Recipe: Roasted Garlic Frittata
Whenever somebody asks me, “Are you vegan or just vegetarian?,” my instant response is always, “Vegetarian. I could never live without eggs.” As a vegetarian, it’s obviously important to get an ample amount of protein in your diet, and eggs are a great (and versatile) way to do it. My husband once asked me to think of a dish that would be made worse by the addition of an egg, and barring PB&J sandwiches, I couldn’t think of a single thing.
I prefer my eggs over easy, sunny-side up or poached, but I certainly appreciate a nice scrambled egg too (pro tip: just before you pull the eggs off the stove, add a spoonful of sour cream for velvety goodness). But combine eggs with cheese and veggies in the form of a quiche or frittata, and you seriously can’t beat it. For a vegetarian, this is the perfect meal.
The recipe below is one of my absolute favorites: Broccolini, Red Pepper & Roasted Garlic Frittata. It makes enough to easily satisfy two people, it’s super simple to put together, and it’s incredibly delicious. Frittatas are great options because they’re low-carb and can be modified to suit a variety of tastes and moods. And if you don't eat it all, it tastes just as good for lunch the next day.
To go with the frittata, we decided to try something new: grilled avocado. I've seen this for awhile now, but just never attempted it; something about hot avocado just kind of grossed me out. However, the main point here is that you only lightly grill the avocado so that it doesn't actually turn into a goopy mess. The additional flavors of olive oil, lemon juice, salt and freshly cracked pepper turn this everyday fruit into a show-stopping side item.
INGREDIENTS - ROASTED GARLIC FRITTATA
12 (yes, really that many) garlic cloves
6 large eggs, lightly beaten
1/2 cup low-fat ricotta cheese
1 package broccolini, chopped
1 red bell pepper, sliced
1 white onion, sliced
2 T. chopped fresh flat-leaf parsley
1 T. chopped fresh oregano
Salt & pepper
STEPS - ROASTED GARLIC FRITTATA
1) Cook the garlic with olive oil in a pan over medium-low heat. Stir occasionally and adjust the heat as needed to keep the garlic from browning too quickly. Cook until soft, about 20-25 minutes. Drain the oil into a small bowl for later use.
2) Add the garlic, eggs and ricotta cheese to a food processor and process until smooth.
3) Preheat broiler with oven rack 6 inches from heat. Cut broccolini into bite-sized pieces. Heat a 10-inch nonstick ovenproof skillet over medium-high. Add 1 1/2 teaspoons reserved garlic oil to pan; swirl to coat. Add broccolini stems, bell pepper, and onion; cook, stirring often, 5 minutes or until vegetables are slightly tender. Add broccolini tops; cook 5 to 6 minutes or until broccolini is bright green and bell peppers are tender. Fold vegetable mixture, parsley, oregano, salt, and black pepper into egg mixture.
4) Heat 1 1/2 teaspoons garlic oil in skillet over medium-high; swirl to coat. Pour egg mixture into skillet; cook 30 seconds. Reduce heat to medium-low; cook, without stirring, until eggs are partially cooked, about 4 minutes.
5) Transfer skillet to oven; broil until eggs are set and top of frittata is lightly browned, about 5 minutes.
INGREDIENTS - AVOCADO WITH LEMON
1 ripe avocado
Half a lemon
Salt and pepper
STEPS - AVOCADO WITH LEMON
1) Slice the avocado in half. Remove the pit, then carefully separate the avocado from its skin.
2) Squeeze with the lemon juice and brush with olive oil.
3) Add the avocados cut side down to a grill over medium heat. Close the lid, turning once, until browned in places, 5-10 minutes.
4) When cooked, sprinkle with salt and pepper.