WEDGE CAST IRON PAN RECIPES

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FRITTATA RECIPE - HOW TO MAKE AN EASY FRITTATA - KITCHN



Frittata Recipe - How To Make an Easy Frittata - Kitchn image

As long as you have a few vegetables and some eggs on hand, you can have a frittata on the table in about 20 minutes.

Provided by Emma Christensen

Categories     Main dish    Egg dish    Lunch    Dinner    Frittata    Breakfast

Total Time 0S

Yield 6

Number Of Ingredients 10

6 large eggs, enough to cover the ingredients
1/4 cup heavy cream
1 teaspoon kosher salt, divided
4 slices thick-cut bacon (8 ounces), chopped (optional)
2 small Yukon gold potatoes, peeled and thinly sliced
1/4 teaspoon freshly ground black pepper
2 cups baby spinach (2 ounces)
2 cloves garlic, minced
2 teaspoons fresh thyme leaves
1 cup shredded cheese, such as Gruyère, Fontina, or cheddar (optional)

Steps:

  • Heat the oven. Arrange a rack in the middle of the oven and heat to 400°F.
  • Whisk the eggs and cream together. Whisk the eggs, heavy cream, and 1/2 teaspoon salt together in a small bowl; set aside.
  • Cook the bacon. Place the bacon in a cold 10- to 12-inch nonstick ovensafe frying pan or cast iron skillet, then turn the heat to medium-high. Cook the bacon, stirring occasionally, until crisp, 8 to 10 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate and pour off all but 2 tablespoons of the fat. (If omitting the bacon, heat 2 tablespoons oil in the skillet, then proceed with adding the potatoes).
  • Saute the potatoes in bacon fat. Return the pan to medium-heat, add the potatoes and sprinkle with the pepper and the remaining 1/2 teaspoon salt. Cook, stirring occasionally, until tender and lightly browned, 4 to 6 minutes.
  • Wilt the spinach with the garlic and thyme. Pile the spinach into the pan with the garlic and thyme, and cook, stirring, for 30 seconds to 1 minute or until spinach wilts. Add the bacon back to the pan and stir to evenly distribute.
  • Add the cheese. Spread the vegetables into an even layer, flattening with a spatula. Sprinkle the cheese on top and let it just start to melt.
  • Pour the egg mixture into the skillet. Pour the egg mixture over the vegetables and cheese. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook for a minute or two until you see the eggs at the edges of the pan beginning to set.
  • Bake the frittata for 8 to 10 minutes. Bake until the eggs are set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven. For a browned, crispy top, run the frittata under the broiler for a minute or two at the end of cooking.
  • Cool and serve. Cool in the pan for 5 minutes, then slice into wedges and serve.

Nutrition Facts : SaturatedFatContent 3.9 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 11.3 g, SugarContent 1.0 g, ServingSize Serves 6, ProteinContent 8.0 g, FatContent 8.5 g, Calories 153 cal, SodiumContent 296.3 mg, FiberContent 1.5 g, CholesterolContent 0 mg

SEARED SALMON WITH SPICY RED PEPPER AIOLI RECIPE | INA ...



Seared Salmon with Spicy Red Pepper Aioli Recipe | Ina ... image

Provided by Ina Garten

Categories     main-dish

Total Time 25 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 9

2 teaspoons minced garlic (2 cloves)
1 tablespoon (canned) chopped chipotle pepper in adobo sauce 
1 tablespoon freshly squeezed lime juice 
1/4 cup jarred roasted red peppers, seeded and chopped 
1 cup good mayonnaise, such as Hellmann’s 
Kosher salt and freshly ground black pepper 
4 (6-ounce) boneless, skinless, center-cut salmon fillets 
Good olive oil 
1 lime, quartered, for serving 

Steps:

  • Preheat the oven to 400 degrees F.
  • For the aioli, chop the garlic and chipotle pepper together on a cutting board to make a coarse paste. Place the paste in a food processor, add the lime juice and roasted red peppers, and purée. Add the mayonnaise, 1/4 teaspoon salt, and 1/4 teaspoon black pepper and process until smooth. Set aside.
  • For the salmon, place a large (12-inch), dry cast-iron skillet over high heat for 5 minutes. Place the salmon fillets on a board, pat dry with paper towels, and rub all over with olive oil. With the fillets rounded side up, sprinkle them with 1 1/2 teaspoons salt and 3/4 teaspoon black pepper.
  • Place the salmon in the skillet rounded side down and cook over medium-high heat for exactly 2 minutes without moving! Using a large metal spatula, turn the fillets rounded side up and place the skillet in the oven. Roast for 3 to 4 minutes, until the centers are rare. Cover the pan loosely with aluminum foil and allow the salmon to rest for 3 to 4 minutes for medium-rare or 5 minutes for medium. Serve the salmon hot with the aioli and a wedge of lime for squeezing.

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SEARED SALMON WITH SPICY RED PEPPER AIOLI RECIPE | INA ...
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