 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Cucina Fresca Ingredients:
6 eggs |
1 tablespoon dry sherry |
3 tablespoons tomato sauce or 3 tablespoons tomato puree |
coarse salt, to taste |
cayenne pepper, to taste |
2 tablespoons olive oil |
2 oranges, preferably navel |
Directions:
1. Lightly beat eggs, sherry, tomato sauce, salt, and cayenne pepper in a bowl.
2. Heat the oil in a small, nonstick, ovenproof skillet.
3. Swirl the oil to coat all sides.
4. Add in egg mixture to the skillet; decrease heat; cook slowly, stirring frequently, until the eggs have formed small curds and the frittata is firm except for the top.
5. To cook the top, place the pan under a hot broiler or in a preheated 400° oven until the frittata browns lightly.
6. Remove pan from broiler or oven; let cool in pan 1-2 minutes; place a plate over the top of pan and invert frittata onto it.
7. Squeeze the juice of 1 orange over frittata; cool to room temperature.
8. Meanwhile, peel the second orange and remove as much of the white pith as possible.
9. Slip a sharp paring knife between the white membrane to release the individual orange segments; garnish cooled frittata by arranging segments around the edge.
|
|