Later On

A blog written for those whose interests more or less match mine.

Frittata = quiche sans crust and cream

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And if you remove the crust and the custard idea (because no cream),, then no reason to cook in the oven, so the frittata (think: no-crust, no-cream quiche) is cooked 4 minutes on top of the stove (after stirring in the egg mixture to make the “batter”) followed by 3 minutes under broiler.

I just made one and carefully observed the timings. It worked perfectly, but the times were much longer than I could have waited were I not using a timer. So: use a timer.

Mine was a spring onion and green garlic sautéed in olive oil until limp, then some salt and pepper and two domestic white mushrooms sliced. Those are cooked until they release their liquid and it cooks away. I then added one small yellow bell pepper, cut into small dice, and some leftover pasta spirals from the swordfish dish: about 1/3-1/2 cup.

I sautéed those while I took a bowl and cracked 4 eggs (approx 4 oz protein) into it. I added rounded teaspoon of smoked paprika and whisked well with a fork.

Once the veg and starch (pasta) were nicely sautéed, I poured in the eggs and with a rubber spatula mixed the eggs and veg to make a sort of batter. Then the timing: 4 minutes on top, 3 minutes under broiler.

It would have been even better with the 1/2 cup shredded Parmesan, but I didn’t have any. I let it cool a while, and you can eat the wedges out of hand, like pizza.

Written by LeisureGuy

18 March 2012 at 7:52 pm

Posted in Daily life, Food, Grub, Recipes

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