NEW YORK (CBSNewYork) — Executive Chef Chris Bradley from Untitled at the Whitney stopped by the CBS 2 studios to make an Egg White Frittata with squash, zucchini, bell peppers and basil. The dish is served with a baby spinach salad with pickled onion, fennel and grapefruit-tarragon dressing on the side.
For more information about Untitled at the Whitney, click here.
Egg White Frittata with Zucchini, Roasted Peppers & Basil
- 10 eggs, whites only
- 1 medium zucchini, washed and thinly sliced
- 1 red bell pepper
- 1 green bell pepper
- 4 tablespoons extra virgin olive oil
- 4 large basil leaves, torn into shreds
- Salt and pepper to taste
To roast the peppers:
- Pre-heat the oven to the high broil setting.
- Split the peppers in half and place the peppers cut side down on a lightly oiled cookie sheet.
- Put the cookie sheet on the upper rack of the oven under the broiler and roast the peppers until the skin darkens and begins to blister.
- Remove the cookie sheet from the oven and allow the peppers to cool.
- Scrape out the seeds and any bits of the stem from the peppers.
- Carefully peel the peppers by using a knife and your thumb to pinch the skin and pull it away from the flesh.
- Cut the finished roasted peppers into thin strips.
For the frittata:
- Pre-heat the oven to 325 degrees.
- Heat the olive oil in a small non-stick pan over medium high heat.
- Add the zucchini and season with salt and freshly cracked black pepper.
- Toss the zucchini gently in the pan and continue to cook for 2 minutes.
- Add the roasted peppers and the basil and mix thoroughly with the zucchini.
- In a non-reactive bowl, whip the egg whites for 30 seconds.
- Pour the egg whites into the pan and stir with a rubber spatula.
- Once the egg whites begin to set place the pan in the oven and cook for 7 minutes or until the frittata is firm and the edges pull away from the pan.
- Turn the frittata out onto a cutting board or plate and cut into quarters.
Baby Spinach Salad with Fennel, Pickled Red Onions & Grapefruit-Tarragon Vinaigrette
for the pickled red onions
- 1 yellow onion, thinly sliced into rings
- 1 cup rice wine vinegar
- 1/3 cup water
- 1/3 cup granulated sugar
- 1 teaspoon kosher salt
- 1 small beet, rinsed, peeled and rough chopped
- 1 tablespoon fennel seed
- 1 tablespoon coriander
- 1 teaspoon black peppercorns
- 1 piece star anise
- 1 sprig of thyme
- 1 clove garlic
- Bring the rice wine vinegar, water, sugar and salt to a boil.
- While the liquid comes to a boil, toast the fennel seed, coriander, black peppercorns and star anise until it is fragrant.
- Add the spices, beet, thyme and garlic to the boiling liquid. Remove from the heat and steep for 30 minutes.
- Place the onions in a clean resealable container with a lid. Heat the pickling liquid to a simmer, strain through a chinois and pour over the onions. Refrigerate covered for 3 days before using.
for the vinaigrette
- 2 ½ cups fresh squeezed grapefruit juice
- 1 cup sherry
- 1 shallot, finely minced
- ¼ cup tarragon vinegar
- ½ tablespoon Dijon mustard
- ½ tablespoon honey
- 2 sprigs tarragon
- 1 ½ cups olive oil
- salt and fresh cracked black pepper
- Reduce 2 cups of the grapefruit juice, the sherry and minced shallot to ½ cup.
- Remove from the heat and infuse with 1 sprig of tarragon. Allow the reduction to cool and remove the tarragon.
- Blend the grapefruit reduction with the tarragon vinegar, mustard and honey.
- Whisk in the remaining ½ cup fresh grapefruit juice.
- Slowly blend in the oil.
- Pick and chop the remaining sprig of tarragon. Add to the vinaigrette.
- Season to taste with salt and pepper.