Winter frittata
My wife and I decided to make a frittata over the weekend to share with a friend visiting Berkeley. She pulled out Mollie Katzen's Sunlight Cafe — her "breakfast all day long" cookbook and found some great options. Adapted from her book is our version of a really tasty winter frittata.
We used egg whites as well as eggs and less cheese. Mollie also said to use a 10-inch oven-proof skillet. I followed her instructions and was glad I did. Given the volume of ingredients, I would have used a 12-inch skillet and ended up with a pancake rather than a frittata.
You could make this with any combination of veggies. It tasted good along with some of Mollie's whole grain muffins.
Servings: 8
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 medium red onion, thinly sliced
- 3 medium size red potatoes, thinly sliced
- 3 stalks chard, stems and leaves sliced and kept separate
- 2 cloves garlic, minced
- Heaping tablespoon chopped fresh rosemary
- 1 ounce goat cheese
- 4 eggs, beaten plus 1 cup egg whites
- 1 teaspoon salt
- Freshly ground black pepper
Directions
- Heat 1 tablespoon olive oil in a 10-inch oven-proof skillet with a cover.
- Sauté the onion, potato, and rosemary for a few minutes then cover and cook until the potatoes are tender.
- Stir occasionally scraping up any brown bits.
- Add the chard stems, 1/2 teaspoon of salt, and cook for a couple of minutes.
- Add the chard leaves and garlic. Cover and cook for a few minutes until the leaves are wilted and tender.
- Remove the veggies to a bowl. Clean the skillet well.
- When cooled a bit, add the veggies to the egg/egg white mixture and stir in the crumbled goat cheese.
- Add as much pepper as seems right to you.
- Preheat the broiler. Heat the last tablespoon of olive oil over medium heat and swirl it around up the sides as well.
- Add the egg/veggie mixture and let it cook for about 4 minutes undisturbed.
- Put the skillet under the broiler for about 3 minutes to brown the top.
- Remove from the oven and loosen the sides with a spatula.
- Flip the pan over dumping the frittata on a large round serving plate.
Nutrition information (per serving)
- Calories: 160
- Total fat: 7 g
- Saturated fat: 2 g
- Cholesterol: 110 mg
- Sodium: 410 mg
- Total carbohydrate: 14 g
- Dietary fiber: 1 g
- Total sugars: 2 g
- Protein: 9 g