Frittata di Bianchi (Egg-White Frittata)
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 13 ingredients
- Chop
- Water
- 6 lg Egg Whites
- Coarse-Grain salt to taste
- Salt
- Ground Black Pepper
- 10 Sprigs Italian Parsley; leaves only
- Casserole
- 1 pn Red Pepper Flakes
- 1 lb Vegetable of your choice; such as carrots, string beans, celery, long beans, or cauliflower, cleaned
- Cut
- 1 md Clove Garlic; peeled
- 4 tb Olive Oil
Contains
CeleryEggs
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cut vegetables into pieces that measure less than 1" and soak them in a bowl of cold water for 1/2 an hour. Bring medium-sized casserole of cold water to a boil over medium heat, then add coarse salt to taste. Drain vegetables, add to casserole and cook until soft, 2-10 minutes, depending on vegetable. Drain and cool under cold running water.
- Finely chop garlic and coarsely chop parsley. Heat 3 tb olive oil over medium heat and, when oil is warm. add garlic and parsley. Saute for 30 seconds. Add cooled vegetable, season with salt and pepper and hot red pepper flakes and saute for 15 minutes, stirring with wooden spoon. Transfer sauteed vegetables to crockery or glass bowl and let cool for 1/2 an hour.
- Use fork to lightly beat egg whites in a crockery bowl. Add cooled vegetables to eggs and mix very well. Heat remaining 1 tb olive oil in a 10" nonstick omelet pan over low heat. When oil is hot, add beaten egg mixture. As eggs set in pan, keep puncturing bottom with fork in order to allow liquid to seep through to bottom.
- When eggs are set and frittata is detached from bottom of pan, place plate upside down over pan and, holding plate firmly, flip plate and pan over so that frittata comes out on plate. Return pan to heat, carefully slide frittata into pan and cook other side. When eggs are well set on second side, about 1 minute, transfer frittata to a serving dish. Serve hot or at room temperature.
- Shadow Zone IV - Stinson Beach, CA
Plating
Cookware for this recipe
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Frying pan
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Casserole pot
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Mixing bowl
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Whisk
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Chef's knife
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Cutting board
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Vegetable peeler
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Wooden spoon
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Colander