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Wednesday
May302012

Frittata with Lemon Cream Sauce

 So the other day I finally was able to leave work early and I wanted to treat my girlfriend to a home cooked meal. I rarely cook at home, and a matter of fact I am barely home at all. Of course like a good boyfriend I asked her what she would like. I expect to hear filet mignon or chicken francaise, but to my surprise she blurted out “Frittatas!” First of all I was surprised she did not pick something expensive, and I was even more surprised to hear she knew what that was. She comes from a very strong rooted Italian family, and frittatas are French. Since this dish is very inexpensive, it is a home cooks dream. 1 Skillet, 2 Pots, and very little mixing make it even more appealing. Even though it is a great dinner item, I completely support making this for the family that is bored of the same pancakes and eggs on Sunday morning.

For the Frittata: Serves 2

1 Whole Green Bell Pepper, Chopped

5 Red Russet Potatoes, Chopped

1 Tbsp. Butter

6 Eggs

½ Cup Heavy Cream

2 Cups Shredded Mozzarella Cheese (or less depending on your taste)

 

For Lemon Cream Sauce:

1 Tbsp. Butter

1 ½ Cups Heavy Cream

1 Tbsp. Lemon Juice

1 Tsp. Dill Seed or 2 Tsp. Dill Weed

1 Tsp. Minced Garlic

½ Cup Shredded Mozzarella Cheese, or ¼ Cup Parmesan Cheese

Dash of salt

                My favorite part of this simple dish is the minimal amount of work and skill that it needs. If you can make an omelet, you can make a frittata. Just like my other dishes, sometimes it just makes you seem cool while making something that sounds fancy. First chop all of you potatoes and green peppers. These will take longer than anything else to cook. Wash your potatoes and green pepper well especially since you won’t be skinning the potatoes. Chop the potatoes and green peppers into ¼ inch squares and place in a 3 quart pot with 1 Tbsp. of butter. Lid the pot and leave it on medium heat for about 15 minutes or until the potatoes are thoroughly cook.

 Make sure you stir occasionally so the potatoes do not burn to the bottom. After about 10 minutes of cooking you can mix together your eggs and start your cream sauce. Put a nonstick skillet with ½ Tbsp. of butter on medium heat. In the picture you will see a regular “sticking” pan. I forgot to buy a nonstick, and yes I was made fun of for the first one sticking. Beat 3 eggs thoroughly with a whisk or fork before adding the cream. Add ¼ Cup of cream to the egg mixture and beat thoroughly. When your butter is melted in the pan make sure the whole pan is coated and add your egg mixture. Leave this cook while you prepare your sauce. In a 1 or 2 quart pot, melt the butter with the dill seed and minced garlic. I prefer fresh garlic but I had a small jar of minced left over which will work perfectly fine and taste great. If you do not have dill seed, dill weed is a little meek unless you get fresh. Both will work perfectly fine, just watch the amount. Let the garlic cook with the butter until it appears translucent, and do not let it brown! Add the rest of the ingredients over medium low heat until it becomes thick like a sauce, so about 7 minutes.      

 

Be sure to keep stirring your potato and pepper mix, and keep an eye on your frittata. There are about 100 different ways to make an omelet, so if you have a way that works do that. If not, do it my way. While one side is cooking, use either a rubber spatula or a steel spatula and lift the edges of the egg mixture. While lifting shift your plate towards the spatula. This will move the raw egg to the outside edge for cooking. Once the top of the egg mixture is no longer watery it is time to flip. This is by far my favorite part. It is the perfect time to show those skills you practiced before serving this to someone else. Hint hint. There is no perfect way to flip an egg. You can use a spatula, another pan or a plate, or you can take that chance and flip it. I like to flip it because I can and it makes me actually look like a skilled Chef. I knew I did it right when she let out that surprised yet happy “Oooo”. The fancy dinner is working, success! Once the egg is flipped, scatter the mozzarella cheese all over and let melt. Once the cheese is melted, lay your potato and pepper mixture on top just enough to look like a topping and less like the center piece.

Slide your unfolded frittata on to a plate and drizzle with your lemon cream sauce. It adds that little extra to make it “pop”. If you have any extra potatoes and peppers, place them on a side plate with some extra sauce for dipping. Breakfast for dinner, or dinner for breakfast? Your choice, but either way you will love it. Now you have been introduced to the easy side of Cuisine de Français.

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Reader Comments (3)

Really? Frittatas are french?? Wow.

June 14, 2012 | Unregistered CommenterGP

Well GP, I do thank you for your comment as I either wasn't thinking when writing or I completely missed it. But you are right, Omelettes are French, Frittatas are Spanish in origin. Both actually originate from an dish called alumelle from the late 1300's. And yes I looked that up because I was not sure. Thank you again for your comment on my recipe!

June 14, 2012 | Registered CommenterChef Lane

It sounds palatable. I would love to relish it. Thanks for this awesome post.

June 23, 2014 | Unregistered CommenterEthnic Food

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