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The Foodie Report
Ruminations on food, cooking in and eating out in our area.


It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.


Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.


Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.


Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.


Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Monday, November 20, 2006

An eggcellent dinner idea...


What's for dinner?

It's the weirdest thing: I'm not into eggs, and I don't like leftovers. But I adore a good, homemade frittata that combines the two. Sound crazy? Well a message on
another blog made a remark about The Foodie Report being schizophrenic. No fair. That was between us and HIPAA...

The wonderful thing about a frittata is how versatile it can be. Don't know what to do with the rest of that rotisserie chicken you mauled last night? Need to do something with those veggies in that refrigerator bin before they morph into a new life form? Cooking on a budget? Want to splurge and throw in truffles or cook up a version of the
zillion dollar frittata? Need to feed two people? 10? Whatever you need, this dish has you covered. Cook it about 3/4 of the way on the stovetop before you finish it off under the broiler. The result is magnificent and, unlike a quiche, you can't mess it up. Or perhaps I should say it's difficult to mess it up. I know people who could ruin Frosted Flakes...

Serve your frittata with a simple green salad and rip off a hunk of a good
artisan bread and you have quick, satisfying dinner.


Schizo-Frittata
Eggs, about two per person (I like
Eggland's Best)
cooked veggies of your choice (tomatoes, spinach, steamed broccoli or asparagus are great)
cooked meat of your choice, if desired (I love to use leftover store-bought rotisserie chicken)
cheese of your choice, if desired (smoked
Gouda is great)
herbs of your choice, fresh or dried (my favorite is the sweet, subtle flavor of dried basil)
salt and pepper to taste
2 tablespoons olive oil

Turn on your oven's broiler. Heat olive in a deep, oven-safe pan over medium high heat.
In a large bowl, beat eggs (with a dash of salt and pepper to taste). Stir in all the goodies you want (roasted diced potatoes, steamed broccoli, shredded chicken, prosciutto, dried - not fresh - herbs, etc...). Egg mixture should not be too chunky. Pour mixture into the hot pan. Use a wooden spatula to go around the frittata and lift the edges. Lift pan and til from side to side so the egg mixture is even. Keep doing this until the mixture is set but the center still looks wet. Put the pan in the oven under the broiler until the surface is a gorgeous golden brown. Keep an eye on it thought. The Broiler Fairy loves to burn stuff when you turn your back... or so I've been told. Remove frittata from the oven, and sprinkle it with fresh herbs if you like. Slice it as you would a pizza and serve in lovely wedges.


People will think you put a great deal of effort into it. Don't tell them any different...

Best dishes!


1 Comments:

at 2:31 PM Blogger Julie Gaw said...

Yummers! I have a couple Giada recipes for fritatta that I absolutely LOVE for brunches (and dinners too). They're easy to make in advance, still edible when cold, and make good finger foods (versus runny eggs in the morning). Thumbs up for fritatta!

 
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