This month our group chopped, mixed and baked their way to Recovery! The support each member provided each other in trying new textures, tastes and of course, facing scary foods, was awesome! I have to admit…I have never made such a beautiful frittata!
With Jenna Lebowich guiding, we made a fabulous meal of two types of frittatas — kale, basil & goat cheese, and zucchini, mushroom & mozzarella cheese. We also made a quinoa salad & peach crumble for dessert. Erica Leon Nutrition holds Cooking for Recovery Classes monthly in conjunction with Cook Learn Live in White Plains.
HERE IS A STEP BY STEP GUIDE TO COOKING A FRITTATA
6 eggs, beaten with 1/4 c. water
1 c. cut-up, cooked veggies (any kind)
1 oz. grated parmesan cheese
½ c. chopped parsley (optional)
½ c. easy-to-melt cheese (mozzarella, goat, cheddar, or feta)
salt and pepper, to taste
1. Preheat broiler to high and set rack about 4-6 inches from broiler. Heat a large non-stick oven-safe pan over medium high heat and coat with cooking spray. Put the vegetables into the pan and stir to warm them, about 2 minutes.
2. Mix the eggs with grated cheese and half the parsley. Pour the egg mixture into the pan and stir with rubber spatula so the egg mixture and vegetables are well combined. Cook until the egg mixture is set on the bottom and beginning to set on the top. Remove pan from heat.
3. Sprinkle the frittata with additional cheese and parsley and place under broiler. Cook until lightly browned and fluffy, about 3-4 minutes. Remove pan from the broiler and transfer the frittata to a cutting board or serving plate.
4. Cut into 6 slices and serve immediately.
Recipe courtesy of: Cook Learn Live Jenna Saidel Lebowich, MS, RD
(feature photo c/o Bon Appetit)