2 IN THE KITCHEN: EGG WHITE FRITTATA AND BABY SPINACH SALAD
NEW YORK (CBSNewYork) – Executive Chef Chris Bradley from Untitled at the Whitney stopped by the CBS 2 studios to make an Egg White Frittata with squash, zucchini, bell peppers and basil. The dish is served with a baby spinach salad with pickled onion, fennel and grapefruit-tarragon dressing on the side.
Egg White Frittata with Zucchini, Roasted Peppers & Basil
Serves: 4
10 eggs, whites only
1 medium zucchini, washed and thinly sliced
1 red bell pepper
1 green bell pepper
4 tablespoons extra virgin olive oil
4 large basil leaves, torn into shreds
Salt and pepper to taste
Method:
To roast the peppers:
-Pre-heat the oven to the high broil setting.
-Split the peppers in half and place the peppers cut side down on a lightly oiled cookie sheet.
-Put the cookie sheet on the upper rack of the oven under the broiler and roast the peppers until the skin darkens and begins to blister.
-Remove the cookie sheet from the oven and allow the peppers to cool.
-Scrape out the seeds and any bits of the stem from the peppers.
-Carefully peel the peppers by using a knife and your thumb to pinch the skin and pull it away from the flesh.
-Cut the finished roasted peppers into thin strips.
For the frittata:
-Pre-heat the oven to 325 degrees.
-Heat the olive oil in a small non-stick pan over medium high heat.
-Add the zucchini and season with salt and freshly cracked black pepper.
-Toss the zucchini gently in the pan and continue to cook for 2 minutes.
-Add the roasted peppers and the basil and mix thoroughly with the zucchini.
-In a non-reactive bowl, whip the egg whites for 30 seconds.
-Pour the egg whites into the pan and stir with a rubber spatula.
-Once the egg whites begin to set place the pan in the oven and cook for 7 minutes or until the frittata is firm and the edges pull away from the pan.
-Turn the frittata out onto a cutting board or plate and cut into quarters.
Baby Spinach Salad with Fennel, Pickled Red Onions & Grapefruit-Tarragon Vinaigrette
Serves: 4
for the pickled red onions
1 yellow onion, thinly sliced into rings
1 cup rice wine vinegar
1/3 cup water
1/3 cup granulated sugar
1 teaspoon kosher salt
1 small beet, rinsed, peeled and rough chopped
1 tablespoon fennel seed
1 tablespoon coriander
1 teaspoon black peppercorns
1 piece star anise
1 sprig of thyme
1 clove garlic
Method
-Bring the rice wine vinegar, water, sugar and salt to a boil.
-While the liquid comes to a boil, toast the fennel seed, coriander, black peppercorns and star anise until it is fragrant.
-Add the spices, beet, thyme and garlic to the boiling liquid. Remove from the heat and steep for 30 minutes.
-Place the onions in a clean resealable container with a lid. Heat the pickling liquid to a simmer, strain through a chinois and pour over the onions. Refrigerate covered for 3 days before using.
for the vinaigrette
2 ½ cups fresh squeezed grapefruit juice
1 cup sherry
1 shallot, finely minced
¼ cup tarragon vinegar
½ tablespoon Dijon mustard
½ tablespoon honey
2 sprigs tarragon
1 ½ cups olive oil
salt and fresh cracked black pepper
Method
-Reduce 2 cups of the grapefruit juice, the sherry and minced shallot to ½ cup.
-Remove from the heat and infuse with 1 sprig of tarragon. Allow the reduction to cool and remove the tarragon.
-Blend the grapefruit reduction with the tarragon vinegar, mustard and honey.
-Whisk in the remaining ½ cup fresh grapefruit juice.
-Slowly blend in the oil.
-Pick and chop the remaining sprig of tarragon. Add to the vinaigrette.
-Season to taste with salt and pepper.
(ORIGINAL VIDEO)
Egg White Frittata
