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Italian - Frittata -  Frittata Post by :artie2004 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2083

Click below to download : Italian - Frittata - Frittata (Format : PDF)

Italian - Frittata - Frittata

1/4 cup olive oil
5 small yellow onions, thinly sliced
1 can (14 1/2 oz.) whole peeled tomatoes, drained and chopped
1/4 pound smoked ham, chopped
1/4 cup grated Parmesan cheese
2 tbsp. minced fresh parsley
1/2 tsp. dried marjoram, crumbled
1/4 tsp. dried basil, crumbled
1/4 tsp. salt
large pinch pepper
6 large eggs
2 tbsp butter

Heat oil in a medium skillet over medium-high heat. Add onions and cook, stirring frequently, until onions are golden brown, about 6 to 8 minutes.

Drain chopped tomatoes and stir into onions; cook over medium heat for 5 minutes, stirring constantly.
Remove onions and tomatoes from skillet with a large slotted spoon and discard drippings. Let tomato-onion mixture cool to room temperature.

Add ham, cheese, parsley, basil, salt and pepper to the cooled tomato onion mixture; mix lightly. Whisk eggs in a small bowl and then stir into ham mixture.

Heat broiler. Melt butter in a heavy, ovenproof 10 inch skillet over meidum heat. When the butter foam subsides, reduce heat to very low.

Add egg mixture to the melted butter in the skillet and spread in an even layer. Cook, without stirring, over very low heat for 8 to 10 minutes, until all but the top 1/4 inch of egg mixture is set. Test by gently shaking the skillet.

Place under broiler, about 4 inches from the heat, and cook untl the top of the egg mixture is set, about 1 to 2 minutes. Do not let top brown or frittata will be dry.

May be served hot, room temperature or cold.

Makes 6 to 8 appetizer servings or 3 to 4 luncheon servings.
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Italian - Low Fat Frittata Italian - Low Fat Frittata

Italian - Low Fat Frittata
2 baked potatoes, diced 2 cup fat-free egg substitute 1 large tomato, seeded and diced 2 TBS. minced fresh parsley 2 cloves garlic, minced 1 tsp. olive oil 1 large onion, minced 2 tsp. margarine Warm the oil in a large non-stick frying pan, over medium heat, and then add the potatoes, onions, tomatoes, parsley and garlic until most of the liquid has evaporated from the tomatoes. Transfer to a large bowl and stir in eggs. Wipe out the frying pan. Then place it over medium heat and let stand for about 2 minutes. Add 1 tsp. margarine and swirl the

Italian - Fresh Vegetable Frittata Italian - Fresh Vegetable Frittata

Italian - Fresh Vegetable Frittata
Eggs Vermont Cheddar, shredded 2 cloves fresh garlic, chopped 1 red pepper 1 green pepper 1 Spanish onion 1 yellow squash (small) 1 green squash (small) 2 ripe tomatoes, in wedges 2 sprigs fresh basil 2 tablespoons olive oil Oregano, thyme, fresh-ground black pepper Heat saute pan with olive oil. Over medium heat, lightly cook chopped garlic, add freshly cut vegetables (1/2" strips). Add oregano and thyme, then gently toss. Keep vegetables firm, do not overcook. Remove from heat. For each individual serving: beat 2 eggs, pour into heated 7"-9" teflon pan, lightly oiled. Add vegetables to top. Arrange colors, do