Chorizo & Potato Frittata

Adapted from At Home with Lynn Crawford 

Printable Recipe

Prep time: 15 minutes
Roasting time: 20 minutes
Rest time: 5 minutes

Serves 4

Ingredients:
8 large eggs
1/2 cup table cream
salt and pepper to taste
2 tbsp olive oil
2 fresh chorizo sausages, casings removed
1/2 cup red onion, thinly sliced
1 medium Yukon gold potato, thinly sliced (best if you can use a Mandolin.  Super thin slices cook faster)
1/2 cup shredded hard cheese - my first choice is Manchego, second Jack or cheddar

Directions:
1. Preheat oven to 375F/190C

2. Whisk eggs with cream in a large bowl.  Season with salt and pepper and set aside.

3. In a 10" oven proof skillet (I prefer cast iron, but any heavy bottomed will do), heat the oil and sausage meat.  Cook, breaking the sausage meat into small clumps, until browned (about 3-4 minutes).

4. Add the onion and potato slices cook, stirring frequently so potatoes don't stick, until the potato slices are fork tender (about 5 minutes).

5.  Pour the egg mixture over the sausage, potato mix and tilt the pan so that the eggs are evenly spread.  Sprinkle cheese on top.

6.  Bake in the oven until the cheese is melted and the tip of a knife stabbed in the center comes out clean (about 20 minutes.

7.  Let rest for 5 minutes before serving to really firm it up.

Farmers Market Frittata

I love to use my 8" cast iron skillet, but any 8" oven proof skillet will do

Printable Recipe

Prep time: 15 minutes
Cook/bake time: 20 minutes

Serves 2-4

Ingredients:
Filling:
splash or 2 of extra virgin olive oil (mine is distributed by Tuscan Olive Oil at the market)
3 young leeks, thinly sliced
large handful of cremini mushrooms, thinly  sliced
2 fully cooked chorizo sausages, sliced in coins (these are from Getaway Farm Butchers & grilled on the bbq)
1/2 long sweet red pepper, seeded & sliced (not from the market - too early in the season)
1-2 handfuls of baby spinach leaves
Frittata mix:
5 large eggs
2 tbsp fresh herbs (mine from pots on my window sill - all purchased at the market) this time: basil, oregano, thyme & chives
freshly grated salty, firm cheese (I used Manchego - one of only 2 ingredients NOT from the market, but my fave to make it more "Spanish")
1/2-1 tsp crushed aleppo pepper (this from Epices de Cru over at the Historic Market)

Directions:
1. Preheat oven to 400F/200C and heat up the cast iron skillet over medium high heat.

2. Combine the eggs, grated cheese, herbs and Aleppo pepper in a bowl and set aside.

3. Add olive oil to the hot skillet and as it starts to smoke add the leeks and mushrooms.  Cook until they start to brown and then add the sausages and peppers.  Toss and cook for a minute or two and add the spinach.  Toss well until spinach wilts (2 minutes or so).   Pour egg mixture over the filling and gently stir to incorporate the eggs in the filling mixture.  Allow to set for a couple of minutes, but still be moist in the center of the pan.

4.  Transfer to the hot oven and bake for 15 minutes or until puffy and firm.

Cut into wedges and serve hot or at room temperature.  My Honey loves leftovers straight from the fridge the next morning.

Parmesan Broccoli Rabe Bread Pudding with Pancetta

Adapted from Bon Appetit  Even without the pancetta (for my kosher and/or vegetarian friends), it's delicious

Printable Recipe

Prep time 15 minutes
Cooking time 45 minutes - 1 hour
Serves 4-6

Ingredients:
1 tbsp olive oil
2 garlic cloves, thinly sliced
1/2-1 tsp crushed red pepper flakes
1 medium bunch broccoli rabe (rapini), trimmed, coarsely chopped
2 tsp kosher salt
1/2 tsp freshly ground black pepper 
6 large eggs, beaten
1 1/2 cups buttermilk (or your usual milk)
1/2 lb/690g  country-style white bread, cut into 1-inch pieces (about 8 cups)  This time I used left over Ace Bakery Roasted Garlic Sourdough
1/2 cup plus 2 tablespoons finely grated Parmesan
6 thin slices pancetta (Italian bacon) which I didn't have on hand, but I did have a 125g pkg of diced pancetta 

Directions:
1. Preheat oven to 350°F/175°C. I used my convection toaster oven at 325°F/162°C for 40 minutes.

2. Heat oil in a large skillet over medium heat. (Since I used diced pancetta, I sauteed them until almost crispy), then added garlic and red pepper flakes. Toss until garlic is softened and aromatic, about 30 seconds. Add blanched (see note at bottom) broccoli rabe; season with salt and pepper. Cook, tossing, until wilted, about 2 minutes; let cool slightly.

3. Meanwhile, whisk eggs, buttermilk, 2 teaspoons salt, and 1/2 teaspoons pepper in a large bowl.  Add the cubed bread and toss to blend and allow the bread to soak up the egg mixture. Add broccoli rabe mixture, bread, and 1/2 cup Parmesan; toss to combine. Transfer to a 1-1/2-qt. baking dish. 

4. If you are using sliced pancetta, lay them over top of the pudding.  If not, just use the remaining Parmesan 

5. Bake pudding until puffed, browned in spots, and set in the center, 45-55 minutes.

NOTES:
1. How to blanch broccoli rabe.  Since rabe is particularly bitter, I find it more palatable to leach the bitterness out for a couple of minutes.  Just boil water in a large Dutch oven.  Once it comes to a boil, add the rabe and let it come back to a boil.  Cook for just 2 minutes.  It will turn bright green but will still be very crunchy.   Immediately drain and place the rabe in a large bowl of ice water to stop the cooking process.  Drain well and pat dry.  The "patting dry" means no "spitting" when adding to the pancetta & garlic or diluting the mix.

2. This is an easy dish to prepare the day before and just pop in the oven 1 hour before serving.  It's a great brunch dish that lets you sleep in like your guests.  Just make sure to take it out of the fridge an hour or so before putting in the oven to make sure it's at room temperature.

Spicy Roasted Peppers & Artichoke Heart Frittata

Spicy Roasted Peppers & Artichoke Heart Frittata

Printable Recipe

Prep time: 10 minutes
Baking time: 20-30 minutes
Servings: 2.

Ingredients:
Marinated artichoke hearts, quartered & drained (stop counting when you’re happy)
2 roasted red peppers, coarsely chopped
4 eggs
2 tbsp olive oil
½ cup black olive tapenade
½ - 1 jalapeno pepper, seeded and finely chopped
2 tsp fresh oregano, chopped
¾ cup feta, crumbled
Smoked paprika

Directions:
1. Preheat oven to 400°F/ 200°C

2. In a medium-sized bowl beat eggs, tapenade, jalapeno peppers and 1 tbsp olive oil and set aside.

3. Over medium high heat, sauté the red peppers & artichoke hearts in a small non-stick, oven-proof skillet (small pan = thicker frittata; large pan- thin almost open omelet in appearance) just for 3-4 minutes or until the pan is dry and the artichoke hearts start to turn golden.

4. Add the egg mixture and twirl to coat the pan and vegetables evenly. Top with feta & a sprinkling of paprika. Bake for 20 minutes or until it’s set in the center and golden on top. If you do choose to do a thinner frittata, you probably will only need 10-15 minutes in the oven.

5. Using a spatula, ease the frittata around the edges and under the bottom to make sure it won’t stick when you slide it onto a serving plate.