Maybe I should call it a fritata pizza... I don't know. Either way it's a good eating and fun to make too. I make this for one person, and it's REALLY filling, but it's also light. Even though you're full after eating it, you're not feeling like you have a lump of lead in your belly.
As most of you know a fritata is is nothing more than an Italian omelet. And if you like pizza, you will like this. It's different, because there is no bread in the crust, it's nothing but egg, so it finished a little lighter than a regular pizza. I like to make this with some easy traditional toppings, this way it goes quickly and the prep is minimal. You can get a little creative, but you have to remember that what you put in has to cook, and unless you like runny eggs ( blech!) you run a risk of getting an uneven finish.
Ingredients:
3 large eggs
3 slices Mozzarella cheese. ( optional)
1Tbsp Parmesan cheese
5-10 slices pepperoni
1/4 C tomato sauce
1 Tbsp olive oil
Directions:
Preheat over to 375.
Put oil in oven safe small frying pan and set in oven to warm up.
Remove eggs from shells and scramble well with Parmesan cheese. The more you beat the eggs the fluffier they will turn out in the end. Place beaten eggs into preheated pan and set back in oven for 2-3 minutes.
While eggs are in oven, cut two slices of mozzarella into strips.
Remove eggs from oven and quickly place the whole slice of Mozzarella in the middle then spread evenly with tomato sauce and layer with pepperoni, then criss-cross with mozzarella strips.
Place back into the oven and set timer for 20 minutes. Check after 15, if cheese is beginning to brown it is ready.
Remove from oven and allow to cool for 5 minutes. Remove from pan with large spatula and a deft wrist. Make sure the bottom is free of the pan, then using spatula as a guide, tip pan and slide fritata onto plate. ( do I have to tell you to use oven mitts?)
EAT IT!!!
After Thoughts:
There are tons of ways to jazz this up, sometimes it depends on how much time you want to spend. If you want to take the time, you can sauté some onions and garlic and mix into the eggs.
If you're a cheese person this is GREAT with some gobs of fresh mozzarella. If you're not a cheese person there is no hope for you!
You can use meatballs or sausage if you desire, but as I have said before, don't overload this, it's way too easy if you like a loaded pizza.
Showing posts with label eggs. Show all posts
Showing posts with label eggs. Show all posts
Monday, April 20, 2009
Friday, March 6, 2009
Easy Broccoli Omelet
Eggs are good for you. Did you know that they help grow hair? As long as you have healthy follicles eggs are beneficial to your hairline. Green veggies are just plain good for you, the vitamins and fiber make you feel better and you never know when your gonna need that extra energy they provide too! LOL
This is one of those little recipes that I decided is probably good, and then I made it and, geeze, It was good! I love to make it and it is really simple. Nearly impossible to screw up, for anyone who has any experience with a stove and frying pan! I like to use frozen broccoli to start with because it has been blanched before it was frozen, and by the time it is heated all the way through it is tender and edible. If you use fresh broccoli, you should nuke it for a minute or two to get it started.
Ingredients:
1/2 cup Broccoli Flourets, Most of the stem should be removed
1 small onion, chopped
2 extra large eggs
1 Tbsp Olive oil
Directions:
In medium frying pan heat olive oil over medium heat, add onions and saute until softened.
in bowl scramble eggs and set near the stove.
Add Broccoli to the pan and stir fry until softened.
Pour eggs over broccoli and allow to cook unto the edges are firm.
Flip over with large turner and cook for another minute until eggs are firmed up.
Slide onto plate and ...
EAT IT!!
After Thoughts:
You can garnish with some sliced cheddar for a little extra tang and some calcium.
I like to pour a little salsa on it now and then for some zip.
If you would like some meat flavor it's Really good with some diced pepperoni through in with the broccoli. then just finish as before.
This is one of those little recipes that I decided is probably good, and then I made it and, geeze, It was good! I love to make it and it is really simple. Nearly impossible to screw up, for anyone who has any experience with a stove and frying pan! I like to use frozen broccoli to start with because it has been blanched before it was frozen, and by the time it is heated all the way through it is tender and edible. If you use fresh broccoli, you should nuke it for a minute or two to get it started.
Ingredients:
1/2 cup Broccoli Flourets, Most of the stem should be removed
1 small onion, chopped
2 extra large eggs
1 Tbsp Olive oil
Directions:
In medium frying pan heat olive oil over medium heat, add onions and saute until softened.
in bowl scramble eggs and set near the stove.
Add Broccoli to the pan and stir fry until softened.
Pour eggs over broccoli and allow to cook unto the edges are firm.
Flip over with large turner and cook for another minute until eggs are firmed up.
Slide onto plate and ...
EAT IT!!
After Thoughts:
You can garnish with some sliced cheddar for a little extra tang and some calcium.
I like to pour a little salsa on it now and then for some zip.
If you would like some meat flavor it's Really good with some diced pepperoni through in with the broccoli. then just finish as before.
Saturday, February 21, 2009
Omelets rule
One thing that is always a great standby is the good old omlette. Some eggs and something of your choosing, veggies, meat, cheese or any combination of the 4. Cook on the stove top or bake, either way you have something both tasty and generally somewhat good for you. My friend Loie is a little more health conscious than average and she sent me her suggestion. I'm planning on doing one Omelet recipe each week, so if anyone has a favorite, go ahead and send it on!
One of the tricks to an omelet is to not over cook it. You have to know your technique. If you are a stove top cook then you want to be able to flip the pie at the right time so that it cooks from each side to the middle. If you are an oven cook, then you want to set the temp so that it cooks all the way through without browning the bottom too much. This is Loie's Version...
Ingredients:
6 eggs
2 medium potatoes, diced
1 cup diced veggies ( anything you choose. I like onions and sweet peppers.)
1 Tbsp butter(melted) or olive oil
Directions:
Preheat the oven to 375
prepare a clean, 6 0r 8 inch cast iron frying pan by pouring the melted butter or the olive oil into the bottom and making sure it is spread evenly across the pan.
Separate 4 of the six eggs and save the yolks for another recipe. put the whites into a bowl with the other two whole eggs. ( removed from the shells!! )
Beat the eggs until well mixed, if you have an electric mixer make the eggs whip up a little. The more air you get into them the fluffier your omelet will end up.
toss the veggies and potatoes into the eggs an toss lightly, now pour the mixture into your oiled pan.
Set the pan in the oven and set your timer for 15 minutes. when the timer goes off check your omelet, if it appears firm use a spatula to lift the edge, if it is lightly browned you are good. turn off the oven and let the omlette sit for an additional 5 minutes.
Remove from oven, cut and serve.
Eat It!!
After thoughts:
If you wish to make this a romantic dinner ( and it can work well for a little romance) you can make two small omelets and serve with white wine.
To make the cooking time speed up a little bit you can nuke the potatoes so that they need not cook as long, or start with pre-cooked potatoes which make it go even faster!
While it sits in the oven for that last 5 minutes you can garnish with your favorite cheese and allow it to melt in the warm oven.
One of the tricks to an omelet is to not over cook it. You have to know your technique. If you are a stove top cook then you want to be able to flip the pie at the right time so that it cooks from each side to the middle. If you are an oven cook, then you want to set the temp so that it cooks all the way through without browning the bottom too much. This is Loie's Version...
Ingredients:
6 eggs
2 medium potatoes, diced
1 cup diced veggies ( anything you choose. I like onions and sweet peppers.)
1 Tbsp butter(melted) or olive oil
Directions:
Preheat the oven to 375
prepare a clean, 6 0r 8 inch cast iron frying pan by pouring the melted butter or the olive oil into the bottom and making sure it is spread evenly across the pan.
Separate 4 of the six eggs and save the yolks for another recipe. put the whites into a bowl with the other two whole eggs. ( removed from the shells!! )
Beat the eggs until well mixed, if you have an electric mixer make the eggs whip up a little. The more air you get into them the fluffier your omelet will end up.
toss the veggies and potatoes into the eggs an toss lightly, now pour the mixture into your oiled pan.
Set the pan in the oven and set your timer for 15 minutes. when the timer goes off check your omelet, if it appears firm use a spatula to lift the edge, if it is lightly browned you are good. turn off the oven and let the omlette sit for an additional 5 minutes.
Remove from oven, cut and serve.
Eat It!!
After thoughts:
If you wish to make this a romantic dinner ( and it can work well for a little romance) you can make two small omelets and serve with white wine.
To make the cooking time speed up a little bit you can nuke the potatoes so that they need not cook as long, or start with pre-cooked potatoes which make it go even faster!
While it sits in the oven for that last 5 minutes you can garnish with your favorite cheese and allow it to melt in the warm oven.
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