Tuesday, February 14, 2012

Kati's Frittata

Missing Shelley's Friday recipes?

Shelley is traveling around South East Asia (lucky lady) so the wonderful Kati Stazer sent us this recipe.

Kati, an LAUSD schoolteacher, was one of my first customers at the Silverlake farmers' market. She loves sweet pea flowers. Thank you so much Kati for all your support and encouragement over the years. You are an amazing lady.

Here is Kati's recipe:

Hi Tara,

Here's a recipe for a thick Italian omelet using chard or kale, full of vegetables, herbs and cheese. Unlike many other egg dishes, frittatas can be made ahead and reheated or served cold or at room temperature. This dish reheats in the microwave and can keep in the refrigerator, in a tightly sealed container, for up to one week. By cutting back on the amount of cheese used, you have a lower-fat version.

2 Tbs. olive oil
1 Tbs. butter or butter substitute
1 medium-sized onion, peeled
1 tsp. salt
2 or more large stalks of ruby chard or kale
2 medium-sized potatoes, scrubbed, unpeeled and thinly sliced
1-2 tsp. dried rosemary crumbled
1/2 tsp. dried sage
2 tsp. fresh minced garlic
8 large eggs
freshly ground black pepper to taste
1 cup finely diced Gruyere cheese

1. Remove and mince chard or kale leaves and cut stems in 1/2 inch long pieces. Place leaves and stems in separate containers and set aside.

2. Heat 1 tsp. olive oil in a 10 inch skillet over medium heat. Add butter, and when melted, toss in onions. Cook, stirring frequently over medium heat until they just begin to brown, at least 5 minutes. Then reduce the heat to low, add 1/2 tsp. salt and cover skillet. Cook about 15 minutes more, or until onions are soft.

3. Stir in potatoes and herbs. Cover and cook about 10 minutes, stirring intermittently, or until potato slices are tender.

4. Add chard or kale stems and saute about 2 minutes more. Stir in chard or kale leaves and garlic and cook another minute, or until leaves are wilted but still bright green. Remove pan from heat.

5. Break eggs into large bowl, add remaining 1/2 tsp. salt, and beat well with a whisk. Add vegetables, black pepper to taste and cheese. Stir until evenly distributed. Clean and dry skillet and return to burner over medium heat. Preheat broiler.

6. When skillet is hot again, add remaining olive oil, wait about 30 seconds, and swirl to cover pan. Pour in vegetable-egg mixture and cook undisturbed over medium heat, 3 to 4 minutes, or until bottom of eggs have firmed.

7. Transfer skillet to broiler, and broil about 3 minutes, or until frittata is firm in center. Remove from broiler, and run knife around edges to loosen frittata. Slide or invert onto large, round plate, and serve hot, warm or at room temperature cut into wedges.

Here is the bounty list from 2/10:

From Sage Mountain Farm: loose leaf greens such as Red Russian Kale, spinach, mustard greens.

From Rancho Santa Cecilia: Bacon avocados, Satsuma Mandarins

Japanese Turnips, Golden Beets, Napa Cabbage, Navel oranges, Round Carrots, Purple Kale, Red Leaf Lettuce, Escarole, Butternut squash, Brussels Sprouts, Arugula and Mizuna from Underwood Family Farms.

And from Weiser Family Farms: Watermelon radishes, parsnips, Red Thumb potatoes, Purple Sprouting Broccoli, DeCicco Broccoli.


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