Sunday, July 15, 2012

Beet Green and Orange Bell Pepper Frittata

I have stopped counting the number of frittata posts I have done. I just can't stop making them, and each one is different so I feel the need to share them with you so you can be as amazed as I am.

This time, I had beet greens, red onion (with tops), and an orange bell pepper in the refrigerator, so I went to work with those. I also had a fresno pepper left over from my latest stir fry, so I chopped that up and threw it in as well.

The result was a spicy, savory frittata with a hint of sweetness from the orange bell pepper. It is such an easy thing for me to do that I don't even have to think about it when I am making it.

First, I heated olive oil and added the onion (without the green tops) and minced garlic. While they were starting to sweat I chopped the stems from the beet greens and added those, then I chopped the bell and the fresno peppers and added those. When everything was tender, I added the chopped beet greens and the sliced onion greens. In the few minutes that it took for those to get tender, I cracked the eggs in a mixing bowl and seasoned them with salt and pepper.

I removed the skillet from the heat and tempered the eggs by adding just a little bit of the hot mixture and stirring it in before adding the rest. Then I wiped out the skillet with a paper towel and put it back on the stove over medium heat and added a scant tablespoon of butter. Because I use a non-stick skillet I don't really need the butter, but I like the taste of it so I use just a little bit to enhance the flavor.

As soon as the butter melted and was sizzling, I slowly poured the egg mixture into the skillet and immediately turned down the heat as low as I could get it. I let it cook for 20 to 30 minutes, checking every 10 minutes to make sure it wasn't burning on the bottom.

While it was still wet on top, I turned on the broiler and wrapped my skillet handle with foil (it works - really!). I sprinkled about a fourth of a cup of grated Parmigiana Reggiano cheese on top and put it under the broiler for about 2 minutes, long enough to cook the top and brown the cheese. I removed it from the broiler, slid it from the skillet onto a plate and let it cool for a few minutes before I sliced it into four pieces.
And then I had breakfast for the next four days. Woohoo!

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