In a video clip from The Rachael Ray TV Show, Chris Kimball, founder of Cook’s Illustrated magazine, cofounder of America’s Test Kitchen, and creator of his newest runaway hit, Christopher Kimball’s Milk Street Television shows us—in just 81 seconds—how to make the most delicious fluffy olive oil scrambled eggs you’ll ever taste.
Broccoli Frittata
This easy frittata is a great choice for either breakfast or lunch.
Ingredients
- 1 garlic clove, peeled and thinly sliced
- 3 tablespoons olive oil, plus more for drizzling
- 3 1/2 cups broccoli florets
- 1/4 teaspoon hot red pepper flakes Coarse salt (kosher or sea) and freshly ground black pepper
- 8 large eggs
- 1/2 cup grated Parmigiano- Reggiano cheese (1 1/2 ounces)
Directions
Step 1
Preheat the oven to 350°F. In a 10-inch ovenproof nonstick skillet, heat 2 tablespoons of the olive oil. Add the garlic and cook over moderately high heat for 30 seconds. Add the broccoli and crushed red pepper and cook for 1 minute. Stir in 2 tablespoons of water, season with salt and pepper, and cover. Cook over moderate heat until the broccoli is crisp-tender, 2 minutes; let cool.
Step 2
In a bowl, whisk the eggs with 1/4 teaspoon each of salt and black pepper. Stir in the broccoli. Return the skillet to the stovetop and heat the remaining 1 tablespoon of oil. Pour in the eggs and cook over moderately low heat until set around the edge, 3 minutes. Sprinkle the frittata with the cheese. Transfer the skillet to the oven and bake the frittata until the center is just set, about 12 minutes. Cut into wedges and serve warm or at room temperature with extra olive oil for drizzling.
Serves 6 — Recipe adapted from Food and Wine, March 2012
Scrambled Eggs with Sumac and Pine Nuts
Sumac was long used in the Mediterranean to add tartness to dishes before the Romans introduced lemons. It gives an exotic “spice market” flavor to scrambled eggs.
Ingredients
- 6 large eggs
- Kosher salt and freshly ground black pepper
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 1/4 cup pine nuts, lightly toasted in a dry skillet
- 1 teaspoon ground sumac
- 2 tablespoons chopped fresh parsley leaves
- Warm flatbread such as pita or lavash
Directions
Gently beat eggs with a big pinch of salt and some pepper in a medium bowl with a fork. Heat oil in a medium nonstick skillet over medium heat until shimmering. Add the eggs and cook, stirring constantly with a rubber spatula, until they are barely set and still slightly runny (they will continue to cook after removal from the pan), about 1 minute. Immediately transfer to a serving dish. Sprinkle with pine nuts, sumac, and parsley. Drizzle with olive oil and serve immediately with flatbread.
Serves 3 to 4 — Recipe from seriouseats.com