For lunch yesterday, I made an eggy dish that doesn't really have a set name. The batter contained beaten eggs, cream, grated cheese, and flour. That combination makes me think of how a une quiche sans pâte is made, except that it would be cooked in the oven the way a quiche with a crust is. You could call it une omelette, but it has flour added to the batter, while an omelet doesn't. Or it could be called una frittata, but also with flour added to the batter.
By the way, our late friend Frank, who was CHM's partner, called that una vritta one day when I made one for lunch for all of us — Frank's parents or grandparents had immigrated from Italy to the U.S. decades earlier.
By the way, our late friend Frank, who was CHM's partner, called that una vritta one day when I made one for lunch for all of us — Frank's parents or grandparents had immigrated from Italy to the U.S. decades earlier.
I used four eggs, a half-cup of cream (or a little more), and maybe three tablespoons each of flour and cheese to make the batter. I whisked those ingredients together with some salt and pepper and poured the batter over mushrooms, prosciutto(ham) and chicken tenders that I had cut into small pieces and sauteed in melted butter. When you cook an egg batter like that with cream and flour in it, the flour sinks to the bottom of the mixture and forms a kind of bread crust.
After the batter cooked in a pan on the stove for five to ten minutes (don't let it burn), I set the pan under the upper heating element (broiler or grill) in the oven for a few minutes and let it brown lightly on top. It was delicious.
I was wondering what the result was, of adding flour in, so thanks for that explanation. I'm wondering if it also changes the consistency of the egg part of the omelette?
ReplyDeleteI've been seeing short videos of snow coming down rather heavily, and accumulating enough to cover the grass and ground, in Paris. Wow... seems early.
There's much excitement among news people about the dusting of snow they got in Paris. We didn't get any snow today here. We had a few flurries yesterday morning early, but none of it really stuck. We're supposed to have a cold miserable rain this afternoon.
ReplyDeleteIn the quiche sans pâte I don't think the flour changes the egg very much if at all. I've been making crustless quiches and frittatas since the 1970s or '80s. It does seem early for snow in Paris and Normandy.
Actually, looking back through my blog I see that we had snow here in Saint-Aignan on November 23 ,2024. I didn't remember that.
ReplyDeleteI'm going to try this soon. It's a little like impossible pie. It might also work as a muffin breakfast.
ReplyDeletehmmm I make egg dishes frequently but have never added flour....I assume it makes the final product a bit stiffer?
ReplyDeleteInteresting. Looks good Ken!
ReplyDeleteHappy day, happy day! As always, I love your food blogs. It’s so helpful for menu ideas. This one looks delicious. It’s going to be the basis of our lunch today. Our dishwasher broke on Friday night so it will be the simplest of one-pan meals from now until it’s fixed. C.
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