Naan Therapy

Or should it be 'paratha' therapy …

Frittata, a parisian breakfast

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When you are not traveling, the trick is to eat like you are. It cheers up the day. This one is one of my favorites when I want to be in Paris. Croissant would be even better but currently I am off gluten.

Slice of frittata with green leaf salad

Recipe is adapted from Joy of Cooking to fit my 8 inch iron pan:

  • Make a vegetable mixture. A few of my favorite ideas presented here:
    • red pepper – onion confit. To do so, cook on medium heat thinly sliced red pepper and medium sized onion (1 each) in 2 Tbsp olive oil with one crushed garlic and 1/2 tsp of salt. Once the vegetables have released  their water and begin to fry, add 4 Tbsp of water, reduce to medium-low and continue cooking until completed melted and onion is fully caramelized.
    • garlick-y mushroom mix. To do so, chop 8 oz button mushrooms in small 1/2 cm pieces. Melt 2 tsp butter and cook one finely crushed garlic clove until no longer raw. Add the mushrooms, 1/2 tsp salt and continue cooking on medium heat until caramelized. Lower heat to medium-low and continue cooking mushrooms until mushrooms have fully released their water and are completely fried.
    • marinated artichokes. Take 8 hearts. Remove any rough bits and slice the hearts into thin slices.
    • lemony jerusalem artichokes (or sunchokes). Cook 6-8 small jerusalem artichokes in some salted water until soft but not mushy. Cool and slice into small 1 cm dice. Cook 1 tbsp of  melted butter, add grated lemon peel from one lemon. Add 1/2 tsp salt and 1 tbsp lemon juice and mix with the cooled sunchokes.
  • Beat 8 eggs, 1 cup half and half, 1 tsp salt, 1 tsp crushed black pepper. Gently mix in  4 oz goat cheese, 1/2 cup chopped fresh basil or parsley, and the vegetable mixture.
  • Add 2 tbsp butter on an iron pan, melt, add the above mixture and cook on medium-low heat until the center is almost set – 15 to 20 minutes.
  • Cook the frittata under broiler for 1-2 minutes until browned.
  • Serve with lettuce and arugula salad. Makes 8 servings.

This keeps well for a few days. Ideally keep on a cold window ledge and not the refrigerator. Warm up to serve.

Written by Sachin

February 17, 2014 at 1:31 pm

Posted in Cuisine, Europe

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