Tuesday, June 5, 2007
Miniature Frittata with Peas, Mint, and Goat Cheese
I've been accused of being too domestic on here. I've also been accused of not blogging enough. I'm done with school (kind of) until July, so I have no excuse not to blog for the next month. Sorry ladies (guys? I know Dan never looks at this), but I love food, so here's another domestic blog. Anyway, cooking is chic. Everybody's doing it.
I found this recipe in a book I recently read, Eat, Drink and Weigh Less by Walter Willett (Harvard School of Public Health) and Mollie Katzen (author of the Moosewood Cookbooks and member of the Harvard School of Public Health Nutrition Roundtable). I loved the book - just good old common sense nutrition. I'm slowly trying to make the shift over to mostly whole grains (got Dan onto whole wheat pasta) and I no longer buy anything with trans fats.
You can find out your body score here. Kind of fun and depressing. Mine wasn't too bad, but I found out that I'm not eating as healthy as I thought.
Anyway, I recommend you read this book and try the recipes. Mollie also has some great cookbooks for kids you should check out if you have kids or if you're kind of retarded at cooking.
A frittata is basically an Italian omelet that you bake in the oven after pan-frying. Bless my oven's heart, its broiler doesn't work, so I just made this into a basic omelet. Just continue to cook in the pan until the top is set if you want to use the Lisa's-crappy-kitchen method. This recipe comes from Mollie Katzen.
4 large eggs
3 tablespoons crumbled goat cheese
2 tablespoons minced fresh mint leaves
Freshly ground black pepper
2 teaspoons extra-virgin olive oil
3 tablespoons finely minced scallion
3/4 cup peas (frozen/defrosted)
1/2 teaspoon minced garlic
1. Preheat the broiler to 500F and move the oven rack to the highest position.
2. In a medium bowl, whisk the eggs until smooth, then stir in 1 1/2 tablespoons of the goat cheese, along with the mint, a pinch or two of salt, and a few grinds of pepper. Set aside.
3. Place the pan over medium heat and wait 1 minute. Add the oil and swirl to coat the pan. Add the scallion and peas, along with another pinch of salt. Saute for about 2 minutes, then stir in the garlic.
4. Pour in the egg mixture and let it sit still over the heat for about 30 seconds, then gently lift the edges with a spatula, and tilt the pan in all directions to let the loose egg move toward the edges. Allow it to sit for 5 minutes, until just about set. The top will still be wet.
5. Sprinkle on the remaining goat cheese, then transfer the pan to the broiler and broil for 2 to 3 minutes, or until the top is golden.
6. Using an oven mitt or pot holder, carefully remove the pan from the broiler, and let the frittata sit for about a minute to set. Loosen the edges with a spatula and transfer (sliding or flipping it) to a plate. Serve hot, warm, or at room temperature.