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Vegetable Frittata

2 Mar

  • 3 large eggs, plus 3 egg whites
  • 3/4 cup 2% reduced-fat cottage cheese
  • 4 ounces smoked gouda cheese, shredded (about 1 cup)
  • 1 teaspoon minced fresh rosemary
  • 3 cloves garlic, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped Kosher salt
  • 1 16-ounce package frozen mixed vegetables (broccoli, cauliflower and carrots), thawed
  • 2 tablespoons grated parmesan cheese
  • 1 scant teaspoon paprika
  • 4 slices multigrain bread

Position a rack in the upper third of the oven and preheat to 450 degrees F. Whisk the whole eggs and whites in a bowl. Add the cottage cheese and whisk until almost smooth. Whisk in the gouda and rosemary.

Cook the garlic in the olive oil in a 10-inch nonstick ovenproof skillet over medium-high heat until it starts to brown, 1 to 2 minutes. Add the onion, season with salt and cook 2 minutes. Add the vegetables, increase the heat to high and cook until just tender, about 5 minutes.

Reduce the heat to medium. Spread the egg mixture evenly in the pan. Cook, undisturbed, until a thin crust forms on the bottom, about 2 minutes. Run a rubber spatula around the edge to release the egg from the pan. Continue cooking until the bottom is golden, 2 to 3 more minutes. Sprinkle with the parmesan and paprika; transfer to the oven and bake until just set, 5 to 7 minutes. Remove from the oven, cover and let sit, 5 to 7 minutes. Cut into wedges and serve with the bread.

Food Network Magazine, March 2011

This is the perfect recipe for those sunny yet chilly February mornings.  The rosemary adds piney, earthy tones and the gouda adds smoke, bringing back flavors of fall and winter.  At the same time, the wealth of veggies adds a fresh, complex flavor, hearkening much-needed spring.

I used the Harvest Blend of frozen veggies from Trader Joe’s which includes watercress, baby corn, broccoli, cauliflower, carrots and whole green beans.  You could also use fresh veggies, whichever veggies you prefer,  just be sure to saute in a little olive oil until tender before adding to the frittata.  I would also recommend cutting the onion in half because the whole onion has the potential to overpower the mild eggs.

Romanesco Broccoli and Rigatoni

28 Nov

Salt & Pepper

1 pound rigatoni pasta

3 tablespoons butter

1 large onion, chopped

2 large cloves garlic, finely chopped

1/2 cup dry white wine

1 cup chicken or vegetable stock

1 head romanesco broccoli or broccolini, cut into florets

1 teaspoon grated lemon peel

2 sprigs rosemary, finely chopped

1/2 teaspoon crushed red pepper

2/3 cup grated pecorino-romano cheese, plus more to pass around

1/2 cup chopped walnuts, toasted

1. Bring a large pot of water to a boil, salt it, add pasta and cook until al dente.  Drain reserving a couple ladles full of pasta cooking water.

2. While the pasta is working, in a large heavy saucepan or Dutch over, melt the butter over medium-high heat.  Add the onion and garlic and cook until golden, 6-7 minutes.  Stir in wine for 1 minute, then the chicken stock.  Add the broccoli, lemon peel, rosemary and crushed red pepper.  Season with black pepper.  Cover and cook for 10 minutes.

3. In serving bowl, toss pasta, reserved pasta cooking water, cooked vegetables, cheese and nuts for a minute.  Season with salt and black pepper and serve, passing extra cheese at the table.

Everyday with Rachel Ray, December 2009

This recipe is incredibly fast and easy.  There is an interesting interaction between flavors, from the florals of the cheese to the walnuts and earthy broccoli.  That said, there are certainly more fun and flavorful pastas out there.  The sauce is either non-existent or a little watery, but the broccoli and nuts add a nice texture and the passing cheese thickens the sauce.  This is not the most exciting recipe, but it’s a nice option for a quick meal.  The ease  of preparation balances the lack of any powerful flavor.