Food Blogga: frittata recipes

Sunday, May 3

Mother's Day Breakfast Ideas: Spinach and Ricotta Frittata Recipe

Mother's Day is in one week. Are you prepared? Skip the flowers and the gift certificates, and make Mom a beautiful breakfast that she won't forget.

To help you out, each day this week I will post an easy, homemade, delicious recipe for a memorable Mother's Day breakfast. I have six recipes in total from which you can choose.

I'm starting with an easy frittata inspired by my mom. Nutmeg has an affinity for spinach. I learned that from her. OK, so she didn't say "affinity," but she loves them together. So will you.

(For individual servings, bake the eggs in ramekins.)

I'm sharing my frittata with dear Nuria of Spanish Recipes, who is hosting her first blog event: Blog Your Omelete, which runs through May 15th. Fortunately, there's enough to share with Ivy of Kopiaste... Of Greek Hospitality, who is hosting a Celebrating Mother's Day event through May 10th.

Spinach and Ricotta Frittata
Makes 8 servings
Print recipe only here.

1 tablespoon unsalted butter
1 1/2 cups white mushrooms, thinly sliced
2 cups baby spinach, thinly sliced
8 large eggs
4 ounces (1/4 cup) whole milk ricotta cheese, drained
4 ounces (1/4 cup) grated Grana Padano cheese, divided
1/8 teaspoon ground nutmeg or fresh grated nutmeg
a liberal helping of salt and freshly ground black pepper

Melt butter in an 8-inch non-stick skillet over medium-low heat. Add mushrooms; saute 5 minutes, or until lightly browned. Add spinach and cook just until wilted. Season with salt and black pepper.

In a medium bowl beat eggs. In a small bowl, mix the ricotta, 1/2 of the Grana Padano, nutmeg, salt, and black pepper. Add to the eggs and lightly mix. Pour into the skillet.

With a fork, gently move the egg mixture from side to side allowing the egg to seep to the bottom of the pan. Do this for 5-7 minutes, until the eggs start to solidify and a crust begins to form around the edges. Give the pan handle a jiggle, and when the eggs appear nearly set, evenly sprinkle the second half of the cheese over the top of the frittata.

Remove the pan from the stove top and place under the broiler for 4-5 minutes, or until the top puffs up and turns golden brown. Keep a close eye on it so it doesn’t burn. Let cool for a couple of minutes before slicing into wedges. Serve hot or at room temperature.

Optional garnish: In a small bowl toss 1 cups of halved cherry tomatoes with a little extra virgin olive oil, salt, black pepper, and fresh herbs such as basil, dill, or parsley. Serve atop the frittata.

Alternative cooking method:
If you'd like to make individual servings, then you can bake the eggs in ramekins. Preheat oven to 400 degrees F. Coat 6 (4 oz.) ramekins with cooking spray; place on a large baking sheet. Divide the egg mixture evenly among ramekins filling no more than 3/4's full. Bake for 15-20 minutes, or until puffed and golden. Cool slightly before serving. Serve warm or at room temperature.

You might also like:

Heuvos Rancheros with Salsa Verde

Italian Asparagus, Mushroom, and Parmesan Frittata

Swiss Chard, Potato, and Parmesan Frittata

And a few more:
Spinach with Eggs at Almost Turkish Recipes
Onion and Mushroom Frittata at eat me, delicious
Kale and Cheddar Frittata at Orangette

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Wednesday, April 1

How to Make a Frittata Like My 100 -Year-Old Italian Grandmother

Just over a year ago, I wrote a post entitled, "How to Make a Frittata Like My 99 -Year-Old Italian Grandmother."

Today I'm writing a post entitled, "How to Make a Frittata Like My 100 -Year-Old Italian Grandmother." That's right. Last fall, Nan turned 100. My mom threw her an old-fashioned birthday party replete with party hats, balloons, and the most lovely rose covered pink and white cake you can imagine.

Swiss chard, potato, and parmesan frittata

As I have written here before, Nan was a wonderful cook; her food, a familiar host of Italian dishes, was always simple yet unforgettably delicious. Though I think of Nan throughout the year, I think of her even more frequently during the Lenten season (when many Catholics abstain from eating meat on Fridays). That's because she would always have freshly cooked frittatas waiting for my mom and me when we would visit her on Friday afternoons.

Since Nan lives in an Alzheimer's unit at a nursing home, I am not able to enjoy frittatas with her anymore, but I have inherited her love for making them. And, trust me, you don't have to celebrate Lent or be Italian to enjoy frittatas. Here's why:

Frittatas are incredibly easy and fast to make.
Frittatas are inexpensive and make great leftovers, especially in sandwiches.
Frittatas are endlessly versatile. Search your fridge, and toss in whatever vegetables, meats, and cheeses you like.
Frittatas are fun to say. Seriously. Come on. Just say it once, like Nan used to: Fri - taaaa-taa. See what I mean? It makes me smile every time.

Today's frittata is make with earthy Swiss chard, creamy red potatoes, and salty Parmesan cheese. It pairs well with a cup of soup or a salad for dinner and makes a great breakfast sandwich when heated up and tucked inside of a toasted English muffin.

Now here's hoping that next year I write a post entitled, ""How to Make a Frittata Like My 101-Year-Old Italian Grandmother."

Swiss Chard, Potato, and Parmesan Frittata

Makes 2 large or 4 small servings
Print recipe only here.

1 small red potato, diced
1 small bunch Swiss chard, chopped (about 2 1/2 cups)
1-2 teaspoons olive oil
1 shallot or small yellow onion
6 eggs (Egg Beaters or whites only are also fine)
1 tablespoon each fresh basil and parsley, finely chopped
1/4 teaspoon crushed red pepper flakes
A few dashes of salt
1/4 cup part skim shredded mozzarella cheese
½ cup grated Parmesan cheese, divided

Par boil the potatoes by cooking them in a small pot of boiling water for 3 minutes. Drain and set aside. Par boil the Swiss chard for 2 minutes. Drain and set aside.

Over medium-low heat, add olive oil to an 8-inch non-stick skillet. Add shallots and potatoes; saute until golden brown, about 5 min. Add Swiss chard and cook for 1-2 minutes.

Meanwhile, whisk the eggs in a small bowl; add fresh basil, parsley, red pepper flakes, salt, mozzarella, and half the parmesan cheese and gently whisk until well combined. Pour the egg mixture into the skillet. With a fork, gently move the egg mixture from side to side as it begins to cook to ensure that it cooks evenly. Do this until the eggs start to solidify and a crust begins to form around the edges. This takes about 5-8 minutes. Give the pan handle a jiggle, and when the eggs appear nearly set, remove the pan from the stove top.

Sprinkle the top of the frittata with remaining half of parmesan cheese and place under the broiler. Broil for 4-5 minutes, or until the top begins to puff up and turn golden brown. Keep a close eye on it so it doesn’t burn. Once nicely browned, let cool for a couple of minutes before slicing. Serve hot or at room temperature.

Click here for more tips on how to make a frittata like my 100-year-old Italian grandmother.

You might also like these Italian dishes by Nan: