herbed onion frittata with parmesan + ricotta

3 August, 2012 § Leave a comment

I’m convinced that you really can’t go wrong when there’s a good cheese in a recipe, and in my book, ricotta is a very good cheese. I actually recall a New York Times article I read a few years ago titled, Suddenly, Ricotta’s a Big Cheese. Suddenly? Clearly, the Times was behind the times (sorry, I couldn’t resist.)

When I’m making this frittata for myself, I usually opt for fat-free or part skim, but I’m sure I don’t have to tell you that the whole milk variety makes this dish that little bit more delicious. I can vouch for the diet version, though, to be fair. Both are hearty and flavorful, and they could easily make for a tasty lunch if you’re not big on breakfast.

The recipe, originally from Bon Appétit (I found it on Epicurious last year) clearly states: “The key to making this dish is to have all the ingredients prepared before you begin sautéing the onions.” I can vouch for that, too. Prep can be tedious, but it makes everything so much easier when you want the dish to come together quickly. Thankfully, nothing in this frittata rendition requires too much effort, and in my experience it comes out picture-perfect every time. The frittata above is one I served my mother for Mother’s Day.

Herbed Onion Frittata with Parmesan + Ricotta Makes 4-6 servings
Adapted from Bon Appétit

2 cups egg replacement
1/2 cup finely grated Parmesan
3 large fresh basil leaves, torn into pieces
3 large fresh sage leaves, minced
1 tsp fresh rosemary, minced
1/4 tsp kosher salt or to taste
1/8 tsp freshly ground black pepper or to taste
3 tbsp extra-virgin olive oil
1 cup thinly sliced onion
1/3 cup fat-free ricotta

Preheat oven to 400°. Whisk first 7 ingredients in a medium bowl; set aside. Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add onions and sauté until soft, about 6 minutes. Reduce heat to low; stir in egg mixture. Spoon dollops of ricotta evenly over. Cook until frittata begins to set, about 2 minutes. Place in oven; bake until just set, 7-9 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.

Notes
I never really measured exactly how much ricotta I tend to use, but it’s probably closer to a 1/2 cup than a 1/3, so it’s not necessary to follow the 1/3 cup guideline. If you love the stuff, dollop to your heart’s desire! Another option for this recipe is to use half real eggs and half egg replacement (as opposed to no real eggs); the frittata’s texture isn’t compromised either way.

four-grain peach pecan pancakes

31 July, 2012 § Leave a comment

Honestly, what’s not to love about pancakes? Golden and delicious, they’re probably one of the fluffiest, most filling breakfast foods I can think of. Usually, there are two things that people worry about in pancakes: the health-conscious are concerned about nutrition, and the rest are thinking, “How long until I can satisfy my growling stomach?”

Friends, I’ve finally found a pancake that tackles both: it’s quick and easy to make, without sacrificing any nutrients (or the yumminess factor). Don’t thank me–thank Jacqui from Good Things Grow, it’s her recipe. I made very minor changes to it based on ingredients I had on hand, as well as my experience cooking them (three mornings in a row, I might add.) I almost threw in chocolate chips instead of peaches, but I resisted temptation and didn’t regret it. Actually, the juicy slices of peach nearly made me forget my craving for chocolate.

For the past three mornings, I’ve eaten two of these pancakes topped with a little I Can’t Believe It’s Not Butter! Light and a sprinkling of Splenda, for a salty-sweet contrast. Just the two kept me fully fueled til lunchtime, but if I’d been stuck with a third, you certainly wouldn’t have heard any complaints.

Jacqui recommends a thin slice of the whole pitted peach for fruit in every bite, but I keep organic slices in my freezer and they worked beautifully. Call me crazy (or lazy, or both), but I think my pancakes tasted a little bit better having skipped the part where I pitted the peaches myself. Hey, at least I chopped my own nuts!

4-Grain Peach-Pecan Pancakes Makes 6 pancakes
Adapted from Good Things Grow

1/2 cup plus 6 tablespoons white whole wheat flour
2 tablespoons plus 2 teaspoons cornmeal
2 tablespoons old-fashioned rolled oats
1 teaspoon baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp cinnamon
Scant 1/8 tsp nutmeg
1/4 cup pecans, chopped
3/4 cup plus 2 tablespoons milk or non-dairy equivalent
2 tbs unsalted butter, melted
2 tbs honey (I used buckwheat honey)
1/4 cup egg substitute
Ripe peach slices, frozen or fresh

In a large bowl, whisk together all the dry ingredients, except for the pecans.
In another bowl, combine the milk, butter, honey, and egg. Pour the wet mixture into the dry ingredients. Stir in the chopped pecans.

Heat griddle or frying pan.

Pour 1/4 cup batter onto griddle. Place two or three 1/8-inch thick peach slices in the batter. When bubbles form on top, flip. Cook other side until golden brown. Serve with toppings and condiments of your choice.

Notes
For those of you who are wondering, in case the photo is too small to see, I use organic frozen peach slices from Woodstock Farms that I slice thin. I used buckwheat honey because I had some in my cupboard that I thought would blend into the earthy, hearty taste of the batter nicely. I used 1% milk because I prefer “real” milk, but Jacqui’s original recipe calls for almond milk. Also, you may know by now that I’m a huge fan of salty-sweet things, so I used 1/4 tsp light sodium salt and 1/4 tsp Kosher salt to make my 1/2 teaspoon. Lastly, as I mentioned, I ate these pancakes across a three-day period, and the batter kept perfectly in the fridge.

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