Monday, February 22, 2010

Red Pepper, Orzo and Goat Cheese Frittata

 
Iced oatmeal cookies.  A hot chocolate cake with four chocolatey layers.  A ridiculous red velvet cheesecake.  We've been hitting you pretty hard with the desserts lately.  And while I refuse to apologize for all that sugar and chocolate and butter, I thought you might enjoy something savory.  Something with (gasp) vegetables.

Next time you go to a potluck brunch, consider bringing a frittata.  Often morning meetings at the office turn into carb fests, with muffins, pastries, and fruit as far as the eye can see.  This colorful, hearty egg dish will be a welcome addition, without sending anyone into diabetic shock before 10 am.  The best part is that you can make the whole thing the night before, and then simply reheat before serving.

 
Crack some eggs in a big bowl, and whisk in some half and half.  Season with salt and pepper.
Then chop some onion...
And grab a big pile of spinach.  Studies have proven that spinach counteracts all effects of chocolate cake.
Heat some olive oil in a skillet, and saute the onions until they are translucent.  Add the spinach and some salt and pepper, and stir until the spinach has wilted.  Transfer the cooked spinach and onion to a buttered pie dish.

 


Now it's time to prep the rest of the filling.  In the summer I love fresh red bell pepper, but in February, the roasted red pepper in the jar is a great substitute.  Fun fact: the Mezzetta family went to our high school! 
Chop the red pepper and add it to your pie dish.
 
Now we'll cook some orzo.  Cook it just like pasta, in boiling salted water.

 
Stir together the peppers, orzo, and spinach so that everything is evenly mixed together.  Now pour the eggs into the dish, and stir gently to combine.
 
Now sprinkle some goat cheese on top of this bad boy.  Goat cheese and roasted red pepper should get married.  They are that good together.
 
This lovely gem puffs up as it bakes.  You'll know it's almost done when the edges are golden brown, and the center is still a bit runny.  Like this:
 
 In order to make your frittata golden and bubbly, finish it under the broiler.  Raise your right hand and solemnly swear to not leave the kitchen while you have something in the broiler.  A dish can go from perfect to charred in mere minutes in the broiler.
 
Happy brunching!  And don't worry, the muffins will still be there next week.

Red Pepper, Orzo, and Goat Cheese Frittata
Very liberally adapted from Giada de Laurentiis (who I idolize)
8 eggs
1/4 cup half and half
1/4 cup olive oil
1 cup yellow onion, diced
2 cups baby spinach
3/4 cup orzo pasta
1/3 cup diced roasted red bell peppers
1/4 cup goat cheese, crumbled
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F.

Bring a small pot of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to baking dish.

In a saucepan, heat the olive oil and saute the onion until translucent, about 8 minutes.  Add the spinach and stir until it wilts.  Add the roasted red pepper, and stir the ingredients until they are combined.  Whisk the eggs with half and half, salt, and pepper, and add to the baking dish.  Stir gently until all ingredients are combined.

Bake for 25 minutes, until the edges are set and golden. Turn on the broiler. Place the pan under the broiler until golden on top, about 3 minutes (check every minute to be sure it doesn't burn). Remove from the oven and let set for 5 minutes. Cut into wedges and serve with a side salad.


4 comments:

  1. Oh man! I wish I had this for breakfast this morning!

    ReplyDelete
  2. I love that this has orzo in this. Going on my menu easel for this weekend.

    ReplyDelete

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