Tagged: Eggs


Ingredient intrigue :: Sorrel & Black Garlic

Scooting out quickly this afternoon to do a grocery shop for tonight's dinner, I spotted two ingredients that I'd never used before and to be quite honest, wasn't really sure what to do with. Sorrel, a lemony leaf herb that's actually poisonous in extreme doses, and black garlic, a fermented version of white garlic with a rich molasses-tone often used in Asian dishes.  So what's a girl to do?  Always up for a bit of culinary experimentation, I snapped them right up.  First on deck, sorrel.  I was already planning on making a simple frittata for dinner and thought the lemony, sharp flavor would be perfect to toss in with sauteed red bell peppers and mushrooms.  The final result: pretty fantastic and finished in under 20 minutes. 

A good drizzle of olive oil + chopped red bell pepper & asparagus + 2 stalks of spring garlic & a bit of diced hot pepper + chopped cremini mushrooms & 1 small bunch of sorrel torn into pieces.  Saute up the red bell pepper and asparagus, add in the spring garlic, hot pepper, sorrel and mushrooms.  Saute on medium-high heat for about 8 to 10 minutes or so.  Whisk 6 eggs and season with cracked pepper and salt. Pour into the skillet, evenly covering the vegetable mixture.  Turn the heat down to medium and cook the eggs about 5 minutes.  Finish the frittata under the broiler for 1 to 2 minutes.
(sorry no pic taken tonight, but here’s a lovely poached egg and sorrel dish from NY Times contributor Melissa Clark)


A Lazy Weekend Lunch

It's hard to think of many things better than lounging around the house on a weekend morning/afternoon.  A good cup of coffee, an energizing egg sandwich topped with the last of summer's tomatoes and basil on a lovely lil' roll from Hot Bread Kitchen, and the weekend NY Times....instant relaxation and rejuvenation for the week to come. 

Happy lazy Sunday!

TAGS: eggs, brunch, tomato

posted: 09.18.11

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Frittata with Swiss Chard, Heirloom Tomatoes and Feta

Insanely hot temps outside + too many vegetables spilling out of my fridge = hiding out in the A/C and cooking like a bandit (sans oven) - which apparently can be fortitutous for certain folks in my circle.  Just this morning I received an email from my gorgeous ginger-haired friend inquiring if I had any good recipes for Swiss chard.  Just her luck, I made this frittata over the weekend with chard from the farm share we both belong to.  What do I love most about a simple frittata? They'll take to pretty much any ol vegetable you've got lying around and you can make one and get a work week's worth of breakfasts in one fell swoop.  And for my ginger-haired friend, I might even toss a piece or two of bacon into this recipe for a slight shout out to her southern roots.

So without further adieu...

Frittata :: with Swiss Chard, Heirloom Tomatoes and Feta

Serves :: 6


8 eggs

salt and fresh cracked pepper to taste

1 1/2 tablespoons extra-virgin olive oil

1/2 shallot, thinly sliced

1 garlic clove, minced

1 bunch of Swiss chard, roughly chopped

3 baby heirloom tomatoes (or 1 large)

1 small red chili (if desired)

4 ounces feta cheese, crumbled



Whisk eggs, salt and pepper and set aside.

Heat olive oil in a 10-inch oven-proof skillet and saute shallot and garlic over medium-low heat for 2 to 3 minutes.  Add in Swiss chard and saute for about 3 to 4 minutes until it starts to wilt.  Add in tomatoes and chili and saute for another 4 to 6 minutes.  Spread mixture evenly in the skillet and pour eggs over top, then sprinkle feta.  Increase heat to medium-high and allow eggs to cook until they starts to set at the outer edge.  Lift frittata lightly with a spatula to allow egg to run underneath.  Cook until frittata is set, about 7 to 8 minutes.  Finish in the broiler for about 2 minutes. 

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