set. The eggs should finish their cooking after you’ve removed the pan from the heat. Otherwise the eggs will be over-cooked. Overcooked eggs will ring-out all their moisture after you plate them up. I’ve mentioned this before haven’t I?

To top off this dish, I serve it on top of a slightly toasted bagel and top the eggs with chopped chives.

scrambled eggs with lox

scrambled eggs with lox

Crabby Scrambled Eggs

A nice coastal brunch item combines leftover crab meat and eggs. I know, I know, who has leftovers, but it does occasionally happen… I’ve seen it on TV so it must be true. But, if you were making say, a crab salad, and you can reserve an couple of ounces, this is a nice morning-after treat.

Here’s what you’ll need:

  • 4 medium or large eggs
  • 2 ounces of crab meat
  • 1/2 teaspoon fresh chopped tarragon
  • pinch of cayenne pepper
  • tablespoon of butter

Beat eggs and tarragon in a small bowl and set it aside. Sprinkle the crab meat with the cayenne pepper. Now, melt the butter in nonstick pan over medium-low heat. Add crab; cook, stirring, until warmed through, 2 to 4 minutes. Stir in egg mixture; increase heat to medium and scramble the eggs, stirring constantly, until nearly set, 3 to 4 minutes.

Now, remember, don’t cook the eggs all the way, nearly set. The eggs should finish their cooking after you’ve removed the pan from the heat. Otherwise the eggs will be over-cooked. Overcooked eggs will ring-out all their moisture after you plate them up.

crab scrambled eggs

crab scrambled eggs

 

Valentine’s Day 5 Days To Go

Ok, here’s my third no-fail valentines day charmer… think warmth… a hot chocolate kiss.. topped with a real kiss no less, and hot chocolate pudding… who can say no to pudding.

Here’s what you’ll need:

Drink:

  • 1 1/2 oz peppermint schnapps
  • 1/2 oz coffee liqueur
  • hot chocolate
  • whipped cream and a Hershey’s Kiss for garnish

Combine the liquors with the hot chocolate in an Irish coffee mug, the top with whipped cream and toss a Hershey’s kiss on top.

Desert:

  • 1 large egg
  • 2 1/4 cups nonfat or low-fat milk, divided
  • 2/3 cup sugar, divided
  • 1/8 teaspoon salt
  • 2/3 cup unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract

Lightly beat egg in a medium bowl.

Combine 1 1/2 cups milk, 1/3 cup sugar and salt in a medium saucepan; bring to a simmer over medium heat, stirring occasionally.

Meanwhile, whisk the remaining 1/3 cup sugar, cocoa and cornstarch in a medium bowl. Whisk in the remaining 3/4 cup milk until blended. Whisk the simmering milk mixture into the cocoa mixture. Pour the mixture back into the pan and bring to a simmer over medium heat, whisking constantly, until thickened and glossy, about 3 minutes. Remove from heat. I know I know it’s a pain with all the whisking and transferring, but you don’t want too much heat or the mixture will burn quickly.

Whisk about 1 cup of the hot cocoa mixture into the beaten egg. Return the egg mixture to the pan and cook over medium-low heat, whisking constantly, until steaming and thickened, about 2 minutes. Do not boil. You really need to stay on top of this, its not one of my usual recipes where you can put the thing on auto-pilot and watch the Giants…

Whisk in vanilla. We’re almost there… get those fancy martini glasses and use them to serve the pudding… you could top these with a Hershey’s kiss also… or diced strawberries.