I love reading cookbooks. They give me ideas for things I should make the next time I have whatever ingredients. I went to return a couple of books to the library yesterday and found myself in the cooking section. I ended up grabbing various interesting-looking books, including a baking book from Sur La Table, Techniques of Healthy Cooking from the Culinary Institute of America, a giant book of Cooking Light recipes, and two Giada de Laurentiis books.
I love Giada. If I’m at work, and I turn the TV in the cabana on, I’ll switch it to the Food Network to see what’s on. If Giada’s on, I end up losing a few minutes watching what she’s up to. She has wonderfully simple and elegant recipes, she has a great presence in front of the camera, and she doesn’t add tons of salt like some other personalities (*ahem* Paula Deen >;_>;).
I was flipping through Everyday Italian, just checking things out that might be simple to supplement our coming ingredient reduction, like popcorn with rosemary oil, and drooling over lovely foods like fried calamity, when I came across the description of frittatas. I’ve heard the word thrown around, but had no real idea what it was. I learned that it’s kinda like an omelette, only the ingredients are distributed throughout the egg, and then it’s tossed in the oven to brown on top. I didn’t really think much of it other than it was interesting, but it apparently stuck in my mind a lot more than I realized.
While making my tiramisù, I noticed for the umpteenth time that I had a large batch of egg whites from previous batches of crème brûlée in the freezer. I also had a bunch of spinach and a handful of mushrooms, so I figured I’d use the whites in a relatively simple omelette for dinner.
As per usual, I really didn’t keep it simple.
Not a Frittata
1/2 half onion, diced
5 mushrooms, sliced
1/2 cup diced tomatoes
1/2 cup packed spinach
1/2 cup pepperjack cheese
1/2 tsp hot chili sauce (can use Asian chili sauces, tapatio works; I used a slight bit of the salsa I had left from the sopes)
garlic (chopped or minced works, but I was lazy and used granulated)
salt and pepper to taste
cumin and sage to taste (I just sprinkled it on, used at most 1/8 tsp)
Toss onions into skillet to caramelize. While they do their thing, whisk eggs with chili sauce, salt and pepper. Preheat broiler to 500°F.
Once onions are mostly caramelized, add mushrooms. Let those cook a bit, then add sage and cumin. Add tomatoes and cook until liquid is evaporated.
Add egg to the pan and make scrambled eggs. Add spinach late in the game to prevent overcooking. Add tiny handful of cheese.
Place concoction in oven-safe pan (I used a pie dish) and top with remaining pepperjack cheese. Place in oven for five-ish minutes and watch the cheese melt and brown a bit. (I had my rack in the middle of the oven so it wouldn’t turn into a crispy mess before I noticed. Also, watching the last minute or so is really interesting and fun.)
Remove from oven. Dish up. Chow down.