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Old 01-18-2009, 07:08 AM   #1
George Mounce
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Default Frittatas and Such

I like Frittatas. I make them almost daily. I put my other recipes here as well.

http://www.zenfrittata.blogspot.com/
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Old 01-18-2009, 12:25 PM   #2
Arien Malec
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Paleo classic Spanish omelette:

Thinly slice a scrubbed sweet potato or two.
Do the same with an onion
(mandolines are great for this)

Heat a good amount of oil in a pan (olive oil is classic, lard might be more paleo, duck or goose fat would be good as well -- clarified butter would be a nice non-paleo alternative).

Slide in alternating layers of sweet potato slices and onions, slightly salting each layer.
Let the sweet potato and onion "boil" in the oil, keeping the temperature well below the smoking point, gently flipping the layers from time to time until soft.

Drain the onion and sweet potato mixture, reserving the oil.

Gently mix 4-6 eggs, salt and pepper slightly, and slide in the onion/potato mixture. The combined mixture should be heavy on the onion/potato but by no means dry.

Put some of the reserved oil in an omelette or frying pan, heat to near the smoking point, pour in the egg/onion/potato mixture, and immediately turn down the heat. (The trick here is to create a nice layer and prevent the egg from sticking -- shaking the pan slightly will help as well).

When the bottom has set a bit, throw the thing in the broiler to set the top (for extra credit, set the bottom more, and use a plate to flip the whole thing, and slide it back into the pan).

When the top is slightly browned, take it out, cut it up, and eat (also good served cold). Best when moist in the inside.

This basic recipe could be done with other paleo tubers (kohlrabi, turnips, parsnips, carrots, etc.).
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Old 01-18-2009, 04:34 PM   #3
George Mounce
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I'm a bigger fan of the oven at 300F, rather than a broiler. The reason being is how the egg sets. High heat causes eggs to puff up. Heat from 250-300 creates more a quiche texture. Try it you might like it.
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Old 01-18-2009, 10:28 PM   #4
Arien Malec
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Nice idea. Might be fun to try even lower with a quick blast from the broiler to brown.

The perfect soft boiled egg is cooked at about 140 F for 30 minutes or so -- would be interesting to try that technique for frittatas.
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Old 01-19-2009, 03:49 AM   #5
George Mounce
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Quote:
Originally Posted by Arien Malec View Post
Nice idea. Might be fun to try even lower with a quick blast from the broiler to brown.

The perfect soft boiled egg is cooked at about 140 F for 30 minutes or so -- would be interesting to try that technique for frittatas.
Soft boiled though cooks outside in, with the yolk staying securely wrapped in the albumin which is being cooked from the outside. Not sure what that would do for a frittata as both are mixed. I will give it a try this morning.

I have done the 300 method then sprinkle cheese on top with the broiler to quickly melt and brown it, works well.
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Old 02-21-2009, 06:11 AM   #6
George Mounce
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This morning made an omelet, and decided to throw a tsp of pesto in the eggs. Wow, what a surprise that made for flavor. Don't know why I didn't think of that earlier.
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Old 02-26-2009, 10:12 PM   #7
Grissim Connery
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i tried the muffin pan frittatas. that made the whole experience so damn enjoyable. i'm thinking of lining the muffin tins with coconut shreds next time to give a semi crust
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Old 02-27-2009, 04:09 AM   #8
George Mounce
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Quote:
Originally Posted by Grissim Connery View Post
i tried the muffin pan frittatas. that made the whole experience so damn enjoyable. i'm thinking of lining the muffin tins with coconut shreds next time to give a semi crust
Whoa dude, I'm going to try that right now for breakfast. Great, great idea!
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Old 02-28-2009, 12:48 PM   #9
Troy Archie
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Here's one of my favorites:
http://fxcuisine.com/Default.asp?language=2&Display=187
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