New Years Day Breakfast: A Frittata Recipe
When New Years Day dawned, and hunger hit, I had to take into account several things: first of all, the grocery store was closed. Secondly, I have resolved to a) fit into a wedding dress in six weeks and b) maintain a healthier lifestyle in 2008. Lastly, I have a distinct distaste for eggs, but the new low-carb diet, er, I mean, lifestyle, almost surely requires a large intake of them each week.
Armed with nothing but leftover holiday cheeses and my trusty old college days Calphalon omlette pan, I scoured the internet for frittata recipes. Thanks to Yahoo Foods, I found a bevy of them right off the bat. Since I try to cook as lean as possible, I tend to start out with the basics and the flavors and adapt to suit my taste.
Red Pepper and Cracked Pepper Frittata
1 T. olive oil
1/2 of one shallot, finely chopped
pinch of salt
cracked pepper
2 eggs
1 T. fresh oregano
1/4-1/2 cup cracked pepper cheese, or other flavored cheese
The secret to this is fresh oregano. Do not attempt to use dried.
Asparagus and Gruyere Frittata
1 T. olive oil
2 stalks asparagus (I used roasted asparagus from the night before)
pinch of salt
cracked pepper
2 eggs
1/2 shallot, finely sliced
1/4-1/2 cup Gruyere cheese
Spinach and Gouda Frittata
1 T. seasame oil
2 T pine nuts
handful of fresh spinach
2 eggs
1 T. cottage cheese
pinch of salt
cracked pepper
1/4 cup smoked Gouda cheese
Tuscan Frittata
1 T. flavored olive oil
1/4 of a shallot, finely chopped
2 cherry tomatoes, chopped
1 T. cottage cheese
1/4 c. fresh parmesean
2 eggs
pinch of salt
cracked pepper
1/4 c. Swiss cheese
