Sunday, May 16, 2010
MY FAVORITE FRITATTA
When I tell you what's in it, many of you will be cursing me as a diet thwarter, but hang on a sec. As you know, the key to good health and good nutrition is eating REAL FOOD. I do not advocate low fat foods, diet meals or snacks, anything prepared or processed and this dish doesn't fall into any of those categories.
On Wednesday, I got some eggs, mustard greens, potatoes and olive oil from the farmers market and on Thursday morning, my dish was created. I should back up a little. I love mashed potatoes, but not the traditional creamy, buttery mashed potatoes, they do nothing for me, really. I love my mashed potatoes with olive oil and a little salt. Oh and greens. First, I boil the potatoes, leaving some of the skin on, then smash with a potato masher and add liberal amounts of olive oil until the consistency is right. Then I add chopped sauteed greens like mustard, spinach or dandelion to the mash. On Wednesday, this was the side dish that went with a roasted chicken (also from the farmers market)-on Thursday morning, I used the leftovers in my fritatta.
Simply, put the potato mixture into a non-stick skillet (the only time I use it is for fritattas), then add 4-6 lightly beaten eggs, swirl around to evenly coat the bottom of the pan and cover the potato mixture, then put the pan in a 350 degree preheated oven for 15 minutes or until the eggs are puffy and set. Voila! (I also added a tiny bit of leftover feta, which gives a nice salty kick).