Directions

1 Heat oil in skillet 10-inch oven over medium-high. Add onions and salt and cook, stirring occasionally, until onions are tender, about 3 minutes. Add asparagus, reduce heat to medium low and cook, covered, until asparagus is just tender, 6-8 minutes. Pour eggs and cook until almost set but still liquid on top, about 2 minutes. While cooking grill, preheat.


2 Sprinkle cheese over eggs and put in the broiler until cheese is melted and browned, about 3-4 minutes. Remove from oven with oven mitts and slide frittata onto a plate to serve. Cut into quarters.

Serves 4.

Ingredients

Special equipment needed

• A large cast iron frying pan
• A metal spatula

Optional ingredients

• Avocado
• Apple
• Lettuce
• Strips of cooked chicken, beef, or pork (a great use of leftovers)

 Ingredients

• Corn tortillas (as many as tacos you want to make, packaged or homemade)
• Butter
• Cheddar or jack cheese
• Salsa (homemade or prepared)

Method

1 Heat cast iron skillet over medium-high heat. While the pan heats, prepare your ingredients. Cut a few slices of cheese. Make the salsa in the refrigerator. Mince as many apple slices as you want tacos. (3 tacos, 3 fritters). Cut, remove seeds, cut and peel the avocado slices as you want. Cut the salad and meat, and add in


2 When pan is hot (sprinkle a few drops of water should sizzle), lightly butter one side of a tortilla and place it in a pan of butter down. Spatula, quickly turn the tortilla to the other side and again, repeating until you have melted butter on both sides of the tortilla. Let the tortilla sit in a hot frying pan until air pockets start to form bubbles in the tortilla.


3 Add slices of cheese to one side of the tortilla. Make sure to allow room for the cheese to melt and not spread all over the pan.

4 The back of the tortilla, no cheese on the side of cheese, like a tortilla. Move the folded taco cheese on the side of the pan. Add a second tortilla, lightly buttered on one side, and repeat the process. You could say that the taco is done by pressing with a spoon or a fork or the edge of the spatula. If it gives easily, the cheese is melted and the plugs can be removed from the pan.


5 You are essentially tacos with cheese. Now all you have to do is ride. Open each of tacos and add the ingredients you want. A slice of avocado, a slice of apple, a piece of chicken, some lettuce. Failure to do so or not be able to hold the stick and into his mouth. :-)

Ingredients

• 1/4 teaspoon freshly ground black pepper
• 3 cups grated zucchini (from 2-3 fresh zucchinis)
• 1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes),
• 1/2 cup sliced fresh basil (from about 20 leaves)*
• 4 cups cubed day-old bread (from about 4 slices)
• Olive oil
• 6-8 eggs
• 1 cup ricotta cheese
• 1 cup freshly grated Parmesan cheese
• 1/4 teaspoon Tabasco sauce or other hot chili sauce
• 1 teaspoon salt
•  

*Chiffonade basil by stacking a few leaves on top of each other, roll them up like a cigar, slice thin, starting at one end of the cigar and working your way down.

Directions

1 Preheat oven to 350 degrees F. In a large bowl, beat eggs. Add ricotta and beat until smooth. Stir in grated Parmesan cheese, Tabasco, salt and pepper.

2 Prepare the vegetables and bread. When you cut the tomatoes, squeeze excess moisture on them by supporting them in a colander, or wrapped in paper towels and press. Add tomatoes, basil and zucchini to the egg mixture. Moisten bread cubes with water and press the excess moisture using paper towels. Mix the bread cubes in the egg mixture.

Coat bottom 3 and sides of a 9x13 baking dish generously with olive oil. Pour vegetable mixture in roasting pan and eggs even in the pan. Place in middle rack in oven. Bake for 30 minutes at 350 ° C. The pot should swell and brown slightly. If not after 30 minutes at 350, increase heat to 425 degrees and bake for 5-10 minutes. Remove from oven and cool on rack for 10 minutes before cutting into squares to serve.

Makes 6-8 portions.