Unlike the original Italian version, no diced potatoes. But, it’s healthier, and with a twist beyond the recipe.
OK, this is enough to make multiple meals, and it will keep for a week in the fridge with a lid on it.
Ingredients
* Eight eggs minus two yolks (a bit healthier that way, even with eggs reportedly not so unhealthy as once thought)
* 1 Roma tomato, diced
* 1/3 cup frozen broccoli cuts, thawed and diced
* 1/3 cup fresh frozen spinach, ditto
* 1/3 cup chayote squash, diced cuz I had it at home. Zucchini works fine.
* 1/6 cup diced onion
* 2 tbsp approx creamy Caesar salad dressing
* 2 tbsp approx grated Parmesan
* 2 tbsp approx wheat bran
* 2 tbsp approx brewer’s yeast
* 2 tbsp approx flaxseed meal
* 1 tbsp approx white flour for thickening.
* Plenty of pepper.
Told you it was healthy!
OK, usual prep. Mix eggs and everything else together while a greased skillet is heating, at medium high. Turn it down to medium low and put the mix in until cooked all the way through except on top center. Make sure frittata isn’t stuck on bottom or sides, then put plate on top, flip whole thing over, then remove skillet, then slide flipped frittata back in to sear what was the top and is now the bottom.
The twist?
A la McDonald’s … Frittata McMuffins.
I prefer whole wheat English muffins. You can never get enough fiber.
OK. Your standard large round cookie cutter is basically the same size. If you don’t have that, something similar, like a large-mouthed glass. Cut a “round” out of the frittata. Get a thin slice of Cheddar cheese or similar. I usually have deli hard salami at home. One round of that adds just the right amount of meat flavor, and is also the same width.
Toast that English muffin. Put all the above inside it and pop it in the microwave long enough to warm it and partially melt the cheese. Add a slice of tomato and a schmeer of mayo!
EDIT: Otherwise? I’ll remember to post a “food p*wn” photo next time I post here. Photoshop out the background, maybe?
3 Comments
Unlike the original Italian version, no diced potatoes. But, it’s healthier, and with a twist beyond the recipe.
OK, this is enough to make multiple meals, and it will keep for a week in the fridge with a lid on it.
Ingredients
* Eight eggs minus two yolks (a bit healthier that way, even with eggs reportedly not so unhealthy as once thought)
* 1 Roma tomato, diced
* 1/3 cup frozen broccoli cuts, thawed and diced
* 1/3 cup fresh frozen spinach, ditto
* 1/3 cup chayote squash, diced cuz I had it at home. Zucchini works fine.
* 1/6 cup diced onion
* 2 tbsp approx creamy Caesar salad dressing
* 2 tbsp approx grated Parmesan
* 2 tbsp approx wheat bran
* 2 tbsp approx brewer’s yeast
* 2 tbsp approx flaxseed meal
* 1 tbsp approx white flour for thickening.
* Plenty of pepper.
Told you it was healthy!
OK, usual prep. Mix eggs and everything else together while a greased skillet is heating, at medium high. Turn it down to medium low and put the mix in until cooked all the way through except on top center. Make sure frittata isn’t stuck on bottom or sides, then put plate on top, flip whole thing over, then remove skillet, then slide flipped frittata back in to sear what was the top and is now the bottom.
The twist?
A la McDonald’s … Frittata McMuffins.
I prefer whole wheat English muffins. You can never get enough fiber.
OK. Your standard large round cookie cutter is basically the same size. If you don’t have that, something similar, like a large-mouthed glass. Cut a “round” out of the frittata. Get a thin slice of Cheddar cheese or similar. I usually have deli hard salami at home. One round of that adds just the right amount of meat flavor, and is also the same width.
Toast that English muffin. Put all the above inside it and pop it in the microwave long enough to warm it and partially melt the cheese. Add a slice of tomato and a schmeer of mayo!
EDIT: Otherwise? I’ll remember to post a “food p*wn” photo next time I post here. Photoshop out the background, maybe?
[removed]
Hakuna Frittata! What a wonderful phrase!