Monday, June 1, 2015

Frittata with Escarole, Tomato and Manchego

  • 8 eggs
  • 4oz Manchego cheese (or other sharp cheese), grated (about 1 cup)
  • 1 small head escarole, washed and roughly shredded
  • 1 ripe tomato, sliced
  • 1 onion, sliced
  • 2 Tbsp olive oil
  • Salt and Pepper to taste
1. Heat a large skillet over medium, and add the olive oil and escarole
2. Cook the escarole in the skillet until it begins to wilt
3. Add the onion to the pan, cooking until the escarole has completely wilted and the on- ion is soft
4. Whisk the eggs, salt and pepper in a large bowl, pour into the pan with the escarole and onion
5. As the eggs begin to set up on the bottom of the pan, pull the edges and bottom away, letting more egg reach the bottom of the pan to firm; after a few minutes, redistribute the onions and escarole around the pan
6. Place the tomato slices on top of the egg mixture, then top with grated Manchego
7. Place skillet on rack set about six inches from the broiler for about 5 – 8 minutes, until the top browns and the eggs begin to puff 8. Remove and serve immediately

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