On The Go Frittata.

The other day in class, we were talking about right brain and left brain cooking, the right brain being more scientific and concerned with exact measurements and ingredients, while the left brain is intuitive and founded in the senses.  I tend to cook with my left brain, experimenting and learning along the way.  I'll look up recipes for an ingredient I've never used before or things that require more exact techniques like rice or baked goods.  But for the most part I taste along the way and rely on my senses to decide how things should go.

 

This dish is definitely for the left brain.  There is little, if anything exact about it.  Traditional frittatas are basically an Italian omelet but with the fillings mixed in instead of folded into the cooked eggs.  Sometimes a Spanish Tortilla is mistaken for a frittata because it is basically a crust less quiche with potatoes as the main filling.  I've kind of blended them all together to make a fast and dirty, on the go frittata that is very flexible.  Throw in whatever vegetables you like, whatever is in season, or even whatever needs to be used up from the fridge.  Whip some eggs, pour them over and throw it in the oven.  I've written out the basic recipe I used last, but just about any vegetable will work.  Zucchini, squash, potatoes, kale, spinach, fresh sliced tomatoes are all great.  Feel free to add in other goodies like cheese, ham, bacon, olives, spices or whatever.

Once it's cooked it can be eaten hot, cold or room temperature for any meal of the day.  I can tell you I have eaten this hot for breakfast with some berries, for lunch with a little sweet potato and at room temperature with a salad for dinner.  It stores just fine in the fridge for a few days, just cut a slice whenever you need a quick and portable meal. What did I tell you?  Fast and flexible.



If you have a large skillet or sauté pan that can go into a hot oven, go ahead and just cook your vegetables and then pour the eggs right into the same pan.  Otherwise, sauté the vegetables until just done, transfer them to a well greased or parchment lined pie plate and then add the eggs.  Speaking of eggs, this dish is forgiving there as well.  I used 4 whole eggs and 8 egg whites to bring down the calories but whole eggs are just fine.  Use as many as your pan will hold, but leave about a half an inch to the top of the pan because they will expand a bit in the oven.  My 8" pie pan holds about 10 whole eggs over plenty of vegetables.

Enjoy!

 

On The Go Frittata

Prep time: 15 minutes Cook time: 20 minutes
Serves 4

1 lb. mushrooms, sliced
1 yellow onion, sliced
1 green bell pepper, cut into strips
2 T. olive oil, divided
salt and pepper to taste
4 whole eggs, 8 egg whites

Heat oven to 375 degrees Fahrenheit.  Prepare pie pan by greasing generously or lining with a parchment paper round.  Heat 1 Tablespoon of oil in large skillet.  Add mushrooms, season with salt and pepper.  Cook until soft and liquid has cooked off, about 7-8 minutes.  Transfer to prepared pie pan.  Add remaining oil to skillet.  Add onions and season with salt and pepper.  Cook until tender, about 5 minutes.  Add bell pepper.  Cook another 5 minutes, or until vegetables are soft and liquid has been cooked off.  Transfer to pie pan.  Meanwhile, beat eggs in a large bowl, season with salt and pepper.  Pour over cooked vegetables, filling to no more than about 1/2 inch from top of pan.  Bake in oven until eggs are set and lightly browned on top, about 20 minutes.  Allow to cool at least 5 minutes before slicing.