Solar Frittata with Rapini and Pancetta

Rapini Frittata

I really liked the egg, rapini, pancetta combination of the savory pudding I made a few weeks ago but don’t often have the right kind of bread on hand. This frittata delivers the same flavors to the taste buds without the extra trip to the bakery.

Sun Oven Frittata with Rapini and Pancetta

Ingredients

1 tablespoon olive oil

2 cloves garlic, thinly sliced

1/4 teaspoon red pepper flakes

1 bunch rapini, trimmed and cut into 1/2-inch pieces

8 eggs, at room temperature

1 tablespoon milk

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Easter Eggs and Asparagus

It’s a shame to let any of those Easter eggs go to waste but if you’re like me there’s a limit to how much egg salad you can eat. Luckily, solar roasted asparagus is delicious with crumbled hard boiled eggs and vinaigrette.

Sun Oven Asparagus with Egg and Vinaigrette

Ingredients

1 hard boiled egg, chopped

1 pound asparagus, tough ends trimmed

salt

3 tablespoons olive oil, divided

1 tablespoon lemon juice

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Savory Solar Bread Pudding

Rapini, also known as broccoli rabe, has a slightly bitter taste that pairs perfectly with pancetta. If you can’t find it, or don’t like it, use regular broccoli instead.

Sun Oven Savory Italian-style Bread Pudding

(adapted for the Sun Oven from Bon Appétit)

Ingredients

1 tablespoon olive oil

2 cloves garlic, thinly sliced

1/2 teaspoon red pepper flakes

1 bunch rapini, trimmed and cut into 1/2-inch pieces

6 large eggs, at room temperature

1 1/2 cups whole milk, at room temperature

8 cups county-style white bread, cut into 1-inch pieces

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Minty Solar Frittata

This colorful frittata can be cut into bite sized pieces and served as an appetizer. If you prefer uniform squares, bake it in a rectangular baking dish instead of a cast iron skillet.

Sun Oven Tri-Color Frittata

Ingredients

1 tablespoon olive oil

1 onion, thinly sliced

2 zucchini, cut into matchsticks

1 orange bell pepper, cut into thin strips

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

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More Solar Frittatas

We liked the pumpkin frittata sandwiches I made a few weeks ago so much that I came up with a variation. This time I baked it in a rectangular baking pan to make it easier to cut into sandwich bread sized pieces.

Sun Oven Mashed Potato and Ham Frittata

Ingredients

6 eggs, room temperature

1 1/2 cups leftover mashed potatoes

1 1/2 cups steamed kale or other leafy greens, excess water squeezed out and chopped

4 ounces ham, chopped

2 ounces Swiss cheese, shredded

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Solar Pumpkin Frittata

 

It’s October and pumpkin is popping up everywhere – including my Sun Oven. This fall flavored frittata served with a tossed salad makes a nice light lunch.

Sun Oven Pumpkin Frittata

Ingredients

4 bacon strips

4 eggs

1 cup canned pumpkin

1 cup steamed leafy greens (swiss chard, kale, or spinach), excess water squeezed out

2 ounces sharp white cheddar cheese, shredded

salt and pepper

Preparation

Set Sun Oven out to preheat. Spray a dark pie pan or cake pan with cooking spray, set aside.

Place a rack over a rimmed toaster oven sized baking sheet. Arrange the bacon strips in a single layer on the rack. Cook the bacon in the Sun Oven until browned, about 30 minutes. Leave the Sun Oven out. Let the bacon cool slightly then chop into 1/2-inch pieces. Set aside.

In a large bowl, beat the eggs. Beat in the pumpkin until well blended. Stir in the greens, the chopped bacon, and the cheese. Season with salt and pepper to taste. Pour the mixture into the prepared pie pan. Cover and cook in the Sun Oven until set, 35 to 40 minutes. Remove the lid and continue cooking in the Sun Oven until evenly browned, about 10 more minutes. Serve warm or at room temperature.

Makes 2 to 4 servings.

 

Solar Risotto Frittata

While it is possible to use the Sun Oven to make a decent risotto, click here to see how, it still needs to be served immediately. Which means either having it for lunch or a really early dinner. For this reason I usually prepare risotto the old-fashioned way – on the stovetop. But, even if risotto is at its best fresh off the burner, that doesn’t mean any leftovers should go to waste. Mix it with a couple of eggs to make a solar baked frittata.

Sun Oven Risotto Fritatta

Ingredients

2 large eggs

Leftover risotto, about 2 cups

salt and pepper to taste

Preparation

Set Sun Oven out to preheat. Coat a light-weight, dark pot with cooking spray.

Beat eggs in a medium bowl. Stir in the risotto. Season with salt and pepper. Spread rice mixture out in the prepared pan, cover and cook in the Sun Oven until the eggs are set and the frittata is starting to brown around the edges, 45 minutes to 1 hour. Serve warm or at room temperature.

Makes 4 servings

Sun Oven Eggs in Edible Rings

Sun Oven baked eggs alway make a great lunch. The possible combinations are endless. Today I used onions as edible egg rings. I didn’t bother cooking the onion rings before setting them on a baking sheet and filling them with some fresh spinach and eggs. Next time I’ll probably use a skillet and sauté the onions in a little oil first for a little more flavor. Either way, it sure is nice to have such a pretty lunch without any extra stuff to clean up. If you remember to bring your eggs to room temperature before baking them in the Sun Oven they’ll be ready in 20 minutes.

Italy Meets India in the Sun Oven

Chickpeas and spices give this frittata an Indian twist.

Indian Spiced Frittata

Ingredients

1 tablespoon olive oil

1 small onion, thinly sliced

1 teaspoon fennel seeds

1/2 teaspoon red pepper flakes

1 cup Swiss chard leaves, chopped

1 1/2 cups cooked chickpeas or 1 (9 ounce can) drained

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Basic Sun Oven Frittata

This base recipe can be spruced up with just about anything; fresh herbs, vegetables, ham, bacon, etc. Use whatever you have on hand. Serve it warm with a salad and some good bread or use it to make sandwiches for a packed lunch.

Sun Oven Frittata with Onions

4 medium onions, thinly sliced (about 4 cups)

2 tablespoons olive oil

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