An Open Cookbook

An Open Cookbook

5.19.2011

Cheesy Vegetable Frittata


It was one of those days where I was flipping through food magazines and cookbooks and then low and behold, remembered all the food in my house from an last Friday's ATM dinner.  One of those items happened to be a block of cheese speckled with horseradish and bacon that T contributed.  You know how sometimes a food item sounds interesting, but you don't really expect to find all the flavors mentioned.  Well this such cheese completely represented itself.  It was a perfect combination of cheese, bacon and horseradish, which in turn, was a perfect complement to a veggie frittata...a meal needs balance.


So I scoured my fridge, resulting in 3 mushrooms, an onion, 3 Brussels sprouts, eggs and the cheese.  This quickly materialized into something to write home about.  After making the mushroom risotto several weeks ago, I can't get enough thyme and mushrooms mixed together.  So thyme became the featured herb.  I used two whole eggs and one extra egg white to make it a little bit lighter.

But as with most recipes on my blog, you can completely ad lib this recipe.  Any vegetable, cheese, herb or spice will work for a frittata.  Whatever your taste buds or stomach are requesting, this frittata will leave them fully satisfied.  Once you slice it into pieces, you can freeze leftovers for next week's breakfast.


Cheesy Vegetable Frittata
Makes two servings

1 Tbsp olive oil
1/3 onion, thinly sliced
3 mushrooms, thinly sliced
1/2 tsp dried thyme
3 Brussels sprouts, shredded
Salt and pepper to taste
Eggs, 2 whole + 1 egg white, whisked
1/3 cup shredded cheese

Preheat oven to broil.

Heat an oven safe medium saute pan over medium heat.  Add olive oil.  Allow it to heat for a few minutes.  Pour in the onions and saute until they become lightly browned and slightly translucent, about 5 minutes.  Add in the mushrooms and dried thyme.  Saute for 2-3 minutes.  Toss in the Brussels sprouts and cook for 2-3 minutes.  Add salt and pepper to taste.

Pour in the eggs and let cook in the pan until eggs are almost cooked through.  A little bit of liquid on the top is okay.  Sprinkle the cheese on top.  Turn off burner and place the whole pan into the oven.  Your broiler will determine how long to keep the frittata in the oven.  Broil until the cheese is melted to your liking.  Remove and cut into four or eight pieces with a pizza cutter.  Serve at breakfast, lunch or dinner with potatoes, veggies or toast.


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