Saturday, October 30, 2010

Frittata, Cantata

Last night's sunset

We have had out-of-town guests join us for dinner the past several days and a brunch this morning prior to departure. One of my favorite and simple go-to items is a frittata, easy to make, and limitless are the possibilities and combinations that suit ones tastes: onions, garlic, olives, peppers, various meats and cheeses, potatoes, kale, mushrooms... and one that we particularly enjoy is a Spinach and Feta Frittata. However, since something ate the spinach in the garden, a little fresh basil would be complementary to the bright red roasted peppers that remained from the previous night's dinner preparation.


9 eggs, beaten
Extra virgin olive oil
2 shallots, chopped
Roasted red bell peppers, chopped
Basil, chopped and according to taste
Kosher salt, to taste
freshly ground black pepper, to taste
1/4 to 1/2 cup crumbled Feta cheese

I like starting the frittata in a cast iron skillet and once assembled and cooked for a short while, it is finished in the oven.

Preheat oven to 350 degrees F. In a large bowl, beat the eggs, add salt and pepper, and set aside.

Heat the skillet over medium heat and with enough olive oil to coat the pan. Add shallots, touch of salt, and saute for a minute or two. Add the roasted red peppers and stir to heat and combine. Add the beaten eggs and basil. Continue to cook on low to medium heat until the eggs begin to solidify around the edge of the pan, about 5-10 minutes. Add the feta cheese and gently stir it in. Place the skillet in the oven and bake until the egg mixture has increased in volume and set, about 10-15 minutes. Remove and allow to cool for 5 minutes.

A few potatoes from the garden were parboiled, then browned in olive oil with salt and pepper; and the Pineapple heirloom tomato, with just a touch of salt and pepper, was a great companion.

And here is a beautiful Cantata that I hope you enjoy.

J. S. Bach Cantata BWV 147
Herz und Mund und Tat und Leben