Sunday, April 28, 2013
Garlic Lover's Frittata
Roasting the garlic and onions and then letting the oven cool a bit does add to the overall preparation time for this frittata. If you prefer, you can roast the garlic and onions the day before and refrigerate in a lidded container until ready to use -- just remember to bring back to room temperature before proceeding with the rest of the recipe.
Once the frittata is assembled and ready to cook, baking takes less time than stovetop-cooking, and less effort as well because there's no need to flip it. And using a cast-iron skillet to roast the garlic and onions AND bake the frittata makes cleanup a breeze when you're making this recipe all at one time. My recipe serves 2 to 4 as part of a breakfast or brunch with other items such as bacon or sausage, or one hungry person if served without other dishes.
10* cloves garlic, peeled & cut in half
1/2 of a small onion, thinly sliced
2 spring or green onions, sliced (including green tops)
1 tsp Jim's Own Pincho Rub or Gentlewoods Natural Pincho Rub (the latter is gluten-free)
2 Tbs olive oil
2 Tbs milk (I use skim)
2 or 3 oz crumbled Queso Fresco or feta cheese
*If you are seriously addicted to garlic or have a vampire problem that needs addressed, you can use 15 cloves of garlic.
Preheat oven to 400°F and grease an 8" or 9" cast-iron skillet. Combine the garlic and onions in a small bowl, sprinkle with the Pincho Rub, add olive oil and stir until thoroughly combined. Pour this mixture into the skillet and spread into a single layer:
Roast at 400°F for about 25 minutes or until light golden and the garlic is tender, stirring twice to ensure even cooking. When done, remove skillet from oven, reduce temperature to 350°F and allow the oven to cool down to that lower temperature. Note: If roasting the garlic and onions ahead of time, refrigerate in a lidded container until ready to use, and then bring to room temperature before continuing with this recipe.
While the oven is cooling, transfer the roasted vegetables to a small bowl to let both the skillet and the vegetables cool a bit. In a medium bowl vigorously whisk together the eggs and milk (or beat well with a fork), then carefully add the roasted garlic and onion, leaving behind as much oil as possible (I use a fork and let the oil drip off before transferring the vegetables into the egg mixture. Stir well to combine and "unclump" the roasted vegetables in the egg mixture, then stir in the crumbled cheese. Pour any oil left in the small bowl from the roasted vegetables back into the skillet. Once the oven has cooled down to 350°F, pour the egg & roasted vegetable mixture into the skillet:
Bake at 350°F until the eggs are set, about 15 minutes (some puffing is normal -- the frittata will deflate when removed from oven):
Cut into wedges and serve hot. A nice spicy ketchup, full-flavored garlic hot sauce or zesty garlic salsa all go well with this savory frittata.