Monday, August 12, 2013

Meal Prep Monday: Frittata di Cipolle

Take it easy on yourself this Meal Prep Monday with a simple dish that you can enjoy for breakfast, lunch or dinner, hot or cold, for the entire week. 

Frittata di Cipolle
From "The Fundamental Techniques of Classic Italian Cuisine" 
Cesare Casella and Stephianie Lyness 
Serves 4
  • 2 cups thinly sliced red onion
  • 1 ¾ tbs sliced garlic
  • cup olive oil
  • Coarse salt
  • Pinch of red pepper flakes
  • ½ tablespoon chopped fresh thyme leaves
  • ¼ cup white wine
  • 6 large eggs
  • 6 tablespoons grated Parmigiano-Reggiano or Grana Padano
  • 2 ts chopped fresh marjoram
  • 2 tbs butter (or clarified butter)
1. Combine the onion, garlic, olive oil, and salt to taste in a skillet. Place over medium-low heat and cook until the onions start to wilt, about 2 minutes.
2. Add the red pepper flakes and the thyme. Cover and cook until the onions begin to brown, about 10 minutes.
3. Deglaze the pan with the wine. Uncover and continue to cook until the onions are softened but not mushy, about 20 minutes.
4. Drain the onions in a fine mesh strainer and let cool on the side.
5. Beat the eggs with a fork in a large bowl just until the yolks and whites are combined. Add the grated cheese, marjoram and the onion.
6. Heat the butter in a nonstick skillet over medium-low heat. Add the egg mixture and cook, using a rubber spatula to push the sides of the firming egg in toward the center, until the bottom of the frittata begins to set, about 1 to 2 minutes.
7. Let the frittata cook without moving until the bottom is golden brown and the center is set but just a little wobbly, about 5 to 7 minutes.
8. Flip the frittata, return to heat and brown the other side, about 2 minutes.
9. Turn the frittata out onto a plate. Cut into wedges and serve hot or at room temperature.

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