Monday, March 28, 2005
Spinach and Herb Frittata
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I may sound a little over the top here, maybe even a touch gushy, but I need to wax on for a few moments on my extraordinaire birthday and how my friends and family made it the best of my life. The most important person to thank is Ms. LaRue, (who is a Goddess) because she went above and beyond, making a brunch that was so divine, so inspired, so decadent (there were at least 6 desserts and who knows how many bottles of French Champagne) that it made me just about as happy as a girl can get. The food, the company, the music, the weather (because I’m sure she had a lot to do with that), the fantastically thoughtful gifts, just everything, made me (again) count my blessings and grin like a fool. The one thing that was NOT on the menu (due entirely to me) was a frittata, which was supposed to be there, but somehow got dropped. So my sweet Ms. LaRue, here is that recipe, for you.
2 teaspoons sweet butter
12 large eggs
½ cup heavy cream
¼ cup fresh grated Parmesan cheese (1 tablespoon reserved)
¼ cup minced fresh herbs (I use parsley, thyme, basil and a little bit of rosemary. Or if you have pre-made pesto, use that)
Salt and Pepper
1 cup grated cheese (I always just use what is around. Gruyere, Gouda, Fontina and Jack all work perfectly)
¼ cup goat cheese (optional)
¼ cup chopped spinach
Preheat your oven to 350 F.
If you have a 8x12, shallow, rectangular pan this is a great time to use it, otherwise, a large (12 inch) non-stick, oven proof skillet will work perfectly.
Melt the butter in the skillet (or roasting pan) over a medium flame.
In a blender (do this in two batches) combine eggs, cream, parmesan cheese, herbs, salt and pepper. Whip until really frothy. Add the grated cheese (do not blend again) and pour into your prepared pan.
Dot the mixture with the goat cheese and spinach. Sprinkle the remaining Parmesan over the mixture. Because it is so frothy the spinach and goat cheese actually won’t sink in.
Place in the oven and bake for 10 minutes or until just set.
Turn on the broiler and let get a touch golden (should take about 2 more minutes)
Remove and serve.
Makes enough for 6-8 people. Can be served hot or room temperature.
___________________________________________________________
A frittata is an Italian style omelet that has the ingredients mixed in with the eggs and is baked in the oven.
The name 'Aunt Jemima' came from a song in a vaudville show. When R.T. Davis (owner of the company) debuted his new pancake mix he hired Nancy Green to cook & serve pancakes at the 1893 Columbian Exposition in Chicago. Nancy Green and the pancake mix were both big hits at the fair, and Green was awarded a medal and proclaimed 'Pancake Queen' by fair officials. R.T. Davis signed her to a lifetime contract.
It takes 12 minutes to hard boil a large egg at sea level
I may sound a little over the top here, maybe even a touch gushy, but I need to wax on for a few moments on my extraordinaire birthday and how my friends and family made it the best of my life. The most important person to thank is Ms. LaRue, (who is a Goddess) because she went above and beyond, making a brunch that was so divine, so inspired, so decadent (there were at least 6 desserts and who knows how many bottles of French Champagne) that it made me just about as happy as a girl can get. The food, the company, the music, the weather (because I’m sure she had a lot to do with that), the fantastically thoughtful gifts, just everything, made me (again) count my blessings and grin like a fool. The one thing that was NOT on the menu (due entirely to me) was a frittata, which was supposed to be there, but somehow got dropped. So my sweet Ms. LaRue, here is that recipe, for you.2 teaspoons sweet butter
12 large eggs
½ cup heavy cream
¼ cup fresh grated Parmesan cheese (1 tablespoon reserved)
¼ cup minced fresh herbs (I use parsley, thyme, basil and a little bit of rosemary. Or if you have pre-made pesto, use that)
Salt and Pepper
1 cup grated cheese (I always just use what is around. Gruyere, Gouda, Fontina and Jack all work perfectly)
¼ cup goat cheese (optional)
¼ cup chopped spinach
Preheat your oven to 350 F.
If you have a 8x12, shallow, rectangular pan this is a great time to use it, otherwise, a large (12 inch) non-stick, oven proof skillet will work perfectly.
Melt the butter in the skillet (or roasting pan) over a medium flame.
In a blender (do this in two batches) combine eggs, cream, parmesan cheese, herbs, salt and pepper. Whip until really frothy. Add the grated cheese (do not blend again) and pour into your prepared pan.
Dot the mixture with the goat cheese and spinach. Sprinkle the remaining Parmesan over the mixture. Because it is so frothy the spinach and goat cheese actually won’t sink in.
Place in the oven and bake for 10 minutes or until just set.
Turn on the broiler and let get a touch golden (should take about 2 more minutes)
Remove and serve.
Makes enough for 6-8 people. Can be served hot or room temperature.
___________________________________________________________
A frittata is an Italian style omelet that has the ingredients mixed in with the eggs and is baked in the oven.
The name 'Aunt Jemima' came from a song in a vaudville show. When R.T. Davis (owner of the company) debuted his new pancake mix he hired Nancy Green to cook & serve pancakes at the 1893 Columbian Exposition in Chicago. Nancy Green and the pancake mix were both big hits at the fair, and Green was awarded a medal and proclaimed 'Pancake Queen' by fair officials. R.T. Davis signed her to a lifetime contract.
It takes 12 minutes to hard boil a large egg at sea level
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YuMMY!! I Have just about enough ingredients - except for a few key ones *pout*. Sounds sooo good. And it's nice to know exactly what frittata is.
Happy happy late birthday to you!! I'm so glad it was wonderful. Those are definently the best with friends and family and good food, you just cannot beat a birthday like that.
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Happy happy late birthday to you!! I'm so glad it was wonderful. Those are definently the best with friends and family and good food, you just cannot beat a birthday like that.
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