Friday, September 30, 2011

It's too hot out and September...What should we have for dinner?

It has been unseasonably warm and humid in New York, which has made for some really bad hair days and why-did-I-decide-to-wear-my-boots-today days. It's also made it difficult to figure out what to cook for dinner--throwing acorn squash or a brisket in the oven (which we're tempted do this time of year) sound like a terribly gross idea when it still feels like August out.

Since we were both tired of the same stove top meals we've had on rotation all summer, I started searching for something new. And that's when I stumbled upon a recipe for what may be the perfect transitional meal: an onion frittata! Why so perfect? Because it's light on the fork and heavy on flavor. It combines sage, rosemary and ricotta, which tasted like Thanksgiving to me (before you start thinking I'm just excited for the holidays, which I am, consider how sage and rosemary often find their way into the best stuffing recipes). Though we had to use our oven, which I was hoping to avoid because of the warm temps, it was only for a limited amount of time. 

I adapted the following super easy recipe, which comes from Bon Appetit, via Epicurious. I omitted the basil, and used Pecorino Romano and a Spanish onion. The recipe should yield 4-6 servings, but we only got three out of it. It's that good! And did I mention it's quick and easy...Perfect for a weeknight!

Here's what you need and here's how you make it: 

  • 8 large eggs

  • 1/2 cup finely grated Parmesan

  • 3 large fresh basil leaves, torn into pieces

  • 3 large fresh sage leaves, minced

  • 1 teaspoon minced fresh rosemary

  • 1/4 teaspoon kosher salt

  • 1/8 teaspoon freshly ground black pepper

  • 3 tablespoon extra-virgin olive oil

  • 1 cup thinly sliced onion

  • 1/3 cup whole-milk ricotta

  • Preheat oven to 400°F. Whisk first 7 ingredients in a medium bowl; set aside. Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add onion; saute until soft, about 6 minutes. Reduce heat to low. Stir in egg mixture. Spoon dollops of ricotta evenly over.
    Cook until frittata begins to set, about 2 minutes. Place in oven; bake until just set, 7-9 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.

    Up close and personal with the onion frittata. This poor photo doesn't do it justice--believe me, it's delicious!


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