Frittata Lorraine Recipes

QUICHE LORRAINE STYLE FRITTATA

Steps:

• Start by cooking the whole new potatoes in boiling water for 15 minutes - until they are just done. Drain and then chop into thick slices.
• Meanwhile fry up the lardons in a non-stick frying pan over a high heat for 2 to 3 minutes until golden. Tip out onto a plate but don't wash up the pan yet!
• Next crack all the eggs into a jug, add half the cheese and some salt and pepper and mix together thoroughly with a fork.
• Put the frying pan back on the heat and add the sliced potato - cook for 2-3 minutes on each side until golden. Tip onto a plate.
• Now give the frying pan a quick wash and dry, then put it back over a medium heat and melt a small knob of butter. When the butter is foaming, turn the heat down and add the eggs. Set a timer for 5 minutes.
• While the egg is cooking in the pan, place the potato slices on top of the egg (some may sink - don't worry that's fine) and then scatter the lardons on top. Finally scatter over the remaining cheese.
• Next turn your grill up to high and when the timer goes, pop the frittata under the grill to brown - this should take about 3 minutes, but watch your frittata carefully, you don't want it to burn!
• Finally, serve your frittata scattered with parsley and with a side salad...or baked beans, if you prefer!

FRITTATA LORRAINE

Steps:

• Preheat broiler to high.
• Whisk together eggs, 1 1/4 cups of the cheese, milk and salt until smooth. Set aside.
• Melt butter in olive oil in a large, oven-safe frying pan, over medium-high heat. When butter foams, add shallots and season with salt and pepper. Cook, stirring often, until shallots soften, about 3 minutes. Add Canadian bacon and thyme, and cook another 3 minutes, stirring only once or twice, until bacon is browned.
• Pour eggs in pan and reduce heat to medium-low. Cook until the eggs are set 1" from the edge of the pan, about 10-15 minutes. Sprinkle remaining cheese evenly over the surface of the eggs and place under broiler, until puffy, golden-brown and set in the middle, 4-5 minutes.

FRITTATA LORRAINE

Steps:

• Pre-heat oven to 350 degrees.
• Heat olive oil over medium heat in oven safe skillet (most are oven safe up to 400 degrees, check with manufacturer).
• Add onion and bacon, cook for about 5-7 minutes or until bacon is crispy and onion soft.
• Make sure spinach is drained of excess water and add to onion/bacon mixture along with salt & pepper and red pepper flakes (to taste).
• Whisk eggs, cream, and cheese together in small bowl until well combined and frothy.
• Pour eggs over onion/bacon/spinach.
• Bake in 350 degree oven for 10-15 minutes or until eggs have set up.

FRITTATA

Steps:

• Preheat the oven to 450 degrees F.
• Drizzle olive oil over the mushrooms and asparagus on a baking sheet, sprinkle with salt and pepper and roast until a nice color is achieved, about 12 minutes. Set aside.
• Beat together the eggs with some salt and pepper in a bowl. (Do not over-beat; just mix until the eggs mostly come together.) Stir in the Monterey Jack, Parmesan and hot sauce and set aside.
• In a large ovenproof nonstick skillet, melt the butter over medium-high heat. Add the onions and cook, stirring frequently, until soft and golden brown, several minutes. Add the diced potatoes, sprinkle with salt and pepper and stir to cook for a couple of minutes. Finally, add the asparagus, mushrooms, olives and roasted red peppers and cook, stirring, until everything is hot.
• Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30 to 45 seconds to set the edges, then put the skillet in the oven. Cook, watching it carefully, until the eggs are set but not very brown on top, 10 to 12 minutes.
• Slide the frittata out of the skillet and onto a cutting board. Sprinkle on the basil and slice into wedges with a long serrated knife.

QUICHE LORRAINE FRITTATA

Steps:

• Heat oven to 180C/160C fan/gas 4. If you're using bacon, put it into a large frying pan and cook over a gentle-medium heat. Stir occasionally until golden and beginning to crisp up.
• Line a roasting tin, about 20 x 28cm, with baking parchment - just scrunch it roughly at the corners. Whisk together the eggs and milk in a large jug or bowl, then stir in the bacon or ham, plus any fat from the pan, the cheddar and some seasoning. Pour into the tin, scatter with a bit of extra grated cheese, if you like, and bake for 30-35 mins until golden and set. Carry to your picnic in its tin and eat hot, warm or cold, with bread, cherry tomatoes and a few salad leaves.