Food Quotes


"No therapy or drug known to modern medical science can rebuild tissue that has been damaged by disease or trauma. Food alone can accomplish this feat. It is for this reason that nutrition is an indispensable weapon against disease".
Dr. Bernard Jensen (1908-2001)




Friday, May 14, 2010

So Many Eggs and Not Enough Recipes!

Polenta and Avocado Frittata

Our chickens (Aunt Bea, Clara Edwards, Hilda Mae, Juanita, Miss Crump, Thelma Lou, Elly and Mrs. Mendelbrite) are laying so many eggs these balmy spring days that we could cover all three meals with eggs. Problem is, I don't have enough recipes. So I've been creating a few here and there. The photo is one of them - a frittata I made a few days ago. It was yummy. It's a good way to use up leftover polenta.

Don't let the name "frittata" scare you. It is actually easier to prepare than an omelet. Here's the recipe:

  • 2 slices of bacon (nitrate and nitrite free)
  • 4 eggs, well beaten
  • 1/3 cup cheddar or Jack cheese, grated
  •  1/4 cup thinly sliced green onions (green and white parts)
  • 2 tablespoons coarsely chopped cilantro
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt (unrefined sea salt or Redmond's Real salt)
  • 1/4 teaspoon black pepper
  • 1 cup prepared polenta, crumbled  (if I don't have leftover homemade to use, I buy Trader's Joes organic polenta)
  • 2/3 cup shredded cheddar or Jack cheese,
  • gratedsprinkling of chili powder (garnish)
  • salsa, sour cream (not fat-free or low-fat), sliced avocado (garnishes)
Directions: Cook bacon till done. Do not overcook till crispy and dark. Set aside. Drain drippings and set aside for eggs. Meanwhile, to well-beaten eggs add green onions, cilantro, chili powder, salt and pepper and 1/3 cup of the cheese. Combine.

Turn oven broiler on to preheat. Heat a clean 10-inch, oven-proof skillet on medium high (burner) till water sizzles when sprinkled in it. Add bacon drippings. Immediately add crumbled polenta and mash into pan till flat (I use a potato masher to do this). Over medium high heat, let polenta brown for a three or four minutes. (Don't worry if polenta is sticking to the bottom of the pan - it will lift out like magic after the frittata is finished.) Add egg mixture, turning pan so that the eggs are evenly distributed. Let eggs cook till set around edges but still a little runny in middle. Sprinkle remaining 2/3 cup cheese and bacon (crumbled) over top. Place on 2nd rack down from broiler in oven and continue to cook until eggs puff. Remove from oven. Leave in pan. Sprinkle with a little chili powder and top with avocado, salsa and sour cream. Cut frittata into six pie-shaped pieces and serve. Yummmm....... 

What great egg recipes could you share with Franziska?


Photobucket

2 comments:

  1. Can't wait to try it! The only oven proof skillet I have is a cast iron - will that work or something else?

    Patricia

    ReplyDelete
  2. Hi Patricia,

    I didn't mention it in the post, but a cast iron skillet is what I recommend and exactly what I use.

    Thank you for your question,
    Sharon

    ReplyDelete

Your ideas and input are valuable to me. I would love to hear from you!

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Please include the following statement on any distributed copy written by Sharon Kaufman: By Sharon Kaufman. © Franziska's Pantry. Website: franziskaspantry.blogspot.com

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