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.

Perfect Pasta Frittata

Printable Recipe

Prep time: 5 minutes
Cooking time: 15-20 minutes
Serves 2-3

Ingredients:
1 tsp olive oil
2-3 cups (or whatever you have left) Pasta with Roasted Cauliflower, Capers, Anchovies
5-6 large eggs, beaten
handful of grated cheese of your choice.  I prefer Parmesan or Gran Paderno, but sometimes a melty cheese is the only thing that will do.   

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

2.  I like to "warm up" my left over pasta in the microwave for 2 minutes.

3. In a small, oven safe nonstick skillet, over medium high heat, heat the olive oil. Add the warmed leftover pasta to the pan and toss. Allow to cook for a minute to reheat. 

4. Add the beaten eggs over the contents of the skillet, toss to blend with the pasta and cook over medium high heat for 2-3 minutes, lifting the edges and tipping the pan so that the uncooked egg can get closer to the pan around the edges.

5 Once the edges are set and the top still moist, but no longer runny, transfer the skillet to the oven. Bake for 10 minutes and then add the cheese.  Bake for an additional 5 minutes or until the top is golden, and the eggs completely set. The top should be bubbling from the olive oil in the pasta.

Cheesy Spinach & Smoked Turkey Frittata

Cheesy Spinach & Smoked Turkey Frittata

Printable Recipe

Prep time: 10 minutes
Bake time: 15-20 minutes
Serves 4 (or 2 very hungry people)

Ingredients:
1 tsp olive oil
5-6 large eggs
½ - ¾ cup Hot Spinach Cheese Dip
½ cup smoked turkey, coarsely chopped or diced
Smoked paprika (optional – for color and added zip)

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

2. Beat the eggs in a large bowl, chop the left over spinach dip (it gets quite hard in the fridge) and the smoked turkey. Add to the eggs and stir to mix..

3. Over medium high heat, heat the oil in a small ovenproof (preferably non-stick) skillet. Add the egg mixture and cook, lifting the cooked edges away toward the center and tilt the pan so liquid egg gets closer to the hot edges of the pan. Continue until the egg mixture no longer runs (about 5 minutes). Sprinkle with smoked paprika.

4. Place the skillet into the preheated oven and bake until set (about 15-20 minutes)

Serve immediately with a crisp salad or some crunchy toast.

Spanish or Portuguese or South American Frittata

Spanish or Portuguese or S American Frittata

Adapted from Fearless in the Kitchen

Printable Recipe

Prep time: 15 minutes
Cooking time: 20 minutes plus time to boil potatoes (10-20 minutes depending on size)
Rest time: 3 minutes
Serves 4

Ingredients:
2 medium Yukon gold potatoes
4 tbsp olive oil
5-6 cremini mushrooms, halved & finely sliced
½ cured chorizo, casing removed & finely diced (Ruth’s note: Christine used fresh, uncooked chorizo, casings removed and chopped)
2 green onions, chopped
1 large clove garlic, minced
1 tbsp fresh thyme
6 large eggs
2 tbsp dry sherry
Salt & freshly ground black pepper to taste
3 oz firm goat cheese, crumbled (Ruth’s note: I used Ran-Cher Cayenne Garlic )
Sprinkling of smoked paprika

Directions:
1. In a medium saucepan, boil the potatoes in salted water until fork tender. Drain & let cool before peeling and dicing. Transfer to a bowl.

2. Preheat the oven to 375°F/190°C.

3. Heat 2 tbsp oil in an ovenproof skillet (10”) on medium heat. Cook the mushrooms and chorizo (cured – *** if using fresh, transfer cooked mushrooms to the potato mixture before frying the fresh chorizo) until browned , stirring frequently (about 4 minutes). Add to the potatoes in the bowl and stir in the thyme.

4. In a medium bowl, whish the eggs and sherry until just foamy. Add the potato mixture and stir to combine. Season with salt & pepper.

5. Coat the bottom & sides of the skillet with 1 tbsp of oil and heat on low heat. Pour the egg/potato mixture into the skillet. Cook the frittata until the edges start to get firm. (Ruth’s note: I like to lift the edges, tip the pan and allow more of the liquids to slip under the cooked egg, repeating several times until most of the liquid is gone.) This takes about 4-5 minutes.

6. Sprinkle with goat cheese, crumbled over the top of the frittata and shake some smoked paprika over that. Bake for 15 minutes or until top is golden and firm but moist in the center.

7. Remove the frittata from the oven and let rest for 2-3 minutes before sliding out of the pan. Just loosen the edges with a spatula and slide it onto a cutting board.

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.

Cavatelli Frittata

Cavatelli Frittata

Printable Recipe

Prep time: 5 minutes
Cooking time: 15-20 minutes
Serves 2-3

Ingredients:
5 rashers pancetta, chopped
2 cups (or whatever you have left) cavatelli with cauliflower
5 large eggs, beaten

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

2. In a small, oven safe nonstick skillet, over medium high heat, sauté the pancetta until almost crispy. Add the leftover cavatelli to the pan and toss. Allow to cook for a minute to reheat. Add the beaten eggs over the contents of the skillet and cook over medium high heat for 2-3 minutes, lifting the edges and tipping the pan so that the uncooked egg can get closer to the pan around the edges.

3 Once the edges are set and the top still moist, but no longer runny, transfer the skillet to the oven. Bake for 10 minutes or until the top is golden, and the eggs completely set. The top should be bubbling from the olive oil in the cavatelli.