I don’t eat eggs. For that reason I always have to look up how to properly cook eggs for Easter. Here’s how:
1. Place eggs in a heavy saucepan in a single layer and add enough cold water to cover the eggs by an inch.
2. Bring to a boil over high heat.
3. Lower to just below a simmer, cover, and cook for 15 minutes.
4. Immediately remove each egg with a slotted spoon and place into a bowl filled with ice water. (This helps to make sure the yolks won’t get the unattractive green ring.)
When J was in kindergarten this was his favorite food. Recipe from Rachael Ray.
7 large eggs
3 oz mozzarella cheese, cut into small pieces (about 1 cup)
1/2 to 3/4 cup grape tomatoes, halved
1/2 cup fresh basil leaves, chopped
1/4 cup grated Parmesan cheese
s & p
2 T olive oil
1/4 lb (about 1 cup) leftover cooked pasta, preferably with sauce
1. Heat oven to 350. In a large bowl, beat the eggs. Stir in the mozzarella, tomatoes, basil and parmesan; season with s & p.
2. In a large ovenproof skillet, heat the oil over medium heat. Add the pasta and cook for 1 minute. Pour in the egg mixture and cook until the edges begin to firm up. Using a wooden spoon, draw the cooked egg edges toward the center of the pan, letting the raw egg run to the perimeter of the pan. Continue until the frittata is almost set but still slightly runny in the center, about 4 minutes. Transfer to the oven to finish cooking, about 10 minutes. Remove from the oven and let sit for 5 minutes.
3. Using a rubber spatula, loosen the edge of the frittata. Cut into wedges and serve hot or at room temperature.