Monday, January 04, 2010

Resolution Frittatta Recipe for Four



This sumptuous brunch was inspired by leftovers from New Year's Day.

A typical traditional southern New Year's Day meal for good luck and prosperity is surprisingly frugal. The simple menu is Ham, Blackeyed peas, Cornbread and Greens. The greens can be collard, mustard or turnip greens cooked with bacon, fatback or ham hock.

This year I made the traditional southern good luck New Year Day's meal for a friend, and of course there were copious leftovers, as you can't really make all of that for just two people only. So I made an opulent frittatta from the leftovers with a few extra ingredients thrown in.

You will need:
large fry pan
olive oil
6 eggs well beaten
1/4 cup chopped sweet onion
4 ounces sliced or chopped mushrooms
1/2 cup chopped ham
1 cup cooked and drained collard greens (leftovers)
1/4 cup shredded mozzarella cheese
basil and oregano

Heat up about a tablespoon of olive oil in fry pan.
Preheat broiler in oven for finishing the top of the frittatta.
In the fry pan, stir fry on medium-high, the onions and mushrooms until onions begin to carmelize (turn brown).
Toss in ham and stir.
Add collard greens and mix thoroughly.
Basically you just want the ham and greens to heat up with the onions and mushrooms, as this will make the frittatta cook quicker.
Sometimes the greens will make the mixture watery, if this is the case, then transfer all to a collander to drain, otherwise just transfer to a bowl or place momentarily.
Add a little olive oil to coat hot fry pan, and add the  beaten eggs.
Now toss in the meat and veggies, and let the eggs almost set.
Sprinkle the top with the shredded cheese, basil and oregano.
Once the frittatta is about cooked, you can transfer the fry pan  to the broiler for the last few minutes to melt the cheese on top and finish cooking the eggs from the top down.
If your fry pan handle is not made for the oven, just leave it sticking out the open door.
Once the top of the frittatta is set, remove from broiler.
Slice into 4 wedges.
Serve on a plate with leftover blackeyed peas and cornbread.

Bon appetit!


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