Tuesday, March 17, 2009

Organic Vegetable Frittata

The Diva is back from the injured reserve list, thankfully, and practicing again for the big game. As an exercise to get back in shape and as my ode to Alice Waters, I made one of my famous breakfast dishes, my organic vegetable frittata. A frittata is a French omlette, but whereas a traditional omelet is made stovetop and served folded, a frittata is cooked stovetop and then broiled to finish it off. I love whipping these up - they're healthy, beautiful and work great for breakfast, brunch or lunch. I frequently serve my frittata with toast or a whole wheat tortilla and a mixed green salad.

Another reason this is a great recipe to have in your repertoire is because it's like learning a risotto. Once you master the basic recipe, you can make a million different variations on the dish. For today's breakfast, I nosed through my fridge and pulled out some organic vegetables I had stocked: crimini mushrooms, red bell pepper, yellow grape tomatoes and spinach. Add a little garlic, rosemary & olive oil (Alice mentions her love of olive oil paired with eggs), and you have a delectable, healthy dish. Everything I used in the dish, from the eggs to the veggies to the garlic to the rosemary was organic. Also, to make the dish slightly healthier, I use half whole eggs and half egg whites. It will still taste delicious, but with a little less fat and cholesterol.

Note: If you'd like to indulge a little more, I often top my frittatas with a dusting of shaved parmesan reggiano or crumbles of goat feta cheese.

Domestic Diva's Organic Vegetable Frittata

2 eggs
2 egg whites
2 tbsp olive oil
1/2 cup crimini mushrooms diced
1/2 cup bell pepper diced
1 cup spinach
1/2 cup cherry tomatoes halved
1 garlic clove minced
1 tsp rosemary minced
salt and pepper
1 tbsp good olive oil for drizzling


In a small frying pan that can go in the oven, heat the olive oil over medium heat. Add the garlic, stirring, for about 1 minute. Then, add the mushrooms and the bell pepper (always start with the veggies that take the longest to cook first). After 2 minutes, add the rosemary. Saute until the veggies are softened, about 5 minutes.

Add the spinach and saute until cooked down.

Meanwhile, beat the eggs together until frothy.

Then, pour the egg mixture over the vegetables.

Add the halved tomatoes to the top, cut sides facing up. Drizzle with the 1 tbsp good olive oil and salt and pepper.

Cook over medium heat until the frittata sets, about 10 minutes. Then, remove from the stove top and broil for a few minutes, until it's cooked.


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