Frittata is the Italian version of an omelette only it's easier to make especially when you have a group or people to feed.
In recent years my father has taken to making frittata for our family Christmas brunch gathering. He makes two or three frittata and serves platters full of fruit and vegetables. My sister and brother in law bring beautiful cheeses from Toronto. It's brunch so you can drink a hot cappuccino or a cool glass of prosecco. Everyone can pick and choose what they want and my father doesn't go completely mad trying to make a big dinner for people with different tastes and dietary game plans.
Frittata is equally convenient and tasty for dinner on a busy work day. You can serve it with a salad or steamed or grilled vegetables. And the leftovers make a fantastic breakfast to go (warmed up or cold) or lunch the next day.
We used to think that we should limit our egg intake. Restaurants and grocery stores gleefully offered up egg-white-only concoctions as concerns about cholesterol and fat intake circulated. But in recent years worries about the yellow devils have been refuted and eggs are again considered part of a healthy diet supplying much needed protein and healthy fat. Even the heart organizations have "lifted the ban" and are admitting that you can eat your yolks.
Try this recipe below or substitute different veggies or cheeses to suit what you have in supply or what your clan likes to eat. I served this with tomato & avocado drizzled with olive oil & balsamic vinegar, field greens tossed with toasted walnuts & Dijon dressing, and cauliflower soup (recipe to come).
Mushroom, Spinach & Goat Cheese Frittata
1 tbsp of olive oil
1 tsp butter
2 large handfuls of baby spinach leaves
1 cup mushrooms (variety of types) chopped into large chunks
1/2 cup cherry tomatoes halved
1/3 cup sweet red pepper cut
3 oz goat cheese
Salt & pepper to taste
handful of fresh herbs (I like basil & thyme) cut or torn stems removed
Preheat oven to 400 degrees. Beat eggs gently in a bowl add fresh herbs, salt, and pepper and set aside. Warm a cast iron frying pan with olive oil & butter on medium heat on a burner. Add mushrooms, peppers & cherry tomatoes and stir for 3-4 minutes. Add spinach leaves and stir for another 2 minutes. Add egg mixture and cover with lid for 3 minutes. Layer cheese over surface of mixture and transfer pan to the oven. Cook for 8-10 minutes. Frittata should be firm in the middle and a toothpick inserted comes out dry. Let it come to room temperature and then slice into wedges and serve.
- Asparagus & brie
- Potato, onion & Gruyere with rosemary (cook potatoes first)
- Feta, kalamata olives, & red peppers
- Broccoli & cheddar
- Smoked salmon
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