Sundays are leisurely here at LeMasney Consulting. I woke up to eggs, but no bread, and a few bags of frozen vegetables to remind me of summer in the wintertime. I decided to make a frittata. Frittatas are egg based vehicles for meat and vegetables, and are a quick meal. They differ from Quiche in the missing crust, and are different from a Spanish Tortilla in that those typically require potatoes. Many cooks finish them in the oven or under a salamander, but I used neither of those here. Let me show you how to build one for about 300 calories.
This fritatta is spicy, layered, and savory, but with a tweak of the spices and other elements, it could be sweet or Chinese or Thai or Indian or Japanese themed. Eggs are beautiful in this way especially: they are flexible and influenceable by their counterparts. To cut on fat, you could choose egg whites, but there is good protein and other nutritional value in this dish. A 3 egg dish is not one to have daily, as your cholesterol would skyrocket, but for a once a week indulgence, this is perfect.
Ingredients:
- 3 eggs, mixed
- .25 cup frozen spinach
- .25 cup frozen corn
- .25 cup frozen peas
- paprika to taste
- curry to taste
- salt and pepper to taste
- .125 cup shredded cheddar cheese
Mix the eggs and cheese and set aside.
Saute (prepare in a medium heat pan with a touch of warmed oil) the frozen vegetables, moving the ingredients until they are soft. Season them with the spices.
Add the sautéed vegetables to the egg mix and add the mixture back to the medium low heated, freshly cleaned and oiled pan.
Heat on one side until the egg loses its shine, about 5-7 minutes. Flip carefully to complete cooking for 3 minutes.
Slide on to a pan and top with hot sauce, parmesan cheese, or other accoutrement.
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