One Pan, Two Plates (21 page)

extra hungry?
For your own version of an Indian raita, slice up tomato, cucumber, and a little red onion and toss them with a splash of cider vinegar; a glug of olive oil; salt, black pepper, and red pepper flakes to taste; and a dollop of yogurt.

in the glass:
Look for a Pinot Noir from New Zealand. Babich makes a nice bottle brimming with red berry fruit and spice.

POULTRY WITH SOUL

CHAPTER 3

egg, turkey & chicken dinners

Fluffy Spring Frittata

with
ASPARAGUS, BELL PEPPERS,
and
GRUYÈRE

This frittata is special because of all the lovely green asparagus, chunks of sweet red pepper, and tender potato, making this dish a perfect springtime dinner option. My take on the frittata: lots of veggies on the inside with just enough egg to bind it all together. And cheese, of course. We couldn’t forget the cheese.

........

START TO FINISH
30 minutes

...

HANDS-ON TIME
20 minutes

...

serves 2

........

6 large eggs

2 tbsp milk or water

Salt and freshly ground black pepper

Pinch of freshly grated nutmeg

Pinch of cayenne pepper

2 tbsp unsalted butter

1 small yellow onion, finely diced

3 new potatoes, scrubbed and cut into ¼-in/6-mm dice

1 red bell pepper, seeded, deribbed, and cut into ¼-in/6-mm dice

1 bunch asparagus, tough woody ends snapped off (see “It’s that easy”), cut into 1-in/2.5-cm pieces

6 oz/170 g Gruyère cheese, shredded

1.
Preheat the broiler with the rack in the second position from the top.

2.
In a medium bowl, whisk together the eggs, milk, ½ tsp salt, a few grinds of pepper, the nutmeg, and cayenne.

3.
In a 12-in/30.5-cm ovenproof skillet over medium-high heat, melt the butter. When the butter is melted and sizzles, add the onion and potatoes and a sprinkle of salt and pepper. Cook, stirring every now and then, until the potatoes begin to soften, about 4 minutes. Add the bell pepper and asparagus and another sprinkle of salt and pepper and continue to cook and stir occasionally until the vegetables are tender and the potatoes are lightly browned, another 4 minutes or so. Taste a piece of asparagus to see if it’s tender. If it’s not, cook it another minute or two. Spread the vegetables evenly over the bottom of the pan and sprinkle the cheese over the top.

4.
Pour the eggs evenly over the vegetables in the pan and reduce the heat to low. Cover the pan and
cook for 2 minutes, then remove the lid and transfer the pan to the broiler. Broil the frittata until the top is lightly browned and the eggs have firmed up in the center, about 4 minutes. To test, press the center of the frittata lightly with your finger. If it feels firm, it’s done.

5.
Remove the frittata from the oven and let it rest for 3 minutes on a wire rack on the countertop to continue to firm up before cutting it into wedges. It will be puffy when it comes out of the oven but will deflate and become firmer as it cools. Serve the frittata hot or at room temperature.

it’s that easy:
The cut ends of asparagus are tough and should be trimmed before cooking. The easy way is to cut the tough ends while the bunch is still wrapped in the rubber bands. Just rinse the asparagus bundle and cut away the lower 3 in/7.5 cm with a sharp knife, then proceed to slice the asparagus down as directed.

extra hungry?
Add a loaf of crusty bread with extra-virgin olive oil for dipping. I like to sprinkle the oil with French gray sea salt. With each bite of oil-dipped bread, the little sodium crystals explode in your mouth. If you don’t have any gray salt, kosher will do.

in the glass:
A frittata is one of our favorite dinners, especially when paired with a glass of Prosecco, a slightly fizzy white wine from Northern Italy. I get excited just thinking about it.

Winter Frittata

with
ESCAROLE, BACON,
and
FETA CHEESE

The frittata has been relegated to the breakfast and lunch scene for too long. It’s one of the easiest, fastest, and most filling meals going. The secret to making a frittata a complete meal is to fill it up with lots of great-tasting vegetables. Whatever floats your boat—just load the pan with veggies and cook them until tender. This one is full of greens, bacon, and salty feta cheese. It just might be my favorite. We sometimes have a slice of frittata left over. Just refrigerate it until the next day and have it for lunch.

........

START TO FINISH
30 minutes

...

HANDS-ON TIME
25 minutes

...

serves 2

........

6 large eggs

2 tbsp milk or water

Salt and freshly ground black pepper

Pinch of freshly grated nutmeg

4 slices bacon

1 small yellow onion, thinly sliced

1 tbsp olive oil (optional)

3 new potatoes, scrubbed and cut into ¼-in/6-mm dice

4 or 5 handfuls washed and torn escarole or other bitter leafy greens (see “It’s that easy”)

1 garlic clove, minced

½ cup/70 g crumbled feta cheese

1.
Preheat the broiler with the rack in the second position from the top.

2.
In a medium bowl, whisk together the eggs, milk, ½ tsp salt, a few grinds of pepper, and the nutmeg.

3.
Heat a 12-in/30.5-cm ovenproof skillet over medium-high heat and add the bacon. Cook, turning as needed, until browned and crispy on both sides, 5 to 7 minutes total. Transfer to paper towels to drain. When it’s cool, crumble the bacon and set aside.

4.
Add the onion to the hot bacon fat in the pan and sauté until it softens, about 2 minutes. If there isn’t enough fat in the pan, go ahead and add the olive oil. Add the potatoes and a sprinkle of salt and pepper and sauté, stirring every now and then, until
the potatoes are tender, about 4 minutes. Add the escarole by the handful and cook until it wilts, adding more handfuls as there is room in the pan. Add the garlic and another sprinkle of salt and pepper and cook until the escarole is tender, about 2 minutes longer.

5.
Spread the filling evenly over the bottom of the pan and scatter the crumbled bacon and feta over the top. Pour the eggs evenly over the vegetables and reduce the heat to low. Cover the pan and cook for 2 minutes, then remove the lid and transfer the pan to the broiler. Broil the frittata until the top is lightly browned and the eggs have firmed up in the center, about 4 minutes. To test, press the center of the frittata lightly with your finger. If it feels firm, it’s done.

6.
Remove the frittata from the oven and let it rest for 3 minutes on a wire rack on the countertop to continue to firm up before cutting it into wedges. It will be puffy when it comes out of the oven but will deflate and become firmer as it cools. Serve the frittata hot or at room temperature.

it’s that easy:
This frittata is a great way to clean out your crisper drawer. Throw in any bits of leftover greens, like radicchio, romaine lettuce, or arugula. A blend always tastes best.

extra hungry?
Add a refreshing salad of romaine lettuce, diced oranges, olives, and thinly sliced fennel with a splash of white wine vinegar and a glug of olive oil.

in the glass:
A Sauvignon Blanc like Cloudy Bay from New Zealand would be delicious with this simple meal, as would a glass of New Zealand Pinot Noir if you’re in the mood for a red. Look for Delta Vineyard Pinot Noir or Crossroads Destination Series for great bottles at low prices.