Lunch (Not Quite Kosher): Frittata Ebraica (Jewish Italian Omelet) [moved from Kosher]
Using an old-fashioned 10.5" cast iron skillet that is well seasoned, this was lunch today, 18Feb14. Powdered egg whites are used because of my cholesterol problem.
powdered egg white, equivalent of 5 eggs
7 fluid ounces warm water (not hot)
2 large whole eggs
Spicy mustard, a few squirts
olive oil, enough to coat the skillet bottom
1 small onion, diced
1 quarter pound Kosher hot dog, thinly sliced diagonally
a mixture of shredded Mexican cheeses
Well in advance of incorporating all the ingredients, rehydrate the egg whites adding 1/2 the water to the egg and stirring until the powder is well wetted. I use a 2 cup measuring cup for this process. Then add the remaining water and stirring again. The rehydration process is slow, keep stirring every so often until all the powder is mixed well with water. It will take about 45 minutes.
Add the 2 eggs to the rehydrated egg white powder and stir well until the mixture is homogenous. Squirt in the mustard and stir again.
Heat the skillet at medium heat on the stove top, and add the oil making sure the surface of the bottom is well covered. Add the diced onion and saute them until the onion is translucent. Lay the sliced hot dog in the skillet so that it is evenly covered.
Reduce the stove top heat to medium low, and evenly pour the egg mixture over the other ingredients. Have the oven rack in the middle. Preheat oven broiler element. When the egg mixture shows signs of being set, remove the skillet to the broiler. This process eliminates the need for flipping the frittata.
Keep an eye on the frittata to make sure it browns but does not burn. When the frittata is browned and bubbly, remove it from the broiler, set it down on a pot holder and turn off the broiler.
Spread the shredded cheese evenly on the frittata. Then place the skillet back in the warm oven for about a minute until the cheese has melted.
I cut 4 wedges with a plastic spatula and scoop out 2 wedges to a warm plate. I eat the 2 wedges while the other 2 stay warm in the skillet. Then the other 2 wedges are devoured. My wife is not much for eating frittate (plural in Italian).
My wife and I have been married for 54 years. She is of Italian heritage, and I am of Hebraic heritage. That is why this frittata is not quite Kosher. I do not follow the separation of meat and dairy dishes dictum, and lightning has yet to strike me dead.
Vivi, ama, ridi e specialmente mangia bene (Live, love, laugh and especially eat well)!
I chuckled. Not quite Kosher? Tee Hee. I met my husband at college. We are both Jewish, but my husband
was born and raised in Milan, so he is 100% Italian also.
I prepared a really Kosher egg and Kosher salami dish for
him at the college Hillel, and wound up being reprimanded, even though I had used parve margarine and not butter for making one of his favorite dishes.
We've been married 58 1/2 years, but ours is a mixed marriage for other reasons: I play bridge, and he does not.