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Announcement: Saturday, November 5, 2022: Frittata with Corn, Tomatoes and Basil
November 9th, 2022 by Alex Koster

Today for lunch I wanted to make something healthy and light–but still tasty. I found a couple recipes for frittatas, including epicurious’s Fresh Corn Frittata with Smoked Mozarella and heynutritionlady’s Vegetarian Frittata with Corn and Tomatoes. Based on those two recipes I came up with my own version. Frittatas are pretty forgiving so if you don’t like a particular ingredient — or don’t have it, you can always substitute. For example, feta would be a good substitute for the cheese I used. In any event, here are the ingredients I used:

  • 1-1/2 tablespoon olive oil
  • 1/2 medium red onion, diced
  • 1/2 teaspoon garlic, diced
  • 1-1/2 cup corn kernels (fresh is best, but frozen ok)
  • 12 grape or cherry tomatoes, quartered
  • 8 large eggs
  • 1/2 cup whole milk
  • 1/2 cup shredded smoked mozzarella
  • 1/4 cup shredded cheddar
  • 1/4 cup chopped fresh basil, plus more for garnish
  • Salt & Pepper to taste

The first step is to preheat your oven to 350 Degrees. Then prep all your vegetables.

Next, heat the olive oil in a large oven-proof skillet and cook till translucent (about 5 minutes), stirring frequently. Add the garlic and cook for about 30 seconds (do not let brown).

Then add the corn kernels, stir in and let cook for about 4 minutes, stirring once or twice. Add in the tomatoes and cook until starting to soften.

Whisk the eggs, add the milk, salt, and pepper, and 1/2 of the cheese, and chopped basil. Use a spatula to even out and gently lift the corn and tomatoes up. Let cook for 3-5 minutes on low heat until eggs begin to set. Sprinkle the top of the frittata with the remaining cheese. You can also add additional parmesan cheese if you like.

Place the frittata in the preheated oven. Bake for 5 minutes and then switch to the broil setting. Broil the frittata for about 5 more minutes, but watch as you don’t want it to get too brown. The frittata is done when it’s nicely browned and only jiggles a little. (If you don’t want to risk burning it with the broiler, you can just bake it for an additional 5-7 minutes but it won’t puff up as much.)Let cool for a few minutes before serving–garnish with extra basil, avocado, cheese…and whatever else you feel like.

Brown Butter Pumpkin Chocolate Chip Cookies

For dessert I made Brown Butter Pumpkin Chocolate Chip Cookies from HandleTheHeat. This was the first time I’ve ever used brown butter in cookies and I won’t be going back. Not only did it completely elevate the taste but it also made the kitchen smell like caramel. For these cookies you will need 10 tablespoons unsalted butter, 1.5 cups flour, .25 teaspoon salt, .5 teaspoon baking soda, 1 teaspoon ground cinnamon, .25 teaspoon ground ginger, .25 teaspoon nutmeg, .125 teaspoon cloves, .75 cup white sugar, .25 cup light brown sugar, 1 egg yolk, 1 teaspoon vanilla extract, .3 cup pumpkin puree, and .75 cup (or more!) semisweet chocolate chips

First you brown the butter by melting it over medium heat, swirling occasionally until brown bits form at the bottom. Then remove from heat and pour into a medium mixing bowl. Add the sugars to the hot butter and stir to combine. Let cool.

In a separate bowl mix the flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves. Then egg yolk, pumpkin puree, and vanilla to the cooled butter mixture. Slowly add the flour mixture in until a soft dough forms. Then fold in the chocolate chips.

Chill the dough in the fridge until firm and place on the lined baking sheets. Bake for 10-12 minutes at 350 degrees, let cool and enjoy!


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