Basic Frittata | Rice Porridge
Fennel, Baby Bull’s Blood Beet Leaves and Roasted Garlic Frittata
There are a lot of cooking variations for frittatas, many of them over complicated. This seems to be a common trend for peasant dishes, and one I really don’t understand. To me, these sorts of dishes should be so simple that you can make them with anything you have lying around with no more than a couple steps.. then if you want to make them more complicated, you can. SO, here is a basic break down of how to make a frittata, with a slightly more detailed example of how you can spruce it up a little bit.
Basic Frittata Ingredients:
- iron skillet
Basic Frittata Instructions:
- preheat your oven to 350F (this is a flexible temperature, anywhere between 300-350 is okay, so if you need to cook something else use that temperature as a guide)
- based on the size of your iron skillet, break enough eggs (in a large bowl) to fill it about an inch to an an inch and a half and cut it with a bit of milk. For a full size skillet use about 12 eggs and 1 cup of milk. Whisk well (by hand or with a mixer) preheat your skillet on the stove with a decent amount of olive oil, 1-2 tablespoons.
- When your skillet is evenly hot (it should sizzle if you splash water in it, but not be so hot that the oil is receding) pour in the egg mixture and let it cook a couple of minutes.
- stick the skillet in the oven until evenly cooked (about 15 minutes), then top with cheese and place it the broiler for about 3-5 minutes (until the cheese is melted and beginning to brown). Pull it out and let it stand 5 minutes before serving.
Now, you can add anything you want to a frittata, onions, garlic, vegetables, left over pasta, meat, etc., but you should keep in mind that a frittata is a “breakfast leftovers” meal, meaning anything you add to it should be pre-cooked. Eggs generally don’t do well with uncooked vegetables, either the water leaks out and stops the eggs from cooking well, or the water evaporates and leaves the vegetables dry and tough. So, if you aren’t using leftovers tucked away in your fridge, you can make some before you start your frittata. This is how I made mine:
- either early in the morning or the night before, roast some garlic by removing the outer skin layers of the garlic (so that each individual clove is still covered, but the bulb isn’t covered as a whole), drizzling it with olive oil, and baking until tender. Depending on how hot your oven or toaster oven is depends on the time you cook it for. I usually make it the night before in a toaster oven at 375 for about 20 minutes, but, if I’m cooking something else that morning I’ll sometimes just stick it in with whatever else I’m making. Once it’s cooled you can pinch off each clove and pop the roasted garlic out.
- wilt the beet leaves in a steamer or pan with a bit of water, drain excess liquid and set aside.
- if you have a fennel bulb, caramelize the fennel bulb by chopping it into small, 1/4″ pieces and cooking it on low heat with a tablespoon of butter, a bit of olive oil and some salt. Remove from heat when it starts to brown.
- allow all ingredients to cool, then whisk them into your egg mixture before cooking.
That’s really it, and don’t be afraid to use your leftovers! Everything is delicious when baked with eggs and cheese!
Rice Porridge or Arroz con Leche:
I looked for a lot of recipes on rice porridge and came up empty. Apparently there is a tradtional Japanese rice porridge made with fish, and that definitely wasn’t what I wanted, and for some reason it never occured to me to look up “arroz con leche”, though that is most certainly what I was after. Looking now, I see that most of those recipes are too sweet, but they are a good starting point if you ever want to try something a little more traditional. Here is the recipe I finally settled on, though I admit I got lucky since I was pretty much winging it.
- 2 cups of water
- 2 cups of milk
- 1 cup of jasmine basmati rice
- 2 teaspoons of cinnamon
- 1/4 cup of dark brown sugar
- 1/4 teaspoon of sea salt
- 1/4 of a split vanilla bean or 1/2 teaspoon vanilla extract
- in a heavy bottomed sauce pan cook rice and water on high heat until rice is tender.
- add milk, sugar, vanilla and cinnamon and cook on medium heat until it begins to thicken
- reduce heat to low and stir constantly until thick. The whole process takes about a half hour.
- Serve immediately or keep warm in a slow cooker on low. Top with a sprinkling of brown sugar and cinnamon, or soft yogurt.