The Rossi Recipe of the Week – Frittata a la Rosh Hashana
My wife never makes the same thing the same way twice – unless I like it!
This is a dish she just came up with, using me as the test dummy; which really isn’t a bad thing since she’s very inventive.
And she also came up with the title of the dish. I know, it’s not traditional, but then again, neither is she.
In fact, the only reason why it’s being called the Rosh Hashana Frittata has more to do with the fact that we’re in the midst of the Jewish New Year. You could probably even serve this when you break the fast on Yom Kippur, although you may have to check as to whether some of the ingredients are kosher.
(I’m not sure of the mozzarella or the parmigiano reggiano)
4 whole eggs
2 tablespoons of milk
Half cup of egg whites
Handful of asparagus nuked for about 5 minutes to soften
6 seeded cherry tomatoes chopped fine
Sliced baby portobello mushrooms chopped fine
Handful of sun dried tomatoes
Shredded parmigiano reggiano
Salt and pepper to taste
Take a power stick and use it on the eggs to blend them, and add the milk, and salt and pepper to taste.
Heat a frying pan well, then spray it with either Pam or butter (your choice); then pour the eggs in the pan with the asparagus.
When still slightly wet on top, add the mushrooms, and then cover it until it’s no longer wet on top.
Then evenly sprinkle the remaining elements. Place the cover over it again. Wait for the cheese to melt and serve.
In fact, you can fold it with a spatula and serve like a pie. Might even go well with a slice of challah, but I’m thinking a nice loaf of Italian bread might be better!
Check this space weekly for more recipes from the Rossi kitchen.