Post Category → Breakfast and Brunch

Frittata

Here’s another great morning dish that can be prepped the night before and cooked in the morning, or even cooked the night before and served at room temperature A frittata is basically a crustless quiche with endless variations; you can choose any combination of vegetables, cheese, and herbs that appeals to you. If you’re watching your carbs, you can leave out the bread.

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Swedish Pancakes

I like to have my friends test prospective recipes, particularly on their unsuspecting children; kids often seem more open-minded when the recipe isn’t part of their own family’s repertoire. Twelve-year-old Charlie Steinberg isn’t exactly known for his eating prowess, but I had a good feeling about these pancakes. I told him I really wanted him to be honest and that he needn’t worry about my feelings if he didn’t like them. He was adamant. “I swear,” he proclaimed. “I love them. They’re even better than Grandma’s and hers are the best in Vermont.”

Serves 4 to 6.

6 large eggs, at room temperature, separated
2 to 3 tablespoons sugar
1 teaspoon vanilla extract
2 cups milk
2 tablespoons unsalted butter, melted
½ teaspoon kosher salt
1½ cups all-purpose flour
1 tablespoon unsalted butter, for cooking
Confectioners’ sugar, for garnish

1. Place the egg yolks, sugar, and vanilla extract in a large bowl and mix well. Add the milk, melted butter, and salt and mix well. Add the flour and stir well until it forms a smooth batter.

2. In a separate bowl, beat the egg whites until they form stiff peaks. Gently add the whites to the flour mixture.

3. Place a large cast-iron skillet or flat griddle over medium heat and when it is hot, add the butter. Place a drop of water on the pan and when it sizzles, pour tablespoons of the batter on the skillet and cook until lightly browned on both sides, about 3 to 5 minutes total. Keep pancakes warm in a 200-degree oven until all pancakes are finished.

4. Sprinkle with lots of confectioners’ sugar and serve.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)

Paige’s Banana Bread

There is not one unusual or special ingredient in this banana bread – which was created by Paige Retus, Olives’ former pastry chef ¬ – but it is, hands down, the absolute best. In fact, Todd English and I were so inspired when we tasted this bread that we decided to write The Olives Dessert Table with Paige. We figured if she could work this kind of magic with banana bread, she could do anything. And she can.

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Omelet for two

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Omelet for two
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Ingredients
  • 4 large eggs
  • ¼- 1/2 teaspoon salt
  • pinch black pepper, or more, to taste
  • 2 teaspoons olive oil or butter
  • **Fillings**
  • use ¼ - ½ cup of any of the following:
  • caramelized onions
  • chopped ham
  • any kind of cheese
  • fruit preserves
  • sauteed mushrooms
  • smoked salmon and cream cheese
  • roasted vegetables
  • roasted potatoes
Instructions
  1. Combine the eggs, salt and pepper in a medium sized bowl.
  2. Heat a medium sized omelet pan or skillet over a medium low flame and add oil or butter, being sure to completely cover the bottom of the pan.
  3. Add egg mixture. When the eggs begin to set, agitate the pan back and forth so they they completely cover the bottom of the pan.
  4. Swirl the eggs until they begin to thicken.
  5. Add filling on one side of the omelet and cover with the other, thereby making a half moon shape. Serve immediately.

 

Scrambled Eggs for Two

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Scrambled Eggs for two
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Serves: 2
 
Ingredients
  • 4 large eggs
  • ¼- 1/2 teaspoon salt
  • pinch black pepper, or more, to taste
  • 2 teaspoons olive oil or butter
Instructions
  1. Combine the eggs, salt and pepper in a medium sized bowl.
  2. Heat a medium sized omelet pan or skillet over a medium low flame and add oil or butter,
  3. being sure to completely cover the bottom of the pan.
  4. Add egg mixture. When the eggs begin to set, gently turn them with a wooden spoon. Continue cooking and turning until they are set but still soft and creamy, about 3 minutes.

Other options:

Just before the eggs are completely cooked, add freshly grated Parmesan cheese, fresh herbs, caramelized onions, bacon bits, smoked salmon, sour cream, caviar, capers.

Quick Pan Fried Vegetable Frittata for Two

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Quick Pan Fried Vegetable Frittata for Two
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Serves: 2
 
Ingredients
  • 4 eggs, lightly beaten
  • 1 tablespoon finely chopped cilantro
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoons olive oil
  • 1 caramelized onion
  • 2 roasted bell peppers, chopped
Instructions
  1. Combine the eggs, cilantro, salt and pepper in a medium size mixing bowl.
  2. Heat a large non- stick pan over medium heat and add oil. When the oil is hot, add the eggs, onion and peppers and cook until the eggs just begin to set. Turn the frittata upside down and cook until it is lightly browned and firm.

Variations: substitute one head broccoli or 3 zucchini, steamed and chopped and 1 tablespoon finely chopped basil, for the onion, peppers and cilantro. Sprinkle with parmesan cheese, if desired.

Notes:
Vegetable frittatas can be made with almost any vegetable: for a hard vegetable, like broccoli, it will be necessary to steam it wheras for a vegetable like tomatoes, you only need chop it. You can substitute 2 – 3 cups of any vegetable you like, including roasted vegetables, basic stir fried vegetables or eggplant caponata.

Basic Baked Vegetable Frittata

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Basic Baked Vegetable Frittata
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Ingredients
  • 2 teaspoons olive or canola oil
  • 1 Spanish or purple onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 3 cups vegetable, coarsely chopped (options any combination of broccoli, asparagus, cauliflower, mushrooms, tomatoes, etc)
  • 6 large eggs, lightly beaten
  • 1 cup grated cheese (optional)
  • 1 cup sour cream, yogurt or ricotta cheese
  • 2 cups cubed day old bread, cubed potatoes or leftover pasta
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon nutmeg
Instructions
  1. Preheat oven to 350 degrees. Lightly grease a 8 inch springform pan or 10 inch pie plate.
  2. Heat a small pan over a medium low flame and add oil. When the oil is hot, add onion and garlic and saute for 10 minutes or until onion is translucent. Add vegetable and cook 10 minutes, until soft. Cool slightly.
  3. Do not use a blender or a food processor. Combine remaining ingredients, by hand, in a mixing bowl; add cooled vegetable mixture.
  4. Place in pan and cook for about 35 minutes or until slightly firm.

Serve with salsa.

Notes:
Frittata may be served hot, cold or at room temperature.
Raw eggs can be refrigerated for up to two weeks but should not be frozen.