Egg-Citing Dishes For Way Beyond Breakfast

Todd English is a chef who hardly ever sits still.

With more than a dozen restaurants nationwide, he's been long recognized as one of the top restaurateurs around.

Almost immediately upon his emergence on the culinary scene some 17 years ago, English got the James Beard's Rising Star Award, and he's been keeping to that standard ever since.

English is in New York taking part in the sixth annual Gourmet Institute, a weekend of classes, tastings and workshops, and he visited The Early Show Friday with a preview of his seminar -- making excellent egg entrees that go way beyond breakfast.

He showed how to make frittatas, a dish that works for almost any meal of the day.

Wikipedia says, "A frittata is a type of Italian omelet that frequently features fillings such as meats, cheeses, and vegetables. Like a traditional French omelet, a frittata is prepared in a skillet. However, whereas an omelet is cooked on a stovetop and served folded, a frittata is first partially cooked on a stovetop, but then broiled to finish, and served open-faced.

"In Naples, the frittata often contains spaghetti, macaroni, or another kind of pasta. Usually, this pasta is left over from a previous meal and has sauce (e.g. tomato sauce) on it. A traditional peasant frittata might contain onions and Parmesan cheese -- a simple meal for a farmer or laborer."

RECIPES

Lobster 'Carbonara' Frittata

For Fritatta:

Eggs 6 Each
Parmesan 1/2 cup
Shelled Green Peas blanched and chopped ½ cup
Diced Cooked Bacon ½ cup
Shucked Lobster Tail/Knuckle Meat (Cooked)from 2 lobsters
Cracked Black Pepper 1 tsp
Salt and Pepper to taste

Mix all ingredients, pour in a buttered non stick 10 inch omelet pan and bake in 350 degree oven until set, about 20 minutes. The egg should be about half-an-inch thick. Cut pie slices 4-6 per frittata

For Brown Butter Lobster

Butter 1 Tbsp
Lobster Claws 4 each
Chive chopped 1 Bunch
Garlic, minced 2 cloves
Salt & Pepper to taste

Heat a sauté pan for 2 minutes, add butter, and cook till brown and bubbling. Add garlic and lobster claws. Cook till heated through, about 2 minutes. Season with salt and pepper, remove from heat and add chives.

Block Parmesan for grating

Once the frtitta is cooked and cooled, cut into desired slices. (It is much easier to cut once cold.) Heat slice in oven for 5 minute, and spoon 1 claw in brown butter sauce over each slice. Grate fresh parmesan reggiano over to finish and serve.

Spanish Style Frittata

Eggs 8 Each
Idaho Potatoes Cooked & Sliced 1/4inch 2 each
Spanish Manchego Cheese grated 1/2 cup
Scallions cut on bias 1/2 cup
Hard Spanish Style Chorizo cut in rings 1/2 cup
Kale or other leafy green shredded 1/2 cup
S/P taste

In non stick 10 inch omelet pan on low heat, slowly cook chorizo for about 5-7 minutes till crispy and some oil renders out. Add layers of cooked potato slices. Keep flame on low. In a bowl mix together eggs, manchego, scallions and kale, salt and pepper. Add mixture to omelet pan. Let set for 2 minutes and put in oven to bake at 350 degree oven until set. About 30. minutes. The egg should be about 1 inch thick. Cut pie slices 4-6 per frittata. You can put under a broiler for a crust.

Serve with a mixed green salad tossed with piquillio peppers with a sherry vinaigrette.

Egg White Frittata

Egg whites of 16 eggs
Canadian Bacon 1/8" cut 15 slices
Asparagus blanched and sliced ¼" bias 1 bunch
Spinach 1-1/2 cups
S&P to taste
Pam or other kitchen spray

Cottage cheese drizzle 1/2 cup cottage cheese

In a non stick 10 inch omelet pan. Heat on a low flame, In a mixing bowl whisk together, whites, asparagus, spinach and s&p.. Spray omelet pan, add egg mixture, add layers of bacon slices. Put in 350 degree oven for 45 minutes. Cut in slices into 4-6 pieces and drizzle with cottage cheese.