October 3

I'm a fan of a hot lunch.  I eat leftovers from the night before, or if I go the sandwich route, it's almost always on toast.  I often make egg whites, but recently I've been taking a little extra time to make myself a frittata.  Because we are still picking tomatoes from the garden (crazy, I know!), I've been doing my own riff on a caprese frittata.   Here's how I do it:

Pre-heat the broiler.  Take a little olive oil and heat it on the stove in an oven proof pan.  Add about 10 – 12 small tomatoes cut in half and season with salt and pepper.  Saute the tomatoes for a minute or so and then add some chopped basil to taste.  In a small bowl, whisk 3 egg whites with 1 egg.  Pour the egg mixture into the pan, stir it a bit so the eggs get under the vegetables.  Sprinkle the top with a bit of mozzarella cheese.  Cover the pan and cook the eggs over medium heat until they are set.  Once the eggs are set, remove the lid and place the pan under the broiler until the top is browned to your liking.  Using a spatula, slide the frittata onto a plate and enjoy.

Frittata

It takes little time – about 10 minutes – and is super satisfying. This just may be my go-to lunch this fall.  Of course, I won't have garden tomatoes and basil much longer so I am looking for other combinations.  My friend Traci likes her egg whites with spinach, tomatoes and goat cheese.  Emily turned me onto carmelized onion and zucchini frittata.  I think leftover roasted veggies in eggs would be great as would some chicken taco meat, black beans and salsa.  There are all kinds of options.  If you have a favorite combination, I'd love to hear about it.

Back tomorrow, I hope.  I've been knitting.  And sewing.

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