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Recipe Detail Page
Improvised Frittata
Summer 2018
Eggs are an inexpensive canvas for great local produce, and frittatas lend themselves beautifully to improvisation. Whatever vegetable or combination of vegetables you choose, keep in mind they will cook further once you add the eggs—you want tender-crisp in the case of corn, zucchini, peppers, green beans, peas, cauliflower and the like. Potatoes should be cooked until tender and golden, while cherry tomatoes should be cooked just until they burst. Don’t be afraid to add a tbsp (15 mL) chopped thyme, ½ cup (125 mL) basil leaves, or to garnish with chopped parsley.
Serves 6
8 eggs
¼ cup (60 mL) finely grated Parmesan, Pecorino
Romano, ricotta salata or Manchego (optional)
Salt and freshly ground black pepper
Herbs, if using
2 tbsp (30 mL) olive oil
1 lb (455 g) preferred vegetables, in bite-size pieces
5 green onions, chopped
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together eggs and cheese; season with salt and pepper. If using thyme or basil, add those now as well.
3. Heat oil in a 9-inch (23-cm) nonstick skillet over medium heat. Add vegetables, season with salt and pepper and cook until desired doneness. Stir in green onions, distribute vegetables evenly and gently pour egg mixture over. Cook without stirring for 3 to 4 minutes or until edges are set (centre will still be wet).
4. Place in oven and bake until just firm, about 10 minutes. Let stand 10 minutes more then turn out onto a serving plate. Cut into 6 wedges and serve warm or at room temperature along with the Spanish Ketchup and Roasted Garlic & Saffron Alioli (recipes follow).
Serves 6
ROASTED GARLIC & SAFFRON ALIOLI
This alioli and the Spanish ketchup work beautifully together so don’t fear dolloping a spoonful of each on a slice of frittata, your favourite burger, alongside grilled fish or spread on a sandwich.
8 cloves roasted garlic (see TIP)
1 egg yolk
1 tbsp (15 mL) water
1 tbsp (15 mL) lemon juice
Pinch saffron
1 cup (250 mL) grape-seed oil
½ cup (125 mL) grassy extra virgin olive oil
Salt and freshly ground black pepper to taste
1. Work the roasted garlic into a paste with the side of a chef’s knife. Add to the bowl of a stand mixer (or large bowl) along with the egg yolk. Beat on low speed with the whisk attachment (or with an electric mixer) until combined.
2. In a separate small bowl, combine the water, lemon juice and saffron; set aside.
3. Turn mixer to high speed and add the grapeseed oil, drop by drop at first, then in a slow drizzle once you’ve added about a third. Continue at a slightly faster pace until you’ve added all the grape-seed oil and mixture is thick and pasty. Reduce speed to low and beat in 1 tbsp (15 mL) of the saffron mixture. Increase to high once again and slowly drizzle in olive oil. Whisk in remaining 1 tbsp (15 mL) saffron mixture. Season to taste with salt and pepper; chill (mayonnaise will keep in refrigerator 7 days).
TIP To prepare roasted garlic, cut top off (in order to expose cloves) as many heads as you wish to roast; place in a piece of foil large enough to enclose. Drizzle with 1 tsp (5 mL) olive oil per head, wrap snugly and place in a 400°F (200°C) oven (or covered grill) and cook for 45 minutes or until cloves are very soft.
Makes 2 cups (500 mL)
SPANISH KETCHUP
I first encountered roasted red pepper sauce on top of a tapa in Barcelona—this version is a bit sweeter but no less delicious.
1 cup (250 mL) roughly chopped jarred roasted red or piquillo peppers
1 tbsp (15 mL) tomato paste
2 tsp (10 mL) sweet smoked paprika
2 tsp (10 mL) ground cumin
1 tbsp (15 mL) sugar
2 tbsp (30 mL) sherry vinegar
2 cloves garlic
1 tsp (5 mL) salt
1. Remove 2 tbsp (30 mL) liquid from jar of roasted peppers and add to blender along with all other ingredients; process until very smooth. Pour into a small pot and bring to a simmer over medium heat; cook for 7 minutes or so until thickened. Transfer to a small glass jar or bowl, cover and refrigerate until chilled (ketchup will last for a week in fridge).
Makes 1¼ cups (310 mL)
