Grandma’s Swiss Chard Patties

20130516-201114.jpgOh man, you guys are in for a real treat today! I’m sharing with you a family favorite! I made this recipe with my mom when I went to visit her for Mother’s day weekend. I already told you my mom taught me how to cook. She is a PHENOMENAL cook. Her mom, was also a fantastic cook and this recipe is one of her specialties.

20130516-201051.jpgThis recipe is so great because it uses a part of the vegetable (the stems) most people discard, and transforms it into a tasty, savory bite-size cake with great crunchy texture. My grandma was trying to feed 8 people in a tiny Bronx apartment kitchen, so most things she made had to be fast, and that usually meant using the stove top and pan frying a lot. Since she had so many mouths to feed and not a lot of money, my grandma wasted NOTHING. This recipe uses the stems of swiss chard. Usually when cooking swiss chard, most recipes use the leaves and discard the hard, ribby, not so tasty stems. Not my penny-saving grandma. She was not going to throw away anything that was edible, and now, neither will you!

20130516-201103.jpgSome of you might be wondering what swiss chard is. It is a leafy green vegetable, and like other leafy greens, it is highly nutritious. The stems can vary in color, but all generally taste the same. Check out pretty red-stemmed chard! As for vitamins, it is an excellent source of vitamins A, K and C – it has a TON of vitamin K (700% DV in 1 cup!) woah!

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Swiss Chard leaves – the part of the veggie we will save for another recipe!

My mom still makes these patties today, mostly from memory. There is no exact written recipe, so I’m really glad I got the chance to help my mom make these!!

The other great thing about this recipe is that it is so easy and uses only 5 ingredients. That’s right. FIVE. Swiss Chard, eggs, seasoned bread crumbs, flour, Parmesan cheese (and oil, salt and pepper).

Most of all, this recipe is simple, fast and delicious, not to mention, centered around a vegetable! Grandma totally did Delicious in a Dash. I guess it’s in my blood.

We usually start off using two bunches of swiss chard, mostly because we end up eating a lot of them while we’re cooking. 🙂 You can use any stem color chard. The one I have here in the photo is probably the most common in grocery stores. But you can definitely find rainbow or red chard as well.

First trim the very bottoms off the swiss chard. You want to discard the very end that is probably a little dry, and dirty and split at the bottom. Then de-stem the swiss chard. You can cut off right where the stem starts to get thin in the leaves (see my picture above – you won’t use the thinner part of the stem). You want to use the thick part. There can be some leaves attached to the stems you will use (see pictures below) **Save the leaves and set aside for a later recipe. I like cut up the leaves small and sauté them in some garlic and oil with some salt and crushed red pepper flakes.

Ok, back to the stems. If you have very large stems you might need to cut them in half, but we usually don’t, you want them pretty big. Wash the stems and place them in a pot of boiling water and boil for about 5 minutes, or until soft (see picture below).

20130516-200735.jpgDrain the stems and now you need to dry the stems. This is my grandma’s patented technique. To do this, set down a dish towel on the counter and place 2 linked paper towels on top. Spread out the drained stems on the paper towel, like so:

20130516-200749.jpgPat dry with an additional paper towel. Sprinkle some all-purpose flour on top of the stems. This is a critical step because it will allow the batter to stick to the stems.

20130516-225939.jpgThen lift up either side of the paper towel and rotate the chard from side to side. This will not coat the stems, just ensure that they are dry.

20130516-200814.jpgMy mom’s got great hands, huh?! What technique!20130516-200825.jpgNext, prep the batter. In a large bowl (or if you’re my mom, you use a very large tupperware container) combine eggs, bread crumb, grated Parmesan and ground black pepper and mix. Then dump the stems into the bowl and stir to coat the stems in this easy, one-step batter.

20130516-200835.jpgNow comes the cooking part. Pour oil in a large pan (we’re using a cast iron skillet), enough oil to coat the bottom on the skillet. You are not deep frying these patties, but you are pan frying them. Warm the oil on medium heat. You want the battered stems to sizzle as soon as you put them in the pan. **You can test the heat of the pan by just putting a small drop of the batter in the oil to see if it sizzles. When it does, the pan is hot enough. Using tongs, pick up a bundle of battered stems, and place in the pan. Pat down slightly so the patty is a single layer. Proceed to do this to fill up your pan.

20130516-200852.jpgWhen the edges start to round and get lightly brown (about 2-3 minutes), the patties are ready to be flipped.

20130516-200907.jpgThe bottoms should be lightly browned when you flip them – see below.

20130516-200930.jpgThe patties will take an additional 2-3 minutes to cook on the other side. Then remove from pan and place on a paper towel-lined plate to cool. You can blot both sides of the patty with a paper towel.

20130516-200956.jpgContinue this process with the remainder of the batch. You may need to add a little more oil while cooking. The patties will get flatter as the oil is used up.

When cool enough to touch, (I usually wait aaabbbout 1 minute) Salt to taste and DEVOUR! Because we leave the stems whole and don’t dice them up like other recipes, the stems are still full, fat and tender and have a meatiness to them. This is in delicious contrast to the crispy batter around the meaty stems. Crispy, savory, delicious swiss chard patties.

20130516-201016.jpgYUM! My mouth is watering right now just trying to describe these to you!

20130516-201030.jpgYou can make these for an appetizer, or a side dish to dinner. I’m not sure these have ever made it to dinner, I think we always eat them while cooking them and as a pre-dinner snack.

20130516-230100.jpgRecipe:

Grandma’s Swiss Chard Patties

Ingredients:

  • 2 Bunches of Swiss Chard (any color stems)
  • Flour (~1/4 cup – just enough for sprinkling the stems)
  • 5 large eggs
  • 1/3 cup Seasoned Bread Crumbs (We use 4C brand)
  • 1/4 cup of Parmesan cheese, grated
  • Vegetable or olive oil to cook patties in (NOT extra virgin olive oil, it will burn)
  • Salt and pepper to taste (we usually sprinkle in a little pepper into the batter, but leave the salt out till the end)

Instructions:

  1. Trim the very bottom of the swiss chard stems and discard. Then cut off the thick part of the stems, could be as large as 5-6 inches (see description above). Set leaves aside for later recipe
  2. Wash stems
  3. Boil stems in water for about 5-10 minutes until stems are soft and flexible
  4. While stems are boiling, prepare the batter. In a large bowl, combine eggs, bread crumbs, cheese, and a generous pinch of pepper, mix well.
  5. Drain stems, and spread them out on dish cloth topped with paper towel (see above). Pat dry with an additional paper towel
  6. Sprinkle flour on top and roll from side to side (see above for technique)
  7. Dump the stems into the batter and stir so all the stems are coated.
  8. Prepare a medium to large cast iron skillet or frying pan by coating the bottom with oil and heating on medium
  9. When pan is hot (a drip of batter will sizzle), use tongs to grab a bundle of swiss chard stems (like 4ish) and place in the oil and press down very lightly
  10. Cook for about 2-3 minutes, edges will be slightly brown, and rounded, and bottom will be lightly browned. Flip and cook another 2-3 minutes on the other side. When browned, remove from pan and let cool on a paper towel-lined plate. ***If your patties start to brown too quickly before the edges round, you may need to turn down the heat. Heat settings on stoves vary
  11. Salt to taste and ENJOY!

Recipe source: My grandma, via my mom.

Vegetarian Orzo Parsley Salad

20130507-143829.jpgMay is National Salad Month! That’s right, salad gets a whole month to itself to celebrate how awesome it is.  Mother’s Day is also coming up and it’s about time I start sharing stories about the inspiration for all my culinary adventures and the person who taught me how to cook: my mom. Well, I’m kicking off National Salad Month with a non-traditional salad: Vegetarian Orzo Parsley Salad.  Although this recipe is not one that my mom has shared with me, my mom loves fresh parsley, so I think she would like this salad too. Parsley is a significant part of this dish, and whenever I smell fresh parsley, it reminds me of times in the kitchen with mom, making pasta sauce for Sunday “dinner”.  Being Italian, this dinner would take place at 2pm.  If you’re not Italian, this time probably sounds strange.  If you are Italian, you know exactly what I’m talking about.  Of COURSE you eat dinner at 2pm on Sundays. Dinner also consisted of pasta and 5ish other courses. It was quite an event.  I miss it.  Being the little piglet that I was growing up, I LOVED Sundays.

20130507-144025.jpgOk.  Back to the superstar: Parsley.  One of my jobs as a little kitchen helper was to pluck the leaves off the parsley bunch so my mom could put it in the chopper to add to the red sauce (called gravy in our family).  My mom always liked to put extra parsley on her pasta.  She also adds fresh parsley to meatballs, chicken soup, stuffing for peppers and probably a ton of other things that I never realized.  So, Happy Mother’s Day Mom!  Here’s another recipe you can load up with parsley!

20130507-144127.jpgThis salad screams Spring to me.  Fresh parsley gives the salad a bright taste, that is crisp and refreshing.  It makes a great side dish to grilled burgers, steak or chicken.  It is also good on its own, and you can add some cannellini beans to it to spike it with a little protein if you want it as a main meal. What is so great about this salad??   It’s versatility.  This salad is delicious hot OR cold.  Another bonus: The Baby Bella mushrooms used in this dish are so flavorful and meaty, you will hardly notice there is no meat in this salad. Also, just like all of my recipes, this dish is easy to make and takes the amount of time it takes to boil pasta.  So what are you waiting for?!! Make some orzo salad!

20130507-143846.jpgThose are some good lookin’ mushrooms.  I know a lot of people don’t like mushrooms, but really, I beg you to try baby bella mushrooms.  Baby bella mushrooms, also known as cimini, are just young portobella mushrooms. They have a subtle taste and a meaty texture.  Baby bella mushrooms are an excellent source of selenium, B vitamins and potassium.

Alright, enough with the nutritional lecture.  Let’s make some Orzo Salad!

Dice up some onion and garlic and place in a large pan on medium heat and saute with some olive oil. Add a pinch of salt and pepper to your onions/garlic.

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Slice up the mushrooms and add them to the sizzling onions and garlic in the pan.  Cook mushrooms with onions and garlic for about 7-10 minutes.  Onions should be soft and translucent.

20130507-143900.jpgMake sure you use a large enough pan.  Your mushrooms need space! Don’t crowd the mushrooms.  If you like a little kick to your salad, put in a touch of crushed red pepper flakes to the mushrooms.   While your mushrooms are cooking down, cook your orzo pasta in salty water.  I had some extra broccoli in the house, so I added this to just warm up in the pan with the mushrooms for about 2-3 minutes. ***I LOVE my cast iron pan.  I cook almost EVERYTHING in this pan and it only cost me about $20 at a big box store (Kmart/target/walmart)  It is a an essential cooking tool in my kitchen.

20130507-144036.jpgNext, prep that parsley! I usually buy flat leaf parsley, but you can use curly parsley if you like. Grab a really good handful of the washed leaves and give them a good rough chop, and set aside. The dish’s superstar is now ready! When the orzo is cooked al dente, (or how you like your pasta – just don’t make it mushy) drain the pasta, and save about 1/4 cup of the cooking water. DO NOT RINSE the orzo.  You want the starch to stay on the pasta.  Then place orzo in the pan with the cooking mushrooms and toss together.  You could also instead add the veggies to the orzo pot, if doing this or if you are not tossing the orzo directly with the veggies, drizzle a little olive oil over the orzo to prevent the pasta from sticking together.

20130507-143942.jpgAfter the pasta and veggies are well mixed, toss in all the delicious parsley and mix some more.  Add a little salt and pepper to taste.  If your salad is a little dry, you can add a little of the reserved pasta cooking water.

I love eating my orzo salad this way.  The best thing about orzo, is that it’s shape, lends itself to staying moist and not needing a sauce, but if you’re a person who can’t eat a salad without a dressing on top – you can drizzle a little garlic oil and a splash of lemon juice on top.  See below for my super easy garlic oil recipe!

Now DIG IN and ENJOY!

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Mmmm look at that veggie to pasta ratio!  Lots of veggies in there!

20130507-144050.jpgSo easy, so fast, so fresh!  A perfect spring dish!

Recipe: Vegetarian Orzo Parsley Salad  20130507-144140.jpg

Servings: 2

Cook time: 15 minutes

Ingredients:

  • 3 tablespoons of olive oil (this is an estimate, enough to just coat your pan)
  • ¼ cup of onion, diced
  • 3 cloves of garlic, minced
  • 6 baby bella (crimini) mushrooms, sliced
  • ¼ cup of broccoli, chopped (optional – you can substitute in almost any vegetable here – tomato, roasted asparagus, red bell pepper)
  • ½ cup of uncooked orzo, cook in salty water per instructions on box
  • ½ bunch of fresh flat-leaf parsley, roughly chopped (about a large handful)

Instructions:

  1. In a medium pot, boil salty water for orzo*
  2. Coat a large pan (I use a cast iron pan) with olive oil and warm on medium heat.  As the pan is still warming, add onions and garlic.  Cook for about 2 minutes.
  3. Add sliced mushrooms to the same pan, and cook for about 7 minutes, until onions are translucent and mushrooms are soft.  Add a pinch of salt and pepper and crushed red pepper flakes to onions/garlic and mushrooms as they are cooking
  4. Add the broccoli and cook just until warm, about 2 minutes.  You want your broccoli to add some crunch
  5. While your veggies are cooking, add orzo to boiling, salty water (or chicken stock) and cook per instructions on your pasta box (about 10 minutes)
  6. Drain orzo and reserve ~ 1/4 cup of cooking water – DO NOT rinse your pasta, you will lose the moistness,
  7. Immediately toss the orzo and veggies together –if needed, add a little pasta water to moisten it up.  Add in parsley and mix until combined. **
  8. Add some salt and pepper to taste

ENJOY!

* I stress the salty water here because you are not putting a sauce on the orzo, thus, the only time you have to flavor the pasta at all is during the cooking process in the water.  You can also cook your orzo in chicken stock.  That will give the pasta a very good flavor.

** If not tossing immediately with the veggies, drizzle a little olive oil on the orzo after draining and stir to prevent orzo from clumping.  You can also just add a little pasta water to moisten up.

Recipe Source: Deliciousinadash.com

Bonus Recipe!

Easy Quick Garlic Oil

Adapted from Ina Garten

  • ½ cup of olive oil
  • 4 garlic cloves, peeled
  1. In a small saucepan, slowly warm up the oil to a simmer with the garlic cloves
  2. Reduce heat to low and cook for 5-10 minutes – until garlic is lightly browned – careful, so it does not burn
  3. Remove from heat and let cool
  4. Remove garlic and save for later (To spread on bread)
  5. Drizzle oil over anything!

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Hearty Healthy Broccoli Soup

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I don’t know about your neck of the woods, but here in Boston, Spring is taking its sweet time to get here. One advantage of this extended “post winter” season is that it is still soup weather! Recently, broccoli went on sale for $0.99/lb. THIS NEVER HAPPENS at grocery stores by me. NEVER. I don’t think I can emphasize how rare this is. I took advantage of this amazing sale and bought a TON of fresh broccoli crowns, with no particular recipes in mind. Now I have a ton of broccoli and it is 35 degrees outside and cold pelting rain in April. Of course. I wanted soup. But not just vegetable soup, I wanted something hearty. I turned to my gajillion broccoli crowns and thought I would make a nice creamy broccoli soup. There was only one problem. I had no cheddar cheese and no cream. Boo.

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Suddenly, my craving for creamy broccoli soup became a little challenge. What ingredients in my cabinet would make a healthy, hearty and creamy soup? The answer: cannellini beans. These beans are soft and don’t have a very strong flavor, which is perfect for this soup. Another bonus of cannellini beans: they add fiber and protein to the soup, making it much more filling and less caloric than a typical creamy broccoli soup. The other secret ingredient in the soup is an apple. I know, I know, this sounds weird, but I swear, the sweetness of the apple balances out the slightly bitter broccoli and adds another delicious dimension to this quick and easy soup. MMmmm MMmmm.

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How do you make this soup in a DASH?

In a large pot, add about 2 tablespoons of olive oil and set the burner on low-medium heat. Add the diced sweet onion, garlic and diced apples to the pot.

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A little more about the apple addition: Make sure you peel the apple. The peel, although delicious and nutritious, does not blend well, (unless you have a super powerful blender, which I don’t). So if you leave the peal on, you’ll have pieces of peal in your soup. Not horrible, but not the best texture. As for choice of apple, a sweet, soft apple is probably your best choice, such as a macintosh or golden delicious, however, any apple will do. This is a great opportunity to use an apple that has seen better days, the softer and sweeter the apple, the better. I’m not suggesting you use a rotten apple, but just know it doesn’t have to be one of those picture perfect apples. Since you only need about half of the apple, you can cut off the bruised parts and still have plenty of apple for the soup.

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Sauté the onions, garlic and apple till the onions are soft, about 5 minutes. Then add the broccoli and the chicken stock. You can use vegetable stock here, too. Cover the pot and simmer until the broccoli is soft enough to blend. Don’t overcook the broccoli or your soup will be a really ugly color, devastating, I know.

ImageAfter broccoli is tender, remove from heat and blend until smooth. I used a hand immersion blender, because that is all I have, but you can use a regular blender. Next I add the beans and cook them for about 2 minutes, just to warm them up. They are already pretty soft and should blend easily. My blender is pretty wimpy, but if you have a more powerful blender, you can probably blend the broccoli and beans all in one step.

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Finally, after everything is blended, add the milk, salt, pepper, and crushed red pepper flakes and just warm the soup on low. Do not boil.

Serve with a dollop of Greek yogurt or some shredded cheese and Enjoy!

ImageGo ahead, enjoy it with some cheese AND some tasty bread. Remember, this soup is filled with super healthy stuff! Beans, broccoli and apple!

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Recipe

Hearty Healthy Broccoli SoupImage

Makes 2 generous servings

Ingredients

  • 2 tablespoons of olive oil
  • 4 cloves of garlic, minced
  • ¼ of sweet onion, diced ( you can also use a white or yellow onion – use half of the onion if it is small)
  • ½ of a medium-sized apple, peeled and diced
  • 1.5 cups of broccoli (about 1 crown)
  • 1 14oz can of chicken stock
  • ½ of a 15oz can of cannellini beans (white kidney beans), rinsed
  • ½ cup milk (I used 1%)
  • ¼ teaspoon of crushed red pepper flakes (more or less depending on your affinity for heat)
  • Salt and pepper to taste

Instructions:

1. Saute onion, garlic and apple on low-med heat in a heavy saucepan/pot (see pic). Cook about 5 minutes or until onions are soft and translucent

2. Add broccoli and sauté for about a minute with onion and garlic

3. Add chicken stock to the pot. Simmer, covered, until the broccoli is tender, about 10 minutes.

4. Remove pot from heat and puree soup. I used an immersion blender – but you can use a regular blender or food processor. *if you scaled up the recipe you may have to do this in batches.

5. After broccoli is pureed, add beans.

6. Puree beans into the soup – this will puree faster than the broccoli

7. Add milk, crushed red pepper flakes, salt and pepper and heat soup on low – just till warm, DO NOT boil.

8. Serve with a dollop of Greek yogurt, shredded cheddar cheese, or grated Parmesan (all optional). Enjoy with some tasty bread or crackers.

Additional ideas for this soup:

Once I added too much broccoli to this soup, so my broccoli to liquid ratio was too high. It was a very thick soup. Instead of adding more stock to thin it it out, I poured it over pasta and topped it with fresh parsley and a generous helping of Parmesan cheese. This measurement mistake turned out to be a hit. It made a delicious creamy pasta sauce.

: )

Recipe Source: Deliciousinadash.wordpress.com

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Bacon, Spinach and Sweet Piquante Pepper Frittata

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About a year ago, I become addicted to frittatas. Like, really obsessed. I’d have friends over for brunch once a week and they would bring different things like pancakes, scones or muffins and I would ALWAYS make a frittata. Sure, I love eggs scrambled, fried and poached. But nothing is as versatile and as easy as the amazing frittata. One of my favorite reasons for loving the frittata is that you can put almost ANYTHING in it and it will taste great! Leftover vegetables from last night’s dinner you don’t want? Throw it in the frittata. Have some extra onion you need to use up? Throw it in the frittata. Do you have a little salsa left that is not enough for all those chips? Go ahead, it will taste GREAT in a frittata with some cheese! Ok, I hope I’ve sold you on the versatility and simpleness of a frittata. So keep reading. If I haven’t sold you yet, keep reading anyway. I bet you will be convinced by the end.

One of my best friends from grad school came to visit this past weekend. She was around for my frittata phase – that has clearly persisted – and so I made us a frittata for breakfast, you know, for old times sake. *I promise I won’t post frittata recipes too often, but here is the first one.

One of the best things about this frittata recipe is that 2 of the ingredients I have in the freezer pretty much at all times – bacon and spinach. The sweet piquante peppers (shown below) are jarred and DELICIOUS! They are slightly sweet, a little crunchy (even though they are jarred) and have a spicy kick to them. They are great in eggs, sandwiches and salads or just right out of the jar. I buy Peppadew peppers and keep them stocked in my fridge. Most people have pickles stocked in their fridge. I have peppers.

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*If you don’t have these peppers, you can always substitute jarred jalapenos. They are not as sweet, but have a similar spicy kick.

Oh yeah, and then there are the eggs. Of course I have eggs (well, most of the time). So a BONUS about this recipe is that I always have the ingredients on hand! And you can too!

The bacon I keep in the freezer and cut across the strips.

ImageThis way my eggs get a ton of flavor from the bacon, but not too much fat. You only need a little bacon to flavor your eggs. (I got this frozen tip from one of Melissa d’Arabian’s cooking shows) This tip changed my life with buying bacon.

Usually, I would buy bacon, and only use a few pieces and then it would go bad in my fridge. Now, I buy bacon, and whatever I have leftover that I haven’t cooked, I put in the freezer and save for eggs, chilli or whatever else needs a little bit of bacon. Well, I guess you’re probably saying right now, what couldn’t use a little bit of bacon, or a lot. : )

Ok, I digress, back to the almighty frittata!

First cut up the bacon, I used probably about 1/8 cup. But you can use more or less depending on your love of bacon. Fry up the bacon in a oven safe pan. I used a cast iron pan. While the bacon is frying on medium heat, thaw the spinach in the microwave. Spinach cooks down A LOT. I used about ½ to ¾ cup of thawed and drained spinach. When the bacon is just about crisp (or however you like your bacon). Add the spinach and stir. Next add the jarred piquante peppers – halved. Stir these.

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Your pan size, will dictate the amount of eggs you use in your frittata. My pan was about 6 and ½ inches and I used 4 eggs. If your pan is bigger, you probably need to use more eggs. If you increase your pan size and don’t use more eggs, your frittata will come out thinner (which is fine) but you will need to reduce the cooking time – about 6-10 min in the oven.

Add eggs and cook over medium heat until sides touching pan start to firm.

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At his point, place the pan in the oven at 400F and cook for about 10-15 min. until egg is fully cooked. Your kitchen will smell like bacon and delicious peppers. MmmmMMmm

If you like cheese, this is the point you can sprinkle some cheese on top and put it back in the oven for about 1-2 min. to melt Watch this! You don’t want your cheese to burn! I grated fresh pecorino romano cheese on top, but you can also you cheddar, parmesan or mozzarella – or really any hard cheese that you like!

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Let it cool for a few minutes and cut in 4 slices and enjoy!!

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Besides being super flavorful with bacon and sweet peppers with a spicy kick, did I mention this is actually good for you? Look at all those veggies you’re getting! And it’s only brunch. Now that you’ve had this, you can totally have that doughnut, muffin or scone!

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RecipeImage

Bacon, Spinach and Sweet Piquante Pepper Frittata

Serving size: 2

  • 4 large eggs
  • 1/8 cup of bacon, sliced (or more, depending on how much you like bacon!)
  • ½- ¾ cup of frozen spinach, thawed and drained
  • 6 Sweet piquante peppers, halved (Peppadew Brand peppers) –you can substitute jarred jalapenos
  • ¼ – ½ cup of shredded pecorino romano cheese (you can use really any cheese – cheddar, mozzarella or parmesan. Or even better – all three!)
  • Salt and pepper, to taste

Instructions:

1. Pre-heat oven to 400F

2. Cook bacon in a small (around 6-7 inch) oven-safe pan or skillet on med to med-high heat until almost crispy (about 5 min) – if bacon is frozen start at the lower heat setting and slowly warm up to prevent burning bacon.

3. Sauté spinach and peppers with cooked bacon for 1-2 min – just to warm up the components

4. Scramble 4 eggs well and add to pan. Stir so all the ingredients are spread evenly through the eggs

5. Cook on the stove top till eggs cook along the outer edges.

6. Transfer pan to the oven and bake at 400F for 10-15min, until firm in the middle. (gently shake pan and egg should not wiggle)

7. Remove pan, add shredded cheese and place back in the oven, just for 1 or 2 min till cheese in melted.

8. Let frittata cool for about 5 min. Run a knife around the outer edge to loosen egg away from side of the pan. Slice in quarters and serve

If you have any leftovers, store in a sealed container in the fridge. Leftover frittata makes a great lunch!

* If you are only using turkey bacon and/or are using a pan that sticks a lot, you may need to add a tbsp or 2 of oil (olive, canola, or vegetable) to prevent the egg from sticking.

Recipe Source: Deliciousinadash.wordpress.com