- Hungry. Lunchtime. If have to assemble one more turkey sandwich, might puke.
- Decide to try something new even if involves chopping things, plus Tom wary of change and picky as toddler.
- Want frittata but last time made with moscarpone, tons Gruyere and cream caused nightmare re: double bypass.
- Made lite version. Good. No dreams re: surgery plus Tom liked.
- Now what the f___ to make for dinner?
1 cup each cauliflower and broccoli, cut into 1/2–inch pieces
1 cup diced carrots
1/2 cup peas (frozen)
½ cup frozen corn
2 tablespoons olive oil
2 leeks, white and light green parts only, rinsed and chopped
2 tablespoons fresh chopped dill
2 tablespoons fresh chopped Italian parsley
Kosher salt and freshly ground black pepper
1 egg white
6 tablespoons grated Parmigiano Reggiano cheese, divided
1. Preheat the broiler.
2. Bring a large saucepan of salted water to a boil. Add the cauliflower, broccoli, carrots, peas and corn and cook for about two minutes, until they are just tender. Drain the vegetables and set aside.
3. Heat the oil in a medium, non-stick skillet over medium-low heat. Add the leeks and cook until soft, about ten minutes. Add the vegetables and herbs and toss gently with the leeks. Sprinkle the mixture with a little salt and pepper.
4. In a bowl, combine the eggs and egg white and 4 tablespoons of cheese. Pour the mixture over the vegetables, distributing evenly. Turn the heat to low and let the frittata cook until it is almost set, about 8 minutes. Sprinkle the top of the frittata with the remaining cheese and place it briefly (1 or 2 minutes) under the broiler until the top is set.
5. Using a spatula, loosen the frittata from the pan and slide it on to a large plate. Serve warm or room temperature.