I am enrolled in a class that meets from 4:30-7:30 once a week. Due to the late hour, we agreed to each bring food for the class once during the term. Last week was my turn. Of course, I made a cake (that comes later) but the real challenge was to think of a savory item that could be made the night before and eaten cold by nine people.
If you have ideas, share them with me.
Eventually, I decided on a frittata. I could have made a quiche, yes, but I didn't want to bother with a crust. I poked around epicurious but settled on a Good Eats recipe. The show Good Eats, for those of you that haven't seen it, is a wonderful mix of food science and food-making. I am a geek, so I enjoy knowing what's going on with the protein bonds in my food.
Now, Alton's frittata included ham, and I'm not a fan, so I replaced it with an equal quantity of bacon. I made the recipe once as-is to test it, and then I doubled it for class. It is amazing just out of the oven, but it's still great cold, and it can be reheated also. This means that you can make a huge one and keep it around for a couple of days.
This is the 12-egg version: much thicker.
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Zen and the Art of Omelet Maintenance
6 eggs, beaten
1-ounce Parmesan, grated
1/2 teaspoon black pepper
1 teaspoon butter
1/2 cup chopped roasted asparagus
1/2 cup chopped country ham
1 tablespoon chopped parsley leaves
Preheat oven to broil setting.
In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add asparagus and ham to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.
Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.