What is the difference between a frittata and an omelet?

An omelet is typically made for one. The eggs are folded and may or may not have a filling of some kind and they are cooked over a medium-high heat in butter. On the other hand, a frittata is made for more people. Served open faced, it is generally thicker and cooked slowly, then finished off under the broiler.  And here’s one that will fill your mouth with bursts of joy!

Here’s How to Do it:

Heat the oil in a deep, heavy skillet (about 6 to 8 inches) on low heat.

Whisk the eggs with the cream, tarragon, garlic and salt and some fresh ground pepper. I used a lot.

Gently cook the spinach and artichokes in the oil. Lift the vegetables out and set aside.

Pour the egg mixture into the hot oil and let it set just slightly.

Next, sprinkle the crab, spinach and artichokes over the top.

Cook on low for a couple minutes. As the eggs are starting to set, lay the fresh mozzarella evenly over the top

and cover.

Continue to cook until the eggs are nearly set. Be sure to check it often so the bottom doesn’t burn.

Turn the broiler on and place the pan directly under the heat, cooking for just a few minutes. The top will be lightly browned.

Remove from the heat and serve with hot sauce.

© Copyright 2021 The Lazy Gastronome

You can use canned crab, but fresh claw meat is really amazing!

 

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!

We grilled some ribs ^[5] and needed a side dish. As I went through my pantry I found some canned goods and thought, bean salad! And it was so easy. I bet you have everything you need in your pantry.

Here’s How to Make the Bean Salad:

Open the beans and drain them. I used green beans and garbanzos, but you can use any kind of bean you like. Put them together in a large bowl.

Drain the artichoke hearts and cut each quarter into three smaller pieces, then add them to the bowl with the beans.

Add all the remaining ingredients and mix it well. Use salt and pepper to your taste.

Cover and refrigerate until ready to eat. The longer it sits the better it tastes! And that’s all you do.

© Copyright 2020 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!

I’m always looking for a healthy but hearty breakfast. I decided a simple frittata with vegetables would do the trick.

What is a Frittata?

A frittata is an Italian version of the omelet. And it’s so much easier! You mix the eggs and the drop on your toppings – bake it – and that’s it! My kind of recipe –

You can add any kind of vegetables, but I like the tartness of the tomatoes together with the salty bacon and creaminess of the artichoke hearts. And it’s easy to do!

Making the Frittata

Start by cooking up the bacon. Lay it in a single layer in a baking dish with a rack.

Bake at 350° for about 15 to 20 minutes, or until it’s crisp and the fat is rendered. Save out 1 Tablespoon of the fat. Leave the oven on.

Cut up the tomatoes, artichokes and green onions.

Place the eggs, milk, salt and pepper into a blender and process on low until well mixed and frothy.

Melt the butter in the bottom of a 10 inch cast iron skillet and add the 1 Tablespoon of bacon fat.

Pour the egg mixture into the skillet.

Crumple the bacon on the top. Layer on the vegetables and

bake for about 20 to 30 minutes, or until the eggs are set.

Cut the frittatta into wedges and serve with a dollop of sour cream.

© Copyright 2019 The Lazy Gastronome

Leave me a comment – I’d love to hear your thoughts.

I love crepes. My husband used to make them every weekend for breakfast and the kids put their requests in early. Their favorite filling was just chicken in golden mushroom soup. I like a little fancier.

I decided to play with crepes again. This week will feature three different crepes – two savory and one sweet – So make sure to come back on Wednesday and Thursday for them all!

Today’s treat is…

What you need:

 Basic Crepe –

• 1 cup all-purpose flour
• 1 ½ cup milk
• 2 eggs
• 2 Tablespoons melted butter
• ½ teaspoon salt

How to Do it:

Place all the ingredients in a blender and blend on high until it is well mixed. Let it sit for about 30 to 45 minutes.

Heat a crepe pan. Pour some batter into a “dipping” tray and

dip the hot crepe pan into the batter. Hold for about 30 seconds, then carefully lift.

Allow the crepe to cook for about 1 to 2 minutes. It will lift easily when it’s done. Be careful not to overcook. If the edges get crispy they won’t fold right.

NOTE: the first one or two always come out weird.

Place on a plate and continue to cook until all the batter is used.

You can make your fillings now or store in an air tight container until you’re ready to use them.

(makes about 12 to 15 crepes)

What you need for the filling:

• 6 slices of bacon cut into quarters
• ½ small onion, sliced thin
• ½ teaspoon maple syrup (the real deal)
• 4 Tablespoons brie cheese cut into chunks
• 8 crepes

Sauce

• 2 Tablespoons butter
• 4 Tablespoons flour
• 1 cup milk
• 1 ½ cup canned or frozen artichoke hearts (not marinated)
• 2 teaspoon fresh thyme leaves
• Salt and pepper to taste

 

How to Do it:

 Filling:

Cook the bacon until it is crisp. Remove from pan and set aside.

 

 

 

 

Slice the onions very thin.

Drain about half of the bacon grease. Add the onions and cook until golden brown.

Add the bacon back to the pan with the maple syrup. Cook for about 2 minutes. Stir in the brie and simmer on low until it’s melted.

 

 

 

Spoon about 1/8 of the mixture into each crepe.

Gently fold the sides over and place on a plate. Serve with about ¼ cup of the sauce.

Artichoke Cream sauce

Place the milk and artichokes in a blender and puree.

Melt the butter in a small sauce pan. Next add the flour and stir until it starts to turn golden. Using a wire whisk, stir in the milk and artichoke mixture. Continue to whisk until it is all well incorporated, then add the thyme.

Simmer the sauce, stirring constantly, until it is thickened. Add a little more milk if it’s too thick.

Remove from the heat and serve hot.

Makes about 8 crepes

© Copyright 2018 The Lazy Gastronome

 

Below are some of the items we used to create this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!

This artichoke dip is a great summer refresher. On these hot summer days it’s always nice to have a cooling snack that is actually good for you. This one is fast and delicious. Just yogurt and artichoke hearts (and garlic of course). That’s it. You choose what to dip in it!

Keep reading to find out just how easy this dip is to make!

What you need:

• 1 can of artichoke hearts, water packed
• 4 cloves of garlic
• 1 teaspoon sea salt
• 1 ½ cup plain greek yogurt (I like Fage total 0%)
• chives to garnish

How to Do it:

Place all the ingredients (except the chives) in a food processor and process until smooth and well blended.

Put into a bowl and top with the chives.

Serve with crackers, vegetable sticks, on a sandwich, or thin with a little olive oil and water for a great salad dressing!

Makes about 2 cups of dip

© Copyright 2018 The Lazy Gastronome

Below are some of the items we used to create this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!