Rumor has it that a little shop in Boston called Mei Mei’s serves this delicious breakfast sandwich made of two poached/fried eggs on a scallion pancake with pesto sauce and cheese. It’s called the “Double Awesome.”
Tag Archives: italian food
Breakfast Frittata
You can make a frittata with a huge variety of ingredients. I happened to have fairly standard ingredients on hand from making a boatload of French omelettes last week, so I went with that. Recipe and tips from epicurious and bonappetit.
Other ingredients to consider: potatoes, sausages, ham, roasted red bell peppers, tomatoes, zucchini, crumbled bacon, and herbs like parsley, dill, basil.
Breakfast Frittata
- In an 10-inch cast-iron skillet, saute 1 onion diced in oil for a few minutes.
- Add 8 oz crimini mushrooms sliced. Saute, trying to evaporate all liquid.
- Whisk 10-12 eggs, 1/2 cup milk, 1/2 cup shredded cheese (fontina, gruyere, cheddar, pecorino romano), 1 tsp kosher salt, generous pepper.
- Spread handful (~1 oz) quickly blanched then wrung dry baby spinach.
- Pour in egg mixture. Use chopsticks to lift up filling a little. Cook without stirring 5 minutes, until edges start to set. Sprinkle top with 1/4 cup cheese.
- Bake at 350 F for 22-27 minutes, until golden brown and set. Don’t overbake.
Chicken Ragu
I feel like this is the one of the only non-dessert non-Asian dishes I’ve done. Recipe based off this.
Chicken Ragu
- In 2 tbsp olive oil, brown 6 chicken thighs. Reserve chicken.
- In drippings, saute 1 onion chopped, 2 celery stalks chopped, 4 carrots chopped until soft. Add 5 cloves garlic minced.
- Chop up chicken, then return to skillet.
- Add 1 cup dry white or red wine. Deglaze pan. Cook on medium until half has evaporated.
- Add 28-oz can chopped tomatoes, 1 tsp dried oregano, 1/4 cup chopped parsley, salt and pepper, pinch of red pepper flakes.
- Simmer covered for 1.5-2 hours. Reduce uncovered until thickened.
- Serve on pasta.