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Celiac.com 08/06/2015 - A good frittata will have people ready to smile for the rest of the day. This recipe marries fresh eggs with asparagus, scallions and Feta cheese to deliver a simple, delicious frittata that will definitely do the trick. Ingredients: 6 large fresh eggs ½ pound asparagus ½ cup red bell pepper, chopped 2 small scallions, white parts separated, greens minced 1 small shallot, minced 2 teaspoons olive oil 1 tablespoon butter ¾ cup whole milk ⅓ cup crumbled Feta cheese ¼ teaspoon sea salt ½ teaspoon black pepper Fresh Feta cheese and minced scallion greens for serving. Directions: Preheat oven to 400Ëš F. Remove part of the dark greens from the green onions and set aside. Mince white parts of scallion, and shallot, set aside. Wash and clean asparagus, and remove bottom ½" or so. In an 8" cast iron skillet skillet, heat 1 teaspoon olive oil, and ½ tablespoon butter, and roast asparagus and bell pepper until tender, about 5-8 minutes. When asparagus begins to get tender tender, remove from heat and set aside momentarily. Remove from heat and separate the asparagus and bell pepper as they become done. Heat remaining olive oil and butter to the skillet, and coat bottom. Add minced scallion whites and shallot. Cook until translucent. Whisk together eggs, bell peppers, milk, salt, pepper, and Feta cheese. When scallion and shallot are translucent, pour egg mixture into hot skillet and let cook for 2-3 minutes. Take tender asparagus mixture and layer in the eggs as they cook. I like to cut the asparagus into 2-inch pieces, but you can leave them whole if you like. Continue to cook for 2-3 more minutes, or until bottom begins to set. Transfer skillet to oven, still at 400Ëš, and continue to cook until set, about 8-10 minutes. Serve with extra Feta cheese and finely diced scallion greens.
This recipe comes to us from Jay Berger 1 ½ tablespoons olive oil ¼ teaspoon dried hot pepper flakes 1 garlic clove, minced 3 tablespoons thinly sliced scallion including the green part 1 teaspoon dried rosemary, crumbled ½ cup fresh Gluten-free Casein-free bread crumbs Salt and pepper to taste 1 ¼ pound trimmed and Frenched single rack of lamb (7 or 8 ribs) Watercress sprigs for garnish, if desired In a small skillet heat the oil over moderate heat until it is hot but not smoking, add the red pepper flakes, and cook them, stirring, for 10 seconds. Add the garlic and cook it, stirring, for 30 seconds. Add the scallion and the rosemary and cook the mixture, stirring, for 10 seconds. Stir in the bread crumbs and salt and pepper to taste and remove the skillet from the heat. Heat an ovenproof skillet over moderately high heat until it is hot and in it brown the lamb, seasoned with salt and pepper, turning it, for 5 minutes, or until the sides and the ends are browned evenly. Pour off any fat from the skillet, arrange the lamb, fat and meat side up, and pat the crumb mixture evenly on the fat and meat side of the lamb. Bake the lamb in the middle of a preheated 475 degree F. oven for 15 minutes, or until a meat thermometer registers 130 degrees F. for medium-rare meat. Transfer the lamb to a platter, let it stand, uncovered, for 10 minutes, and garnish it with the watercress.