Monday, December 31, 2012

Rosso Frittata!

My dog is dreaming right now:)…She’s sleeping, and all of her legs are twitching and moving, and her face muscles are going crazy. Fascinating! I hope she’s dreaming of running on the beach…where I wish I was.
Well, one week down on the new holistic regimen for my UC flare. Unfortunately, I think part of this healing process is that you have to get worse before you get better…at least that’s what’s happening with me. As a result, eating — and just the thought of food — is the bane of my existence right now. Needless to say, cooking is not fun at the moment. We’re staying positive though. And one week down is One Week Down! Hooray! :/
bright flavors, textures, and colors!
What is a Rosso Frittata, you may ask? Well, rosso is Italian for “red” — at least, according to Google :)  So, my Rosso Frittata was a beautiful egg dish bursting with fantastic red veggies!
Here’s what you need:
1 red bell pepper, diced
1/2 yellow onion, diced
7 mushrooms, sliced
6-7 sun dried tomatoes, diced
12 kalamata olives, sliced
3 eggs + 3 egg whites, beaten
chives, minced
check out the beautiful, airy center!
Preheat your oven to 350.  In an oven-safe frying pan, saute your onions in 1 tsp EVOO, salt and pepper. Let them soften, and then add in your mushrooms. Let them release their moisture, and then add in your pepper. After they’ve cooked for about 4 minutes, take your pan off the heat to cool.  Stir in your sun dried tomatoes and olives. While the veg is cooling, put your eggs in a bowl with salt & pepper and beat with a fork or whisk. Once the veggies have cooled a bit, pour in your eggs, put it back on the stove over low heat, and stir it until it starts to thicken. Then, stop stirring and let it sit! Once you see that it is starting to set, take a silicone spatula and run it around the edge. Then, put it in the oven for about 15 minutes, until the middle is cooked. Garnish with minced chives! Yum!
all those nutritious veggies bursting through!
With this delicious egg “pie,” I also served amazing Thyme Home Fries! Wow. These might be my favorite potato preparation, besides my Sweet Potato Crisps. :)
crispy and pillowy home fries!
Preheat oven to 400 degrees. Take 2 russet potatoes and cut into 1/2 inch chunks. Soak in cold water for 15 minutes. Then, drain and dry them as best you can. I wrapped them in a clean kitchen towel several times.  Place on an olive-oil-sprayed baking sheet and pour 1 1/2 tsp EVOO over top and toss to coat. Lightly sprinkle with s & p (you will add more later), and add in about 1 T chopped thyme and 2 minced garlic cloves and toss again. Bake for 40-ish minutes: stirring every 10 minutes until nice and golden brown: crunchy on the outside and soft on the inside. When you take them out, sprinkle with more salt to taste.
This meal was so good. Easy to whip up, and even easier to eat! Well…figuratively.  There’s something so cozy and comforting about eating breakfast for dinner. But this is no diner’s “greasy spoon.” No ma’am. It is healthy, super flavorful, texturally wonderful, and aesthetically beautiful. Sometimes, on a lazy Sunday, it’s nice to put your PJs on early, cozy up, and have breakfast for dinner! :)
gorgeous mushrooms!
I couldn't have made this delicious dish without my nonstick pan! Here's the one I use:

Until Tomorrow!

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