 | Bonnie Aeschliman is a certified culinary professional who owns Cooking at Bonnie’s Place in Wichita. For more information, call 316-425-5224 or visit cookingatbonnies.com. To submit a question to Bonnie, e-mail her at bonnie@cookingatbonnies.com. |
Cooking & Cuisine
2013-02-01 09:46:01
Great recipe for Lenten season
Q-During the Lenten season, we tend to eat the same foods over and over. Usually it consists of macaroni and cheese, meatless spaghetti and fish sticks. I will admit that I am neither a creative or fabulous cook. However, I do think I could do better if I had some fresh ideas. Would you care to share an easy recipe or two that would be useful during the Lenten season for my family?
A-When replacing a meat-based menu, we often look to eggs, cheese and fish as protein alternatives to meat. When I want a quick, easy and economical meatless entree, I reach for the eggs. I always have a dozen or so on hand, and they are an excellent source of protein.
One of my favorite egg-based dishes is a frittata laden with vegetables and cheeses. It makes a very hearty entree. A frittata is often described as an Italian omelet. Since it is not folded as an omelet, it is even easier to make. All you need is a slope-sided, nonstick sauté pan.
To complete the meal, serve the frittata with a nice green salad or fresh fruit, some hot crusty biscuits or warm muffins and enjoy!
A Great Frittata
Serves 4 to 6
9 large eggs
1/2 cup heavy cream
4to 6 ounces shredded Swiss cheese
1/4 cup grated Parmesan cheese
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
1/2 cup finely chopped onion
1/2 pound mushrooms, thinly sliced
1 small red bell pepper, chopped
1 small zucchini, finely chopped
1/2 cup chopped, fresh basil leaves (or 1 teaspoon dried basil leaves)
Optional Garnish: 1 cup sliced grape tomatoes and fresh basil leaves
1. Preheat oven to 400 degrees Fahrenheit. Whisk eggs in large bowl to blend. Mix in cream, cheeses, salt and pepper.
2. Heat olive oil in a 9-inch non-stick. ovenproof sauté pan set over medium heat. Add onion, mushrooms; red pepper and zucchini. Sauté until vegetables are soft and liquid has evaporated, about 6 to 8 minutes. Stir in basil.
3. Increase heat to medium-high. Add egg mixture to skillet and cook until curds form but eggs are still very wet. Stir or lift cooked eggs from bottom, letting raw egg go to bottom of pan; this will take about 3 minutes.
4. To finish cooking, place pan of eggs in oven. Bake until eggs are completely set, about 6 to 8 minutes. Run rubber spatula around sides of pan to loosen frittata. Let rest a few minutes, then slide frittata onto platter. Cut into wedges and serve warm. Garnish if desired.
I will be back next month with more…
