Biotest

Cast Iron Frittata


#21

[quote]Kerley wrote:

[quote]SirenSong61 wrote:

[quote]Kerley wrote:
rather ironicly (is that even a word) my mom makes me the same thing, without onions though because i despise onions. [/quote]

No onions? Oooooh, you are missing out.[/quote]

its the texture of onions that i dont like if they are fried to shit i can eat them but then thats kinda counter productive to getting lean, the same with the skin of an apple the texture is weird so i cant eat it LOL[/quote]

I always use a little bit of some kind of oil or cooking spray when I sautee veggies and I think most people here do. You are supposed to get some HEALTHY fats and caramelized onion in all sorts of stuff is great. When I was a kid I got sick on onion rings and refused to go near actual onions (though I was pretty liberal with onion powder) for the better part of my life, so I get what you’re saying, though.


#22

[quote]Kerley wrote:

[quote]SirenSong61 wrote:

[quote]Kerley wrote:
rather ironicly (is that even a word) my mom makes me the same thing, without onions though because i despise onions. [/quote]

No onions? Oooooh, you are missing out.[/quote]

its the texture of onions that i dont like if they are fried to shit i can eat them but then thats kinda counter productive to getting lean, the same with the skin of an apple the texture is weird so i cant eat it LOL[/quote]

Try mincing them. Sure, it takes extra work unless you have a food processor, but, they disappear in the meal that way. You still get the flavor from them and the health benefits without knowing they are there.


#23

http://images.t-nation.com/forum_images/1/f/1f717_ORIG-IMG_1004.jpg

Being an engineering student late nights and early mornings without breakfast are quite common. This looked so good I went and made one with whatever I had in the fridge, which just so happened to be chicken, turkey sausage, cheese, kale, and cauliflower. Turned out delicious. Thanks for the great idea chris! Only took about 25 minutes start to finish thanks to my slap chop. Those things are awesome…


#24

[quote]Vestiaz wrote:
Being an engineering student late nights and early mornings without breakfast are quite common. This looked so good I went and made one with whatever I had in the fridge, which just so happened to be chicken, turkey sausage, cheese, kale, and cauliflower. Turned out delicious. Thanks for the great idea chris! Only took about 25 minutes start to finish thanks to my slap chop. Those things are awesome…[/quote]

That REALLY looks good.

Props for the sexy lighting.


#25

[quote]Vestiaz wrote:
Being an engineering student late nights and early mornings without breakfast are quite common. This looked so good I went and made one with whatever I had in the fridge, which just so happened to be chicken, turkey sausage, cheese, kale, and cauliflower. Turned out delicious. Thanks for the great idea chris! Only took about 25 minutes start to finish thanks to my slap chop. Those things are awesome…[/quote]

Wow, nice work!

Some of my best ones have been made with random leftovers. Never tried cauliflower, but will now!


#26

Lots of good ideas being tossed around here. There’s a great little diner in town that really got me hooked on frittatas this past year or so. I just never realized they were so easy to put together at home.

I whipped this one up over the weekend with random stuff on hand - spinach, red onion, and fennel (diced bulb in the mix, garnished with the fronds before serving).


#27

Made a pan-full (cut into 8 slices) Saturday morning, and just finished the last of it earlier today.

And while we’re talking about cast iron pans (good segue?), has anyone tried a cast iron grill pan like this:

I’m super-happy with my two basic cast iron pans, just wondering if the “grill version” would be useful as an occasional substitute to busting out the full outdoor grill.


#28

I have one a bit like this… http://www.johnlewis.com/230497709/Product.aspx

I really do love my griddle pan - as sad as it sounds but it does give me joy!


#29

[quote]Chris Colucci wrote:

And while we’re talking about cast iron pans (good segue?), has anyone tried a cast iron grill pan like this:

I’m super-happy with my two basic cast iron pans, just wondering if the “grill version” would be useful as an occasional substitute to busting out the full outdoor grill.
[/quote]
I’ve got one. They work pretty well in a pinch, like if its raining outside. Make sure you have good ventilation. If you want to get a good grill action out of it, you need to use high temps and it will get pretty smoky.


#30

[quote]Chris Colucci wrote:
Made a pan-full (cut into 8 slices) Saturday morning, and just finished the last of it earlier today.

And while we’re talking about cast iron pans (good segue?), has anyone tried a cast iron grill pan like this:

I’m super-happy with my two basic cast iron pans, just wondering if the “grill version” would be useful as an occasional substitute to busting out the full outdoor grill.
[/quote]

Great looking frit!

I have that exact pan, plus the Lodge square grill press to go with it. It’s cool, but I don’t use it often. Clean-up is a bitch given the grill ridges and the “no soap” rules of cast iron. High quality piece of hardware though.


#31

[quote]Chris Shugart wrote:
Great looking frit!

I have that exact pan, plus the Lodge square grill press to go with it. It’s cool, but I don’t use it often. Clean-up is a bitch given the grill ridges and the “no soap” rules of cast iron. High quality piece of hardware though.
[/quote]

Get yourself a good scrub pad (brillo or the like). That makes it easier. Next, you kind of need to treat it like your grill, clean it while it is hot. You could even get a grill brush that you use only for the cast iron grill pan. Just get one with a short handle.

Also, for those that don’t know, after you wash your pan, dry it in the oven on a low heat (about 180 F) if you can. That will help prevent any rust build up.


#32

I joked once that “frittata” was Italian for “leftover user-upper.” Bad joke, but these things really are useful for using up all the little tidbits you have leftover from other meals.

In this pic, a leftover special:

Leftovers from two salads (spinach and mixed greens)
Leftover garlic
Leftover frozen chopped onions
Leftover fat-free shredded cheese
Leftover mushrooms
Leftover basil

Cool thing is, I didn’t really have much of these ingredients left for a full meal, but combine them with eggs, FF sour cream, etc. and you have an amazing couple of meals that people think came from a specific recipe.


#33

Asparagus and ham version.


#34

i made one last night for the family. the kids totally loved it. plus a bonus, they learned a new word!

the goods:
7 eggs
fresh chopped spinach
1/2 can low sodium black beans
low-fat riccotta cheese
cheddar cheese
old bay seasoning
dried basil
half avocado (topping)


#35

I made this one this morning, and it was absolutely amazing with a dash of chulula on top. I’ve got breakfast for a couple days too.

I switched out the sour cream for greek yogurt like in the little qui… Bioavailable meat cups, and it worked like a charm.

Thanks for the recipe


#36

[quote]Chris Shugart wrote:
I joked once that “frittata” was Italian for “leftover user-upper.” Bad joke, but these things really are useful for using up all the little tidbits you have leftover from other meals.
[/quote]

It’s actually Italian for “Easter Breakfast That Is So Calorically Dense It Has It’s Own Gravity”.

Traditional Easter breakfast I eat year 'round. My mom throws every meat you can imagine in there plus onions, asparagus. Some times shellfish (like paella without rice).

Excellent stuff here, Mr. Shugart.


#37

[quote]SteelyD wrote:

[quote]Chris Shugart wrote:
I joked once that “frittata” was Italian for “leftover user-upper.” Bad joke, but these things really are useful for using up all the little tidbits you have leftover from other meals.
[/quote]

It’s actually Italian for “Easter Breakfast That Is So Calorically Dense It Has It’s Own Gravity”.

Traditional Easter breakfast I eat year 'round. My mom throws every meat you can imagine in there plus onions, asparagus. Some times shellfish (like paella without rice).

Excellent stuff here, Mr. Shugart.[/quote]

Shellfish? I’ll have to try that. Thanks! (Or thanks to your mom!)


#38

[quote]Chris Shugart wrote:

[quote]SteelyD wrote:

[quote]Chris Shugart wrote:
I joked once that “frittata” was Italian for “leftover user-upper.” Bad joke, but these things really are useful for using up all the little tidbits you have leftover from other meals.
[/quote]

It’s actually Italian for “Easter Breakfast That Is So Calorically Dense It Has It’s Own Gravity”.

Traditional Easter breakfast I eat year 'round. My mom throws every meat you can imagine in there plus onions, asparagus. Some times shellfish (like paella without rice).

Excellent stuff here, Mr. Shugart.[/quote]

Shellfish? I’ll have to try that. Thanks! (Or thanks to your mom!) [/quote]

Totally!
http://tnation.T-Nation.com/free_online_forum/diet_performance_nutrition_supplements/la_cucina_anabolica_italiana?id=2144267&pageNo=25#3927533

At my mom’s house, “No Thank You” means food on the plate. “Just a little” means a heapig plate. “Yes, Please” means you’re now bulking :wink:

I really enjoy your food threads.


#39

That looks great!