{"id":7713,"date":"2014-04-06T14:26:43","date_gmt":"2014-04-06T18:26:43","guid":{"rendered":"http:\/\/lemasney.com\/consulting\/?p=7713"},"modified":"2020-07-11T16:32:02","modified_gmt":"2020-07-11T20:32:02","slug":"55-365-sunday-stovetop-frittata-john-lemasney-via-lemasney-com","status":"publish","type":"post","link":"https:\/\/lemasney.com\/consulting\/2014\/04\/06\/55-365-sunday-stovetop-frittata-john-lemasney-via-lemasney-com\/","title":{"rendered":"55 of 365: Sunday Stovetop Frittata by John LeMasney via lemasney.com"},"content":{"rendered":"

Sundays are leisurely here at LeMasney Consulting. I woke up to\u00a0eggs, 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.<\/p>\n

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.<\/p>\n

Ingredients:<\/p>\n