"Vegetable Frittata" With "Pancetta & Cheese"

The wonders of buttered eggs. I had never thought or heard of buttered eggs until reading one I discovered, what the French have never forgotten, the joys of hot buttered eggs..

As John Masefield writes- “Time, Tide and buttered eggs wait for no man…

 

So taking this new found knowledge, on how to create the silkiest eggs you’ve ever tasted, I applied it to the creation of the most wonderful custard'y textured frittata I had ever had.

If you’ve never tried a frittata before, they are this incredibly versatile dish that is more than an omelet but less than a quiche. It’ll taste as good cold or room temperature as it does fresh from the oven; and luckily, it is also a dish you can prepare ahead of time. Thus making it a perfect accompaniment to any Holiday brunch..

 

“Vegetable Frittata with Pancetta and Cheese”

Ingredients: 
6 ounces diced Pancetta (you can use boars head brand diced pancetta available at Pat’s market as well as Stop and Shop’s in your neighborhood-optionally you can use 4 slices chopped cooked bacon)
1 small Vidalia onion, sliced
Several baby Bell mushrooms, sliced
7-8 Eggs, at room temperature
3 tablespoons Cream
2-3 tablespoons Butter, just barely melted
2 teaspoons Olive Oil, plus additional butter for sautéing vegetables
6-8 Fingerling potatoes, sliced (I used a mix of gold and purple potatoes)
Asparagus, woody ends removed and cut into 2-3 inch long pieces
Grape tomatoes, a handful sliced in half (I used mini Marzano tomatoes available at Pat’s marketplace)
2-3 tablespoons Bel Gioioso Asiago, thinly shaved (though regular Asiago is also fine to use)
1-2 tablespoons Locatelli Romano (regular Romano cheese is also fine to use)
Fresh chopped Italian parsley
Sea Salt and fresh cracked black pepper to taste
Dash of Cayenne pepper

Directions:
1. Pre-heat oven to 350 degrees, wrap the outside of a tart pan (if it is one with a removable base) tightly in foil and spray inside with cooking spray..
2. In a separate skillet, cook diced pancetta until it begins to crisp and place on paper towels to drain..
3.
In same skillet heat the olive oil over medium high heat and cook the onions and mushrooms until they begin to brown, 10-20 minutes. (Add a teaspoon of butter if necessary)
4. Meanwhile slice and chop all other vegetables as needed, then crack eggs into a bowl and continue to let them reach room temperature. (cold eggs take longer to cook and will cause the melted butter to solidify)

5. Remove Onion and Mushroom from skillet and set aside, then add a touch of butter to pan and cook thin sliced potatoes for 5-10 minutes until lightly browned. Remove and set aside, then finish by cooking the Asparagus in the same skillet for 5 minutes, till crisp tender..
6. Add half or more of the various vegetables (tomatoes, potatoes, etc.) and pancetta to the tart pan, then sprinkle with 2-3 tablespoons of the cheeses..
7. Now prepare the eggs by just barely melting the room temperature butter and adding it to the eggs along with 2-3 tablespoons of cream, salt, pepper and cayenne. Whisk gently, but be careful not to overbeat the eggs-then pour into your tart pan..
8. Finish by adding more of your cooked ingredients, as well as a few sliced tomatoes and a last sprinkling of cheese-then place into the oven to bake for 20-25 minutes (or until just set, but be careful not to overcook). Let the frittata cool for a few minutes before unwrapping foil and removing it from the pan..

Garnish with fresh chopped parsley and enjoy..

"Protein Packed Belgian Waffles"

Every once and awhile I get to wanting something I just don't eat anymore—usually..

When this happens; sometimes, just sometimes, I'll get creative and try to figure on how in creation I can achieve this without regretting almost immediately indulging in a treat of this kind..

 

Of course when I say this kind; what I'm referring too, as you can see from the photos, is nothing short of a stack of protein packed "Belgian Waffles" with "Gelato" and "Whipped Cream"

Today I was successful (though that's not always the case when trying a new technique) by using a mix of protein powder, flapjacked pancake mix, egg & egg whites, stevia, coconut oil, vanilla & almond extracts, cinnamon and almond milk..

An with a little wrangling, and a very short amount of time, I was able to create perfectly fluffy and delicious waffles..

Topped with a little low fat, no churn chocolate protein gelato made with cool whip and finished with whipped coconut cream—this delectably tasty dish was just full of protein, with none of the heavy carb regrets..

Definitely happy with this for a little "Breakfast for Dinner" after hitting the gym; because it was,
most assuredly, oh so "Definitely Delish"


"Protein Packed Waffles"

Ingredients:
2 scoops of Protein Powder (I use Quest Baking Protein-Unflavored)
1/4 cup FlapJacked Protein Pancake Mix (Any protein pancake mix, or gluten free substitute can be used)
2 Eggs, room temperature
1/2 cup of Unsweetened Almond Milk
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/4 teaspoon fine Sea Salt
1 teaspoon Vanilla Extract
1/2 teaspoon Almond Extract
1 teaspoon Sweetener (stevia, truvia, splenda, etc)
1 tablespoon Coconut Oil, liquified
Natural Cooking Spray
See Notes for Options & Additions

Directions:
1. Pre-heat waffle maker on medium high temperature. (Temperature and time may need adjustment due to differences in waffle makers)
2. Mix all dry ingredients together in a deep bowl with whisk adding any additional dry ingredients such as cinnamon..
3. Add cool liquid coconut oil (if heated to melt or another oil substitute), eggs, Almond milk, vanilla & Almond extracts..
4. Whisk ingredients together adding additional tablespoons of Almond milk if necessary and the batter was too dry. Let sit for a minute..
5. Using a spatula, gently fold any optional ingredients such as mini chocolate chips, blueberries or diced banana if so desired..

6. Spray the inside of your waffle maker with natural oil sprays (I use Pompeian brand natural grapeseed or coconut oils with no propellants)
7. Pour 1/4 to a 1/2 cup (depending on size) of batter out onto your waffle maker and close lid..
8. Cook for 1 to 2 minutes and check. (Some waffle makers are cooler on top like mine, so halfway through I'll flip my waffle with help of a small rubber spatula) Cook for another 30 seconds to 1 minute, till done..
9. Repeat with remaining batter till all waffles are finished..
10. Top with your choice of toppings or additions and enjoy..

Options:
1. Mix and match add ins such as more vanilla extract and blueberries, banana extract and diced banana, mini chocolate chips, cinnamon, pumpkin pie spice—use your imagination..
2. When I'm looking for extra protein on gym day I will substitute out some Almond milk for additional egg whites (or carton egg beaters) I'll add the 2 eggs, 1/4 cup of carton egg beater eggs (or more) and then add Almond milk till a nice batter like consistency is reached..
3. Toppings can include butter (or substitute, I use Olio light spread) pure maple syrup (or low sugar substitute), homemade whipped cream, fat free gelato (I make a fat free, naturally sweetened protein gelato) or a scoop of "Halo Top" Protein ice cream (which I love, yum)—fresh fruit, preserves or a variety of other options can be added, it's all about personal tastes..

"Herb and Cheese Frittata with Vegetables"

"Herb & Cheese Frittata with Veggies"

It's been a little bit of a skillet meal kick that I've been on recently, but who doesn't love the ease and variety of simple one pan dishes such as these—now let's get down to business..

Last night I decided to make me and my Baby some "Brinner"

You know, a little "Breakfast for Dinner"

What I ended up throwing together was a wonderfully yummy "Frittata"

Had to do a bit of scrounging, the cupboards were a little more bare then usual..

"Asparagus Cheese & Herb Frittata"

 

First I wanted to have some cheese to add, but lacking any beyond some Parmesan, I ended up having to make my own from scratch..

A little heavy cream, milk and lemon juice later and I had my homemade "Ricotta" draining thru some cloth..

Next I prepped some garlic, shallots, grated Parmesan, fresh herbs and grape tomatoes; along with some leftover steamed broccoli I had..

"Zucchini, Squash & Ricotta Cheese Frittata"

A little sautéing later; followed by pouring in the eggs and egg whites, then it was time to add a few dollops of fresh cheese and the seeded an halved tomatoes..

Under the broiler it went; and a few minutes later we had this wonderfully tasty and beautifully golden "Herb and Cheese Frittata" with vegetables...

I sprinkled on a pinch of pink salt and black pepper and then it was all ready to serve..

So very good with just the right amount of each ingredient and with nothing overpowering anything else..

"Definitely Delish" and definitely a dish to be had for dinner, for breakfast, or for both...


"Herb and Cheese Frittata with Vegetables"

"Herb & Cheese Frittata with Tomato"

Ingredients:
8 Eggs (Or a mix of Eggs and Egg Whites-more egg or whites may be needed depending on pan size)
Fresh Herbs—Rosemary, Thyme, etc...
Tablespoon Olive Oil or Coconut Oil
Homemade or Store bought Ricotta Cheese (Goat Cheese, Feta, Fontina, etc)
Himalayan Pink Salt or Sea Salt
Fresh ground Black Pepper
Grape Tomatoes, halved and seeded (Other Vegetables can be used)
Broccoli or Asparagus or other Vegetable

"Zucchini, Squash & Ricotta Cheese Frittata"

 

Directions:
1. Mix eggs (plus egg whites if cutting down on whole eggs) with whisk in bowl with pinch of pink salt...
2. Turn broiler on to 500 degrees..
3. Heat Oven Proof Pan on stove on just below medium heat. (I like using an oven proof oval pan)
4. Add Coconut Oil and Sauté Vegetables with a pinch of salt and pepper till tender. (You can add some herbs at this point if desired)

"Herb & Cheese Frittata with Tomato"

 

5. Pour Eggs over top the veggies and cook on medium low, till eggs begin to set—will vary depending on size of pan, depth and whether eggs are at room temperature, check with spatula if needed. (You want them to be at least halfway cooked through or more but be careful not to burn the bottom, adjust temp if needed)
6. Add Tomatoes, a few dollops of Cheese and some of the fresh Herbs...
7. Transfer pan under broiler on middle wrack of oven; cook till nice and golden with eggs being completely set. (Careful not to burn by checking often)

 

Notes:
There are so many options and changes available that it is not even worth listing them. Suffice it to say, pick a mix of cheeses, herbs, seasonings, vegetables and go with it—experimentation and imagination is all you need for a delicious meal the entire family will love, whether its for Brinner or Dinner...