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

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-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

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Wilted Greens and Gruyère Frittata

Share

Lobo
Moderator
Moderator

Posts : 19842
Thanked : 951
Join date : 2013-01-12

Wilted Greens and Gruyère Frittata

Post by Lobo on Fri 08 Jan 2016, 11:24 pm


Wilted Greens and Gruyère Frittata

Be the first to Write a Review
Prep Time: 15 minutes
Cook Time: 60 minutes
Servings: 4
When making the caramelized onions for this frittata, don't rush the process. Long, slow cooking produces onions with a golden brown color and a naturally sweet, rich flavor.



  • Printer Friendly Version






  • 35

Ingredients:


  • 3 Tbs. olive oil
  • 2 large yellow onions, halved and very thinly sliced
  • 3 Tbs. unsalted butter
  • 1/2 bunch Swiss chard, ribs removed and leaves chopped
  • Salt and freshly ground pepper, to taste
  • 10 eggs
  • 1/2 cup heavy cream
  • 2 Tbs. minced fresh flat-leaf parsley, plus sprigs for garnish
  • 1 cup grated Gruyère cheese


Wine Pairing

This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

Directions:

In the deep half of a frittata pan over medium heat, warm the olive oil. Add the onions, cover with the shallow half of the frittata pan and cook, stirring occasionally, until the onions are completely limp, 10 to 15 minutes. Uncover the pan, reduce the heat to medium-low and cook, stirring frequently, until the onions are golden brown and sweet, 35 to 45 minutes; do not let them burn. Remove from the heat and let cool. You will need 6 Tbs. of the caramelized onions for the frittata; reserve the rest for another use. They will keep, covered and refrigerated, for up to 3 days.

In the deep half of the frittata pan over medium heat, melt 1 Tbs. of the butter. Add the Swiss chard and a pinch of salt. Cover with the shallow half of the frittata pan and cook until wilted, 3 to 4 minutes. Drain the chard in a colander and let cool.

In a bowl, whisk together the eggs, cream, salt, pepper and minced parsley. Stir in the chard, cheese and the 6 Tbs. caramelized onions.

In the deep half of the frittata pan over medium heat, melt 1 Tbs. of the butter. When it foams, add the egg mixture and cook, using a rubber spatula to quickly and lightly stir the eggs in a small circular motion, until most of the liquid has cooked off but the eggs are not completely solidified, 7 to 10 minutes.

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, until the eggs are firm and set, about 3 minutes. Using the spatula, loosen the edges of the frittata and gently slide it onto a plate. Garnish with parsley sprigs and serve warm or at room temperature. Serves 4.
Williams-Sonoma Kitchen.

    Current date/time is Tue 24 Jan 2017, 3:10 am