One Frittata Recipe, Two Appliances (Steam and Convection)

standard February 17, 2016 Leave a response
fritatta

Wow, what a difference. Take the same recipe and cook it in two appliances. The results taste like completely different methods.

The frittata in the JennAir convection oven is golden brown and a bit crunchy on the edges. The same recipe cooked in the JennAir combo steam convection oven yields a fluffy, creamy concoction. If you want to give it that golden-brown hue, you need to finish it  in the convection setting. Just follow the manufacturer directions.

Try both ways and tell us which one is your favorite. 

fritatta

Spinach and Feta Frittata
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Ingredients
  1. One bag (1/2 lb) spinach
  2. 1 Yukon potatoes, cut into 1/4" slices
  3. One tablespoon olive oil
  4. 12 large eggs, lightly beaten
  5. 1/2 cup cream
  6. One teaspoon pepper
  7. One teaspoon salt
  8. 1 cup crumbled feta cheese
  9. 1 cup grated cheddar cheese or mozzarella
  10. 1 cup thinly sliced green onion
  11. Olive oil
Instructions
  1. If using a convection oven, preheat to 400F.
  2. In a large skillet, saute spinach until wilted, drain and squeeze out liquid.
  3. Mix potatoes with some olive oil, salt, and pepper for 15 to 20 minutes until tender and lightly browned. Let cool.
  4. In a large bowl, beat eggs, cream, pepper, and salt until combined. Stir in cheeses and green onion. Mix well and then fold in spinach and potatoes.
  5. Heat olive oil in a 10-12 inch skillet over high heat until almost smoking. Give the frittata mixture a good stir and pour into the pan. Cook until the bottom is set. Then transfer to the oven and cook until set, about 20 minutes.
  6. If using the steam oven: line a pie plate with parchment paper. Pour the frittata mixture into the pie plate. Place the pie plate on the steam oven rack. Steam at 212 ° F. until, eggs are puffed and set, about 20 minutes. Add more time if necessary.
Mrs. G's Appliance Chef http://appliancechef.mrsgs.com/
Potato-Bacon Frittata
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Ingredients
  1. Four slices of bacon cut into 1/2 inch pieces
  2. 1 Yukon potato cut into 1/4 slices
  3. One tablespoon olive oil
  4. 12 large eggs, lightly beaten
  5. 1/2 cup cream
  6. One teaspoon pepper
  7. One teaspoon salt
  8. 1 cups grated parmesan cheese
  9. 1 cup shredded mozzarella
  10. 5 cup thinly sliced green onion
  11. teaspoons finely chopped
  12. salsa (optional) or sour cream (optional)
Instructions
  1. Preheat oven to 400F.
  2. Using a large skillet, cook bacon pieces until crisp. Drain on paper towel.
  3. Roast potato with olive oil for 15 to 20 minutes until tender and lightly browned. Let cool.
  4. In a large bowl, beat eggs, cream, pepper, and salt until combined. Stir in cheese and green onion. Fold in the bacon and the potatoes.
  5. Heat olive oil in a 10-12 inch skillet over high heat until almost smoking. Give the frittata mixture a good stir and pour into the pan. Cook until the bottom is set. Then transfer to the oven and cook until set, about 20 minutes.
  6. If using the steam oven: line a pie plate with parchment paper. Pour the frittata mixture into the pie plate. Place the pie plate on the steam oven rack. Steam at 212 ° F. until, eggs are puffed and set, about 20 minutes. Add more time if necessary.
Mrs. G's Appliance Chef http://appliancechef.mrsgs.com/
 

 

 

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