Hello and Happy Easter. My children had Peeps for breakfast, so the next time I get all sanctimonious about eating your veg, please remind me of that. Here is a nice simple egg recipe. Call it a frittata, kookoo, spanish omelet or open-faced omelet. This is a great dish for brunch because it is easy to reheat. It also works well to make one earlier in the week and warm up wedges in the morning for a quick, healthy breakfast. Much healthier than Peeps.
The fillings can vary, but the cooking method is always the same. I used spring onions and fava greens from the garden, but green onions and spinach would be fine substitutes. Find a nice skillet that can go from stovetop to oven. Gently cook your vegetables until they are tender. Turn off the heat. Then you pour your egg mixture, sprinkle cheese on top and place the pan in a low temperature oven. Cooking the eggs at 300 gives them a silky texture. I used a 9″ pan for this recipe, so the frittata was fairly thin and cooked in 25 minutes. If you use a smaller pan, the frittata will be thicker and take longer to cook. The dish is done when it is just firm and not runny in the middle. After it has cooled slightly, run a knife around the edge of the pan and gently slide it out with a spatula onto a plate. Cut into wedges and eat on its own, make into a sandwich or enjoy with a salad and a glass of wine for dinner.
|Spring Onion and Greens Frittata||
- 6 eggs
- 1/2 cup milk
- 2 TBLS butter
- 1 1/2 cup spring onions, sliced and rinsed well (soak in a bowl of water if they are very gritty)
- 1 cup greens (fava greens, spinach or chard), rinsed well (I like to soak in a bowl of water)
- 1 TBLS fresh thyme, chopped
- 1 cup cheese (a soft white cheese is nice–goat cheese, feta or Jack)
- 1 tsp salt
- 1/2 tsp pepper
- Preheat the oven to 300 degrees.
- In a skillet, saute the onions in the butter until soft.
- Sprinkle lightly with a pinch of salt and pepper.
- Add the greens and continue to cook until the greens are wilted.
- Turn the heat off of the pan.
- Whisk the eggs, milk, thyme, salt and pepper together.
- Pour the egg mixture over the vegetable mixture. Sprinkle the cheese on top.
- Put the pan in the oven and cook until just firm and not runny, about 25 minutes.
- Cool slightly, then run a knife around the edge and gently transfer with a spatula to a plate.
- Cut into wedges to eat.