Caramelized Onion and Fontina Frittata (with a salad and No-Knead Bread)

by Jennifer

  • 1 TBS olive oil
  • 2 medium onions, thinly sliced
  • 1 TBS chopped fresh sage
  • 8 large eggs
  • 3/4 cup 2% milk
  • 3/4 cup diced fontina cheese
  • salt and freshly ground black pepper

Preheat oven to 400 degrees.  Heat a 10” cast-iron skillet over medium-low heat.

Add olive oil, then onions, and cook the onions slowly, stirring occasionally, until they are golden and tender, 20 – 30 minutes (this is a good time to multi-task).

Season with salt and pepper, and stir in the sage.

In a bowl whisk together the eggs and milk, and season with salt and pepper.

Pour egg mixture into the pan, distribute the onions evenly, then sprinkle on the fontina cheese.

Transfer skillet to the oven and bake for 20 minutes or until just set (this is a good time to make the salad, set the table and slice the bread);  turn on the broiler for a minute or two, until the frittata is puffed and golden.  Serves 4 with a salad and No-Knead Bread.

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Spinach, Dill and Fontina Frittata; Sauteed Cherry Tomatoes with Shallots; No – Knead Bread

by Jennifer

Spinach from our CSA…woo hoo!  That smallish bag turned out to be 8 somewhat-packed cups, which of course cooked down to maybe over one.  Better yet, it turned my friend Melissa, who served as chef’s assistant tonight, into a spinach devotee (another woo hoo!).  This dinner serves 4, along with No – Knead Bread on the side.

Spinach, Dill and Fontina Frittata

  • 2 TBS unsalted butter
  • 8 cups fresh spinach, stems removed, roughly torn in half or in quarters depending on size
  • 3 scallions, thinly sliced
  • 8 large eggs, preferably Omega 3 – fortified, organic, and happy
  • 1/2 cup half & half, or whole milk
  • 1 TBS fresh chopped dill
  • 1/2 tsp sea salt
  • freshly ground black pepper to taste
  • 2/3 cup diced fontina cheese

Preheat oven to 400 degrees.  Melt butter in a 10” heavy skillet that’s oven-safe.

Add spinach in batches, tossing until wilted.

Add scallions and cook with spinach for 2 – 3 minutes.

Meanwhile, whisk together eggs, half & half, dill, salt and pepper.  Stir the fontina cheese into the egg mixture,

then pour into the pan, stirring to distribute the spinach and cheese.  Let cook on the stove for another 3 – 4 minutes, until it’s bubbling, then slide pan into the oven.  Bake for 15 minutes, or until the center is solid when jiggled,

then broil for 2 minutes or so, until the frittata is puffed and golden.

Sauteed Cherry Tomatoes with Shallots – adapted from Cooking Light

  • 1 TBS extra-virgin olive oil
  • 2 large shallots, chopped
  • 2 pints cherry or grape tomatoes
  • 1/4 cup chopped parsley
  • 1/2 tsp salt
  • freshly ground black pepper to taste
  • 1 TBS balsamic vinegar

Heat oil in a large skillet over medium heat.  Add shallots and cook, stirring occasionally, for 2 – 3 minutes.

Add tomatoes and cook, stirring occasionally, for 5 minutes or until they begin to soften.

Add remaining ingredients and cook for another minute more;  serve warm.

Asparagus and Yellow Pepper Frittata

by Jennifer

Serves 6, alongside Lemon-Olive Oil Muffins.

  • 1 lb. asparagus, cut into small diagonal pieces
  • 1 large yellow pepper, cut into small strips
  • 1 small zucchini, halved lengthwise, then sliced
  • 3 shallots, chopped
  • 1 TBS unsalted butter
  • 1 TBS olive oil
  • 6 large eggs
  • 1/3 cup 2% milk
  • 2 TBS chopped parsley
  • 3/4 tsp kosher salt
  • freshly ground black pepper
  • 1/3 – 1/2 cup freshly grated Parmesan/Parmigiano-Reggiano

Preheat oven to 400.  Heat butter and olive oil in a 12” heavy oven-proof skillet, tilting pan to coat the sides.

Add shallots and cook, stirring occasionally, for 3 minutes.

Add asparagus, yellow pepper and zucchini, and cook for 5 minutes, stirring occasionally.

While the vegetables cook, whisk together eggs, milk, parsley, salt and pepper in a medium bowl.

Pour egg mixture over vegetables,

and sprinkle with Parmesan.  Transfer pan to oven and bake for 15 – 18 minutes, or until the frittata is lightly golden and set.

Broil for a minute, then remove from oven and serve hot.

Smoky Frittata with Watercress and Herb Salad, Challah (or tasty bread of your choice)

Smoky Frittata with Watercress and Herb Salad, Challah (or tasty bread of your choice)

by Jennifer

If someone in your family isn’t partial to cauliflower, try this recipe;  the cauliflower is mild and delicious mixed in with the smoked mozzarella and eggs.

Smoky Frittata – adapted from Plenty by Yotam Ottolenghi

Serves 4 generously.

  •  1 small head cauliflower, cut into florets
  • 6 eggs, preferably Omega 3-fortified, organic eggs
  • 4 TBS creme fraiche
  • 2 TBS Dijon mustard
  • 2 tsp sweet paprika
  • 3 TBS finely chopped chives
  • 7 – 8 oz. smoked mozzarella, grated
  • salt and freshly ground black pepper to taste
  • 2 TBS olive oil

Bring a large pot of salted water to a boil;  add the cauliflower and simmer for 4 minutes, drain.    Preheat oven to 375 degrees.

Whisk together eggs, creme fraiche, mustard, paprika, chives, and 3/4 of the mozzarella, adding salt and pepper to taste.

Heat the olive oil in a 12” oven-safe skillet over medium heat, swirling to coat the sides of the pan.

Add the cauliflower, aiming for a single layer, and let cook, undisturbed, for 5 minutes.

Add the egg mixture, using a spatula to spread the mixture evenly over the cauliflower.  Let cook over medium heat for 5 minutes.

Sprinkle with remaining cheese and place in oven.  Bake for 10 – 15 minutes, until eggs are set.

Let sit for a couple minutes before cutting into 4 – 6 wedges.

(Do ahead:  the cauliflower can be blanched earlier in the day and kept in the fridge;  the egg mixture can be mixed and kept in the fridge as well.)

Watercress and Herb Salad – adapted from Plenty by Yotam Ottolenghi

The original recipe called for orange-flower water, which I both do not know where to find, and do not know when I’d ever use again.  I substituted Meyer lemon juice (more on my new obsession with Meyer lemons later), and the salad was delicious.  You could use regular lemon juice;  just decrease to 1 1/2 TBS.  An easy way to toast the pistachios is in your toaster oven, set to 350;  once you smell them, they’re done.

Serves 4.

Dressing:

  • 4 TBS extra-virgin olive oil
  • 2 TBS Meyer lemon juice
  • salt and freshly ground black pepper to taste

Whisk together dressing ingredients.

  • 3 1/2 cups watercress, thick stems removed (about 1 bunch watercress)
  • 1 cup basil leaves, roughly chopped (a 2/3 oz. package)
  • 1 1/2 cups cilantro, roughly chopped
  • 1/4 cup fresh tarragon leaves
  • 1/3 cup shelled, unsalted pistachios, lightly toasted and coarsely chopped

Wash greens and spin-dry well.

Add pistachios and toss.  Add dressing, toss, and serve immediately.

(Do ahead:  have all greens ready to go in your salad spinner, unwashed, and refrigerate until dinner time;  then wash and spin.  The dressing can be made and kept at room temperature until dinner time as well.)