A few weeks ago, Menu-Masters.com, requested a guest post. The website emails weekly recipes and a shopping list to hurried individuals. There are menu plans for the unrestricted, vegetarians and gluten-aware diets. When thinking of what to contribute to Menu-Masters.com, I decided to write about the weekday breakfast. In addition, my thoughts are about crisp radicchio leaves and devising savory recipes with it. One such recipe, a Radicchio Frittata, came to mind. Enjoying this savory egg dish on a weekday is quite possible when meals are planned ahead. When packed and stored right, it’s enjoyed throughout the week. It’s an extravagant (and easy on the budget) recipe. If bacon is omitted, it’s a “Meatless Monday” dish. Visit Menu.Masters.com to read the guest post or get the recipe…
Ingredients (for a 10 inch skillet)
1/2 tsp. + 3 to 4 tbsp. olive oil
1/2 head of radicchio; core discarded and leaves shredded or sliced about 1/4 inch wide
2 Italian (or Cubanelles) peppers; seeds and ribs discarded, diced
1/2 cup Parmesan cheese; grated (plus more for garnish)
2 to 3 potatoes; sliced about 1/4 inch thick
1 small red onion; thinly sliced
1 small garlic; minced
(Optional) 3 slices of turkey, pork, or duck bacon; roughly chopped
Salt and fresh ground black pepper; to taste
(Optional) A pinch of red pepper; to taste
1/4 cup Italian parsley; roughly chopped (plus more for garnish)
3 to 4 eggs
3 egg whites
1/4 to 1/3 cup organic milk (alternatively use unsweetened soy milk or low-fat cow’s milk)
1. Preheat oven to 400°F.
2. Blanching Potatoes: Place potato slices in a medium pot of salted water and bring to a boil. Reduce heat to a low boil or a rolling boil and cook for about 5 minutes. The potatoes should be slight firm and soft. Drain potatoes and rinse with cold water to stop them from cooking. Place aside.
3. Meanwhile, make the egg mixture: Whisk the whole eggs, egg whites, milk, salt, fresh black pepper, red crushed pepper, Italian parsley, and Parmesan cheese together. Place aside.
4. [Skip this step if not using bacon] In a heavy black skillet (use for both an oven and stove), heat 1/2 tsp. olive oil over medium temperature. Cook bacon until brown and crisp. Place bacon on a paper-towel lined plate and place aside.
5. In the same skillet, warm 3 to 4 tbsp. of olive oil over medium heat. Add red onion and sauté until translucent. Add the garlic and stir for 30 seconds or less, but don’t let it brown. Quickly add the Italian peppers and season with salt and fresh black pepper. Stir until the peppers are slightly soft. Add bacon (optional), blanched potato slices and radicchio leaves (Set aside extra shredded radicchio and bacon to use as garnish).
6. Whisk the egg mixture, again. Pour onto the vegetables in the skillet. Using a spatula, gently mix the vegetables. Reduce temperature to a low flame. Cook until the inside is set or until the edges are beginning to brown, about 10 minues. The top will appear liquidly loose.
7. Place skillet in the oven to cook the top for a few minutes. When the top of the frittata is fully cooked or softly solid, garnish with the extra Parmesan cheese. Return to the oven for the cheese to melt. After 2 to 3 minutes, remove from the oven to cool.
8. Garnish with extra parsley, bacon, and radicchio (Side note: If “brown-bagging” for breakfast, place garnishes in a separate container or zip loc bag. After reheating garnish generously).
9. Savor each bite with a chunky slice of bread and morning coffee or tea.
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