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Lucretia B's International Cookbook Lucretia B's Amazing International Cookbook

Eggs




What's the difference between Frittata and Omelette?




Spinach frittata

Lucretia B

Ingredients
(serves 4)
50 g butter
4 shallots, chopped
1 cup spinach, cooked, drained and chopped
4 eggs, whole
2 tb grated parmesan cheese
salt
pepper
Method
Brown the shallots with half the butter. Add the spinach and cook over medium heat for a few minutes, stirring often. Remove the pan from heat.
Break the eggs in a bowl and whisk in salt, pepper and cheese. Add the spinach and shallot mixture and stir well.
Cook the mixture in two separate batches, using half of the remaining butter each time, following the step by step instructions.

Onion frittata

Lucretia B

Ingredients
(serves 4)
50 g butter
4 medium onions
1 bay leaf
4 eggs, whole
2 tb grated parmesan cheese
salt
pepper
Method
Finely slice the onions. Place the onions and half the butter in a heavy bottomed pan. Add the bay leaf, cover with lid and cook over low heat until the onions are soft (approx 30 minutes). Remove the lid, turn the heat on and cook for another five minutes, stirring often, until golden brown. Discard the bay leaf and remove the pan from heat.
Break the eggs in a bowl and whisk in salt, pepper and cheese. Add the onions and stir well.
Cook the mixture in two separate batches, using half of the remaining butter each time, following the step by step instructions.

Eggs au beurre noir

Les Recettes de Germaine

Ingredients
(serves 2)
3 tb butter
4 eggs
salt and pepper to taste
Method
Place half of the butter in a small (18 cm round) non-stick frying pan over medium heat.
Break two eggs in a saucer, taking care not to break the yolks. When the butter turns a deep dark brown colour, gently slid the eggs in the pan and reduce the heat. Cook until the edges are crispy.
Move the eggs to a serving dish and repeat the procedure for the other two eggs.
Serve on hot buttered toast or risotto alla parmigiana or riso in cagnone (see recipe).

Frittata di carne: meat omelette

Lucretia B

Ingredients
(serves 4)
1 cup chopped boiled meat (or any other cooked meat leftovers)
3 tbs butter
8 eggs
2 tbs grated Parmesan cheese
pinch of pepper
Method
Saute meat with 2 tbs butter in a large non-stick frying pan for 5 to 10 minutes.
In a separate bowl, beat eggs with the cheese and the pepper. Add the meat and stir well.
Place the frying pan back on the stove and melt the remaining butter over medium heat. When the butter turns brown, pour in the egg mixture. Reduce heat and cook for 5 minutes on each side.
Serve hot with fresh salads.

Last updated 28 jun 2011

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