New York Times Recipes Frittata

The New York Times.

New york times recipes frittata. Preheat the broiler to high and place the oven rack in the middle of the oven. Heat the oil in a cast iron or other oven-proof skillet over medium heat. This recipe which was adapted from one Valerie Gurdal cooked in the 2013 running of the Westport Paella Contest in Westport Massachusetts and brought to The Times by John.

Prosciutto Wrapped Frittata Muffins. Preheat the oven to 400 degrees or the broiler or not. Heat 1 tablespoon 15ml olive oil in a 10-inch non-stick cast iron or carbon steel skillet over medium-high heat until shimmering.

This frittata is lightly speckled with steamed spinach and seasoned with fresh mint. 3 eggs separated into whites and yolks. If you want to double or triple the recipes for a larger crowd use a 10-inch pan for six to eight eggs and a 12-inch pan for more than eight eggs.

Then after youve finished layering your ingredients in a casserole dish pour an egg and milk mixture over your bread layers and place in the fridge for an hour or overnight to allow the bread to soak before baking. Tarragon brings a hint of sweetness to this frittata. Drizzle remaining 2 tablespoons olive oil inside the edge of the skillet and between each wedge.

½ medium yellow onion finely chopped. 1 ½ cups mushrooms thinly sliced. Fresh eggs beaten with savory ingredients and then slowly cooked.

Turn the frittata over one wedge at a time. Theyre great for summer picnics as well. Share via e-mail.