Frittata

I was happy to find a little salad left in the frig, so I collected all the ingredients and made the best frittata ever! Here's what was in it.

chopped onion

chopped orange pepper

crumbed feta cheese

grape tomatoes, halved

arugula & spinach

salt, pepper, oregano

It was so good all of it didn't even make it to my plate!

Potato & Ham Frittata

If you want good veg only frittata Baked Asparagus and Yellow Pepper Frittata from Epicurious.com which serves 12. I am using the recipe below but cooking a larger amount for our family.



This is an oven baked recipe for the frittata, I usually make these for lunch when no one's home and throw any leftovers in. I'll use a small pan and fold in half and serve with salad.



Ingredients
8 extra-large eggs
1 tablespoon Dijon mustard
2 tablespoons milk
Salt to taste
Freshly ground white pepper to taste
1 small onion, thinly sliced
4 small red-skinned potatoes, sliced 1/8 inch thick
3 tablespoons extra-virgin olive oil
1 cup diced ham
1/2 bunch cooked & chopped asparagus


Preparation
Whisk the eggs vigorously. Mix in the mustard, milk, salt, and pepper. Heat the oven to 400 degrees F.
In an ovenproof pan, thoroughly cook the onions and potatoes, in the olive oil. Turn the heat to medium high and pour the eggs into the pan.

Let the eggs set for several seconds. With a heatproof rubber spatula, gently stir the eggs, starting from the center. This stirring makes the frittata puff up more in the oven.

Lift the edges so that the eggs flow to the bottom. When the frittata is half-set, add the ham & asparagus.

Transfer the pan to the heated oven. Cook for about 10 minutes (less if you like runny eggs), until puffed and golden.

Prep: 20 Minutes
Serves 4
Source: Fine Cooking

Duck-and-Egg Hash

My food budget's been shrinking but I came across this recipe over the weekend and I just so happen to have all the ingredients (minus the duck) in my frig right now. Looks good enough to eat to me.

From Daniel's Dish: Hearty Hash with a European Accent  



Duck

Ingredients
4 fresh duck legs*
1 large onion, quartered
4 cloves garlic, peeled and smashed
3 sprigs thyme, leaves only, chopped (or 1 tsp. dried thyme)
Salt and ground white pepper to taste

Preparation
Preheat oven to 325˚F. Heat a Dutch oven or large skillet over medium-high heat. Season the duck legs on all sides with the salt and pepper and sear, skin side down, until browned. Flip the legs and sear; remove and set aside.

Add the onion, garlic, and thyme to the pan and cook, stirring, for 6 minutes, or until onions are soft and golden brown. Return the legs to the pan, skin side up, and add enough water to reach halfway up the legs.

Cover the pan and transfer to the oven. Braise for 1½ to 2 hours, turning the legs halfway through. The meat should be tender and easy to pull from the bone. Cool the legs in the cooking liquid at room temperature. Strain the liquid (which can be saved for later use as a stock). Pick the meat from the duck legs, discarding bones and skin. Roughly chop meat and onion mixture; reserve. (Duck legs can be prepared up to 2 days in advance.)

* If substituting prepared confit duck legs for fresh, sauté quartered onion and crushed garlic in 1 T olive oil over medium heat with thyme, salt, and pepper until tender and golden brown. Pick the meat from the legs and proceed as directed.


Hash

Ingredients
2 lb. Idaho potatoes, peeled and quartered
2 T olive oil
8 oz. button mushrooms, rinsed and halved
4 oz. sharp cheddar cheese, ¼" dice
2 sprigs fresh parsley, leaves only, chopped
½ tsp. cayenne pepper
1 T butter
6 eggs
Salt and ground white pepper to taste

Preparation
Place the potatoes in a medium pot with a large pinch of salt and enough water to cover them. Simmer until cooked through, about 20 minutes. Drain and refrigerate the potatoes, covered, until chilled, then cut into rough ½" cubes.

Preheat oven to 350˚F, then heat the olive oil in a medium-size skillet over high heat. Add the mushrooms, sprinkle with salt and pepper, and sauté until they are golden brown and tender.

In a large bowl, combine the mushrooms with the chopped-duck mixture, potatoes, cheddar cheese, parsley, and cayenne; adjust seasoning with salt and pepper. Melt butter in a 10" cast-iron skillet or 2-quart casserole dish. Pack the hash mixture into the pan. Using a large spoon or ladle, press six holes into the hash, one in the middle and five around the perimeter.

Bake for 25–30 minutes, until golden brown and crusty. Crack the eggs into the holes, sprinkle eggs with salt and pepper, and return to the oven. Bake for approximately 8 minutes, or until egg whites are set. Serve immediately. Yields six servings.