Monday, September 6, 2010

Pesto Fritatta

Omigosh, this was delicious. DELICIOUS. I've been really 'not in the mood to cook' lately and have been having a hard time thinking of new things to make. How silly that i've been overlooking the one ingredient that comes delivered to me in a shiny brown package every day: EGGS.

So yesterday i decided to make a batch of cheeseless pesto and do some experimenting with fritatta. Fritatta is so versatile - you could make it sweet, savory, milky, cheesey, whatevery. I plan on making this one again, but also to continue experimenting with whatever is ripe and on hand.
I came up with something pretty healthy, the right balance of satisfying and light, and used a bunch of garden ingredients to create this:

  • 5 eggs
  • Handful fresh chopped tomatoes - i used Porters
  • 1 red onion, pre microwaved or par boiled
  • 1 large clove garlic
  • Some onion, about 2 T
  • 1 jalapeno
  • 1/2 Cup or more freshly made pesto
    • Basil
    • Garlic chives
    • Pecans
    • Fire roasted serranos
    • Olive oil
  • Sauteed Tofu (could use any meat here as well)
    • Sauteed with smoked hot paprika and salt

Saute the onions, garlic, and jalapeno in a little olive oil (plus a dash of truffle oil). Once soft set aside.
Re coat the pan with spray or regular oil and place the potato in slices along the bottom of the pan. Scramble the eggs with the pesto and tomatoes and add the sauteed onion mixture once it's cooled to the scramble. Place the sauteed tofu evenly over the potatoes and pour the eggs over that and bake at 375 for about 20 minutes. Keep your eye on it and remove when it's firm and bouncy to the touch. I added some cheese on the top for fun, but it totally didn't need it. The mixture of the eggs and pesto made a really unique fritatta that was not dry but not creamy either. There was much approval from the husband and a request for a second was chuckled at, but considered ;)

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