Ratatouille Frittata

Ratatouille Frittata

Frittatas – so much you can do with them and I like to cut up left overs into single servings so I can pop out of the Freezer and into the microwave for a quick meal.

You need a 10” oven proof nonstick skillet and a little time.

Ingredients

  • medium potato cute into ½ inch cubes
  • 6 large eggs
  • 5 Egg whites – I used packaged
  • 1 teaspoon dried tarragon
  • ¼ teaspoon black pepper
  • ½ teaspoon salt divided in two
  • 1 egg plant or 2 small Italian eggplants – cube in ½ inch pieces
  • 2 plum tomatoes cube in 1/2″ inch pieces
  • 1 medium zucchini cube in ½ inch pieces
  • 2-3 tablespoons slice black olives
  • 6 tablespoons grated parmesan cheese
  • Small handful of grated pizza cheese – or cheddar
  • About 1 tablespoon or less of olive oil

ingredients

 

How

Preheat oven to 350

In a steamer cook the potatoes about 5-7 minutes until fork tender

Meanwhile in blender combine eggs, tarragon, pepper, half the salt – Using the blender made a fluffier airier frittata.

In a large nonstick oven proof skillet heat oil over medium heat

Add zucchini cook about 2 minutes until it begins to soften

zucchini

Add eggplant and the remaining salt cook about 3 minutes

add eggplant

Add the tomatoes and olives stir to combine cover and cook about 3 minutes until the eggplant is mostly tender and the tomatoes have given some liquid.

 

Add potatoes and toss to combine

add tomatoes and olives

Add the egg mixture (I gave it a very short quick pulse to combine again) and cook about 2 minutes or until the edges start to set.

add egg mixture

sprinkle with cheeses

cook unitll sides start to fiem sprnkly with cheese

Bake for about 25-30 minutes or until the frittata is set, puffed and browned.

bake

Let set for 3-4 minutes before serving

serve

 

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Julienned Vegetable Pasta

Carrots

I brought out my new toy around thanksgiving and showed it to my son’s girlfriend and she let out a gleeful ohhhhhh. This woman likes kitchen toys as much as we do, she’s a keeper. I had found this recipe for julienned veggie on this blog I frequent the main blog is www.Gojee.com  great site recipe after recipe with links to the writers’ blogs. Anyway sorry I don’t remember whose blog it was but it had peanut sauce and we tried it, liked it but not writing about that here just the veggies cause there are unlimited things you can season, flavor or combine with. Thank you whomever you are you opened my eyes to new adventures.

Julienned Vegetable Pasta

Ingredients

  • 2-3 zucchini
  • 2-3 yellow summer squash
  • 2-3 fat carrots

Comment: You can actually use any vegetables you want.

How

Julianne the, zucchini, yellow squash, and carrots – keeping the carrots separate.

Bring water to a boil

Poach the carrots for 1 minute then add the zucchini and yellow squash for another 2 minutes.

Drain and rinse in cold water to stop cooking or not. Mix them up and plate the colors look good together.

Suggestions

Now you can just flavor how you want, Thai peanut sauce, oil and balsamic vinegar, garlic and oil, even plain, tomato based sauce I think you get the idea.

You can heat the sauces if you want.

Quickly sauté with oil and vinegar.

Server them hot or cold.

Serve with any meat or fish plated on top and flavor to complement the dish.

Use in salads before or after poaching.

Make coleslaw.

See unlimited options, quick and easy.