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1. Tomato, Basil and Zucchini Frittata

2. Spinach Souffle

3. Lemon Custard Souffle with Raspberries

Book Description

This classic triad of egg dishes is the cook's secret weapon - marvelously versatile, fast, and easy to ship up, yet certain to evoke sights of rapture and awe in your guests. Omelettes, Soufflés & Frittatas offers scores of tempting recipes including Bacon, Leek, and Gruyere Omelette; Tomato, Basil, and Zucchini Frittata; Goat Cheese and Fresh Herb Omelette; Salmon Souffle Roulade; Chocolate Almond Soufflé Omelette; and Ricotta Rum Soufflé with Peaches. "Scrambled," "sunny-side-up," and "over-easy" are phrases from the past.

... (more)

Omelettes, Souffles & Frittatas

Authors: Lou Seibert Pappas

Date: April 1999

ISBN: 081182120X

Publisher: Chronicle Books

Paperback

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This basic vegetable souffle can be varied with many flavor combinations.

Makes 6 to 8 servings

• 3/4 cup (3 ounces) shredded Gruyere or Jarlsberg cheese

• 1 cup milk

• 3 tablespoons cornstarch mixed with 3 tablespoons water

• 3/4 teaspoon salt

• 1/4 teaspoon ground nutmeg

• 2 teaspoons butter

• 1 small onion, finely chopped

• 1 large bunch spinach (1 pound), stemmed and finely chopped

• 6 eggs, separated

• 1/4 teaspoon cream of tartar

1. Preheat the oven to 375 degrees F. Butter an 8-cup soufflé dish and sprinkle the bottom and sides with 2 tablespoons of the shredded cheese.

2. In a medium saucepan, heat the milk until scalded; add the cornstarch mixture and stir over medium heat until thickened. Stir in the salt and nutmeg and set aside.

3. In a large skillet, melt the butter over medium heat and cook the onion until softened, about 5 minutes. Add the spinach and cook just until heated through and still slightly crisp, about 1 minute; drain off any liquid. In a blender or food processor, puree the spinach and egg yolks until the spinach is minced. Stir the spinach mixture into the cornstarch-thickened sauce. Mix in the remaining cheese.

4. In a large bowl, beat the egg whites until foamy. Add the cream of tartar and beat until stiff, glossy peaks form. Fold one-fourth of the beaten egg whites int othe spinach mixture. Fold this mixture into the remaining egg whites. Spoon the batter into the prepared souffle dish; smooth the surface. Bake in the oven for 35 minutes, or until puffed and golden brown.

Broccoli Soufflé
Substitute 1 1/2 cups chopped cooked broccoli florets for the spinach. Puree the broccoli-onion mixture and egg yolks until the broccoli is minced. Proceed as directed above.

Mushroom Soufflé
Substitute 1 1/2 cups (about 6 ounces) chopped cultivated brown mushrooms for the spinach, sauteing them with the onion and 1/2 teaspoon dried tarragon until glazed. Puree the mushroom-onion mixture with the egg yuolks until the mushrooms are minced. Proceed as directed above.

Asparagus oufflé
Substitute 1 1/2 cups diced cooked asparagus tips for the spinach. Puree the asparagus-onion mixture and egg yolks until the asparagus is minced. Proceed as directed above.

More From This Book:

1. Tomato, Basil and Zucchini Frittata

2. Spinach Souffle

3. Lemon Custard Souffle with Raspberries

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