Archive for Breakfast Recipes
Not just for breakfast, the Frittata!
Posted by: | CommentsA frittata is an Italian omelet, which, unlike a traditional omelet, is is served open rather than folded, and is typically started on the stovetop and finished in the broiler. Filled with meats, cheese, or vegetables, frittatas are an excellent avenue for leftover food. In Naples, Italy, frittatas (not surprisingly) typically also contain pasta.
It is thought by devoted food historians that the frittata has origins predating the omelet, and may have gained popularity in Italy during the observation of Lent. Traditional Italian frittata fillings include fontina cheese, garlic, nutmeg, italian sausage or ham, and sweet peppers. The American frittata craze is noted to have began in 1952, when the New York Times published the first frittata English language recipe.
Frittata’s are perfect for using random leftovers when your food stock is slim, and make an excellent impromtu meal.
In this video clip, owner and executive Chef Jay DeLong of Canape Specialty Chef Services in Seattle prepares a hearty cheese and veggie frittata recipe for a perfect anytime entree.
Truffled egg toast for breakfast or brunch!
Posted by: | CommentsChef Marlon Manty of Inoteca in NYC shows you how to make a fabulous breakfast dish, and a customer favorite! In this video, courtesy of Real Meals Tv, he prepares Truffled egg toast with grilled asparagus and fontina cheese.We can’t imagine anything more decadent for breakfast!
For one serving, you will need:
asparagus 3-4 spears
extra virgin olive oil
bread (the chef uses a loaf of Pullman bread)
salt and freshly ground pepper
2 eggs
fontina cheese
white truffle infused olive oil , or simply white truffle oil if you wish to be decadent
Method per the video instructions:
Trim off the rough edge of the asparagus spears, and toss them with olive oil, salt, and pepper. Saute or grill the asparagus for approximately 5 minutes, and cut into small pieces (a bit larger than an inch).
Cut a thick slice from a loaf of Pullman bread (or your favorite bread) and remove the crust. Toast the bread in a 350 oven for 3 minutes. Remove from oven (keep the oven on), and cut a rectangle shaped outline in the slice, do not remove this section. Press the section down with the handle of the knife to create a trough for the eggs.
Seperate 2 eggs, place the yolks in the trough you created. Fence this area in with thin slices of fontina cheese. Place the bread/egg/cheese into the 350 degree oven for a few minutes, until the cheese melts. The yolks should be runny. Remove from oven.
Place the asparagus pieces on a plate and top with the egg/toast creation. Drizzle 2 tsp of truffled olive oil (or truffle oil), add salt and ground pepper.
