Tuesday, April 5, 2011

Making Breakfast for a Vegan

Making breakfast for a vegan at our B and B or for someone who limits their cheese intake makes life interesting. I always love the challenge and that drives me to find and try new recipes. A variation in the breakfast menu prevents me from getting stagnant or bored making the same things each week or so. When people make reservations and Peter tells me about a dietary restriction or preference, it awakens my creativity and at times provides a challenge meeting all the various needs. (And knowing ahead of time makes all the difference. When we are serving the entrée and I then find out that someone does not eat eggs, cheese, meat, pork, gluten, onions, peppers, etc, it can become difficult and leave me no time to be creative.)

I found the following recipe for Spinach and Red Pepper Frittata as a result of such a challenge. The recipe was in the New York Times. It is so pretty, easy to make and you feel good after you eat it. This recipe is a keeper and will be great in the summer when spinach and red peppers are so plentiful in the area. So enjoy –


Spinach and Red Pepper Frittata

Wilt spinach in a large skillet with the water left on after washing. Remove from the heat, rinse with cold water and squeeze out excess water. (I use the salad spinner)

1 6-oz bag of baby spinach or a bunch of spinach

Using a 10” skillet, heat and cook about 5-10 minutes:

1 tbsp extra virgin olive oil
2 red bell peppers, seeded and cut into small dice

Add and stir a few seconds and then remove from the heat:

1-2 garlic cloves, minced
10 fresh marjoram leaves

In a separate bowl beat:
8 eggs
½ tsp salt
2 tbsp milk

Then add the cooked spinach and red pepper and remove from the heat. Clean and dry the pan.

Heat another tbsp of olive oil over medium high heat till pan sizzles. Pour in the egg mixture, tilting the pan to distribute the eggs and filling. Occasionally, lift up the edge of the frittata with a spatula to allow a little of the eggs to run underneath. Turn heat to low and cook for about 10 min. or until the eggs set.

Preheat the broiler and place the pan under the broiler for 1-3 minutes. It will brown slightly and puff up under the broiler. Remove from the broiler and let cool for 5-15 minutes. Loosen the edges with a spatula and slide onto a platter or cutting board. Cut into wedges. This frittata can be served hot, warm, at room temperature or cold.


- Mary

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