Hello fellow Foodies! I've missed you!
Sorry I haven't posted over the last week, but this Foodie Favorite has also decided to become a "Pampered Chef" and I've been spending some time kicking that off. Check out my new website at http://pamperedchef.biz/foodiefavorites to see all of the great products, get some new recipes and consider being a host. Great, great benefits for hosts where you can earn FREE products, half price products and discounted products. OK. Done plugging myself :)
So, going along with the Pampered Chef theme, I recently pulled out some old cookbooks from when I last hosted a PC party, 2002, and came across the "Farmstand Frittata"- the ingredients seemed so awesomely farmer's market and "end of summer" and I actually had most of them in the fridge so I decided to make it. My husband is more of a meat and potatoes (rice, really) kind-of-guy so you can imagine his excitement when he came home from work and I told him we were having a fritatta for dinner (and bacon). Hahaha. My kids would never eat this...too many eggs, too many vegetables, etc., but "Breakfast for Dinner" is a novelty idea in the kid universe so they were still excited and they did both try the bacon though they had alternate main courses.
Check out the recipe below...though it's good for dinner, it is also great for Brunch and/or for leftover breakfast which skeptical hubbie had the next morning!
Coming soon...Our very own Cabhunter will be back with his wine picks for the fall and Foodie will give an easy solution to delicious short ribs! Tell your friends to check us out by coming to foodiefavorites.blogspot.com and click subscribe to get direct e-mails whenever there is a post.
Bon Appetit!
Veggies + eggs= yummy frittata!
Farmstand Fritatta
Ingredients:
6 ounces uncooked thin spaghetti
1/2 cup onion, chopped
1/2 cup red bell pepper, chopped
2 medium zucchini, sliced (1 and 1/2 cups)
2 tablespoons fresh basil leaves snipped, divided
6 eggs
1/2 teasopoon plus 1/8 teaspoon salt, divided
1 and 1/2 ounces fresh Parmesan cheese, grated, divided (about 6 tablespoons)
1 teaspoon olive oil
1 garlic clove, pressed
3 plum tomatoes, seeded and chopped
1. Break thin spaghettin into 2-to 3-inch lengths. Cook according to package directions; drain.
2. Meanwhile, chop onion and bell pepper. Slice zucchini. Snip basil with shears.
3. In small bowl, whisk together eggs, 1 tablespoon of the snipped basil, 1/2 teaspoon of the salt and black pepper using a whisk. Add 4 tablespoons of the grated Parmesan cheese.
4. In large skillet, heat olive oil over medium-high heat. Add onion, bell pepper, zucchini and garlic pressed with a garlic press. Cook and stir 2-3 minutes or until vegetables are tender; stir in cooked spaghetti. Reduce heat to low. Pour egg mixture over pasta mixture in pan. Cover; cook 14-15 minutes or until egg mixture is set in center.
5. Meanwhile, combine tomatoes with remaining 1 tablespoon snipped basil and 1/8 teaspoon salt. Grate remaining 2 tablespoons Parmesan cheese over frittata. Cut frittata into wedges. Serve topped with tomato mixture.
6 servings. Calories 230, Fat 8 g, Sodium 400mg, Dietary Fiber 2g
Foodie Note: Keep an eye on the eggs while they are cooking. Depending on how well done you like your eggs and/or the pan you are using, cooking time may vary. I cooked my frittata a bit longer than the recipe called for.
Pampered Chef Notes: 1- With the spaghetti added, the frittata has a firm texture, making it easy to slice and serve. 2- You can cook the thin spaghetti ahead of time and refrigerate, or use 3 cups leftover cooked thin spaghetti. Use kitchen shears to cut leftover cooked spaghetti into 2- to 3-inch lengths.
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