Frittata with Greens and Onions in Beef Stock
This recipe combines the richness of eggs with a rich beef stock. It makes a wonderful main course or soup course. The soup is finished with croutons, parsley and freshly grated parmesan cheese. This is a great way to use leftovers and freezer items to make a meal. I’ve served small portions as a soup course for a formal dinner.
Serves 4 as Main Course. 8 as a Soup Course.
Recipe: Frittata of Greens in Beef Stock
Summary: A frittata of greens and onions is served in a strong beef stock. The dish is finished with parsley, croutons and freshly grated parmesan cheese.
Ingredients
For the Frittata
- 6 eggs beaten
- 1 Cup Grated Parmesan Cheese plus more for garnish
- 1/4 C smoked Cappeillo Cheese (optional – this is a smoked mozzarella. You could also use provolone.)
- 1 Tbl minced flat-leaf parsley plus more for garnish
- 1 tsp minced fresh Marjoram or fresh Thyme or Oregano
- 1 Medium Onion thinly sliced
- 1 Large Clove Garlic thinly sliced
- 2 Cups cooked greens (like collards, mustards, kale, chard). Squeezed lightly and chopped.
- Salt and Pepper
- Olive oil
For the Croutons
- 2 or 3 – 1/2″ thick slices of day old bread cut into cubes 3 or 4 cubes per serving
- 1 clove of garlic peeled
- 2 sprigs of rosemary
You will also need 6 Cups of Beef or Chicken Stock. If you are using boxed broth, start with 8 Cups of low-sodium broth and reduce to 6 cups. Season with salt and pepper.
Instructions
- Heat the stock and season with salt and pepper.
- Make the croutons by putting 3 tablespoons of olive oil in an 8 inch fry pan. Add the garlic and rosemary and slowly heat over medium high heat. Pull the rosemary from the oil as it fries but before it burns or browns. Turn the garlic frequently until browned all over then pull and discard or save to spread on toast. Heat the oil until very hot and then add the bread. Toss to coat with oil and fry until deeply browned on all sides. Pull from the pan and drain on a paper towel.
- Heat 1 tablespoon of olive oil in an 8″ non-stick fry pan over medium heat. When the oil is warm, add the onion and a pinch of salt. Cook, stirring frequently, over medium heat until the onion is golden brown and caramelized about 10 minutes.
- Add the garlic and cook for 2 to 3 minutes until it is soft.
- Add the herbs and good grind of black pepper and cook until fragrant (about 30 seconds).
- Add the greens and cook until heated through and any excess water has cooked off – about 3 to 10 minutes depending on how wet the greens are.
- Spread everything evenly in the pan.
- Add the cheese to the eggs and whisk in thoroughly then pour over the greens.
- Like making an omelette, tilt the pan to move the egg mixture towards the edges then push the cooked egg back in towards the center.
- Cook the frittata over medium heat until the edges are set and it seems cooked about 1/2 way through.
- Here you have choices… you can flip it over and finish cooking it – or – you can put it under a broiler to finishing cooking (put it 6″ from the broiler and watch it closely. It will be brown and set to touch with it is done) – or – you can put it into a 425F oven to finish cooking for 3 to 5 minutes or until set to the touch.
To plate: cut the frittata into 4, 6 or 8 slices depending on how many you will serve and whether or not this is the main course. Add a ladle or two of hot broth to the bowl. Add a few croutons to each bowl. Garnish with a bit of parsley and parmesan cheese. Serve this with a salad of mixed greens, with thinly sliced dried apricots, toasted pine nuts and fresh mozzarella pearls.
Quick Notes
Serve this with a salad of mixed greens, with thinly sliced dried apricots, toasted pine nuts and fresh mozzarella pearls.
Variations
You can use a variety of greens in the frittata. The frittata is also very good topped with fresh tomato slices. Put the frittata under the broiler for a minute until the top is set but not cooked through. Pull from the oven and add fresh tomato slices topped with parmesan cheese. Put the frittata back under the broiler and finish cooking.
Cooking time (duration): 30
Number of servings (yield): 6
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