As my father is wont to say, necessity is a real mother. Aside from eggs and some of Wisconsin's most affordable cheddar, there wasn't much in the fridge for dinner besides last week's vegetable soup, which by now is about as appealing as it sounds. So I stole some shallots from my roommate, threw this together, and was pleased by the result. I added rosemary on a whim, and it turned out to be the right call, because it made this Italian-ish style omelette taste like something you'd have for dinner, not breakfast. Nothing impressive, but super easy!
1 tbsp. butter
4 small-medium shallots, chopped
1/2 - 1 tsp. dried whole rosemary
5 eggs
1/4 cup milk
3-4 oz. cheddar cheese, cut into cubes
Salt and pepper to taste
Pre-heat oven on broil setting.
Beat eggs and milk together.
In a ovenproof skillet, saute shallots in butter over medium heat until they begin to brown.
Add salt, pepper, and rosemary.
Reduce heat to low.
Add the egg mixture to the skillet.
Add cheese, distributing evenly.
Raise heat to medium-low, and cook until the frittata begins to set, about 5-8 minutes.
Remove from stove, and place on bottom rack under broiler.
Watch closely until the top is thoroughly cooked but not browned, a couple minutes.
Remove from oven, slice and serve.
Subscribe to:
Post Comments (Atom)
Update: this dish is actually even better served cold.
ReplyDelete