Frittata.

Frittata for brunch is brilliant because you just assemble it and stick in in the oven while you take a shower and make coffee or set a beautiful table.
You can serve it warm or at room temperature, so you don’t have to worry about serving it hot or tardy guests throwing off your timing.
And it’s gluten free (unless you offer it with pieces of torn baguette, as I do).
Toss together a salad with some nice greens, and your work is done.
Here’s how to make a frittata without a recipe:
- Heat your oven to 180C, and put a well-seasoned cast-iron skillet on the stovetop.
Sauté some sliced onion in plenty of olive oil until it softens (you could throw in some Swiss chard stems or mushrooms, too).
Add a handful of greens for each person—baby spinach or chopped chard leaves are great—and cook just until they wilt and there’s no liquid in the pan.
Meanwhile, crack your eggs into a bowl (two or three per person).
Whisk them together with some full-fat dairy—whole milk, cream, sour cream, whole-milk yogurt—about 1/2 cup for a dozen eggs.
Don’t forget to sprinkle in some salt and pepper.
If you’ve got a bit of parsley in the crisper or some herbs on the windowsill, mince a handful and throw that in as well (save a pinch for garnish).
If you like cheese, mix in up to a cup of something melt-y like cheddar or Gruyère for a dozen eggs, half a cup for six; you can sprinkle more on top, too.
Spread out the veggies in the bottom of the skillet.
Maybe add a little more olive oil for good measure (it’s a healthy fat, anyway), and make sure it coats the sides of the pan as well.
Pour in the egg mixture.
If you want more cheese on top, go for it.
Bake until it’s mostly set but still jiggles in the middle if you shake the pan, 20 to 40 minutes, depending how big it is.
Err on the side of undercooking:
You can always stick it under the broiler for a minute or two if it doesn’t set when it cools.
Serve the frittata warm or at room temperature; it’s fine to let it sit out for hours (I make sandwiches with the leftovers).
Toss together some nice salad greens with a squeeze of lemon, a drizzle of olive oil, and some salt and pepper.

Mini Frittata.

Mini Frittata - Oh Sweet Day!Oh Sweet Day!
Ingredients (8 mini frittatas):
6 large eggs
1/3 cup heavy cream
3 slices of deli meat of your choice (turkey, ham or roasted beef), roughly chopped
a handful of baby spinach, briefly chopped
1/4 cup frozen corn
1/3 cup shredded cheese of your choice
salt and pepper to taste

Directions:
Preheat oven to 175C.
Grease muffin tin or line with muffin liners.
In a large bowl, mix together eggs and cream until well combined.
Add remaining ingredients and mix well.
Spoon batter into the prepared muffin tin, about 3/4 full.
Transfer muffin tin to oven and bake for 18 to 20 minutes.
Transfer muffin tin to a wire rack and let cool completely.
Use a pairing knife to run around the edges of the frittatas to release them from the muffin tin.
The frittatas can be frozen up to a month.
Reheat in microwave before serving.

Mini frittatas. Authors of Detox Kitchen Bible.

Small changes for big effect, say authors of Detox Kitchen Bible (From Swindon Advertiser)

Mini frittatas (makes 12 frittatas to serve 4)

1 large red onion
2 garlic cloves
2 red peppers, seeded
1 courgette
1 ear of sweetcorn (corn on the cob), husks and silk removed
1 sprig of fresh thyme, leaves picked
9 eggs
100ml rice milk
Salt and pepper
Snipped fresh chives or micro rocket, to garnish

Preheat your oven to 200C/fan 180C/gas 6.
Lightly oil a non-stick 12-hole muffin tin.

Finely dice the onion, garlic, red peppers and courgette and place in a large bowl.

Now cut the sweetcorn kernels from the cob.
The easiest way to do this is to hold the cob at one end, upright at an angle, with the other end in the centre of a kitchen towel on your work surface, and then run a knife down the cob to remove the kernels.
Do this all the way round.
Discard the cob and tip the sweetcorn kernels into the bowl.

Add the thyme leaves to the vegetables and season with salt and pepper.
Spoon the mixture into the holes in the muffin tin, distributing the vegetables equally.
Place in the heated oven and cook for 12 minutes.

Meanwhile, crack the eggs into a large jug or bowl.
Add the rice milk and a pinch of salt and whisk until well mixed.

Remove the tin from the oven and set it on a heatproof surface.
Pour the egg mixture over the vegetables so that each hole is three-quarters full.
Bake for a further six minutes until the egg is completely set.

The mini frittatas should fall out of the holes easily.
Place them on a large plate, garnish with chives or micro rocket and serve.

Inside this book are 200 of Detox Kitchen founder Lily Simpson’s exquisite recipes.
“Our detox is not as you’d imagine, it’s not a strict regime, it’s a lifestyle change,” says Lily, who’s multitasking as she speaks, breastfeeding her six-month-old son Finley and sipping on a hot chocolate (“half milk, half water”), while her dog Rudy sits obediently at her feet.

Baby Broccoli Frittata with Feta.

Baby Broccoli Frittata with Feta | Naturally Ella
Baby Broccoli Frittata with Feta

Serves: 2 to 3
1 tablespoon olive oil
½ cup thinly sliced red onion
4 to 5 stalks baby broccoli, ends trimmed
6 large eggs
⅓ cup whole milk
½ teaspoon black pepper
¼ teaspoon salt
½ ounce crumbled feta
Preheat oven to 220˚C.
Heat an 8" oven-safe skillet over medium, add ½ tablespoon olive oil followed by the onions.
Cook the onions, stirring often, until tender and beginning to brown, 6 to 8 minutes.
Remove and set aside.

Add the remaining ½ tablespoon olive oil to the pan.
Place the baby broccoli spears into the pan and cook until the green brightens and the ends are browning, turning occasionally, 4 to 5 minutes.
Remove from pan.
Whisk together the eggs, milk, black pepper, and salt.
Pour into the pan and cook for roughly 5 minutes, just long enough for the bottom to set.
Lay the cooked baby broccoli on top of the eggs then sprinkle with onions and feta.
Transfer pan to the oven and bake until the frittata has puffed and top is beginning to brown, 15 to 18 minutes.

Portobello and Asparagus Strata.

Ingredients
1 tablespoon extra virgin olive oil
1 1/2 cups chopped yellow onion,
1/4 teaspoon dried thyme
3 cloves garlic, finely chopped,
1 package mushrooms, thinly sliced.
1/2 pound asparagus, trimmed and cut into 1-inch lengths,
1 teaspoon salt,
8 eggs,
1 cup milk,
1/2 cup grated parmesan,
2 tablespoons Dijon mustard,
3 tablespoons chopped parsley,
Black pepper to taste,
5 cups cubes sourdough bread,
4 ounces herb or plain goat cheese crumbled, feta.

Here’s what you do:

Heat oil in a large skillet over medium heat.
Add onions and thyme and cook until softened, about 4 minutes.
Add garlic, mushrooms, asparagus and 1/2 teaspoon of the salt and cook 5 more minutes longer.
Set aside.
Meanwhile, whisk together eggs, grated cheese, milk, mustard, parsley, pepper and remaining 1/2 teaspoon salt in a large bowl.
Set aside.
Spread half of the bread over the bottom of a lightly greased 9-x13-inch baking dish.
Top with half of the mushroom mixture and a third of the goat cheese.
Layer with remaining bread and mushroom mixture, and pour egg mixture evenly over the top.
Cover strata and chill overnight.
Preheat oven to 190C.
Remove strata from refrigerator and bring to room temperature while the oven heats.
Sprinkle remaining two-thirds cheese over the top and bake until firm in the center and golden brown on top, about 45 minutes.
Let rest 10 minutes before serving.
Buon Appetito!

Butternut-squash strata.

Butternut-squash strata recipe - Telegraph:
1kg butternut squash
4 tbsp olive oil
40g sourdough bread, crust removed
450ml full-fat milk
6 large eggs, lightly beaten
250g fresh ricotta
about 15 sage leaves
generous grating of nutmeg
60g parmesan or pecorino, grated
1 onion, finely chopped
2 cloves garlic, finely chopped
200g bacon lardons
125g buffalo mozzarella, drained and torn

Preheat the oven to 200°C/gas mark 6.
Halve, peel and deseed the squash.
Cut into wedges about 2.5cm thick.
Put into a roasting-tin, drizzle with 2 tbsp of the olive oil and season. Roast for about 30 minutes, until tender and slightly caramelised.
Allow to cool.

Turn the oven down to 180°C/gas mark 4.

Meanwhile, tear the bread into small chunks and mix with the milk, eggs and ricotta. Mash lightly.
Chop half the sage leaves and add to the mixture with the nutmeg and 25g of the parmesan or pecorino.
Season.
Cover and refrigerate.

Sauté the onion in 1 tbsp olive oil until soft.
Add the garlic.
Cook for a minute.
Scrape into a bowl.
Set aside.
In ½ tbsp oil, sauté the bacon until golden.
Lift on to kitchen paper to soak up excess fat.
Lightly oil or butter a 2l gratin or pie dish.
Put half the bread and milk mixture into it.
Add half the pumpkin, all the mozzarella, and half the bacon and onions. Ladle on the rest of the bread mix, pumpkin, bacon and onions.
Sprinkle on the remaining cheese.
Leave to sit for half an hour (for a lighter strata).

Put the dish into a roasting-tin and fill the tin with boiling water a third of the way up the sides of the dish.
Cook for about 1 hour.
It should be just set in the middle.
Heat the last ½ tbsp oil until very hot and fry the remaining sage until crisp (a few seconds), then scatter on the top.
Serve immediately with a green salad.
'via Blog this'

How to Make Breakfast Strata.

How to Make Breakfast Strata: 14 Steps (with Pictures) - wikiHow:
Sausage-Kale Breakfast Strata | The Pioneer Woman Cooks | Ree Drummond:
Strata or stratta is a family of layered casserole dishes in American cuisine.
The most common modern variant is a brunch dish, similar to a quiche or frittata, made from a mixture which mainly consists of bread, eggs and cheese.
It may also include meat or vegetables.
The usual preparation requires the bread to be layered with the filling in order to produce layers (strata).
It was popularized in the 1984 Silver Palate Good Times Cookbook by Julee Rosso and Sheila Lukins.
Other recipes merely require that the ingredients are mixed together, like a savory bread pudding.
A beaten egg mixture is then poured over the ingredients.
The dish requires a rest of anywhere between one hour and overnight before it is baked. It is served warm.

Place the pan in the refrigerator for at least one hour. The strata can also be assembled the night before and refrigerated until morning.
The longer the strata is left assembled but uncooked, the more the bread will absorb the custard.


Bake the strata at 180°C until the custard is set in the center: 40-50 min.
The cooking time will be dictated by how deep a pan you are using; shallower pans cook faster than deeper ones.

Strata is basically a savory bread pudding.
...mainly consists of bread, eggs and cheese.
It's generally made with slices of crusty Italian bread and toppings of cheese plus vegetables and meat.
It's then soaked in a custard and baked until set and puffy.
I've always loved it, but only just out of the oven when really hot and fluffy.
As it cools, it settles and becomes more dense, but still very tasty.
'via Blog this'

Giant Veg Rosti.

Giant Veg Rosti:
- http://www.jamieoliver.com/recipes/vegetables-recipes/giant-veg-r-sti/
Rösti or röschti is a Swiss dish consisting mainly of potatoes, in the style of a fritter.
This is a particularly good breakfast, brunch or lunch.
I suppose it's not technically a traditional square meal as we often see it, but it's fulfilling, a lovely contrast of textures and flavours, and a total pleasure to eat.
Roasting the spuds and carrots to create the giant rösti really brings out their sweetness, and builds up a nice crunchy edge.

Ingredients
600 g potatoes
3 large carrots
1/2 teaspoon Dijon mustard
1/2 a lemon
extra virgin olive oil
olive oil
100 g frozen peas
100 g baby spinach
4 large free-range eggs
50 g feta cheese

Cooking method:
Preheat the oven to 180°C/350°F/gas 4.
Peel the potatoes and carrots, then coarsely grate them in a food processor or by hand on a box grater.
Add a good pinch of salt, toss and scrunch it all together, then leave for 5 minutes.
Meanwhile, mix the mustard, a good squeeze of lemon juice, and a couple of lugs of extra virgin olive oil with a little pinch of salt and pepper in a medium bowl and put aside.

Drizzle a really good lug of olive oil into a large bowl and add a good pinch of pepper.
Handful by handful, squeeze the potato and carrot mixture to get rid of the excess salty liquid, then sprinkle into the bowl.
Toss in the oil and pepper until well mixed, then evenly scatter it over a large oiled baking tray (roughly 30cm x 40cm).
Roast for around 35 minutes, or until golden on top and super-crispy around the edges.

Meanwhile, blanch the peas for a minute in a large pan of boiling salted water, then scoop out, add to the bowl of dressing and pile the spinach on top.
Just before your rösti is ready, with the water gently simmering, crack in the eggs, poach to your liking, then carefully remove with a slotted spoon. Serve the rösti with the eggs on top. Quickly toss the salad together to dress it and scatter in piles on the rösti, then crumble over the feta and serve. I like to whack it in the middle of the table and let everyone dig in.

Jamie's Tip: Poached eggs can be a little tricky to get right, so use the freshest eggs you can get your hands on.
You can tell whether an egg is fresh by cracking it on to a saucer.
If the yolk stands up and the white isn't watery, it's fresh as a daisy.
And don't worry if they look a little messy round the edges, it's all part of it!
'via Blog this'