Thursday, August 11, 2011

Egg Frittata-Pizza

I like my frittatas thin like a thin-crust pizza. Of course, if you prefer yours thicker you could add more eggs. Broiling the cheese adds a nice crunch and burst of flavour.

  • 1 cup egg whites
  • 2 tbsp water or milk
  • 3 tbsp half and half
  • 1 tsp butter or oil
  • 1 medium leek, finely chopped
  • 5 baby tomatoes, quartered
  • 1 tbsp capers
  • 2 cups spinach
  • 2 cloves garlic, chopped
  • 1 tsp or few dashes chipotle tabasco sauce
  • 1/2 cup parmesan cheese, freshly grated
  • salt
  • pepper

What to do
  • Ensure oven rack is about 4 inches from top broil element. Turn oven to broil.
  • In mixing bowl, lightly whisk eggs, water (or milk), garlic, tabasco sauce, salt and peppper. Set aside.
  • Using a 10-12 inch sautee pan on medium heat, melt butter and add leek, tomato, capers, and spinach. Sautee for 2-4 minutes.
  • Add egg mixture.
  • Cook for another 2 or 3 minutes, stirring from bottom and sides a few times. Eggs will still be wet on top but set on the bottom.
  • Sprinkle parmesan on top of eggs. Put pan in oven. You must watch your eggs to prevent burning! Idealy, the cheese will melt and start to brown. This may take 3 or 4 minutes.
  • Remove from oven and let sit for a few minutes.
  • Cut in wedges like a pizza and serve!

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