no more than 1 1/2 inches thick.

The shrimp, spinach, and roasted tomato fritata. Just the way I like my fritatas: no more than 1 1/2 inches thick.

Roasted tomatoes (adapted from The Perfect Pantry)

  • 2 tomatoes, halved lengthwise
  • for each half: 1/4 t of freeze-dried, minced garlic; a pinch of rosemary, thyme, and parsley
  • salt, ground pepper, and olive oil for drizzling

Pre-heat oven to 200F.  Don’t go higher that 225, if you must. Trust me… after 5 hours, I got impatient and increased the heat to 275F and within a couple of minutes I heard the oil spattering/boiling, so I decreased the temperature back to 200F pronto.

Oil a baking tray.

Lay the tomato halves face up on the baking tray.

Press the garlic lightly on the tomato halves’ faces.

Sprinkle each half with the rosemary, thyme, and parsley.

Drizzle with salt, ground black pepper, and olive oil.

Put in the oven and roast for 12 hours.  Check occasionally.

Before they go into the oven

This is how they looked before they went into the oven; ...

...after 5 hours under 200F;...

...after 5 hours under 200F;...

...and here they are after 12 hours. Juicy, fragrant, and well worth the wait.

...and when done after 12 hours. Juicy, fragrant, and well worth the wait.

La Bella Fritata

  • 16 pieces medium shrimp, about 5 ounces; de-veined; each shrimp cut into 4-5 pieces across
  • 2 T butter
  • 1 16-ounce (454g) carton of Crystal Farms All Whites; equivalent to whites of 8 eggs
  • 3 cups of chopped spinach
  • 1 T freeze-dried chives
  • salt and pepper, to taste
  • 4 roasted tomato-halves, sliced lengthwise and including the juice

Pre-heat the oven to 350F.

Melt 1 T butter in a skillet at low-medium heat.

Once the butter starts to get frothy, up the heat to medium and put the shrimp in the skillet.

When the shrimp is almost cooked, put the spinach and the tomatoes in the skillet. Toss well.

When the spinach is uniformly wilted, transfer the mixture onto a plate.  Add the chives. Season with salt and pepper.  Set aside.

Melt the remaining 1 T butter in an oven-proof, nonstick skillet in medium heat.  Make sure to swirl the melted butter and coat the side of the skillet well.

Pour the eggs into the skillet. Turn down the heat slightly. Turn the dial to about 7-8 o’clock from the 6 o’clock that is medium heat.

Wait until the sides of the egg whites just start to firm, i.e., the egg whites are just turning cloudy-white and slightly opaque in some parts.  Then, spoon the shrimp and vegetables mixture on top of the egg white.  Spoon some egg white on top of the shrimp and vegetables just enough to coat them.

Bake in the oven for 12 minutes.

Eat while still warm, or at room temperature.  When it has cooled to room temperature, it goes well with a dipping sauce of

  • 1T Kikkoman soy sauce,
  • 1 T lemon juice (DeLallo Lemon Juice plus), and
  • a pinch of sea salt.

Wine: Voignier.

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