Do you know what a cookie is? You can go ahead and assume that I think you’re pretty intelligent. That removes my wondering about the edible kind. The cookie to which I’m referring is the one that gets dropped in your computer’s system every time you hit a site.
You know about those? Since Hubby and I own an Internet technology company, we talk about that kind of thing sometimes. This morning he was chuckling because he has started receiving spam e-mails about learning a second language.
Me? Recently I’ve been getting spam about back injuries and growing blueberries. Of course, those are sprinkled in among the ever-present ‘enlargement’ pill and online pharmacy ads that appear no matter how little you browse the Internet.
Chances are really good that as you’re reading this, blogger put a cookie on your computer (I’m so sorry about that). Many of these cookies gather information about who you are, where you came from and where you’re going after you leave the page you’re on. So little of what we do is private.
I don’t think that you can get your protein, fruits and vegetables in much more quickly than in the time it takes to put this plate together.
While my shallots and grapes were simmering in butter and sugar, my eggs were cooking in the skillet and I was tossing my salad. There’s really not much more to do with this. It’s fast and it’s easy.
Dudette wanted nothing to do with the grapes so she ate a wedge of eggs and then complained that it just tasted like eggs. She’s five. Hubby liked the compote but would have preferred it on the side instead of on top of the eggs, which I can understand.
I think it’s an odd combination but was surprised to find that it grew on me with every bite. I have to agree, though, that I enjoyed the compote with the salad a little more than I did with the egg. Of course, we’re a family of folk who don’t really appreciate savory and sweet put together very often; pork being the exception. I don’t think I’ve ever eaten an egg dish that was paired with sweet so this would take some getting used to.
I’m willing to make it again to get more used to it. Even again after that.
What I’d Do Different Next Time
I would probably include the compote as part of the salad instead of over the eggs, but still serve the salad with the frittata. It would also be very good with some chopped walnuts in the compote (but that would raise the price tag on what’s supposed to be a budget meal).
- 3 tablespoons butter
- 1 large shallot, finely chopped
- 2 cups seedless red or black grapes, halved
- 1 tablespoon sugar
- salt and pepper
- 8 eggs
- ¼ cup mascarpone cheese
- 1 teaspoon EVOO
- 1 teaspoon balsamic vinegar
- 1 5 ounce bag baby spinach
- In a saucepan, melt 2 tbsp. butter over medium heat. Add the shallot and cook until soft, 5 minutes. Stir in the grapes, sugar and a pinch each salt and pepper. Cook until tender, 5 minutes. Remove from the heat and cover to keep warm.
- Preheat the broiler. Meanwhile, in a large bowl, whisk together the eggs, ¼ cup water, ½ tsp. salt and ¼ tsp. pepper. In a 9-inch, ovenproof nonstick skillet, melt the remaining 1 tbsp. butter over medium heat. Pour in the eggs and cook, stirring constantly, to three-quarters doneness, 4 to 5 minutes. Remove from the heat; spread evenly in the pan; broil until set, 1 to 2 minutes. Dot with the mascarpone.
- In a salad bowl, whisk together the EVOO and vinegar; add the spinach, season and toss to coat. Cut the frittato into wedges; top with the grape compote. Serve with the salad.
Subscribe to Every Day With Rachael Ray.