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44.11.10Frittata with Baby Spinach, Sweet Potatoes, Young Fontina Cheese, Red Onions and Fresh Rosemary

Posted Apr 11 2010 12:00am
Frittata with Baby Spinach, Sweet Potatoes, Young Fontina Cheese, Red Onions and Fresh Rosemary

Frittata with Baby Spinach, Sweet Potatoes, Young Fontina Cheese, Red Onions and Fresh Rosemary

Does this recipe look crazy or tastefully coordinated? It was a well thought out experiment, because green compliments orange. The difficult decision was determining which big cheese to add to the frittata. Ricotta was too salty for the dish. Comte would have competed with the other flavors. Fresh mozzarella is a mild cheese with an overvalue taste (For example, a macaroni and cheese recipe with more than four cheeses, including mozzarella, is showing off gooey numbers. The strategy is the masterful coordination of three to four chesses to create a creamy, sharp taste). A short trip to a store’s cheese department helped finalized the decision. The sales clerk offered a few suggestions of cheeses that would’ve naturally dominated the dish. Concerned about choosing too strong of a cheese, mozzarella was about to be the winning choice, again. That’s when it was suggested to try a young fontina cheese, instead. It’s another mild cheese, with a little more flavor. A winning cooking strategy demonstrating a brilliant coordination skill, young fontina paired well with the spinach and the sweet potatoes.

Frittata with Baby Spinach, Sweet Potatoes, Young Fontina Cheese, Red Onions and Fresh Rosemary

Frittata with Baby Spinach, Sweet Potatoes, Young Fontina Cheese, Red Onions and Fresh Rosemary

Ingredients
3 tbps. olive oil + 1 tbsp. butter (if using good quality olive oil, omit the butter)
1 medium red onion
2 sweet potatoes, roasted*
1 garlic, minced
10 oz. baby spinach
4 whole eggs
3 egg whites
salt and pepper, to taste
Crushed red pepper, to taste
1/8 tsp. nutmeg
1-1/2 tsp. fresh rosemary, finely chopped
1/4 to 1/2 cup young fontina cheese, plus extra for garnish
a dash of Tabasco sauce
Optional: Bacon, cooked and chopped (turkey, pancetta, or pork)
Garnish: Italian Parsley, roughly chopped and fresh black pepper

Directions
1. Preheat oven to 400° F.

2. In a 10 inch black skillet, melt butter and/or olive oil over medium heat. Add red onions and saute until translucent.

3. As the onions cook, quickly whisk the eggs, seasonings, rosemary, Tabasco sauce and a 1/4 cup of cheese.

4. Mix garlic and bacon into the onions and stir for 30 seconds. Add spinach and roasted sweet potatoes. Add egg mixture to the skillet, and lightly stir in the ingredients. Be careful not to over stir, because the egg mixture will quickly start the process of solidifying.

5. Reduce temperature to medium low and cook frittata for about 10 minutes or until the egg mixture is set. The top will look uncooked.

6. Place the skillet in the oven for five to 10 minutes or until the top looks done. Garnish with cheese and return to the oven. Remove when the cheese is melted.

7. Garnish with parsley and fresh black pepper.

Ingredients
2 to 3 sweet potatoes, sliced 1/4 in. thin
a dash of balsamic vinegar
1/8 to 1/4 cup of olive oil
salt and pepper to taste

Directions
1. Preheat oven to 350° F.

2. Mix olive oil, balsamic vinegar, salt, pepper and sweet potato slices together.

3. Place sweet potatoes on a baking sheet lined with aluminum foil.

4. Roast sweet potatoes for 20 to 30 minutes until just tender, not completely soft (the fork can resist a little).

5. Remove from oven and place aside.

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