A frittata is an omelet for many.
Jun. 5th, 2012 08:42 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Rapini Frittata.
Olive oil
1 onion, chopped
2 garlic cloves or 1 stalk green garlic, finely chopped (I used... 3 garlic cloves and 2 1/2 stalks green garlic.)
6-8 oz spicy Italian sausage (I used leftover [grilled] house-made Menagier sausage from the event)
1 bunch rapini, chopped
3 T parsley, chopped (We were out, so I used mizuna)
4 oz Romano, grated
8 eggses, beaten
Heat a 10" skillet and add a few Tbsp of olive oil. Add the onions and garlic and saute until just soft, about 5 minutes. Add the sausage and cook until the fat has rendered, a few more minutes. Add the rapini and cook until wilted, then toss in the parsley. Remove from heat and also from the skillet. Wipe out and re-grease the skillet. Beat the eggses and add the Romano, mixing well. Mix in the sausage mixture.
Heat the skillet again and add more olive oil. Pour in the rapini mixture and bake at 350, covered, for 30 minutes. Uncover and bake 15 minutes more. Let set for 5 minutes before serving.
What worked: Despite the semi-random changes, it was good. Frittatae are basically scrambled eggses for dinner.
What didn't: I skipped the "clean out" stage, which was a big mistake. It stuck and shredded and was a pain to clean out.
Will I make it again? Maybe. We like the chard-apple frittata better.
Olive oil
1 onion, chopped
2 garlic cloves or 1 stalk green garlic, finely chopped (I used... 3 garlic cloves and 2 1/2 stalks green garlic.)
6-8 oz spicy Italian sausage (I used leftover [grilled] house-made Menagier sausage from the event)
1 bunch rapini, chopped
3 T parsley, chopped (We were out, so I used mizuna)
4 oz Romano, grated
8 eggses, beaten
Heat a 10" skillet and add a few Tbsp of olive oil. Add the onions and garlic and saute until just soft, about 5 minutes. Add the sausage and cook until the fat has rendered, a few more minutes. Add the rapini and cook until wilted, then toss in the parsley. Remove from heat and also from the skillet. Wipe out and re-grease the skillet. Beat the eggses and add the Romano, mixing well. Mix in the sausage mixture.
Heat the skillet again and add more olive oil. Pour in the rapini mixture and bake at 350, covered, for 30 minutes. Uncover and bake 15 minutes more. Let set for 5 minutes before serving.
What worked: Despite the semi-random changes, it was good. Frittatae are basically scrambled eggses for dinner.
What didn't: I skipped the "clean out" stage, which was a big mistake. It stuck and shredded and was a pain to clean out.
Will I make it again? Maybe. We like the chard-apple frittata better.
