I made the Kale, onions, and chorizo with Spanish Paprika version. The recipe is spread over several pages in the magazine and hard to follow. DH liked the frittata so much he re-wrote the recipe, so I thought I'd share it here. I halved it, using an 8 inch skillet. The frittata came out a bit thinner than I would have liked, but it was yummy.
The original Living Cookbook format doesn't transfer to the site, I hope this is readable.
Frittata Master Recipe
Four easy steps to a delicious frittata.
8 large eggs
1/2 cup whole milk, half-and-half, or heavy cream
1 Tbs all-purpose flour
1 to 1 1/2 tsp kosher salt
freshly ground black pepper
up to 3 vegetables & meats (for a total of 2 cups)
1 or 2 fresh herbs (for a total of 1/4 cup; optional)
1 or 2 aromatics & spices (optional)
1 or 2 cheeses (for a total of 1/2 cup; optional)
2 Tbs extra-virgin olive oil; more as needed
Vegetables & meat Choose up to 3 in any combination, for a total of 2 cups. The quantities given below all yield about 1 cup, unless otherwise noted.
1/2 to 2/3 lb asparagus, steamed, cut into 1 1/2-inch pieces
1 lb bell peppers (about 2 large), roasted, peeled, cut into 1/4-inch strips
1/2 lb chorizo, cut into small dice, browned (yields about 1 1/4 cups)
6 oz potatoes (1 medium), peeled, boiled, cut into 1/4-inch-thick slices
1/2 lb fresh mushrooms, cut into 1/4-inch-thick slices, sautéed
1/2 lb hearty greens (such as collards or kale), trimmed, cooked until tender in salted water, drained and squeezed to remove excess liquid, coarsely chopped
1/2 lb Italian sausage, removed from its casing, crumbled, browned
2 medium Leeks (white and light green parts only), thinly sliced, sautéed
1 large onion, thinly sliced, sautéed
1/4 lb pancetta or bacon, cut into 1/4-inch dice, sautéed (yields 1/2 cup pancetta; 1/4 cup bacon)
1 lb spinach or Swiss chard, trimmed, sautéed, drained and squeezed to remove excess liquid, coarsely chopped
6 to 7 oz zucchini (about 1 1/2 medium), cut into 1/4-inch-thick slices, sautéed
Fresh herbs (optional). Choose 1 or 2, for a total of 1/4 cup*
basil, cut into thin strips
chives, thinly sliced
marjoram, chopped (use 1 tbs. maximum)
mint, cut into thin strips
parsley, chopped
Aromatics & spices (optional). Choose 1 or 2.
up to 1/2 tsp crushed red pepper flakes
1 tsp garlic, minced (1 medium clove), sautéed
1 tsp lemon zest, finely grated
pinch nutmeg, finely grated or ground
1/4 cup scallions, thinly sliced, sautéed
1/2 tsp Spanish paprika (pimentön), added to any sautéed ingredients at the end of cooking
Cheeses (optional). Choose 1 or 2, for a total of 1/2 cup.
feta, crumbled
fontina, shredded
fresh goat cheese, crumbled
fresh ricotta, in dollops
Parmigiano-Reggiano, grated
Pecorino Romano, grated
Get ready
1 Choose your ingredients and cook any add-ins that need cooking.
2 Heat the oven to 350°F.
Beat the eggs
1 In a bowl, lightly whisk 8 eggs with your choice of dairy, 1 Tbs. flour (don't worry if the flour forms small lumps), 1 to 1 1/2 tsp. salt, and several grinds of pepper. Note: If using a salty cheese (such as pecorino or feta) or other salty ingredients (such as bacon or pancetta), use only 1 tsp. salt; otherwise, use 1 1/2 tsp.
Stir in your add-ins
1 Combine your choice of add-ins with the egg mixture, folding them in gently. Allow any cooked ingredients to cool a bit before you add them to the eggs. They can be warm but not piping hot.
Cook the frittata
1 Start on the stovetop. Heat 2 Tbs. olive oil in a 10-inch ovenproof anodized aluminum or nonstick skillet over medium heat. When the oil is hot, add the egg mixture, spreading everything evenly. Reduce the heat to low, cover, and cook until the eggs are set about 1 inch in from the sides of the pan, 8 to 12 minutes.
2 Transfer to the oven. Uncover the pan and finish the frittata in the oven until the top is puffed and completely set, 15 to 25 minutes longer.
3 Slide onto a cutting board. Remove from the oven and run a rubber spatula around the sides of the pan to loosen the frittata. Slip it out of the pan and onto a cutting board. Let the frittata cool for 10 minutes before cutting and serving. Or let it cool completely to room temperature.
Yield: Serves 4-6 as a main dish, 8-12 as an appetizer
some suggested combos
Asparagus with mint, parsley, scallions, and a pinch of nutmeg
Italian sweet sausage, mushrooms, and red onions with marjoram and pecorino
Mushrooms and lleeks with mint and goat cheese
Potatoes, onions and pancetta with basil and Parmigiano
Kale, onions, and chorizo with Spanish Paprika
Cooking Tips
*You can make a simple herb frittata using only fresh herbs and cheese. In this case, choose 3 herbs for a total of 1/2 cup.
Source: Fine Cooking, January 2007
The original Living Cookbook format doesn't transfer to the site, I hope this is readable.
Frittata Master Recipe
Four easy steps to a delicious frittata.
8 large eggs
1/2 cup whole milk, half-and-half, or heavy cream
1 Tbs all-purpose flour
1 to 1 1/2 tsp kosher salt
freshly ground black pepper
up to 3 vegetables & meats (for a total of 2 cups)
1 or 2 fresh herbs (for a total of 1/4 cup; optional)
1 or 2 aromatics & spices (optional)
1 or 2 cheeses (for a total of 1/2 cup; optional)
2 Tbs extra-virgin olive oil; more as needed
Vegetables & meat Choose up to 3 in any combination, for a total of 2 cups. The quantities given below all yield about 1 cup, unless otherwise noted.
1/2 to 2/3 lb asparagus, steamed, cut into 1 1/2-inch pieces
1 lb bell peppers (about 2 large), roasted, peeled, cut into 1/4-inch strips
1/2 lb chorizo, cut into small dice, browned (yields about 1 1/4 cups)
6 oz potatoes (1 medium), peeled, boiled, cut into 1/4-inch-thick slices
1/2 lb fresh mushrooms, cut into 1/4-inch-thick slices, sautéed
1/2 lb hearty greens (such as collards or kale), trimmed, cooked until tender in salted water, drained and squeezed to remove excess liquid, coarsely chopped
1/2 lb Italian sausage, removed from its casing, crumbled, browned
2 medium Leeks (white and light green parts only), thinly sliced, sautéed
1 large onion, thinly sliced, sautéed
1/4 lb pancetta or bacon, cut into 1/4-inch dice, sautéed (yields 1/2 cup pancetta; 1/4 cup bacon)
1 lb spinach or Swiss chard, trimmed, sautéed, drained and squeezed to remove excess liquid, coarsely chopped
6 to 7 oz zucchini (about 1 1/2 medium), cut into 1/4-inch-thick slices, sautéed
Fresh herbs (optional). Choose 1 or 2, for a total of 1/4 cup*
basil, cut into thin strips
chives, thinly sliced
marjoram, chopped (use 1 tbs. maximum)
mint, cut into thin strips
parsley, chopped
Aromatics & spices (optional). Choose 1 or 2.
up to 1/2 tsp crushed red pepper flakes
1 tsp garlic, minced (1 medium clove), sautéed
1 tsp lemon zest, finely grated
pinch nutmeg, finely grated or ground
1/4 cup scallions, thinly sliced, sautéed
1/2 tsp Spanish paprika (pimentön), added to any sautéed ingredients at the end of cooking
Cheeses (optional). Choose 1 or 2, for a total of 1/2 cup.
feta, crumbled
fontina, shredded
fresh goat cheese, crumbled
fresh ricotta, in dollops
Parmigiano-Reggiano, grated
Pecorino Romano, grated
Get ready
1 Choose your ingredients and cook any add-ins that need cooking.
2 Heat the oven to 350°F.
Beat the eggs
1 In a bowl, lightly whisk 8 eggs with your choice of dairy, 1 Tbs. flour (don't worry if the flour forms small lumps), 1 to 1 1/2 tsp. salt, and several grinds of pepper. Note: If using a salty cheese (such as pecorino or feta) or other salty ingredients (such as bacon or pancetta), use only 1 tsp. salt; otherwise, use 1 1/2 tsp.
Stir in your add-ins
1 Combine your choice of add-ins with the egg mixture, folding them in gently. Allow any cooked ingredients to cool a bit before you add them to the eggs. They can be warm but not piping hot.
Cook the frittata
1 Start on the stovetop. Heat 2 Tbs. olive oil in a 10-inch ovenproof anodized aluminum or nonstick skillet over medium heat. When the oil is hot, add the egg mixture, spreading everything evenly. Reduce the heat to low, cover, and cook until the eggs are set about 1 inch in from the sides of the pan, 8 to 12 minutes.
2 Transfer to the oven. Uncover the pan and finish the frittata in the oven until the top is puffed and completely set, 15 to 25 minutes longer.
3 Slide onto a cutting board. Remove from the oven and run a rubber spatula around the sides of the pan to loosen the frittata. Slip it out of the pan and onto a cutting board. Let the frittata cool for 10 minutes before cutting and serving. Or let it cool completely to room temperature.
Yield: Serves 4-6 as a main dish, 8-12 as an appetizer
some suggested combos
Asparagus with mint, parsley, scallions, and a pinch of nutmeg
Italian sweet sausage, mushrooms, and red onions with marjoram and pecorino
Mushrooms and lleeks with mint and goat cheese
Potatoes, onions and pancetta with basil and Parmigiano
Kale, onions, and chorizo with Spanish Paprika
Cooking Tips
*You can make a simple herb frittata using only fresh herbs and cheese. In this case, choose 3 herbs for a total of 1/2 cup.
Source: Fine Cooking, January 2007
