Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [16]
III. Sauced Omelets
Top an omelet on the serving plate with any of the following: Streamlined Hollandaise Sauce; Streamlined Florentine Sauce; Salsa, either homemade or purchased; or Salsa Cruda.
Frittata
A frittata is like a flat omelet cut into wedges for serving. It’s easier to make since you just bake the whole thing in the oven. Makes 4 servings
6 large eggs
¼ cup milk (regular, low-fat, or fat-free) or half-and-half
One of the five fillings (recipes follow), made in an oven-safe skillet
Salt and freshly ground black pepper to taste
Position the rack in the center of the oven and preheat the oven to 400°F. Whisk the eggs and milk or half-and-half in a medium bowl until smooth; set aside.
Prepare one of the fillings below.
The moment the filling has been made, pour the eggs over that filling in the hot skillet, place it in the oven, and bake until the top is no longer runny and the eggs are puffed, about 15 minutes. Season with salt and pepper before serving.
Bacon, Potato, and Chive Filling
2 medium yellow potatoes, such as Yukon golds, peeled and cut into ½-inch chunks
6 ounces thick-cut bacon
1 medium onion, chopped
2 tablespoons chopped chives or the green part of a scallion
Place the potatoes in a medium saucepan, cover with cool water to the depth of 1 inch, set the pan over high heat, and bring to a boil. Reduce the heat to medium and cook until tender when pierced with a fork, about 8 minutes. Drain in a colander set in the sink.
Fry the bacon in a 10-inch, oven-safe skillet set over medium heat until crisp, turning occasionally, about 4 minutes. Transfer to a paper towel–lined plate and drain off all but 1 tablespoon of the fat in the pan.
Return the skillet to medium heat and add the onion. Cook, stirring frequently, until soft, about 3 minutes.
Add the potatoes and chives, stir well, then crumble in the bacon. Continue with step 3 of the main recipe to bake the frittata.
Crab and Scallion Filling
1 tablespoon olive oil
6 medium scallions, cut into 1-inch chunks
1 green bell pepper, cored, seeded, and thinly sliced
8 ounces purchased cooked lump crabmeat, picked over for shell and cartilage
1 ounce Parmigiano-Reggiano, grated
Heat a 10-inch, oven-safe skillet over medium heat. Swirl in the olive oil, then add the scallions and bell pepper. Cook, stirring frequently, until soft and aromatic, about 3 minutes.
Sprinkle the crab and cheese evenly into the pan. Continue with step 3 of the main recipe above to bake the frittata.
Southwestern Filling
1 tablespoon canola oil
1 medium shallot, thinly sliced into rings
1 red bell pepper, cored, seeded, and thinly sliced
8 ounces smoked deli ham, chopped
½ cup frozen corn kernels, thawed
1 garlic clove, minced
8 cherry tomatoes, quartered
1 tablespoon chopped parsley leaves
Several dashes of hot red pepper sauce to taste
Heat a 10-inch, oven-safe skillet over medium heat. Swirl in the canola oil, then add the shallot and bell pepper. Cook, stirring frequently, until soft, about 2 minutes. Stir in the ham, corn, and garlic; cook for 30 seconds.
Add the tomatoes and cook until softened, about 1 minute. Stir in the parsley and hot red pepper sauce; flatten the filling out across the skillet’s entire surface. Continue with step 3 of the main recipe to bake the frittata.
Spinach Filling
1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, minced
One 10-ounce package frozen spinach, thawed and squeezed of all moisture
2 ounces Parmigiano-Reggiano, Pecorino Romano, or Asiago, grated
¼ teaspoon grated nutmeg
Heat a 10-inch, oven-safe skillet over medium heat, then swirl in the olive oil and add the onion. Cook, stirring