Saturday, October 10, 2009

Saturday Dinner: Frittata for Two

Red Russian kale-sweet pepper frittata.

Frittatas are less exotic than they sound - they're sort of like baked omelet/quiche hybrids. They don't require many ingredients, and can be filled with cheese and/or vegetables. (Most veggies should be sauteed or blanched before being added.)

For this frittata, we blanched the kale for a couple minutes and sauteed the peppers until soft. Then we mixed the veggies with six beaten eggs. Next, on the stove we heated a little oil in a skillet that can be put into the oven. Then we poured in the egg-vegetable mixture. We let it cook undisturbed on the stove for about ten minutes on medium-low heat. Finally, we transferred the entire skillet to an oven preheated to 350F. A frittata should bake for 10-20 minutes, until the top is no longer runny.

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