Omelets and Frittatas

Omelets and Frittatas

Who doesn't like omelets and frittatas? (Frittatas are oven baked omelets.) Both are quick, economical, and work for breakfast, lunch or dinner. When you want something different or get home late, throw on an omelet.

How to Build a Frittata

Do you have a favorite omelet recipe? You can build a great frittata with the same ingredients that you would use in an omelet. Here’s a step-by-step guide:

1. Sauté the vegetables until soft. As an alternative, you can steam the vegetables in the microwave until they are tender.  
2. Turn the broiler on.  
3. Beat the eggs, pepper and salt together. Put a tablespoon of oil in a heavy, oven-proof skillet and place the skillet on medium heat. Pour the egg mixture into the pan and scatter your vegetables and/or cooked meats on top. Turn the heat to low and cook until the frittata is golden brown on the bottom and the egg is beginning to set, approximately 7 minutes.  
4. If necessary, oven-proof the skillet handle by wrapping it in aluminum foil. Place frittata under the broiler and cook until it is almost firm.  
5. Add any cheese to the top and again put the frittata under the broiler until it is completely set and the cheese is melted. Slide your frittata onto a plate and serve.
   

Instead of using the broiler, you can use the following recipe to build a frittata in the oven, a baked frittata.


Easy Oven-Baked Frittata

Frittatas are easy; this one is even easier. Remember this recipe when you need a great dinner dish in a hurry. Serve it with your favorite bread and a garden salad.

Ingredients
1 cup of diced vegetables (onions, green peppers, etc.)
6 eggs
dash of pepper
1/8 teaspoon salt
2 tablespoons grated parmesan cheese
1 cup shredded cheddar, mozzarella or other cheese

Directions

1. Preheat the oven to 350 degrees  
2. Sauté the vegetables until soft. Alternately, you can steam the vegetables in the microwave until they are tender.  
3. Beat the eggs, pepper, salt, and parmesan cheese together. Put a tablespoon of oil in a heavy, oven-proof skillet. Pour the egg mixture into the pan and scatter the vegetables on top.  
4. Bake for 15 minutes or until a knife inserted in the center comes out clean. Immediately sprinkle the remaining cheese on the top and let it melt.  
5. Slide your frittata onto a plate and serve.
   

Source : http://www.preparedpantry.com/easyfrittata.htm

California Omelet

California Omelet

3 – 4 eggs
1 avocado, sliced
1/4 c. milk
1/2 c. Monterrey jack cheese
2 – 3 green onions, diced
salt and pepper to taste

Beat the eggs with the milk and seasonings well. Pour into skillet and cook till lightly browned on one side and partially set on top. Sprinkle the avocado, onions and cheese on top and fold the omelet in ½ so the toppings are covered. Let cook about 10 minutes till everything is melded together. Serve.

By : Chris in NM

Soft Tofu and Spinach Soup

Soft Tofu and Spinach Soup

Makes: 4 servings

Ingredients:
6 ounces baby spinach leaves
1/2 tsp. salt
1/4 tsp. ground white pepper
1 lb. soft block tofu, drained
3 cups chicken broth
1 Tbsp. soy sauce
1 tsp. sesame oil
1/4 lb. medium raw shrimp, shelled, deveined, and diced
1/2 carrots, thinly sliced
1 Tbsp. cornstarch dissolved in 2 tablespoons water

Instructions:
1. Place spinach in a food processor; pulse until chopped.
2. Cut tofu into thirds horizontally then julienne into strips 1/4-inch thick. Carefully transfer to paper towels to drain thoroughly.
3. Combine broth, soy sauce, and sesame oil in a pot; bring to a boil over medium-high heat. Add shrimp and carrot, cook for 1 to 2 minutes. Add cornstarch solution and stir until slightly thickened. Add spinach and mix well.
4. Ladle soup into a serving bowl; place tofu over the soup and serve.

Adapted from Martin Yan’s Cooking at Home (Wan Li Book Co Ltd)
Copyright Yan Can Cook Group 2005

http://www.yancancook.com/menus/26/recipes.htm