Frittata

V1. Frittata (Appetizer) -- adapted from Anissa Helou's "Mediterranean Street Food"

3 Tbsp xv olive oil * 1 small onion (finely chopped) * 1 tbsp finely chopped flat leaf parsley * 1 lb spinach, stalks removed and thinly sliced * 1 cup grated parmesan * 1.5 tsps dried marjoram * 4 eggs * salt * pepper

1. Saute the onion and 1 tbsp oil until onion is soft and transparent. Add parsley and continue saute until golden. Transfer pans contents to a bowl and wipe.

2. Saute spinach over medium-low heat until wilted (2-3 minutes). Drain & add to onion mixture. Add cheese, marjoram and eggs. Season.

3. Using small frying pan, heat .5 tbsp of oil & add about a quarter of the mixture. Lower heat & cook for 2 minutes. Flip. Cook for another minute. Serve at room temperature.


V2. Broccoli rabe and red pepper frittata

3 tbsp olive oil * 1 red bell pepper thinly sliced * 1 medium onion thinly sliced * 1 small bunch broccoli rabe, cut into 1.5" pieces * 4 large garlic cloves, thinly sliced

8 large eggs * 3 tbsp chopped fresh oregano * 1 tsp salt * 1/2 tsp freshly ground black pepper * 1/8 tsp cayenne pepper * 1 cup shredded sharp provolone cheese

1. Preheat broiler. Heat oil in large ovenproof skillet over high heat. Saute bell pepper and onion until soft -- about 5 minutes. Add broccoli rabe and garlic, stirring to coat with oil. Reduce heat to medium, cover and cook the veggies for about 4 minutes (until veggies are crisp tender).

2. Meanwhile whisk eggs and next 4 ingredients in large bowl. Arrange vegetables evenly in the skillet then pour egg mixture. Cover and cook over medium-low heat until eggs are set around edges and almost seet in center -- about 8 minutes. Sprinkle evenly with cheese. Transfer to broiler and heat until eggs are completely set and cheese is melted and bubbling -- about 2 minutes. Run spatula around skilley edges to loosen.


V3. Roasted red pepper frittata

2 red bell peppers * 12 large eggs * 1/4 cup whole milk * 1/4 cup parmesan * 2 garlic cloves minced * 1/2 tsp salt * 1/3 tsp pepper * 1 lb tomatoes (2 large) peeled, seeded and chopped * 1/4 cup chopped basil * 3 tbsp olive oil * 2 tbsp finely chopped parsley

1. Preheat broiler. Broil red peppers on a broiler pan 5 inches from heat, turning occasionally, until skins are blackened, about 15 mins. Transfer to a bowl and let stand, covered, until cooled slightly. About 10 minutes. Peel peppers, discarding stems, and cut into 1/4 inch strips.

2. Whisk together eggs, milk, cheese, garlic, S&P in a bowl. Then stir in tomatoes and basil.

3. Heat 2 tbsp oil in a 12" nonstick skillet over MH heat until hot but not smoking. Pour in egg mixture and cook, lifting up cooked egg around edge occasionally to let raw egg flow underneath. 3 minutes. Reduce heat to low and cook, covered, until underside is golden, about 5 minutes more. Slide onto a plate, then arrange bell peppers over top in a wheel spoke pattern.

4. Invert skillet over plate and wearing oven mitts, flip frittata over into skillet. Drizzle remaining oil around edge of frittata and shake to help to distirbute underneath. Cook, covered, over MH heat until underside is golden and frittata is cooked through, about 5 minutes. Invert onto plates. Cut and top with parsley.

Heat oil in large ovenproof skillet over high heat. Saute bell pepper and onion until soft -- about 5 minutes. Add broccoli rabe and garlic, stirring to coat with oil. Reduce heat to medium, cover and cook the veggies for about 4 minutes (until veggies are crisp tender).

2. Meanwhile whisk eggs and next 4 ingredients in large bowl. Arrange vegetables evenly in the skillet then pour egg mixture. Cover and cook over medium-low heat until eggs are set around edges and almost seet in center -- about 8 minutes. Sprinkle evenly with cheese. Transfer to broiler and heat until eggs are completely set and cheese is melted and bubbling -- about 2 minutes. Run spatula around skilley edges to loosen.