Sunday, August 19, 2007

A Quickie

This is a fast, healthy go to meal that can be served for brunch, lunch, or a light supper for two. It can easily be doubled or tripled to serve more, however, a larger skillet would be needed.


RECIPE:
Vegetable Frittata with Red New Potato Rosemary Home Fries

For the frittata
  • 1/2 an onion, finely diced
  • 1 small clove of garlic, minced
  • 1/2 tbsp butter plus1 tsp olive oil
  • 8 spears of asparagus lightly steamed and cut into 1 inch pieces
  • 5 large white mushrooms, wiped clean and sliced
  • 1/4 of a red bell pepper, diced
  • 4 eggs, beaten
  • 1/8 c parmesan cheese
  • salt and fresh ground black pepper
  • preheat the broiler
  • melt the olive oil and butter over medium heat in a small, oven safe skillet
  • add the onion and mushrooms and cook, stirring, until tender (about 5-8 minutes)
  • add the garlic and bell pepper and cook, stirring, 2-3 more minutes
  • add the asparagus and shake the pan to evenly distribute the vegetables
  • sprinkle the parmesan onto veggies and season with salt and pepper
  • pour the eggs over the veggies and cheese and let set
  • lift the edges of the frittata carefully allowing the uncooked egg to flow under neath
  • when the frittata is pretty much set except for the top, place it under the broiler for about 3 minutes or until fully cooked (keep a close watch, it can easily be overdone)
  • invert the skillet onto a large plate
  • slice the frittata into wedges and serve with a little sprinkle of parmesan on top
For the potatoes:
  • scrub 10-12 red new potatoes and either halve or quarter depending on their size
  • heat 2 tbsp of olive oil in a medium skillet over medium high heat
  • add the potatoes, toss them to coat in the oil, and season generously with salt and pepper
  • reduce heat to medium low and cover, stirring occasionally, until tender (about 20-25 minutes)
  • sprinkle with a 1/4 tsp of crushed rosemary and serve

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