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Sunday, August 4, 2013

Sunday Brunch: Dairy Free Frittata


Frittata. I think it's Italian for Frittata. It's fun to make and fun to say. Frittata. You make it and serve it all in one skillet, from stove top to oven to table. It's like a crustless quiche, a perfect recipe for a gluten free brunch. Frittata.


Dairy Free Frittata

10 farm fresh eggs (beaten)
6 slices of uncured applewood smoked bacon (chopped)
1 purple onion (slivered)
1 yellow zucchini (cubed)
1 pattypan (sliced)
3 cloves garlic (minced)
2 tbs chicken stock (more or less)

Preheat your oven to 350.
Start with a cold skillet (make it a big one unless you're planning to pare down this recipe). Lay your strips of bacon in and put the skillet over low heat. Turn your bacon often. While the bacon sizzles away, you can prepare all of your vegetables.

When your bacon is done (I'm not going to try to estimate a time as everyone likes their bacon different [we prefer ours slow cooked: fat rendered and crisp, but meat still chewy and flavorful]. Maybe I'll delve into bacon cooking in another article) remove it to a plate. Now put your slivered onions into the pan and turn the heat up to medium. That's right. Leave all the bacon fat in there (this is what will make up for the lack of formaggio [I think that's Italian for delicious]). When the onions start to clarify toss in your squash. Wait a minute or two and then add the minced garlic. While the veggies cook it's the perfect time to chop your cooled bacon and crack some eggs.


At this point you may find (as I did) that your onions are sticking a little. Deglaze (a fancy word for pour a little liquid into a hot pan) with a couple tablespoons or so of the chicken stock. After they've cooked for about ten minutes, or when the vegetables start to get tender, spread them out into the pan and sprinkle the chopped bacon evenly over the top. Now pour in your beaten eggs.


Continue to cook on the stove for five minutes or until you see the edges of the frittata begin to cook through and set. Move the skillet to the preheated oven and cook for fifteen to thirty minutes (depending on the depth and radius of your pan). After it's finished cooking, take it out, give it five minutes to cool, then cut it into wedges like your slicing a pie. Mix yourself a bloody mary and brunch is served.


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