Frittatas are economical, simple to make, and packed with nutrients. You can use virtually any hearty green in this dish, including kale, collard greens, mustard greens, or escarole.
PREP TIME 35 minutes COOK TIME 15 MINUTES SERVES 4
- 8 ounces pancetta, bacon, or bacon ends, trimmed of excess fat and diced small
- 2 cups thinly sliced white onion (about 1 medium onion)
- 5 mushrooms, diced small
- 2½ cups coarsely chopped escarole or other hearty green like collards, kale, Swiss chard, or mustard greens
- 8 eggs
- 3 tablespoons canned, full-fat coconut milk or heavy cream
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- Ground black pepper
- Preheat the oven to 350°F.
- In a large ovenproof skillet, sauté the pancetta for 10 minutes or until browned and crispy. Remove from the heat.
- Pour off most of the fat so that only a thin coating remains in the pan. Add the onion and cook on medium-low heat for about 15 minutes, until caramelized.
- Add the mushrooms, about 1 teaspoon of the reserved fat (if needed), and the escarole. Bring the heat up to medium and sauté for about 5 minutes, until the escarole is wilted.
- In a medium bowl, beat the eggs with the coconut milk, parsley, basil, and a few twists of black pepper.
- Pour the eggs into the pan with the escarole mixture and cook over medium heat for about 3 minutes to allow the bottom to set.
- Transfer the pan to the oven and bake for 10 minutes.
- Turn the oven to the broil setting and finish off the frittata by broiling the top for 2 to 3 minutes, until light brown.
- Allow to cool slightly, then serve. Frittata is also excellent cold or at room temperature
10.25 Inch Cast Iron Skillet
Fresh mussels roasted in a flavorful white wine butter sauce.
Mussels should be cooked until their shells open up and they are plump and juicy; if they don’t open, don’t eat them. Serve with a crusty loaf of your favorite bread to sop up all the tasty juices!
PREP TIME 5 MINUTES COOKTIME 8-1O MINUTES SERVES 6
- 1/2 cup white wine
- 1/4 cup (1/2 stick) unsalted butter
- 1 leek (white part only), rinsed well and chopped
- 1/4 teaspoon red pepper flakes
- 2 pounds mussels, scrubbed and debearded (discard any that won’t close)
- 3 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper
- In a 10- to 12-inch cast iron skillet or 5-quart Dutch oven, combine the wine, butter, leek, and red pepper and bring to a boil over medium-high heat.
- Reduce the heat to medium, add the mussels, and cover. Cook until the shells open and the mussels are plump, 8 to 10 minutes; discard any that won’t open. Sprinkle the parsley over the top and season with a dash of salt and pepper. Serve right from the skillet or Dutch oven with sliced bread.
12 Inch Cast Iron Skillet