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So one of my goals this year is to cook at least one vegetarian meal a week and I’ve also been trying to cook with new veggies. So I went out and bought Brussels sprouts and cauliflower and tried to figure out how to incorporate them into some dinners. Brought them home and whipped up a vegetarian frittata with a cherry tomato sauce. Turned out quite tasty!

I first tried frittatas after finding a recipe for one on the 101 Cookbooks blog, it was so good I’ve made many variations since (ps the cilantro chili sauce in this recipe is amazing!). Frittatas are one of those great easily adaptable items, much like omelets, that you can really make with anything. I’ve made them with everything from black beans and corn to tomato and mushrooms, they always turn out well. I usually make them with shredded potato but decided to try a winter squash this time around.

Winter Vegetable Frittata

6 lg eggs

1 Tbs olive oil

1 small onion, chopped

½ bell pepper, chopped

5-6 Brussels sprouts, thinly sliced

½ head cauliflower, chopped

½ an Acorn Squash, shredded

Gorgonzola cheese

Pre-heat oven to 450°.

Wisk eggs in a medium bowl and set aside. In a small (about 9 inch) oven proof skillet sauté onion, bell pepper, Brussels sprouts and cauliflower over medium high heat until the onion starts to brown. Empty into a bowl and set aside. Add squash to the pan and sauté for about 6 minutes, remove from the skillet and set aside with the veggies.

Turn down the heat and add the eggs to the skillet. Cook over medium-low heat for a few minutes. Sprinkle the vegetable mixture over the top. Top the frittata liberally with gorgonzola cheese.

Place the skillet in the oven and bake about 15 to 20 minutes, until the egg is completely set and the top is starting to brown. Remove from the oven and cut into wedges. Top with Cherry Tomato Sauce.

Cherry Tomato Sauce

1 tbs olive oil

2/3 c cherry tomatoes, sliced in half

3 cloves garlic, minced

Dash dry basil, rosemary, thyme, and oregno

½ c red wine

In small skillet sauté tomatoes in olive oil over medium-high heat for about 8 minutes. Turn heat down to medium and add garlic and spices, sauté for another 4 to 5 minutes. Add wine and let simmer for about 6 minutes.

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