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Ciabattini Frittata - Shoemakers Frittata

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)78.8035
Energy (kCal)1180.8245
Carbohydrates (g)14.2973
Total fats (g)88.5909
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat broiler. | 2. Whisk together eggs, basil, parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. | 3. Cook pancetta in a 10-inch heavy skillet over medium heat, stirring, until crisp. Transfer with a slotted spoon to a large bowl then pour off all but 2 tablespoons fat. | 4. Add potatoes and 1/4 teaspoon each of salt and pepper to skillet, and sauté over medium-high heat until golden, about 3 minutes. Cover skillet and continue to cook over medium-low heat, stirring a few times, until potatoes are just tender, about 3 minutes more. Transfer the potatoes with a slotted spoon to bowl containing the pancetta. | 5. Add 1 tablespoon oil to skillet and sauté onion and garlic over medium-high heat until pale golden, about 4 minutes, then add spinach and sauté until just wilted. | 6. Gently add the potatoes and pancetta, the roasted peppers, and remaining tablespoon of oil into onion mixture, spreading it evenly. | 7. Pour egg mixture evenly over vegetables and cook over medium-high heat, lifting up cooked egg around edges with a heat-proof spatula to let uncooked egg flow underneath, 2 to 3 minutes. Reduce heat to medium and cook, covered, until it appears mostly set, with a moist top and center, 3 to 5 minutes more. | 8. Remove lid. If using the Provolone, broil frittata 5 to 7 inches from heat until set, but not browned, 1 to 2 minutes, then top with an even layer of cheese and continue to broil until browned and bubbling, 1 to 3 minutes (watch carefully). | 9. If skipping the cheese, broil frittata until the top is lightly browned, 1 to 3 minutes (making sure it doesn't burn). | 10. If using a nonstick skillet, slide the frittata onto a serving plate. If using a cast-iron skillet, cut and serve wedges directly from the skillet. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 8 572.0 2.88 50.24 38.04
    basil 2 tablespoons chopped 1.219 0.1404 0.16699999999999998 0.0339
    parmesan cheese 3 tablespoons grated 55.5 6.0 6.0 0.75
    salt black pepper ground - - - -
    pancetta 6 slices chopped - - - -
    potato 1 peeled cut - - - -
    olive oil 2 tablespoons divided 238.68 0.0 0.0 27.0
    cipollini onion 2 - - - -
    garlic clove 2 - - - -
    spinach 2 -3 cups chopped 0.0 0.0 0.0 0.0
    pepper 1/2 cup chopped roasted 14.9 3.4568 0.6407 0.1267
    provolone cheese 3 ounces sliced 298.5255 1.8201 21.7558 22.6403

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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