Frittata

Need a gluten free main course? Frittata could be an awesome recipe to try. This recipe makes 2 servings with 582 calories, 32g of protein, and 43g of fat each. For $2.71 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This recipe from Foodista has 2 fans. Head to the store and pick up mustard greens, saki, long stem chives, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 75%, this dish is pretty good. Similar recipes include Frittata di zucchine al forno (Baked Frittata with Zucchini), Frittata di zucchine al forno (Baked Frittata with Zucchini), and Frittata di zucchine al forno (Baked Frittata with Zucchini).

Servings: 2

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1 whole diced bell pepper (capsicum)

3/4 cup shredded emmantel cheese

3 inches long stem chives, sliced in ¼ lengths (for color and flavor on top)

6 eggs

1/4 cup milk

1 1/2 cups various mushrooms, cleaned and sliced to fill

arugula or mustard greens (for color and flavor on top)

2 tablespoons regular olive oil

1/2 teaspoon red chili flakes (pepperoncin)

3 medium shallots, sliced thin

3 dashs of soy sauce

2 small or (one large) tomatoes, deseeded and diced

2 tablespoons water

1 ounce sweet saki

Equipment:

mixing bowl

hand mixer

whisk

frying pan

aluminum foil

spatula

Cooking instruction summary:

  1. In a large mixing bowl add six eggs, soy sauce and water and whisk vigorously to incorporate air. (Hint: a large bowl should result in a shallow mixture that more readily allows the air bubbles to develop. An electric hand mixer can reduce a labor.) Set aside
  2. In a ten inch non-stick pan add olive oil and heat over a medium flame.
  3. Add olive oil and sliced shallots, fry until just approaching transparency
  4. Add mushrooms, bell pepper, and red pepper flakes stirring frequently until all are tender and shallots show very slight caramelization
  5. Without removing the contents, deglaze pan with the saki, stirring and scraping the bottom vigorously for 1 minute.
  6. Add diced tomatoes and cook for one more minute
  7. Giving one last vigorous whisk, add egg mixture to the pan and reduce flame to low. Cover pan with a lid or aluminum foil with the reflective side facing in
  8. Check pan contents frequently. Using a spatula to lift an edge of the frittata will allow you to check the bottom. Your looking for the top to approach firmness and the bottom to become golden brown. Timing is critical.
  9. With the top half inch of the frittata still slightly liquid, add shredded cheese, spreading evenly across the surface. Replace cover and cook until cheese melts, approximately 1 minute.
  10. Toss chives across the surface and lace with fresh ground black and red pepper to taste
  11. Replace cover and cook for one more minute or until firm on top.
  12. Turn off flame and allow to set for two - three minutes.
  13. The frittata can be loosened with a large plastic spatula and slid on to a serving plate or served directly from the frying pan using a plastic pie wedge spatula.
  14. Serve with a tossed salad and crusty bread.

 

Step by step:


1. In a large mixing bowl add six eggs, soy sauce and water and whisk vigorously to incorporate air. (Hint: a large bowl should result in a shallow mixture that more readily allows the air bubbles to develop. An electric hand mixer can reduce a labor.) Set aside

2. In a ten inch non-stick pan add olive oil and heat over a medium flame.

3. Add olive oil and sliced shallots, fry until just approaching transparency

4. Add mushrooms, bell pepper, and red pepper flakes stirring frequently until all are tender and shallots show very slight caramelization

5. Without removing the contents, deglaze pan with the saki, stirring and scraping the bottom vigorously for 1 minute.

6. Add diced tomatoes and cook for one more minute

7. Giving one last vigorous whisk, add egg mixture to the pan and reduce flame to low. Cover pan with a lid or aluminum foil with the reflective side facing inCheck pan contents frequently. Using a spatula to lift an edge of the frittata will allow you to check the bottom. Your looking for the top to approach firmness and the bottom to become golden brown. Timing is critical.With the top half inch of the frittata still slightly liquid, add shredded cheese, spreading evenly across the surface. Replace cover and cook until cheese melts, approximately 1 minute.Toss chives across the surface and lace with fresh ground black and red pepper to taste

8. Replace cover and cook for one more minute or until firm on top.Turn off flame and allow to set for two - three minutes.The frittata can be loosened with a large plastic spatula and slid on to a serving plate or served directly from the frying pan using a plastic pie wedge spatula.

9. Serve with a tossed salad and crusty bread.


Nutrition Information:

Quickview
582 Calories
32g Protein
42g Total Fat
19g Carbs
31% Health Score
Limit These
Calories
582k
29%

Fat
42g
66%

  Saturated Fat
14g
93%

Carbohydrates
19g
7%

  Sugar
11g
13%

Cholesterol
537mg
179%

Sodium
584mg
25%

Get Enough Of These
Protein
32g
65%

Vitamin C
96mg
116%

Selenium
60µg
86%

Vitamin A
4153IU
83%

Vitamin B2
1mg
71%

Phosphorus
614mg
61%

Calcium
447mg
45%

Vitamin B5
3mg
38%

Vitamin B6
0.74mg
37%

Vitamin E
5mg
36%

Folate
141µg
35%

Vitamin B12
1µg
30%

Vitamin K
31µg
30%

Zinc
4mg
28%

Potassium
984mg
28%

Copper
0.45mg
23%

Vitamin D
3µg
22%

Iron
3mg
22%

Vitamin B3
4mg
21%

Manganese
0.39mg
19%

Fiber
4g
18%

Magnesium
65mg
16%

Vitamin B1
0.23mg
16%

covered percent of daily need
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Related Videos:

Frittata Recipe | Mushroom And Cheese Frittata | Nick Saraf's Foodlog

 

Frittata Dolce - Sweet Frittata Recipe by Rossella Rago - Cooking with Nonna

 

Mini Frittata Muffins | The Recipe Rebel

 

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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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