Frittata 101

img_5041

While I am not a regular egg eater, on occasion I enjoy a nice frittata or egg bake. I think Bon Appétit does a great job explaining the steps to make a flawless frittata. For this frittata, I diced and roasted 2 small potatoes. During the same time, I also added a handful of broccoli florets to roast. While those veggies were roasting, I sautéed some mushrooms and onion.

After my veggies were cooked, I greased a 9″ pie dish and added the veggies. Then, I added 6 eggs that were whisked with a little cream and seasoned with salt, pepper, and mustard powder. I topped my frittata with a wild rice gouda. I baked it at 350 F for at least 30 minutes.

Frittata Sans Eggs

If you’ve never participated in a food club, I urge to you to look into it right now. They are a beautiful thing. Once a month, five of us meet up and exchange dishes and recipes. This month was my turn to host. Those who host don’t make a dish to share for the week, instead hosts make a dish to enjoy that night.

Last Monday I tried my luck and came out on top. I tested a product for the first time called Cinque e Cinque, by Lucini. What is this cinque? It’s similar to a frittata, but without the eggs. It is made up of chickpea flour along with other flavors. The product I tried out was Rosemary Cinque. I mixed in some sautéed mushrooms and steamed broccoli. Here is how it turned out:

It was really quite elegant. The flavor was tasty and the texture was unique. It definitely was not like an egg. It had a consistency similar to mashed potatoes. However, it wasn’t off-putting or anything.

Next time I would like to try cooking this in a different form. The Lucini website has an intriguing recipe section.

In addition to the eggless frittata, I made my infamous kale dish. It cooked a little longer than I intended, but no one seemed to notice.

The recipe is super simple: boil some kale until tender (anywhere from 5-20 minutes), sauté in plenty of olive oil, add in sun-dried tomatoes, butter beans and garlic. Enjoy!

Other foods shared for the week included a tofu/vegetable curry, basil pasta dish, coconut carob quinoa and an Asian slaw salad.

I can hardly wait for August’s food club!