Frittata With Bread And Bottarga Recipes

MUSHROOM, CHEDDAR, AND TOAST FRITTATA

Steps:

• Preheat oven to 425 degrees. In a large bowl, whisk together eggs and milk and season with salt and pepper. In a 10-inch oven-safe, nonstick skillet, melt 1 tablespoon butter over medium-high. Add bread and cook, turning, until golden on all sides, about 4 minutes. Transfer to a plate.
• Add remaining tablespoon butter and the mushrooms, and cook until softened, about 4 minutes. Lower heat to medium, add scallion whites, and cook until soft, 3 minutes more. Season. Add egg mixture to skillet, stirring until large curds form and eggs are halfway set, about 2 minutes. Press bread into eggs.
• Sprinkle with cheese and bake until puffed and center is just set, 5 to 7 minutes. Top with scallion greens.

BREAD FRITTATA

Steps:

• Preheat the oven to 360 degrees F/180 degrees C.
• Melt the butter in a cast-iron skillet.
• Add the bread cubes in the skillet and toast them, stirring often.
• Crack the eggs in a bowl, add salt, pepper, the grated parmesan, smoked ham, and heavy cream.
• Whisk all the ingredients together.
• Add 2 tablespoons of mixed seeds in the skillet, then pour the egg mixture over the seeds and the bread.
• Add some red bell pepper slices.
• Transfer the cast-iron skillet to the oven and bake for 20 minutes.
• Meanwhile, take another skillet and add the remaining mixed seeds and the pine nuts in it. Stir and roast them.
• Take the skillet out of the oven and sprinkle the toasted seeds over the frittata.

FRITTATA WITH BREAD AND BOTTARGA

Steps:

• Preheat the oven to 400 degrees.
• Crack eggs into a mixing bowl. Add sea salt and chives. Whisk with a fork until whites and yolks are fully incorporated.
• Tear bread into large, bite-sized croutons and drop into the egg mixture; use enough bread to cover the surface area of the frittata to achieve something halfway between a bread pudding and an omelet.
• Heat an ovenproof, 10-to-12-inch omelet pan over low-medium flame. Pour olive oil into pan, enough to coat and then some. You want sizzle, not smoke.
• Pour frittata mixture into the pan. Gently jiggle the pan to get a "pizza effect" (i.e., the chives and bread pieces are evenly distributed). Increase the flame to high to let the bottom of the frittata set (this takes 1 to 3 minutes). While it's setting, use a spatula to loosen the eggy batter from the sides of the pan. As you do this, you are raising the frittata from above to cool it off so it stays loose. The bottom should set like a pie crust: even and golden, but not brown. The top should still be liquid.
• Move the pan into the oven to cook the top. This should take less than 5 minutes.
• To garnish, shave bottarga over the top (about 1 tsp. per serving); drop a large dollop of sour cream or crème fraîche in the center; drizzle with olive oil and add cracked pepper to taste.

HOW TO MAKE FRITTATAS (STOVETOP OR BAKED)

Steps:

• Preheat the oven to 425 degrees Fahrenheit for the traditional stovetop method, or 350 degrees for the baked methods (casserole or mini/muffins).
• Crack the eggs into a medium mixing bowl. Add your dairy of choice and the salt. Whisk just until the egg yolks and whites are blended. Whisk in all or half of the cheese (you can reserve the other half for topping the frittata before baking, if desired). Set the mixture aside.
• In a 12-inch cast iron skillet (or any other large skillet that's oven safe), warm the olive oil over medium heat until shimmering. Add the vegetables, starting with chopped onions or other dense vegetables. Cook for a few minutes, stirring occasionally, then add any softer vegetables such as zucchini. Cook until those vegetables are tender, then add any garlic or greens, and cook until fragrant or wilted. Season with salt, to taste.
• Whisk the eggs once more and pour the mixture over the vegetables. Stir with a spatula briefly to combine and distribute the mixture evenly across the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
• Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 7 to 14 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
• Let the cooked vegetables cool for a few minutes. In the meantime, grease a 9 by 13-inch pan with butter, which works better than cooking spray. Stir the lightly cooled veggies into the egg mixture, then pour it all into the pan. If you reserved any cheese, sprinkle it on top of the frittata now.
• Bake for 20 to 25 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
• Let the cooked vegetables cool for a few minutes, then stir them into the egg mixture. Grease 18 muffin cups (I used two muffin pans for this), then fill the cups evenly with a scant 1/3 cup of the mixture. If you reserved any cheese, sprinkle it on top of the frittatas now.
• Bake for 13 to 17 minutes, until the eggs are puffed and appear cooked, and the center of the frittatas jiggle just a bit when you give the pan a gentle shimmy (this happens quickly so keep an eye on them; my pan with only 6 muffins finished sooner). Remove the pans from the oven and place them on a cooling rack to cool. Garnish with herbs, and serve.

BASIC FRITTATA

Steps:

• Preheat oven to broil.
• Whisk eggs, water, herbs, salt and pepper in medium bowl. Set aside.
• Lightly spray 10-inch (25 cm) non-stick ovenproof skillet or cast iron pan with cooking spray. Heat skillet over medium heat. Add filling ingredients, sauté or heat, stirring frequently.
• Pour in egg mixture. As eggs set around edge of skillet, using spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set, about 8 to 10 minutes.
• Sprinkle cheese over top. Place skillet under preheated broiler for 2 or 3 minutes to melt cheese and puff up frittata or cover with lid and cook for a couple minutes on stovetop.
• Loosen around edge of frittata. Cut into wedges and serve.

VEGETABLE FRITTATA

Steps:

• Preheat oven to 350 degrees.
• Grease the bottom and sides of a 10 inch springform pan.
• (A 13 X 9 baking dish will work if you don't have a springform pan).
• Heat oil in a large pot over medium/high heat.
• Add the onion, garlic, summer squash, zucchini, peppers and mushrooms and saute, stirring the vegetables until they are crisp-tender about 15-20 minutes.
• While the vegetables are cooking, whisk the eggs and cream together in a large mixing bowl.
• Season with salt and pepper.
• Stir in the bread cubes, cream cheese and swiss cheese.
• Add the sauteed vegetables to the egg mixture and stir until well combined.
• Pour into prepared pan and pack the mixture in tightly.
• Place the pan on a baking sheet to catch any drippings.
• Bake the frittata until firm to the touch, puffed and golden brown, about 1 hour.
• If the top is getting too brown, cover with aluminum foil while baking.
• Serve the frittata hot, at room temperature or cold.
• It can also be reheated in a 350 degree oven until warmed through about 15 minutes.

FRITTATA

Steps:

• Working in two batches, cook bacon in a 12-inch well-seasoned cast iron skillet or oven proof nonstick pan over medium-low heat, flipping a couple times until browned and crispy. (I prep my veggies and egg mixture while the bacon is cooking, see below.) Transfer bacon to paper towel lined plate. Let bacon rest and then crumble; set aside.
• Meanwhile, add chopped potatoes to a microwave safe bowl and add water to reach ¼" up the sides. Cover with a microwave safe lid and microwave for 4 minutes. Uncover and set aside.
• Beat the eggs, heavy cream, seasonings and hot sauce together in a medium bowl (don't overbeat). Stir in the basil, all of the Gruyere cheese and ½ cup mozzarella; set aside.
• Preheat oven to 350 degrees F.
• Drain all but 1 ½ tablespoons bacon grease from skillet. Heat over medium-high heat. Add onions and sauté for 3 minutes. Add broccoli and bell peppers and cook an additional 4 minutes or until onions are caramelized and broccoli is tender-crisp; add garlic and sauté 30 seconds.
• Spread vegetables into an even layer, making sure the ingredients are evenly distributed. Set aside 2 tablespoons crumbled bacon (to top the baked frittata) then evenly layer the vegetables with remaining bacon, sweet potatoes and tomatoes. Pour the egg mixture over the vegetables and spread into an even layer, pushing down any vegetables so they are submerged. Top evenly with remaining ½ cup mozzarella cheese.
• Cook over medium heat for about 3 minutes until the sides are just set then transfer skillet to the oven. Bake uncovered for 18-22 minutes at 350 degrees F, or until the cheese is melted and the center barely jiggles.
• Rest for 5-10 minutes, then top with remaining bacon, slice and serve warm.