Friday, October 22, 2010

thursday - roasted red pepper & artichoke frittata with kale salad

My initial plan was to add sautéed kale to last night's frittata, but I didn't use as much kale in the quesadillas earlier this week as I had anticipated, leaving me with more kale to use last night than would have comfortably fit within the frittata. Slight change of plans! I blanched the kale and tossed it with fresh mozzarella and a lemon-olive oil dressing for a delicious salad. I also added a few spoonfuls of a beet-rosemary relish from Ashley English's Canning & Preserving, which is a great book that I've mentioned here a few times before. I liked the addition of the beet-rosemary relish with the kale, but it was a bit too tangy coupled with the lemon-olive oil dressing--I probably should have added one or the other but I had both and couldn't make up my mind. This frittata recipe from eatingwell.com makes a delicious and quick meal, and is similar to an omelet but without all that pesky flipping--so much easier to prepare. I made several changes, using roasted red peppers, shallots, and goat cheese instead of the red bell pepper, garlic, and Parmesan the recipe calls for. I also added a couple slices of prosciutto since I had some leftover from the pizza a few nights ago, but this is definitely optional if you want to keep it vegetarian. This frittata is a great way to use up any lingering ingredients in your refrigerator, and while it's an obvious choice for brunch, it also makes a tasty and filling dinner.



Roasted Red Pepper and Artichoke Frittata

2 teaspoons extra-virgin olive oil, divided
1/4 cup sliced shallots
2 thin slices of prosciutto, chopped (optional)
1/4 cup chopped roasted red peppers
1/4 teaspoon crushed red pepper
4 large eggs
1/2 14-ounce can artichoke hearts, rinsed and coarsely chopped
2 tablespoons crumbled chevre
1 teaspoon dried oregano
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste

Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium heat. Add shallots and prosciutto, if using, and cook until shallots are tender, about 2 minutes. Add roasted red peppers and crushed red pepper; cook, stirring, for 2 minutes. Transfer to a plate. Wipe out the pan.

Whisk eggs in a medium bowl. Stir in artichoke hearts, chevre, oregano, salt, pepper, and the roasted red pepper mixture.

Set a rack about 4 inches from the heat source; preheat the broiler.

Brush the pan with the remaining 1 teaspoon oil; heat over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 2 to 4 minutes. Slide the frittata onto a platter and cut into wedges.

Makes 2 servings.
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Kale Salad

1 bunch kale, center stems removed and discarded, leaves chopped
1/4 cup diced fresh mozzarella
2 tablespoons beet-rosemary relish (optional)
1 tablespoon fresh lemon juice
1 1/2 tablespoons extra virgin olive oil
1 clove garlic, minced
Salt and freshly ground black pepper, to taste

Special equipment: Salad spinner

Fill large bowl with ice water. Bring large pot of salted water to boil. Add kale and cook 2 minutes. Drain; transfer kale to ice water and let cool until cold, about 1 minute. Drain kale. Spin drained kale in salad spinner to remove additional water. Place kale in large bowl. Toss with mozzarella and beet-rosemary relish, if using.

In a small bowl, whisk together lemon juice, olive oil, and garlic. Season dressing with salt and pepper, and toss with salad.

Makes 4 servings.
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