This was okay. It definitely delivered on the spinach! Personally, I felt like it could've used a little more Parmesan. And it was way under-done when cooked according to the recipe. I've adjusted both the bake time and temperature below. I've also specified a bit of extra Parmesan sprinkled on top of the frittata just before it goes into the oven to help the cheese come through a little more.

Garlicky Spinach-Parmesan Frittata

Slightly adapted from Vegetable of the Day by Kate McMillan

Ingredients

• 2 Tbsp. garlic oil, divided
• 1 onion, halved and sliced
• 450g frozen chopped spinach
• 6 large eggs
• 1-2 Tbsp. milk (optional)
• 4-5 cloves garlic, minced
• ~1/2 c. grated Parmesan, divided
• 1/2 tsp. coarse sea salt, ground
• 1/4 tsp. black peppercorns, ground
• 1/8 tsp. hot paprika

Directions

1. Preheat oven to 190°C (375°F).
2. Heat 1 Tbsp. of the oil over medium heat.
3. Add the onion and cook until softened (~5 minutes).
4. Add the spinach, cover, and cook until wilted.
5. Cook, uncovered, for another minute or two to help cook off some of the moisture.
6. If it is still wet, drain it. Set aside.
7. Beat the eggs with a splash of milk (if desired).
8. Mix in the garlic, 1/4 c. of Parmesan, salt, pepper, and paprika.
9. Add the spinach to the egg mixture and stir to combine.
10. Return the pan to medium heat and add the remaining 1 Tbsp. of oil.
11. Pour in the egg mixture and cook for 2-3 minutes.
12. Sprinkle with remaining 1/4 c. of Parmesan and transfer to oven and bake for ~12 minutes.
13. Set broiler to "high" and broil until top is set and lightly browned (2-3 minutes).
14. Turn out onto plate, cut into wedges, and serve.

This was supposed to be an egg white frittata. But I've never been keen on pure egg whites for that sort of thing. So I used a mix of whole eggs and egg whites. I ended up using seven whole eggs and six egg whites, but I probably could've gotten away with five and ten respectively. Either way, I think the mix worked well. It's a bit lighter than a frittata made entirely with whole eggs, but doesn't have the aggressive leanness of an entirely yolk-less rendition.

The beet greens, sun-dried tomatoes, and feta all work well together. That said, I think fresh spinach would work almost as well. (Although I would definitely stick to fresh for this. I don't think fozen would make an acceptable substitute.) Luckily though, we had some lovely fresh beet greens left over from the beet salad we made the other day. And I hated to see them go to waste. So this recipe worked out prefectly!

Beet Green and Sun-Dried Tomato Frittata

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 2 Tbsp. olive oil
• 1 onion, chopped
• 100g (~2 c.) chopped beet greens, rised very well
• salt and pepper, to taste
• 75g sun-dried tomatoes, chopped
• 5 large eggs
• 1 large egg whites
• 75-100g crumbled feta¹

Directions

1. Preheat the oven to 190°C (375°F).
2. Heat the oil over medium heat.
3. Add the onion and cook until softened (5-6 minutes).
4. Add the beet greens, season to tast with salt and pepper, cover, and cook until wilted (~2 minutes).
5. Add the sun-dried tomatoes and stir to mix.
6. Spread the vegetables out into an even layer on the bottom of the pan.
7. Beat the eggs with the egg whites and pour them into the pan.
8. Cook, without stirring, for 2 minutes.
9. Transfer to oven and cook until eggs are set (~10 minutes).
10. If top is still wet, place under broiler for a minute or two.
11. Invert onto plate, cut into wedges, and serve.

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¹ The original recipe only called for 60g of feta, but I didn't think that looked like enough, so I bumped it up to 100g. In retrospect, 75g probably would have been sufficient, but I'm certainly not complaining about the extra! ^Back

I find frittatas tend to make a fairly decent low-effort-but-nutritious breakfast/brunch option. You get protein from the eggs and it's relatively easy to work in at least some veg. They're very flexible. And one frittata will feed all three of us for two meals, which is handy.

This frittata recipe comes courtesy of The Breakfast Bible (which I'm still working my way through). It's meant to be made with parsley, basil, mint, chives, cherry tomatoes, and gruyère. We were all out of fresh basil, so I ended up substituting dried. And our chives had gone off, so I tossed in a small green onion instead. For the cherry tomatoes, I ended up using up some leftover diced tomatoes we had sitting in the fridge. And I ended up going for grated cheddar rather than gruyère because that's what we had on hand. (Although TF and I both think that mozzarella would've also worked really well.) For the topping, I ended up using some baby spinach rather than the arugula, but they're both good options. I know that's a lot of changes, but it still worked out well and gave us a tasty breakfast (and used up some leftovers from the fridge), so I have no complaints!

Frittata with Herbs and Tomatoes

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 10 large eggs
• 2 Tbsp. milk
• 2 Tbsp. chopped flat-leaf parsley
• 1 Tbsp. chopped fresh basil (or 1/2 Tbsp. dried)
• 1 tsp. chopped fresh mint
• 1 tsp. chopped fresh chives (or 1 small green onion, chopped)
• 1/4 tsp. coarse sea salt, ground
• 1/8 tsp. black peppercorns, ground
• 1 Tbsp. unsalted butter
• 1/4 c. grated gruyère (or mozzarella or cheddar)
• 1/2 c. halved cherry tomatoes (or diced tomatoes)
• 3 c. arugula (rocket)
• 1 Tbsp. olive oil (optional)
• 2 Tbsp. lemon juice (optional)

Directions

1. Preheat oven to 200°C (400°F).
2. Beat the eggs with the milk.
3. Mix in the parsley, basil, mint, chives, salt, and pepper.
4. Melt the butter over medium heat.
5. Pour in the egg mixture and sprinkle with cheese and tomatoes.
6. Cook, without stirring, for 2 minutes.
7. Transfer to oven and bake for 10-12 minutes.
8. If frittata is still undercooked in the centre or insufficiently browned on top, place under broiler for 1-2 minutes to set.
9. Meanwhile, toss arugula with olive oil and lemon juice (if using) and season with a little extra salt and pepper.
10. Once frittata is cooked, top with arugula, cut into wedges, and serve.

This frittata is meant to use slender fingerling potatoes. The potatoes are halved and browned in bacon fat before the rest of the ingredients are added to finish off the frittata. I didn't have any fingerling potatoes, but I did have some waxy red potatoes. I cut them into long pieces to approximate the shape and size of halved fingerling potatoes. Not a perfect solution, to be sure, but it worked well enough. And it did make for a nice, satisfying breakfast.

Bacon and Potato Frittata

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 4 slices bacon
• 250g fingerling potatoes, halved
• 1/2 tsp. coarse sea salt, ground
• 1/4 tsp. black peppercorns, ground
• 3 green onions, sliced
• 2-3 cloves garlic, minced
• 1 Tbsp. fresh rosemary, chopped
• 3-4 Tbsp. grated Parmesan
• 10 large eggs
• 2 Tbsp. milk

Directions

1. Preheat oven to 200°C (400°F).
2. Cook the bacon until crisp. Set aside.
3. If there is more than 2 Tbsp. of fat in the pan, drain the excess. If there's less, add olive oil to bring it up to 2 Tbsp.
4. Add the potatoes, season with 1/4 tsp. salt and 1/8 tsp. pepper, and cook until golden and tender (8-10 minutes).
5. Chop bacon and add it to the pan with the green onions, garlic, and rosemary and cook for another 2-3 minutes.
6. Beat eggs with Parmesan, milk, remaining 1/4 tsp. salt, and 1/8 tsp. pepper.
7. Spread the potato mixture into an even layer and pour the eggs over. Cook for 2 minutes.
8. Transfer to oven and bake until eggs are set (10-12 minutes).

Asparagus and prosciutto are a great combination. They're great on their own. And they also work very well together in other dishes like pasta or this easy frittata.

Asparagus & Prosciutto Frittata

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 250g asparagus, trimmed and cut into 5cm pieces
• 1-2 Tbsp. olive oil
• 1 onion, chopped
• salt and pepper, to taste
• 2-3 cloves garlic, minced
• 100g prosciutto, chopped
• 1/4 c. grated Parmesan
• 10 large eggs
• 2 Tbsp. milk

Directions

1. Preheat oven to 200°C (400°F).
2. Steam the asparagus until just tender.
3. Heat olive oil over medium heat.
4. Add onion and season with salt and pepper.
5. Cook until softened (~6 minutes).
6. Add garlic and cook for another minute or two.
7. Add asparagus and prosciutto and spread into an even layer.
8. Beat eggs with milk and cheese and season with salt and pepper.
9. Pour into pan and cook, without stirring, for 2 minutes.
10. Transfer to oven and bake until eggs are set (~12 minutes).
11. If top is not quite done, place under broiler for a minute or two.
12. Invert onto plate, cut into wedges, and serve.

I made this one before we went on our big camping trip, but I didn't end up getting a chance to write it up before we left. The recipe called for either pancetta or bacon, so I decided to try using some chicken "bacon". It worked pretty well!

Pancetta, Broccoli, and Sweet Onion Frittata

Slightly adapted from The Good Egg by Marie Simmons

Ingredients

• 3 slices pancetta or thick-cut bacon, chopped
• 1 Tbsp. olive oil
• 1 c. thinly sliced sweet onion (such as Vidalia)
• 2 c. broccoli florets
• 1/8 tsp. black peppercorns, ground
• 8 large eggs
• 1/4 tsp. coarse sea salt
• 1/4 c. grated Parmesan

Directions

1. Combine the pancetta and oil and cool over medium heat until golden-brown (~3 minutes).
2. Add the onion and cook for another 5 minutes.
3. Add the broccoli and about half of the peper and cool for another minute or so.
4. Meanwhile, whisk the eggs with the salt and the rest of the pepper.
5. Pour the eggs into the pan, reduce heat to medium-low, and cook for ~4 minutes.
6. Gently lift the edge of the frittata and let the raw eggs run under. Repeat several more times around the edge of the pan.
7. Sprinkle with cheese, cover, and cook until set (10-15 minutes).
8. Preheat the broiler while the frittata is cooking. Once it's set or nearly so, transfer it to the oven and broil for 1-2 minutes.
9. Cut into wedges and serve.

The Kidlet and I just got home from a big camping trip late last night, so this morning has been a whirlwind of synching up with people and unpacking now that we're home. I wasn't sure what I was going to be making for breakfast, but I knew that it would involve eggs since A LOT have piled up while we've been away. In the end, I went with this green bean firttata because I knew we had a bag of frozen green beans on hand and there was still a bit of goat cheese in the fridge that needed to be used sooner rather than later.

I quite liked this one. The garlic and the pepper flakes came through nicely and the cheese was a good complement. I didn't feel that the beans added much, but they didn't detract and it let me have something green for breakfast. And thawed frozen beans probably weren't ideal anyway. Fresh, lightly steamed beans would've been better, but I think the frozen ones were acceptable; especially as a first meal back from camping thing.

Green Bean and Goat Cheese Frittata

Slightly adapted from The Good Egg by Marie Simmons

Ingredients

• 2 Tbsp. olive oil
• 1 Tbsp. minced garlic
• 1/2 tsp. red pepper flakes
• 2 c. cooked green beans, cut into 2-3cm lengths (or frozen green beans)
• 8 large eggs
• 1/2 tsp. coarse sea salt
• 1/8 tsp. black peppercorns, ground
• ~60g mild goat cheese, crumbled

Directions

1. Combine the oil, garlic, and pepper flakes over medium-low heat and cook until the garlic begins to sizzle.
2. Add the green beans and cook for another minute or so (or until thawed if using frozen).
3. Meanwhile, beat the eggs with the salt and pepper.
4. Pour the eggs into the pan and increase heat to medium.
5. Cook over medium heat for 2-4 minutes.
6. Use a spatula or lifter to gently lift one edge of the frittata to let the raw egg flow under it. Repeat 3-4 more times around the edge of the pan.
7. Reduce heat to medium-low, cover, and cook for ~15 minutes.
8. Toward the end of the cooking time, preheat the broiler (to high, if it has different settings).
9. Sprinkle the crumbled goat cheese over the frittata and place under the broiler for 2-3 minutes.
10. Cut into wedges and serve.

Surprisingly, this is an egg recipe not from the egg book! I decided to peruse some of the digital cookbooks we got in the Humble Bundle a while ago and figured I'd give one of their frittatas a try.

Their approach is slightly different than Simmons'. They add milk to their eggs to make a savoury custard and only cook it on the stovetop for a few minutes before transfering it to the oven to finish cooking. Ms. Simmons, by contrast, uses no milk and cooks the frittata entirely on the stovetop with only a brief and optional stint under the broiler to brown the top if desired.

I like both approaches just fine. I do think it's a bit easier to get the frittata to cook through properly in the oven. But either way works. And, as far as I'm aware, neither method is the "traditional" way which involves flipping the frittata over partway through cooking. And, while I have, successfully flipped frittatas before, I don't really want to attempt that most days, so I'm content to use one of the easier (but perhaps less traditional) approaches.

Tomato, Arugula, and Goat Cheese Frittata

Slightly adapted from Healthy Dish of the Day by Kate McMillan

Ingredients

• 6 large eggs
• 1 c. milk
• 1/2 tsp. coarse sea salt
• 1/8 tsp. black peppercorns, ground
• 100g fresh goat cheese¹, crumbled
• 2 Tbsp. olive oil², divided
• 1-2 cloves garlic, minced
• 2 c. chopped tomatoes (preferrably cherry or heirloom)
• 140g (~5 c.) coarsely chopped arugula, divided

Directions

1. Beat the eggs with the milk, salt, and pepper.
2. Stir in the cheese and set aside.
3. Preheat the oven to 190°C (375°F).
4. Heat 1 Tbsp. of the oil over medium heat.
5. Add the garlic and cook for a minute or two.
6. Add the tomatoes and cook until softened and some of the juices have evaporated (3-5 minutes).
7. Stir in 4 c. of the arugula and cook for a few seconds.
8. Pour in the egg mixture and cook until the bottom begins to set (5-6 minutes).
9. Transfer to oven and cook until fully set (15-20 minutes).
10. Top with remaining arugula and olive oil and serve.

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¹ The recipe calls for goat cheese and that's what I ended up using. But what I actually wanted to do was try swapping in some pressed cottage cheese for the goat cheese. Sadly, I wasn't able to get any this week, so I grabbed the goat cheese instead. I think the cottage cheese would be really nice here though. And it would make it a little more WW-friendly. Maybe next time... ^Back
2 The original recipe calls for 1/4 c. of olive oil + more for drizzling! I thought that sounded like way too much, so I cut it back to 1 Tbsp. + 1 additional Tbsp. for drizzling on at the end. Which feels much more reasonable to me. ^Back

Tomato and Basil Frittata with Asiago

The chickens are still full steam ahead on eggs, so I've been continuing to try to keep ahead of them with more recipes from the egg book. I really liked this frittata. Although I'd be tempted to try to cook the tomatoes down a bit next time. The results were delicious, but a bit... juicy. I think that the tomatoes might have benefitted from being cooked with the garlic for a little while before the eggs went in the pan. Possibly something to try for next time. I was still very happy with this iteration though, so I don't want to mess with it too much.

Tomato and Basil Firttata with Asiago

Slightly adapted from The Good Egg by Marie Simmons

Ingredients

• 8 large eggs
• 1 c. grated Asiago cheese¹, divided
• 1/2 tsp. coarse sea salt, divided
• black pepper, to taste
• 2 c. diced fresh tomatoes
• 1/4 c. (or slightly more) torn fresh basil
• 1-2 Tbsp. olive oil
• 2 cloves garlic, minced

Directions

1. Beat the eggs with 1/2 c. of the cheese, 1/4 tsp. of the salt, and a bit of black pepper.
2. Toss the tomatoes with the basil, remaining 1/4 tsp. of salt, a bit of pepper, and half of the oil.
3. Heat the remaining oil over medium-low heat.
4. Add the garlic and cook until the garlic begins to sizzle.
5. Pour in the egg mixture and stir once or twice.
6. Cook for a minute or two, then add the tomato mixture in an even layer on top.
7. Cook for another 2-3 minutes, then work a spatula under egg and lift up the edge to let some of the uncooked egg mixture flow under it. Repeat several more times around the edge of the pan.
8. Sprinkle with remaining 1/2 c. of cheese, reduce heat to low, cover, and cook until set (10-15 minutes).
9. If frittata is still not quite set on top (or if you prefer the top to be browned), remove the lid and stick it under the broiler for a minute or two.
10. Cut into wedges and serve.

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¹ Simmons suggests one experiment with different cheeses in place of the Asiago. She specifically mentions Parmesan, fontina, and ricotta salata as good ones to try. In light of this (and the fact that I didn't have any Asiago on hand) I opted for a 50:50 mix of Parmesan and Romano. I used the Romano in the egg mixture and then topped the frittata with the Parmesan and I can say that I would heartily recommend this combination in the future. ^Back

We're no longer drowning in eggs, but we still have a fair few, so this seemed like a good option for this morning's breakfast. I just used store-bought roasted bell peppers, but feel free to roast your own fresh if you'd like to go the extra mile. I also used turkey sausage and omitted the oil because I'm still trying to watch my weight, but go ahead and use a little oil and pork or beef sausage if you're not calorically constrained. Likewise, I used a low-fat mozzarella cheese, but go ahead and use whichever cheese you like best.

Roasted Bell Pepper and Sausage Frittata

Slightly adapted from The Good Egg by Marie Simmons

Ingredients

• up to 1 Tbsp. olive oil
• 225g turkey sausage, casings removed
• 2 roasted red bell peppers, peeled and cut into strips
• 2-3 cloves garlic, minced
• 8 large eggs
• 2 Tbsp. chopped fresh flat-leaf parsley
• 1/2 tsp. coarse sea salt
• 1/8 tsp. black peppercorns, ground
• 1/2 c. grated low-fat mozzarella

Directions

1. Heat the oil (if using) over medium heat.
2. Add the sausage and cook, breaking up with a spatula or wooden spoon, until browned (~5 minutes).
3. Add the bell peppers and garlic and cook for another minute or two.
4. Beat the eggs with the parsely, salt, and pepper and pour the egg mixture into the pan.
5. Reduce heat to medium-low and cook for 4-5 minutes.
6. Slide a spatula under the edge of the eggs and lift to allow raw egg to flow under. Repeat at several other points around the edge of the pan.
7. Sprinkle with cheese, cover, and cook for another 4-5 minutes.
8. Once mostly set, place under the broiler for 1-2 minutes to melt the cheese and set the top.
9. Cut into wedges and serve.

I was still in an eggy mood this morning so, after a brief perusal of The Good Egg, I decided to try out one of her frittata recipes. The potatoes and rosemary were also very appealing and sun-dried tomatoes are never not a good idea as far as I'm concerned, so this recipe seemed pretty ideal. (Except for the part where it's meant to be made with leftover baked or boiled potatoes, but that's easy enough to solve.)

Since I didn't have any leftover cooked potatoes on hand, I just quickly diced and boiled a few and worked on getting everything else prepped while they were cooking. It added a little bit more overhead and one more dirty pot, but it's not like boiling potatoes is a hugely onerous task. And the results were delicious and savoury and satisfying, so I can't really complain.

Potato and Sun-Dried Tomato Frittata

Slightly adapted from The Good Egg by Marie Simmons

Ingredients

• 2 Tbsp. olive oil
• 450g russet potatoes, cooked and diced
• 1/3 c. diced red bell pepper
• 1/3 c. diced onion
• 1/4 c. chopped sun-dried tomatoes
• 1/2 tsp. fresh rosemary, minced
• 1/2 tsp. coarse sea salt
• 1/8 tsp. black peppercorns, ground
• 8 large eggs
• 1/4 c. grated Parmesan

Directions

1. Heat oil over medium heat. (One notch above medium worked best on my stove.)
2. Add the potatoes and cook, turning occasionally, until golden (10-15 minutes).
3. Add the bell pepper and onion, reduce heat slightly, and cook until tender (~5 minutes).
4. Add the sun-dried tomatoes, rosemary, salt, and pepper and cook for another minute or two.
5. Whisk the eggs with the cheese in a large measuring cup.
6. Pour the egg mixture into the skillet and reduce heat to medium-low. (One notch below medium for me.)
7. Cook until the bottom is set (~4 minutes).
8. Use a spatula to lift the edge of the frittata and let the raw eggs flow under. Repeat on opposite side and at at least one or two other points around the edge of the pan.
9. Cover, reduce heat slightly, and cook until nearly set (~15 minutes).
10. Preheat broiler during last minute or two of stovetop cooking.
11. When eggs are nearly fully set, remove lid and transfer pan to oven. Broil (on high) for 1-2 minutes.
12. Serve warm (ideally with a light salad on the side).

I guess maybe this is technically a crustless quiche because it's made with a savoury custard rather than straight eggs. That said, it's prepared like a fritatta and it looks like a fritatta. So I'm calling it a fritatta.

I'm honestly surprised at how well this went over. Even the Kidlet liked it. Which was a bit surprising since she's be historically against both feta and olives. But she loved this! Personally, I felt like it was a little bland. I think it could've used a few more chili flakes. But it was still good even without the extra chili kick.

Greek Salad-Inspired Fritatta

Slightly adapted from Taste of Home

Ingredients

• 2 Tbsp. olive oil
• 2-3 cloves garlic, minced
• 1 small red onion, halved and sliced
• 1 medium tomato, diced
• 1/2 bell pepper, chopped
• 2 handfulls baby spinach, roughly chopped
• 1/2 c. sliced kalamata olives
• 1/2-3/4 c. crumbled feta
• 1/4 tsp. black peppercorns, ground
• 1/8-1/4 tsp. red chili flakes
• 6 large eggs
• 1 c. milk
• 1 tsp. dried oregano
• 1/4 tsp. coarse sea salt, ground

Directions

1. Preheat oven to 190°C (375°F).
2. Heat a 30cm (12") cast iron skillet over medium heat.
3. Add oil to hot pan.
4. Add garlic and onion and cook for a minute or two.
5. Add bell pepper and tomato and cook for 3-5 minutes.
6. Add spinach and cook until just wilted.
7. Remove from heat and stir in olives, feta, pepper, and chili flakes.
8. Beat eggs with milk, oregano, and salt.
9. Pour egg mixture into pan.
10. Transfer to oven and bake for 20 minutes.
11. Slice and serve with garlic toast.

This is based on a ham and jack frittata recipe from Cook's Country. I decided to swap the ham out for smoked tofu to make it vegetarian. I also replaced a bunch of the whole eggs with egg whites to cut the fat down and make it a little lighter. I was happier with the frittata recipe after making those changes, but it still wasn't a balanced meal. I was initially going to buy one of those salad-in-a-bag kits just to have something quick and easy to round out the meal. Once I was at the grocery store though, I managed to snag some organic baby kale on sale and figured maybe it'd be worthwhile to put together my own salad. Doubling the sautéed veggies and tofu and adding half to the kale gave me a good start. Then it was just a matter of adding some tomato, cheese, crispy fried onions, and vinaigrette to finish it off. I made for a delicious salad and I'm pleased that I was able to add some interesting toppings with basically no extra effort by piggy-backing on the frittata prep.

Smoked Tofu and Cheddar Frittata with Baby Kale Salad

Adapted from Cook's Country June/July 2019

Ingredients

• 2 Tbsp. olive oil
• 1 onion, quartered and sliced thin
• 2 bell peppers, quartered and sliced thin
• 340g smoked tofu, sliced thin and cut into 1cm pieces
• 140g baby kale
• 3 large eggs
• 500mL liquid egg whites (equivalent to the whites of 17-18 eggs)
• 1/4 c. light (5%) cream
• 2 tsp. Roman Mustard
• 1/4 tsp. kosher salt
• 1/4 tsp. black peppercorns, ground
• 2 c. shredded Cheddar cheese¹
• 1 tomato, cut into bite-sized pieces
• ~1/4 c. Fried Onions
• ~1/4 c. vinaigrette²

Directions

1. Heat oil over medium heat.
2. Add onion and bell pepper and cook for a couple minutes.
3. Add smoked tofu and continue cooking until veggies are softened and everything is beginning to brown.
4. Meanwhile, preheat the oven to 200°C (400°F) and beat the eggs with egg whites, cream, mustard, salt, and pepper.
5. Stir half the cheese into the egg mixture.
6. Once the veggie-tofu mixture is sufficiently cooked, remove half the mixture from the pan and add it to the kale along with the tomato and fried onion.
7. Toss with vinaigrette.
8. Distribute the remaining veggie-tofu mixture evenly in the pan and pour the egg mixture on top.
9. Cook, scraping the bottom of the pan until soft "curds" begin to form.
10. Transfer the pan to the oven and bake at 200°C (400°F) for 8-10 minutes.
11. Remove from oven and let cool for ~5 minutes.
12. Slide out of pan and onto plate.
13. Cut into wedges and serve with salad.

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¹ I used an old Cheddar. I think a medium Cheddar, monterey jack, or even a Colby would probably all be reasonable choices. ^Back
2 I made a simple vinaigrette of olive oil, red wine vinegar, lemon juice, roasted garlic paste, dry mustard, paprika, and a bit of salt and pepper. Feel free to use whatever vinaigrette or dressing you prefer. ^Back