31
30
BREAKFAST & BRUNCH
Frittatas are simple and delicious. This is also tasty with some crumbled,
cooked Italian sausage mixed into it.
PEPPER, ONION AND POTATO FRITTATA
Makes 10 servings
1. Preheat oven to 350°F (180°C).
2. Insert the metal chopping blade into the work bowl
of the Food Processor. With the unit running, drop
the garlic through the feed tube and process to
finely chop.
3. Keeping the garlic in the bowl, remove the
chopping blade and insert the slicing disc assembly.
Slice the onion and pepper. Remove vegetables
and reserve. Slice the potato; remove and reserve
in cold water.
4. Remove the slicing disc, and flip to the shredding
side. Shred the Parmesan; reserve.
5. Place a 10-inch (25 cm) nonstick skillet* over medium
heat. Add 2 teaspoons (10 ml) of the olive oil and
swirl the pan to coat the surface evenly. Add the
garlic, onion and pepper, with a pinch each of the
salt and pepper; sauté until softened, about 6 to
8 minutes. Remove and reserve.
6. Add the remaining oil to the pan. Remove the
potatoes from the water and dry well on a towel.
Add to the pan with 2 pinches each of the salt and
pepper. Sauté until browned and tender.
7. Once potatoes have browned, add the onion/
pepper mixture back to the pan, stir to combine,
then top with the eggs, remaining salt and pepper
and shredded parmesan. Leave skillet on the heat so
that the bottom and sides of the frittata begin to set,
about 6 to 8 minutes. Place skillet into oven and
bake until the top of the frittata is golden and
puffed, about 20 to 25 minutes.
8. Carefully remove skillet from oven and invert onto
a cutting board. Cut the frittata and serve
immediately.
* If not using a nonstick pan, coat the pan with a
nonstick cooking spray before adding the eggs.
Once the vegetables are sautéed, stir them into
beaten eggs; and add to the coated pan.
Nutritional information per serving:
Calories 127 (56% from fat) | carb. 5g | pro. 9g | fat 8g | sat. fat
3g | chol. 225mg | sod. 248mg | calc. 73mg | fiber 1g
2
GARLIC CLOVES, PEELED
1
SMALL ONION, PEELED
AND HALVED
1
MEDIUM RED BELL PEPPER,
QUARTERED, CORED AND
SEEDED
1
SMALL TO MEDIUM RUSSET
POTATO [4 TO 6 OUNCES
(115 TO 170 G)], PEELED AND
HALVED, RESERVED IN COLD
WATER
1
OUNCE (30 G) PARMESAN
1
TABLESPOON (15 ML) OLIVE OIL,
DIVIDED
½
TEASPOON (2 ML) KOSHER SALT,
DIVIDED
¼
TEASPOON (1 ML) FRESHLY
GROUND BLACK PEPPER,
DIVIDED
12
LARGE EGGS, BEATEN
BREAKFAST & BRUNCH
Makes 12 servings
1. Preheat oven to 350°F (180°C).
2. Roll out dough to
1
⁄
8
-inch (0.5 ml) thick circle and fit
into a 9-inch (22.5 cm) tart pan. Chill in refrigerator
for about 20 minutes. Using a fork, prick the chilled
dough evenly all over but make sure not to go
entirely through the dough. Line the shell with
parchment and weigh it down with dried beans or
rice. Bake for 15 to 20 minutes, or until the dough
under the parchment is no longer wet. Remove the
beans/rice and parchment and continue baking until
the shell is golden brown, an additional 10 to 15
minutes. Remove and reserve. Reduce the oven
temperature to 325˚F (160°C).
3. While shell is baking, prepare the filling. Insert the
chopping blade into the work bowl of the food
processor. Put the garlic and leek into the bowl and
process until finely chopped. Remove and reserve.
Remove the chopping blade and insert the slicing
disc and slice the mushrooms.
4. Put oil in a medium skillet over medium-low heat.
Once oil is hot, add the chopped garlic and leek with
a pinch of the salt. Sauté until softened, about 4
minutes. Add the mushrooms and thyme. Sauté until
mushrooms are softened and have picked up some
colour, about 6 to 10 minutes.
5. While the mushrooms are cooking, flip the slicing disc to the shredding side and shred
the Gruyère. Remove and reserve.
6. Replace the shredding disc with the chopping blade. Put the milk, cream, eggs, yolks,
remaining salt and the pepper in the work bowl. Process to fully combine.
7. To assemble the quiche, scatter the garlic, leek and mushrooms evenly along the bottom
of the baked tart shell. Pour the egg mixture over the vegetables and scatter the Gruyère
on the top.
8. Bake for 25 to 30 minutes until quiche is just set.
9. Remove from oven and let sit for 5 to 10 minutes before serving.
* You may substitute half & half for the milk and cream.
Nutritional information per serving:
Calories 217 (71% from fat)
|
carb. 10g
|
pro. 6g
|
fat 17g
sat. fat 5g
|
chol. 102mg
|
sod. 191mg
|
calc. 90mg
|
fiber 0g
MUSHROOM, LEEK AND GRUYÈRE QUICHE
Quiche works for any meal, from an elegant weekend brunch, to a light
lunch or dinner when paired with salad.
½
RECIPE PÂTE BRISÉE DOUGH
(PAGE 52)
1
GARLIC CLOVE, PEELED
1
SMALL TO MEDIUM LEEK,
TRIMMED AND CUT INTO 1-INCH
(2.5 CM) PIECES
4
OUNCES (115 G) MUSHROOMS,
CLEANED
1
TEASPOON (5 ML) OLIVE OIL
¼
TEASPOON (1 ML) KOSHER SALT,
DIVIDED
1
TEASPOON (5 ML) RESH THYME
[OR ¼ TO ½ TEASPOON (1 TO
2 ML) DRIED]
2
OUNCES (60 G) GRUYÈRE
1
CUP (250 ML) WHOLE MILK*
2
⁄3
CUP (150 ML) HEAVY CREAM*
3
LARGE EGGS
2
LARGE EGG YOLKS
¼
TEASPOON (1 ML) FRESHLY
GROUND BLACK PEPPER
