I love Frittatas, it is such a great dish that can be eaten for breakfast, lunch or dinner and this recipe introduced me to the tart, creamy goodness of goat cheese. I never realized goat cheese was so good. Now I like goat cheese on my pizza and on salads too. I’m absolutely in love with it. This recipe is from one of the South Beach Diet Cookbooks(don’t remember exactly which one), but what I do know is that this frittata was absolutely tasty and so easy to put together. Ingredients: 1 tsp extra virgin olive oil 1/2 pound asparagus, cut into 1/2 inch lengths 1 large red bell pepper, cut into strips 4 large eggs 3 large egg whites 1 tsp dried Italian seasoning 1/4 tsp salt 1/4 tsp cracked black pepper 3 oz mild goat cheese olive oil spray Method: In a 10-inch nonstick skillet, heat 1 teaspoon oil over medium heat. Add the asparagus and bell pepper and cook, stirring, for 1 minute. Cover and cook for 2 minutes. Meanwhile, in a medium bowl, whisk together the whole eggs, egg whites, italian seasoning, salt and black pepper. Reduce the heat to low and add the remaining 1 tsp oil to the pan. Coat the bottom and sides of the pan with olive oil spray. Pour in the egg mixture and dot the top with the goat cheese. Cook, uncovered without stirring, until the eggs are set around the edge and still a little wet in the center, 12-14 minutes. Meanwhile, heat the broiler. Broil the frittata 6 inches from the heat for 2-3 minutes until the top is just set and the cheese is melted. Cut into 4 wedges and serve hot, warm or at room temperature. Makes a great dinner item with a side salad or Read More..
Every cuisine in the world has its repertoire of ‘leftover makeover’ recipes. From our very own south Indian idly upma to the spaghetti torte in Italian cuisine, all good cooks invent ways and means of using up leftovers that often tend to be more delicious than the original dish. Migas is one such dish, that originated in Spain as a breakfast dish that used up leftover tortillas. As with a lot of Spanish dishes, the dish has been adapted and morphed by its neighbors and Latin American counterparts and each of them has rendered their own twist to this dish. My version is the Tex Mex variation of the dish that contains scrambled eggs, fried strips of tortilla(tortilla chips), onions, peppers, tomatoes and cheese. It is most often served with refried beans and sometimes folded up in tortillas and eaten like tacos. I have served this with refried beans and sour cream for a delicious dinner. (Who says breakfast dishes are only meant for the morning? :P) Ingredients: 1 tbsp olive oil 1 tbsp butter 1 jalapeno, seeds removed and chopped 1/2 tsp oregano 1/2 tsp paprika 1/2 tsp cumin 1 onion, chopped 2 cloves garlic, minced 1 red bell pepper chopped(use any kind of bell pepper you have on hand) 1 tomato chopped 4-6 eggs OR 2 cups egg substitute 1/4 cup salsa 2 tortillas, baked and made into chips(or about 1 cup of readymade tortilla chips, preferably baked) 1/4 cup + 2 tbsp grated Pepper Jack cheese(Cheddar or Colby should also work fine. If you have a Mexican blend cheese go for it) 1 tbsp cilantro, chopped Salt, pepper to taste Sides: Refried beans, salsa, sour cream, more tortillas to serve. Method: Heat oil and butter in a pan over medium high heat. Add the minced garlic and Read More..
I had written a post about ‘Shirataki Noodles’ a few weeks back. This is a very simple stir fry and also a very versatile one. I usually add eggs and a whole bunch of veggies(any combination that I usually have on hand), spice it up any way you like it and you have yourself a tasty, yet low carb dish. Ingredients: 1 8 oz package Tofu shirataki noodles(packed in water) 1 small onion, sliced 1 cup sliced mushrooms 1 1/2 cups sliced bell peppers(I use a combination of 3 colors) 3 eggs a pinch tumeric 1 tbsp oil 1 tsp red pepper flakes 1 tsp finely chopped ginger 1 tsp finely chopped garlics 1 tbsp low sodium soy sauce 1 tsp sriracha sauce 1 tsp ketchup 2 tbsp chopped cilantro non stick cooking spray salt, to taste pepper to taste Method: Drain the noodles in a colander. Rinse in hot tap water for 2-3 minutes(don’t skimp on the rinsing). While rinsing, bring a pot of water to boil, salt it really well – similar to pasta water. Add the noodles, and let it boil for 4-5 minutes. You don’t have to worry about the noodles being over cooked, coss they never really turn mushy. If anything they remain rubbery – this is expected and the intended texture of these noodles. Drain the noodles and massage in a tbsp of olive oil. Set aside. Spray a wide skillet/wok with non stick cooking spray. Whisk the eggs in a bowl with turmeric, salt and pepper. Add into the skillet and scramble it until soft. Remove onto a plate. Heat oil in the same skillet/wok, add in the red pepper flakes, ginger and garlic. Let the oil get infused with this. Over high heat, add the onions, stir fry this, until crunchy, but Read More..