Weekend Frittata and Bruschetta

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I love breakfast. Breakfast makes it OK that your first waking thought is food and makes eating mandatory.  It’s the most important meal of the day, and it’s my favorite meal of the day.  I also love to eat fresh foods, but cooking every morning is hard!  Frittatas and egg bakes are great options for single-chefs, because you can cook them in bulk and eat them all week.

This recipe is easy, affordable, and versatile – substitute any vegetables you want, or swap the basil, red onion, olive oil and parmesan for cilantro, white onion, lime juice and manchego and you’ve got a completely different dish.  It can also be eaten at any temperature!

Ingredients:

Frittata

  • 2 t extra virgin olive oil
  • 1 t garlic, minced
  • ½ white onion, diced
  • 10 oz. spinach, chopped
  • 1 pack of mushrooms, chopped
  • 1 large carton of egg whites, or about a dozen eggs

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Bruschetta

  • 1 large tomato
  • 2 medium kumato tomatoes (taste the same, but adds awesome color)
  • ¼ red onion
  • 10 fresh basil leaves
  • 1T extra virgin olive oil
  • 1 t garlic, minced
  • salt & pepper to taste
  • really good parmesan

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Instructions:

Start by preheating your oven to 350°.  In a large pan, heat the olive oil over medium-high heat.  Dice your onion, and chop up the mushrooms and spinach.  When the oil looks like it’s starting to spread around the pan by itself, you’re ready to start cooking.  Add in the minced garlic and onion, and turn the heat down to medium.  Cook for about 4-5 minutes, or until the onions become translucent.  Add in all of the mushrooms and about ⅔ of the chopped spinach, and continue to cook and stir for 5 more minutes or until the mushrooms soften and the spinach wilts.  While you’re sauteeing, spray your baking dish with non-stick spray, and add in the uncooked spinach – this will add bright color and texture to your frittata, and it will also help to cool down the cooked veggie mixture so you won’t cook your eggs before they go into the oven.  Once the veggies are done, toss them in with the raw spinach, pour the egg whites over the mix, and set the pan to bake for 20-25 minutes or until the mixture doesnt wiggle when you shake it.

While that’s baking away, get started on your bruchetta by chopping up the tomatoes and onions.  I like to finely dice half of the tomatoes, and keep the other half bite-sized – bruschetta always looks better when it’s rustic.  Mix the olive oil and garlic in a bowl, and add the tomatoes and onion.  The red onion adds some spice that, along with the basil, turns these tomatoes into bruschetta and not salsa.  Don’t worry if there is a lot of tomato juice in your bowl.  It will help to spread the spices around and act like a dressing.  To cut your basil, layer the leaves on top of one another, and roll the stack along the longer edge.  Then chop the leaves into thin ribbons, and sprinkle them over the tomatoes, add salt and pepper to taste, and stir.

At this point, your eggs will be (almost) done – let them cool, cut, and serve!  Top your eggs with the bruschetta, and a few parmigiano shavings, or chunks. I never need an excuse to add more cheese.  And this is bruschetta, so don’t forget about the toast.

That’s it! From start to finish, the entire meal takes less than an hour and looks pretty impressive.  If you don’t want to eat the eggs right away, stick them in the fridge. You can even make the bruschetta ahead of time and keep it in the refridgerator to let the flavors marinate.

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