Herb & gruyère frittata
May 10, 2016
sunset 2016, regina’s. Preheat 400° Oven, medium cast iron or nonstick fry pan.
serve on bed of baby mâche tossed with olive oil, boar bacon and buttered seeded sourdough toast.
serve with rosé or Chardonnay ( Trefethen, martinelli, calera, Cakebread, flowers, rusack, reata).
- 1 C chopped onion
- 1½ Tbs coconut oil
- 10 large eggs
- 1 tsp kosher salt
- ½ tsp pepper
- 1 C herded gruyère cheese
- 1½ Tbs each chopped fresh sage and rosemary
- 2 Tbs. chopped basil
- In frying pan, medium heat, sauté onions in oil until soft ~ 5 min
- combine eggs, salt & pepper in bowl, beat until just blended. pour into frying pan, sprinkle in cheese, sage & Rosemary. Stir with wooden spoon until mixture begins to set ~ 2 min.
- cover frying pan, bake in oven until frittata us puffed and set 12-14 minutes.
- Sprinkle top with basil. cut into 6 slices, serve immediately.
Harissa Hollandaise
June 17, 2014
2014 WSJ, serve with asparagus potato frittata. Serves 4
- 1 egg yolk
- ½ tsp water
- ½ tsp harissa paste
- 6 TB melted butter, just warm
- juice from ½ lemon
Whisk yolks, water and harissa then beat until frothy in a bowl over simmering water.
Remove from heat.
Whisk in 1 TB butter at a time, keep bowl warm. season with lemon juice and salt & pepper.
Frittata
¼ C olive oil, ½ LB yukon gold potatoes, quartered and sliced thin, ½ C thin sliced sweet yellow onion,¾ C asparagus cut into ½ inch long pieces, 4 eggs beat until frothy. 450° Oven. Cook oil,potatoes & onion cast iron pan until done approx 12 min. Add cooked asparagus (boil 2 min). fold eggs, potatoes & asparagus into skillet, cook 8 min until sides set then transfer to oven for 10 min.
Olsson Recipes 