Frittata Tricolore + a Salad with Elettra's Secret Dressing Recipe - Impatientfoodie.com Vegetarian

Frittata Tricolore + a Salad with Elettra’s Secret Dressing

For the most part, I am a self-taught cook. I started experimenting in the kitchen when I was 19 years old and out of my parents’ house. And in all honesty, I was pretty clueless. To give you an idea of just how clueless I was, here’s a (slightly) embarrassing story:

For the first few years, I subsisted mostly on pasta and omelets (a product of budget, time restraints, and laziness). One day, as I was making myself my billionth omelet, I wondered what would happen if I put ingredients in the oven instead of cooking them in a skillet. I tried it, and out came a delicious, puffy, dish. I thought it was such a breakthrough in egg cookery that I gloated about it to my friends. Then someone was like, “Ummm yeahhhh, that’s called a frittata. People have been doing it for, like, thousands of years.” Oh.

So maybe I didn’t “discover” frittatas, but it felt like a revelation at the time. In addition to being very filling, unlike omelets, frittatas also “keep” really well. I have made a frittata for dinner and, with the leftovers, crafted frittata sandwiches, or cut cubes to toss into a salad. Below, my favorite recipe, which couples perfectly with what may be the easiest salad in the world.  

 

FRITTATA TRICOLORE + A SALAD WITH ELETTRA’S SECRET DRESSING

- Serves about 4 people -

Ingredients

6 EGGS, SCRAMBLED
3 TOMATOES, ROUGHLY CHOPPED
1 HANDFUL OF RAW SPINACH, WASHED AND DRIED, ROUGHLY CHOPPED.
1 CUP OF MOZZARELLA, CUT INTO SMALL CUBES
½ – 1 CUP COOKED QUINOA (OPTIONAL)
LETTUCE, WASHED AND DRIED WELL
1 TABLESPOON OF TAHINI
2-3 TABLESPOONS OF OLIVE OIL
½ TEASPOON OF BALSAMIC VINEGAR
SALT TO TASTE

 

 

Instructions

  1. Set your oven to 400°F
  2. Oil a skillet or oven proof pan and set aside
  3. Scramble your eggs and set aside
  4. Chop up your tomatoes, spinach, mozzarella, sprinkle in (optional) cooked quinoa and add to the eggs with a pinch of salt. Mix well so everything is distributed evenly.
  5. Put the egg mix into a skillet over high heat and cook until it just starts to set, then put it in the hot oven 8-10 minutes (set a timer!)
  6. Meanwhile, wash you lettuce and dry well. Set aside.
  7. In a small bowl, whisk the tahini, olive oil, vinegar and mix extremely well until it’s looks like a thick sauce. Add salt to taste. If you want a thinner dressing, add in more olive oil or ½ teaspoon of water.
  8. When your timer goes off, check the frittata. If you want it to be more golden on the top put it under the broiler. Each broiler is different – 4 minutes did the trick for us, but watch yours like a hawk because broilers can go very bad, very quickly!
  9. Serve frittata with salad.

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