Monday, January 28, 2013

Meatless Monday: when a frittata is in order

Happy Meatless Monday! Even restaurants have jumped on the MM bandwagon, featuring a special Monday-only meatless menu. It's a good idea to go meatless most days, but in the name of marketing, Monday stuck. Here's a fab frittata recipe for you to try:


You'll need:

5 eggs plus three egg whites, beaten (can do all egg whites)
1-ounce Parmesan, grated
1/2 teaspoon black pepper
Pinch salt

2 teaspoons butter
2 medium potatoes, thinly sliced (purple, red or Yukon gold work well)
About 10-12 of your favorite mushrooms, quartered into rustic chunks
3-4 stalks of
asparagus, cut into bite-sized pieces (or 1/2 of a medium zucchini, cut into rustic chunks)
3 green onions or one medium shallot

2 small Roma tomatoes, chopped
1 tablespoon chopped parsley leaves

To make:

Preheat oven to broil setting.

In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add 1 tsp. butter to pan and melt. Add mushrooms and asparagus (and shallot, if using); saute for 3 minutes. Add tomatoes and saute for another 2 minutes. Remove from pan and set aside. 


Melt the remaining 1 tsp. butter (or less) in pan. Add sliced potatoes, covering bottom of pan and going up sides a bit. When light brown, flip potatoes and let them brown on the other side. Add back in the veggies, then carefully pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley. Optionally, add more cheese to top.

Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. 


Feel free to switch up the vegetables around a theme (Southwest, curry, herbs and greens) - the possibilities are endless!


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