Our dear friend was incredibly kind and thoughtful to have given us this wonderful Frittata Pan from Williams-Sonoma as a housewarming gift. First time out I fried up some bacon and then sauteed a chopped onion in the deep half before adding in a blend of shredded Monterey Jack and Colby cheeses that I had stirred into three whisked eggs with a little milk, salt, and pepper. After the eggs were beginning to set, I lightly brushed olive oil in the shallow half of the pan, and then put it upside down on the deeper pan and flipped it, allowing it all to set further, cooking for a few minutes more. And voila! Here we have a perfect frittata!
Below is the recipe from Williams-Sonoma for the somewhat more adventurous Butchers' Breakfast Frittata, which I used as a guideline for the simple frittata I made by my lonesome. This is a great one-shot deal, ideal for serving a hungry bunch at brunch.
Butchers' Breakfast Frittata
1 cup grated sharp white cheddar cheese
1/2 tsp. salt
Freshly ground pepper, to taste
1 Tbs. olive oil, plus more as needed
4 oz. white button mushrooms, sliced
6 oz. bangers (fresh pork sausage), cut into 1/2-inch half-rounds
6 oz. ham steak, diced
1 cup thinly sliced green onions, white and light green portions
In a bowl, whisk the eggs, then stir in the cheese, salt and pepper. Set aside.
In the deep half of a frittata pan over medium-high heat, warm the 1 Tbs. olive oil. Add the mushrooms and cook until golden and tender, 3 to 4 minutes. Transfer the mushrooms to the egg mixture.
In the same pan over medium-high heat, cook the sausage until browned and cooked through, 5 to 6 minutes. Add the ham and cook until heated through, about 2 minutes. Reduce the heat to medium, add the green onions and cook until tender, 1 to 2 minutes. Add the egg mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, about 2 minutes. Continue cooking until the eggs are just beginning to set, 4 to 6 minutes more.
Lightly brush the shallow half of the frittata pan with olive oil and heat over medium heat. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are set, about 6 minutes. Gently shake the pan to loosen the frittata and slide it onto a serving plate.
Serves 8 to 10.
Monday, March 15, 2010
Everything But The...Frittata Pan!
Posted by Peter Sherwood at 9:23 AM
Labels: frittata, Williams-Sonoma
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