A frittata that our Miss Bee requested
This frittata recipe is for 4 adults...also it's great for a brunch along with other buffet items
8 large eggs
1/2 cup milk skim - 1% or whatever your pleasure
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/2 cup sauted spinach fresh or frozen chopped
1/4 cup red bell pepper sauted or sun dried tomatoes drained of the oil
1/4 carmelized onions***
1/3 cup freshly grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
Preheat the oven to 375 degrees F. Litely oil your muffin tins (I use the 3" tin) Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the spinach,peppers, onions, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the tins. I timed it to be about 18-20 minutes using this size of muffin tin. Use smaller tins and the cooking time would shorten. They will puff over the edge a bit. Ham and asparagus or spinach and salmon or orzo and bacon are other good combinations for this frittata. Let me know what combination of flavors and ingredients you use. It's that kind of a dish.
***to carmelize onions
I slice vidalia onions or equivalent thinly, add olive oil to the pan and saute the onions very slowly at a very low heat at least 20 minutes till the onions turn soft and are a carmel color. Carmelizing onions adds a sweetness. Some suggest adding brown sugar my advice is to not do that. Carmelize them naturally and you'll have a great flavor. I like to carmelize a few onions at a time so I have them on hand. They keep quite nicely in the fridge for a couple of weeks. Remember low and slow gets the job done for carmelizing.
As an added BONUS how bout an adult beverage.
1/2 cup sugar 3 tablespoons water a little crushed ice - but not enough to dillute coffee 2 cups freshly brewed espresso, chilled 6 tablespoons amaretto liqueur only if you want 1 cup whipping cream, chilled Stir the sugar and water in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool the sugar syrup completely. I made this the nite before and added the amaretto and a dollop of whipped cream just prior to serving. Crumble a piece of amaretto cookie on top of the whipped cream.
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