April 17
This one required a lot of consultation with Mrs. Grill'n and my sister-in-law. They thought that Frittata should be cooked first on the stove top and then put in the oven. The recipe does not call for this but I think I will try it next time as it seemed to take too long to cook. Next time I will also try grilled asparagus and red onion instead of the zucchini and scallions. Having said that, this was very good. I really liked the Taleggio cheese!
Sunday, April 25 - I made frittata again for breakfast today. This time I used the leftover veggies from the "Mixed Vegetable Grill" that we had the other night with the pulled pork. A little Belgian endive, three halves of large roasted red and yellow pepper, several roasted tomatoes, 3 or 4 shitake mushrooms, and 5 or 6 spears of asparagus. I would recommend cutting the veggies into smaller pieces than the book calls for and I was careful not to use tough ends or pieces that were too charred. The leftovers from the Mixed Grill are really perfect for this. I also tried Piave cheese which has a wonderful flavor. You can get it at Whole Foods. It is a hard cheese so you should grate it rather than cutting into pieces like the recipe says. Final change from recipe - put the mixture into a well buttered iron skillet on top of the stove for 10 minutes or so and then put in oven for 10 minutes at 350. Sprinkle top with the bread crumbs and cook for another 10-15 minutes or so until the center is no longer soupy. Enjoy!
- Mark
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Forget this recipe - just make your own favorite frittata recipe, but use your leftover grilled vegetables for the filling. That's the aspect of this that uses grilling - the frittata is mercifully not cooked on the grill, but is still cooked in very peculiar way. Don't hesitate to skip the breadcrumbs - they are OK but function as a kind of crunchy top crust, which you may not want.
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