Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Spring Frittata

    Lobo
    Lobo
    Lobo
    Moderator
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Spring Frittata Empty Spring Frittata

    Post by Lobo Fri 08 Jan 2016, 10:45 pm

    Spring Frittata Img47l
    Spring Frittata
    Spring Frittata Translucent
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    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Servings: 4
    A frittata can be made with countless combinations of ingredients. With this master recipe as a guide, you can create frittatas using whatever vegetables are the freshest at your market. Delicious springtime combinations include sliced leeks, asparagus and zucchini; caramelized onions, sliced roasted red bell peppers and mushrooms; or sliced artichokes, peas and chopped green garlic. This recipe is designed for our frittata pan.






    • 184

    Ingredients:


    • 6 eggs
    • 1/4 cup heavy cream
    • Salt and freshly ground pepper, to taste
    • 1 Tbs. minced fresh flat-leaf parsley
    • 2/3 cup shredded or crumbled cheese
    • 2 cups cooked vegetables
    • 2 Tbs. unsalted butter

    Spring Frittata Wine-pairing-icon-white

    Wine Pairing

    This pairs well with medium-bodied sparkling wines like the Val de Mer Brut Nature Rosé, Burgundy from our Wine Club.

    Directions:

    In a bowl, whisk together the eggs, cream, salt, pepper and parsley. Stir in the cheese and cooked vegetables.

    In the deep half of a frittata pan over medium heat, melt 1 Tbs. of the butter. Add the egg mixture and cook, loosening the edges occasionally with a rubber spatula to allow the uncooked eggs to run underneath, 5 to 6 minutes. After 3 minutes of cooking, in the shallow half of the frittata pan over medium heat, melt the remaining 1 Tbs. butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, for 3 minutes, then remove the deep pan and continue cooking until the eggs are set, about 5 minutes more.

    Loosen the edges of the frittata with the spatula and gently slide onto a plate. Serve warm or at room temperature. Serves 4.

    Williams-Sonoma Kitchen
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