I have a confession. I have never made an omelet. I am sceeeerd of them. Weird, I know. It's the whole circling of the pan and flipping over. I get all nervous, what if it sticks? what if its not done? I let the mister make the omelets. He can make a greek omelet that will make you wanna smack your granny. You wouldn't do that of course. Cause you love her. Anyway frittatas are more up my alley. And what a wonderful summer dinner they make. Like an omelet you can throw anything in that appeals to you.
Recipe by Giada De Laurentiis
6 whole eggs
2 Tbsp whipping cream
1/2 tsp salt
1/4 tsp pepper
1 Tbsp olive oil
1 Tbsp butter
12 ounces asparagus, trimmed and cut into 1/2 inch pieces
1 tomato, seeded and diced
3 ounces fontina, diced
Whisk the eggs, cream 1/2 tsp salt and pepper in a medium bowl to blend, heat oil and butter in a 9 1/2 inch diameter nonstick ovenproof pan. Add the asparagus and saute until crisp tender, about 2 minutes. Raise the heat to medium high, add tomato and pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus and cook for a few minutes until the eggs start to set. Sprinkle in the cheese. Reduce heat to medium low and cook until almost set but top is still runny about 2 minutes. Place pan under the broiler and broil until the top is set and golden brown about 5 minutes. Let frittata stand about 2 minutes. Remove from pan, slide onto plate and cut into wedges. Serve with home fries.
Recipe by Smitten Kitchen
1 1/2 pounds yukon gold potatoes, scrubbed and cut into 1/2 inch cubes
4 Tbsp unsalted butter
1 onion, diced
salt and pepper to taste
optional seasonings to taste
(garlic power, season salt, paprika, chives)
Arrange the potatoes in a microwave safe bowl and top with 1 Tbsp butter. Cover tightly with plastic wrap and microwave until the edges of the potatoes begin to soften about 5-7 minutes. Shake bowl to redistribute potatoes halfway through cooking.
Meanwhile heat 1 Tbsp of butter in a large nonstick skillet over medium heat, add onion and cook until softened and golden brown. Remove onion to a bowl.
Melt remaining 2 Tbsp of butter in same skillet, add potatoes and pat down with spatula. Cook without stirring, until underside of potatoes are brown and crisp, about 5-7 minutes. Reduce heat to medium low and continue cooking and stirring potatoes until all sides are golden brown and crisp, about 9-12 minutes. Add in onion and salt and pepper and seasonings to taste.