Herb And Walnut Frittata With Balsamic Vinegar Recipes

IRANIAN HERB AND WALNUT FRITTATA

Steps:

• Beat the eggs in a large bowl. Add the yogurt, rose water, and salt and pepper and beat well. Add the herbs and walnuts, stir together and let sit for 30 minutes, stirring every so often.
• Heat one tablespoon of the oil in a 10-inch nonstick skillet over medium heat and add the scallions. Cook, stirring, until tender, about 3 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Remove from the heat and add to the eggs. Stir together.
• Add the remaining tablespoon of oil to the pan and swirl to coat evenly. Heat over medium-high heat until a drop of egg sizzles and sets within seconds of adding it to the pan. Stir the frittata mixture and add it to the pan, scraping in every last bit with a rubber spatula. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover the pan and cook over low heat for 10 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the omelet with a wooden spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden. The eggs should be just about set; cook a few minutes longer if they're not.
• Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 3 minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking and allow it to cool for at least 5 minutes and for up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges and serve hot, warm, at room temperature

HERB BREAKFAST FRITTATA

Steps:

• In an 8-in. ovenproof skillet, saute onion in oil until tender. Using a slotted spoon, remove onion and keep warm. Arrange potato slices in a single layer over bottom of pan. Preheat broiler., In a small bowl, whisk the eggs, seasonings and onion; pour over potatoes. Cover and cook until nearly set, 4-6 minutes., Uncover skillet. Broil 3-4 in. from the heat until eggs are completely set, 2-3 minutes. Sprinkle with cheese. Let stand for 5 minutes. Cut into wedges.

HERB AND WALNUT FRITTATA WITH BALSAMIC VINEGAR

Steps:

• Combine the eggs and parsley in a bowl and whisk until well combined, then season with salt and freshly ground black pepper.
• Heat the 2 tablespoons olive oil in a 24cm non-stick frypan, add the onions, chopped sage and rosemary and walnuts and cook over a medium heat for 2 minutes.
• Add the egg mixture and combine well, then cook over medium heat without stirring, until the top is nearly set.
• Sprinkle with Parmesan and top with the whole sage leaves, then place under a hot broiler and cook until the top is browned.
• Cool slightly then slide onto a serving plate.
• Serve in wedges, drizzled with a little of the extra olive oil and aged balsamic vinegar.

BALSAMIC HERB VINAIGRETTE

Steps:

• Whisk together the vinegar,salt, pepper& herbs.
• Slowly whisk in the olive oil.
• Just let it drizzle in as you whisk.
• The vinaigrette will thicken slightly as you whisk.