Wokky frittatas

[Guest guest]

All this talk about omelets has made me hungry. This is what I make every Sunday

for us to share. Note: I do not have a stove, so this is made in an electric

wok.

 

Plain Jeanne Potato Frittata

 

4 medium Yukon Gold potatoes (russets or other bakers turn mushy)

1 medium onion

1/2 red, yellow or green sweet pepper (or mixture, or omit, or...or...or)

3 eggs

1 tablespoon oil

salt, pepper to taste

Options: mushrooms, zucchini, top with grated cheese, etc

 

Cut potatoes and onions in small cubes. Cut pepper in small dice. Heat oil in

wok, when it is good and hot, throw in veggies, cook through, tossing with

wooden paddle. In small bowl, beat eggs, add salt and pepper. Turn heat down on

wok. Put several tablespoons of cooked potato mixture in with the eggs to

temper. Pour eggs evenly over the potato mixture, cover with lid, cook till eggs

on top are set, shaking the wok occasionally to loosen the bottom.

 

Traveling Tot Frittata

Small bag Tater Tots or other brand potato nuggets

6 to 8 eggs

Large onion, chopped

Red,green or yellow bell pepper, chopped

1 cup grated Cheddar cheese or Monterey Jack, or whatever

 

Cook tots according to package directions. Beat eggs, add onions, peppers,

half of the cheese. Pour into oblong baking pan. Top with rest of cheese. Bake

at 350 F for about 20 minutes or more till the eggs are cooked, depending on

your oven. (delicate things, eggs, they really don't need a whole lot of

cooking) Very portable, easy to make.

 

Spinach and Mushroom Frittata

 

10 ounce package frozen, chopped spinach or fresh

6 ounces mushrooms, sliced

3 eggs

1 grind of fresh nutmeg, or a sprinkling of ground nutmeg

salt, pepper to taste

3 to 4 tablespoons freshly grated Parmesan (please please please not the

sludge in a can)

Margarine or oil for wok

 

Put spinach into glass bowl,microwave till done. (yes, you can use the stove)

Press all water out of the spinach. Heat oil or mixture of oil and margarine in

wok. Saute sliced mushrooms. Beat eggs, add grating of nutmeg, salt, pepper and

half the Parmesan cheese. Add half of the spinach to the eggs to temper, then

add the rest. (If the spinach is cool already, just dump it in the eggs.) Add

the mushrooms. Wipe out wok with paper towel, add small bit margarine, oil

whatever, heat to moderate heat (mine is set to about 200-250) Pour in egg

mixture. Cover and cook till eggs are set, shaking wok occasionally to keep it

from sticking. Put serving plate over the top of the frittata, turn the wok over

and it should slide neatly onto the plate. Sprinkle the rest of the Parmesan

cheese on top. (Yes, you can do this in the oven)

 

Frittata with a Little Heat

 

4 medium Yukon Gold potatoes (russets or other bakers turn mushy)

1 medium to large onion

small package frozen corn

 

small can minced chilies (or minced fresh, your choice), drained

small can sliced black olives, drained

2 tablespoons chopped roasted pimento, drained

chopped cilantro (never measured it, say a tablespoon or two)

6 eggs

1 cup cheese with jalapeno peppers in it

salt, pepper to taste

 

Cook potatoes, onions in little oil on high heat in wok.Half way through, add

the frozen corn. (You are trying to get the corn cooked, yes, but also trying to

get it nicely roasted but not burnt) Beat eggs. Add chilies, olives, cilantro,

half of the cheese. Add some potato mixture to the egg mixture to temper, then

add the rest. Either finish cooking in the wok and top with the rest of the

cheese after cooking, or pour into a greased oblong baking dish, top with the

cheese and bake 25 to 30 minutes.

 

 

 

 

 

 

 

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