Friday, July 31, 2009

Corn Arugula Omelettata

Tonight was the end of Tisha B'Av, the day commemorating the destruction of both Temples in Jerusalem. It is a fast day, and spent as if in mourning - similar to the observance of shivah. During the 3 weeks before Tisha B'Av we slowly move toward this day of mourning, by refraining from joyous occasions and doing things like listening to music. Then, nine days before Tisha B'Av, things become more intense, and one of the customs is to refrain from eating meat, except on Shabbat.

All of this introduction is to explain last night's vegetarian dinner KosherCook created. It served the dual purpose of being meat-free and using up some of our bountiful CSA corn.

I don't know if "omelettata" is a real word or I just made it up, but I feel that's the only word for this recipe. It is an eggy pie sort of dish - it is allowed to set and then is finished up in the oven like a frittata, but it came out thin (although not folded) like an omelette.

As always, I didn't know I wanted to blog about it until the dish was gone, which is unfortunate because it was really pretty before it was served. There were a few shards left in KosherCop's dish that I was going to save for his lunch today. One piece looked like a teeny pie slice, so I tried photographing it.

By this time KosherCop was hovering and asking questions. He already knew I was planning to post the recipe, so I showed him this photo and asked whether it looked interesting and tasty or unappetizing.

He decided it looked interesting and tasty.

So much so that he ate the rest of my "subject" before the photoshoot was over.

Oh well. Behold the Omelettata. Try it if you dare.

  • 2 ears fresh corn
  • Handful of fresh arugula - washed and sliced
  • 6 eggs - beaten
  • 2 tbsp unsalted butter
  • 1 tbsp Extra Virgin Olive Oil
  • Salt
  • Pepper
  • Basil
  1. Cut corn off the cobs, mix with the olive oil, and roast in a roasting pan at 400° F for 10 mins, then shuffle corn around so the other sides cook, and roast another 6 mins.
  2. Melt butter in a large oven-proof pan over low heat.
  3. Add corn and arugula to pan and saute briefly.
  4. Add salt, pepper, and basil to taste
  5. Add eggs to pan and let sit over medium heat for 5-6 mins until set.
  6. Remove from stovetop and put under the broiler - with rack at the highest level - uncovered for 2 minutes.
  7. Cut and serve with salad. Serves 4.

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