Aug. 20th, 2009

em_brett: (Default)
Last night one of my newly-vegetarian friends came over for dinner. J and I have had him over a couple of times this summer to (a) hang out with him and (b) teach him vegetarian dishes that aren't stir fry (not that there's anything wrong with stir fry). So, without further ado, I give you:

Frittata with Artichoke Hearts, Goat Cheese, Arugula, and Zucchini

The theme to my cooking these days is "what can I throw a ton of vegetables into today?" A frittata is basically an enormous omelet. Usually you cook the bottom on the stove and then stick it in the oven, but I don't have an oven-safe pan, so I discovered you can flip it (very very carefully) and it's just as amazing.


1 can artichoke hearts, chopped very coarsely
1-2 handfuls of arugala, torn into pieces (or you could just use baby arugala)
1 small zucchini, cut into 1/2 inch cubes
1/2 of a small onion, diced
1 ear of corn cut off the cob (optional)
8 eggs (if you want to make this lighter, you could do 5 or 6 eggs and 2-3 egg whites)
1-2 T goat cheese (about 1 oz, or more if you prefer)
olive oil
salt and pepper to taste
a pinch of any of the following herbs you have on hand: oregano, sage, rosemary, thyme

You will also need either two large frying pans OR one oven-safe skillet OR impressive flipping skills/the willingness to eat a messy-looking frittata.

1. If you are using an oven-safe skillet, preheat oven to 375F. If you are using a frying pan, ignore this step.
2. In a medium bowl, whisk together the eggs and goat cheese.
3. In a large skillet over medium-high heat, heat 1-2 T of olive oil, then add onions and saute until soft.
4. Add corn and zucchini and continue to saute. After 1-2 min, add artichoke hearts. Saute for another 4-7 minutes, until zucchini is softening.
5. Add arugula, and continue sauteing until it is wilted.
6. Add salt, pepper, and herbs to taste. Stir to distribute, then flatten vegetables evenly across the bottom of the pan. (Note: at this point I moved everything to the smaller of my two frying pans. If you are using two pans, you'll want to start the frittata in the smaller of the two so that when you flip it, it will fit into the second one. If you're using an oven-safe skillet, you can keep them in the pan. If )
7. Reduce to medium-low and pour in the egg mixture. Cook for 5-8 minutes, until sides are set. At about 4 minutes, begin to preheat your second oiled pan if you are using it.
8. With a spatula, pull back the sides of the frittata (gently!) to loosen it from the pan. At this point, either put it in the oven for 10 minutes or flip it (carefully!) into the second pan. Be very very careful not to burn yourself in this process, please. Cook on this side over medium-low heat for another 7 minutes or so.
9. Enjoy! You can either slice it right out of the pan or slip it out onto a plate to serve.

Serves 4-5. As usual, you can sub in pretty much any vegetable, cheese, or meat that would go well with eggs and it will probably be delicious.

Recipe adapted very loosely from Good Bite.

Crossposted to [community profile] omnomnom 


em_brett: (Default)
Emilia Brett

December 2009

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