Quick and easy organic frittata

June 3, 2009 12:00:00 AM PDT
Learn how to make a quick frittata with organic vegetables that can easily be made in one pan! The executive chef and partner of Delicious Catering in Marin County, Ed Schreiber, shares this recipe.

Make a Quick Frittata with organic vegetables that can easily be made in one pan with ingredients that have been prepared by the day before! Your family will love it!

Recipe:
Asparagus & wild mushroom Frittata with spring onions and goat cheese served with baby tomato Pico:

Base:
3 eggs
1/2 cup of half and half or light cream
pinch of grated nutmeg
salt and pepper

For the filling:
1/4 Cup thin sliced green onion (approx 1 large)
1 tsp chopped garlic
1 Tbsp. extra virgin olive oil

1 cup (approx 1/2 pound) cleaned and blanched asparagus cut in small segments
1 Tbsp. chopped herbs (parsley, thyme, chives)
1 cup mushrooms caramelized in 1 Tbsp. of butter
2 oz. crumbled goat cheese

You will need an 8 inch non-stick pan and heat-proof rubber spatula

Method:

Mix eggs, nutmeg and cream and set it aside

Heat non-stick pan with olive oil, sauté garlic and green onions briefly in olive oil add asparagus, mushrooms and herbs, sauté until warm evenly pour egg mixture over the vegetables and lower heat sprinkle cheese over the top evenly and allow frittata to set for 2-3 minutes. Put in 400 degree convection oven for 15-20 minutes until firm. Cut into 6-8 pieces and enjoy with fresh tomato Pico.

Recipe follows:
Pico:
1 small basket baby heirloom tomatoes, halved
4 leaves of fresh basil, sliced into ribbons
extra virgin olive oil and balsamic vinegar for tossing
salt and pepper

Toss together and serve with your favorite lettuces on the side.

Ed also showed us an Organic chard, yellow fin potato and ham frittata with Sonoma jack cheese served with baby tomato Pico.

Base:
3 eggs
1/2 cup half and half or light cream
pinch of grated nutmeg
salt and pepper

For the filling
¼ cup thin sliced green onion (approx 1 large)
1 tsp chopped garlic
1 Tbsp. extra virgin olive oil

1/2 cup cooked potato small dice
1/2 cup minced good quality ham and cooked bacon mixed
1Tbsp. chopped herbs (parsley, thyme, chives)
approx 1/2 bunch chard, washed, stems removed, finely chopped and sautéed in 1 Tbsp. butter = 1/2 cup cooked chard
2oz. shredded jack cheese (approx 1/3 cup)

You will need an eight-inch non-stick pan and heat-proof rubber spatula

Method:

Mix eggs, nutmeg and cream and set it aside

Heat non-stick pan with olive oil, sauté garlic and green onions briefly in olive oil, add ham and potatoes and saute briefly. Add mixed herbs and chard and toss or stir pan to evenly disperse all ingredients, evenly pour egg mixture over the vegetables and lower heat, sprinkle cheese over the top evenly and allow frittata to set for 2-3 minutes. Put in 400 degree convection oven for 15-20 minutes until firm. Cut into 6-8 pieces and enjoy with fresh tomato Pico.

Pico:
1 small basket baby heirloom tomatoes, halved
4 leaves of fresh basil, sliced into ribbons
extra virgin olive oil and balsamic vinegar for tossing
salt and pepper

Toss together and serve with your favorite lettuces on the side

Ed Schreiber, Executive Chef & Partner, Delicious Catering
(415) 453-3710
26 Medway Road, Suite 7
San Rafael, CA 94901
www.deliciouscatering.com


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