TASTE
Frittata makes savory, soothing panini
By Leah Eskin
Chicago Tribune
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The frittata is an omelet without the fuss. Open, not folded. Mixed, not filled. Happy at any temperature. The frittata makes a fine breakfast companion at home; when pressed into panini duty, it's good to go.
Panini co-conspirators Sara Voden and Melissa Yen spent much of last year crisping up savory and soothing panini. Asparagus, onion and goat cheese. Mushroom, thyme and gruyere. Easing the early morning hours for farmer and forager alike.
Now the panini vagabonds are building their sandwiches a permanent home at their Vella Cafe, which will feature crepes and soup and, of course, panini. Just the breakfast to start the new year.
FRITTATA PANINI
Heat 2 teaspoons of the oil in a heavy skillet. Add onions. Caramelize by cooking over low heat until sweet and deeply colored, 1 hour or more. Set aside.
Heat remaining 1 teaspoon olive oil in the same skillet over medium heat. Add sausage. Stir, breaking up sausage with a wooden spoon, until browned and cooked through, 7-10 minutes. Set aside.
Dissolve cornstarch in 1 tablespoon milk in the bottom of a large glass measuring cup. Whisk in remaining 5 tablespoons milk, plus eggs, half-and-half, salt and pepper.
Butter an 8-by-8-inch oven-safe glass baking pan. Scatter with sausage and onions. Pour in egg mixture. Bake at 425 degrees until eggs have set and top is golden, 20 minutes.
Spread bread with herb cream cheese. Slice warm frittata into 4 squares. Position egg squares on 4 cream-cheese-enhanced slices of bread. Top with remaining 4 slices.
Press sandwiches in a panini grill. Or heat 1 tablespoon butter in a heavy skillet over medium-high heat. Toast 2 sandwiches golden, 3 minutes per side. Repeat with additional butter and remaining sandwiches. Slice each sandwich diagonally in half and enjoy warm.
Serves 4.
Herb cream cheese: Mash 1 1/2 teaspoons chopped parsley, thyme, cilantro, rosemary or chives (or a combination) into 4 ounces cream cheese. Season lightly with salt and pepper.
Makes 1/2 cup.
