Day 10 - Cozy Breakfast Idea - Fritatta
We hope you’re staying warm, out there! Here is another cozy recipe idea, from Fresh & Fermented*. We hope it will be a bit of comfort while we’re dealing with all this winter weather.
Not Your Mama’s Frittata
Frittatas are a great way to get ample protein and a full serving of vegetables in your morning meal and leftovers are perfect to pack for lunch. Play around with the ingredients depending on the season and make this dish your own. Some combos we love are: broccoli, ham ,and Gruyère; tomato, basil, and mozzarella; chanterelle mushrooms, sage, and bacon; peas, prosciutto, and rosemary; potato and leek.
Makes 4 to 6 servings
8 large eggs
1/4 cup half -and-half, or milk of your choice
1 teaspoon salt
1 tablespoon butter or coconut oil
2/3 cup diced yellow onion
1 cup chopped mushrooms
1 cup chopped broccoli florets
1/2 cup chopped red bell pepper
1/4 cup chopped fresh basil
1/2 cup grated Parmesan cheese
1 cup Firefly Kimchi
Preheat the oven to 350 degrees F.
Whisk the eggs, cream, and salt in a medium-size bowl until the eggs are light and thoroughly blended. Set aside. Heat the butter in a large oven-proof skillet—we love cast iron—over medium heat. When it’s hot, add the onion and sauté until they are translucent, about 10 minutes. Add the mushrooms and sauté them until they are soft, another 4 to 5 minutes. Add the broccoli and bell pepper, and sauté another 2 to 3 minutes. Remove from the heat and stir in the basil. Spread this mixture evenly over the pan if you’ve used an oven-proof skillet. (You can also transfer the ingredients to a greased 9-inch round, oven-proof baking dish or pie pan.) Pour the whisked eggs over the top. Sprinkle the Parmesan on top, and bake until the eggs in the center of the dish don’t jiggle—are fairly solid to the touch—when you move the pan, 35 to 40 minutes. Remove from oven and let cool for a few minutes. While the frittata is baking, take the kimchi out of the jar with a clean fork, letting any extra brine drain back into it. Roughly chop the kimchi. Serve the frittata right from the pan you baked it in. Cut into wedges, top each with a couple of tablespoons of kimchi, and serve immediately.
*(c)2014 By Julie O’Brien and Richard Climenhage. All rights reserved. Excerpted from Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal by permission of Sasquatch Books.