Monday, July 19, 2010
Notes from Nikki-Chard Summer Squash Fritatta and Cabbage Pizza
Swiss Chard and Summer Squash Frittata
Oh the joy of summer! This bright and lively dish makes an eggscellent (I couldn't resist) breakfast-for-dinner kind of meal.
I'm so glad the rain has come so we can have greens again!
1 bunch swiss chard, stems removed, finely chopped
1 small, sweet onion, finely chopped
1 small summer squash, sliced
A glug of extra virgin olive oil
1 dozen eggs, whisked together
1/2 C (or more, if you wish) shredded parmesan cheese
Fresh ground pepper
About a dozen or so sungold tomatoes (cherry or grape would also work), halved
Small handful lemon basil, chopped (regular basil will work just fine too, add in a bit o' lemon zest to brighten it up)
Preheat the broiler in your oven.
Saute the onion in the olive oil over medium heat in a non-stick or extremely well-seasoned cast iron skillet* (see note below) until fragrant and softened. Add in the chard and squash, sauteing until the squash begins to soften and brown a bit here and there (see to it that the squash actually touches the bottom of the pan by scooching the chard out of the way).
Arrange the chard and squash so that they cover the bottom of the pan somewhat evenly. Season the veggies with sea salt and pepper.
Pour the eggs over this mixture and give the pan a gentle shake or two so that everything sets evenly (or close to it). Season the eggs with sea salt and pepper and continue cooking until the eggs have set on the bottom and the sides of the pan. The very top of the mixture will still be wet.
Add the cheese to the wet top, distributing evenly.
Place the pan under the broiler (not too close, about 6 inches or so) and cook until the top is set... puffy and golden.
Slide the finished frittata onto a serving platter.
Toss the tomatoes and the basil together and sprinkle the mixture over the frittata.
Slice the frittata like a pizza (I even use my pizza cutter) and serve.
* A note about skillets: In my experience, the key to a great frittata lies in the pan. Choose a skillet that is either cast iron and super well-seasoned (and that has a reputation for allowing things to slide right out of it), or go for a non-stick pan that has low enough sides so that you can just tilt it to let the finished frittata slide on out. Of all my skillets, I only have one that meets this criteria. I will never give it up! :-)
Roasted Garlic Potatoes
I threw these in the oven to roast while I prepared the frittata. Once these were finished, I pulled them out, turned on the broiler, and popped the frittata in the oven. The potatoes stayed warm enough sitting on the stove top while the frittata finished under the broiler. Worked out perfectly.
About 2 lbs or so new potatoes (I used the red golds from this weeks share, my fave), quartered (or halved if they're on the smaller side)
A couple glugs of olive oil
2 cloves fresh garlic, minced
Fresh ground pepper
Preheat the oven to 400.
Toss the potatoes with the olive oil and the garlic. Season with sea salt and pepper--- be generous.
Spread the mixture onto a roasting pan and roast in the oven, tossing once in a while with a spatula, until golden and cooked through (about 25 minutes or so, depending on the size of your potatoes).
Serve and enjoy!
The inspiration for this recipe came from Heidi Swanson, 101cookbooks.com. The original recipe is here: http://www.101cookbooks.com/archives/japanese-pizza-recipe.html
A fabulous way to use up cabbage (ours had been sitting in the fridge all week from last week's share. :-}).
I hope you enjoy it as much as we did!
2 cute, little Inverbrook cabbages, shredded (about 2-3 C)
1 cute, little sweet onion, very thinly sliced
2/3 C white whole wheat flour (whole wheat pastry flour or all purpose flour would also work)
3 eggs, beaten
Glug of extra virgin olive oil
Fresh ground pepper
1/4 C toasted, sliced or slivered almonds
1 Tbsp chopped chives
(see note below)
Toss the cabbage, onion, flour, and eggs together.
Heat the oil over medium heat in a non-stick skillet (or a very well-seasoned cast iron skillet that is known for allowing things to slide right out of it).
Spread the cabbage mixture into the pan so it covers the whole surface, pressing down with a spatula to flatten and level it.
Season with sea salt and pepper.
Cook for about 4-5 minutes or until the bottom is golden.
Put a plate, top down, on top of the mixture and flip the pan over so the pizza is on the plate, golden side up.
Slide the pizza right back into the pan (add more oil first, if necessary) so that the uncooked side is down.
Cook another 4-5 minutes, flip out onto a serving platter, top with the almonds and chives, slice, and serve.
*Note: Much to my chagrin, my family decided to douse their slices with ketchup. Ironically, as I was eating the scraps off the 4-year-old's plate, I decided that this wasn't such a bad idea. ;-) I can also envision a dollop of sour cream (in lieu of ketchup) atop my next slice. Yum!