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Spaghetti Frittata

In Eggs Selections On April 24, 2015 0 Comments

Do you ever throw out cooked, leftover spaghetti? While living in Italy, my grandmother (Nonna Annunziata) never threw out extra ingredients. To my amazement, she used the leftover spaghetti to variate our frittatas. She simply beat eggs with Pecorino Romano cheese. She then added the cooked spaghetti to the egg mixture and cooked it in an oiled skillet. Wow! Everyone loved it, except for me. And now, everyone loves my spaghetti frittata, including me!

Prep time: 20 minutes
Serves: 4 to 6

8 large eggs
1/4 cup grated Pecorino Romano cheese
Salt and ground black pepper, to taste
1/4 cup fresh, chopped parsley (optional)
2 to 3 cups cooked, drained and cooled spaghetti
4 tablespoons olive oil (for coating skillet)
1 to 2 large, vine-ripened tomatoes, cut into cubes and set in a bowl
3 tablespoons extra virgin olive oil (for tomatoes)

1. In a 3-quart mixing bowl, beat the eggs, cheese, salt and black pepper together.

2. Stir in the parsley (optional) and the spaghetti; set aside.

3. Meanwhile, in a 12-inch nonstick skillet, heat the oil.

4. When oil is hot, add the spaghetti-egg mixture to the skillet.

5. Immediately set heat on low and cover the skillet.

6. Cook for 6 to 7 minutes.

7. After about 6 to 7 minutes, tilt the skillet. Using a spatula, left edges of frittata and let the raw egg escape to the sides and bottom of skillet.

8. Cover the skillet and cook for an additional 3 to 4 minutes.

9. After 3 to 4 minutes, place a large, flat platter over skillet and quickly flip the skillet with frittata over and onto the platter.

10. Carefully slide the flipped frittata back into the skillet.

11. Cover the skillet and cook the frittata for about 5 minutes.

12. After 5 minutes, using a spatula, lift the frittata bottom to check if underside is golden brown. If it is golden brown, the frittata is done. If not, cook it for another 2 to 3 minutes.

13. Slide the frittata into 6 to 8 wedges and garnish with sprigs of fresh parsley.

14. At serving time, add extra virgin olive oil, salt and ground black pepper to the cubed tomatoes; stir together.

Serve immediately with Italian bread or toasted bagels.
Text and Photograph ©2015 Nancy DeLucia Real

Misto Peppers Frittata

In Eggs Selections On June 21, 2010 2 Comments

Have you ever reached for an onion in the refrigerator drawer, but also found some forgotten, mixed peppers? Well, now you can turn it all into a delicious frittata and presto – you just made a nutritious breakfast, lunch or dinner!

Prep time: 20 to 25 minutes
Serves: 4 to 6

3 tablespoons extra virgin olive oil
2 cups thinly sliced mixed red, yellow or green bell peppers
2 jalapeno peppers, seeded and sliced (optional)
1 yellow onion, peeled and thinly sliced
8 eggs, beaten with 1/2 to 3/4 teaspoon sea salt

1. In a 12-inch, nonstick skillet set on medium-high, heat the oil.

2. When oil is hot but not smoking, stir fry all peppers and onion for 3 to 4 minutes or until onion is translucent.

3. Lower heat (on lowest setting) and add beaten eggs to the pepper-onion mixture.

4. Cover and cook 3 to 4 minutes.

5. Uncover and with a spatula, lift frittata edges, tilting pan to let raw egg escape to bottom of pan.

6. Cover and cook an additional 2 minutes.

7. After 2 minutes, uncover and with the spatula, lift frittata edges, tilting pan to let raw egg escape to bottom of pan. Cook for an additional 3 minutes.

8. Uncover the frittata and, place a 14-inch round, flat platter over skillet.

9. With one hand securely holding skillet handle and the other firmly holding platter, make a quick flip (you will have raw side of frittata underneath and cooked side on top).

10. Slide the frittata back into skillet and cook one more minute.

11. Transfer the frittata to a platter and cut it nto 8 wedges or other decorative shapes.

Serve immediately with a salsa, tomatoes and bread or hot tortillas.

Text and Photographs ©2010 Nancy DeLucia Real