AN ELEGANT, HEALTHFUL MEAL YOU CAN EVEN EAT EVEN ON A DIET!
My son Owen, whose birthday it is today, is on the Weight Watcher’s diet. He has lost 16-pounds. He is sticking to that diet. Really. Sticking. To that diet.
So here I am, the cook. I have a husband is very thin and needs to put on weight. My son needs to trim down. I’m fine. I have to cook for both of them which makes cooking dinner interesting. Weight Watcher’s has changed the way they calculate what you can or can’t eat since when I was on the diet, but Owen is very forthcoming about how many points for this, that, and the other thing.
One of the things he can eat are eggs. Good thing because he really likes eggs. So does Garry. I’m not an enthusiast but if you put stuff in it, I’m okay. Also, maybe because he is a he, he can eat potatoes.
Vegetables including halved cherry tomatoes, a chopped onion, and bell pepper, plus some kind of leafy green vegetable — like spinach. Really you can use whatever vegetables you have available. I didn’t have a pepper, but I cut up a bunch of green onions and sliced a handful of snow peas along with a small onion and maybe a dozen cherry tomatoes.
1/3 cup cream or half & half or 1/4 whole milk
1/2 teaspoon salt
1/2 teaspoon pepper
Grated cheese – we used sharp cheddar, but you can use any cheese you like including goat cheese, parmesan, mozzarella, etc.
Add other spices. You can include chile powder, garlic, zaatar or any spice you like with eggs.
2 tablespoons butter, melted for the pan
We have one 8-inch cast iron skillet in the house. I got rid of all the rest because they were too heavy, but this one is old, light and has a great finish. They recommend using a cast iron skillet (8 to 10 inches) if you have one, but any heavy skillet of that size that’s oven-safe will do the job.
If you don’t have a skillet in which you can bake, I don’t see any reason why you could not bake this in an equivalent-sized baking pan. You’d just have a square frittata rather than a round one.
- Preheat the oven to 400F (260C).
- Whisk (or beat) eggs, salt, pepper and heavy or light cream, half & half, or whole milk until well-beaten. We used a stand mixer which gave me time to cut up the rest of the vegetables while the eggs were mixing
- Cut tomatoes in half. Chop bell peppers into small pieces. Cut up whatever other vegetable you are including
- Melt butter and coat the sides of the baking dish with it. (NOTE: I also sprayed the pan with canola oil because I hate when food sticks)
- Spread vegetables evenly on the bottom of the pan.
- Pour over the egg mixture.
- Spread cheese on top. We used a lot of cheese, but we really like cheese
- Bake for 15 to 17 minutes, or until the edges are set and the top is lightly browned.
I don’t actually know how long we cooked it. We just kept looking at it until it looked done, then took it out. Sorry, I didn’t time it.
I made a side dish of home fries because I thought eggs without anything else would leave everyone still hungry.
I’d never made this before, but I knew what it was. I thought the dish was Mexican, but I was assured it’s actually Italian. Whatever it is, it’s delicious. Basically, it’s a big baked omelet with vegetable. It was a nice change from beef or chicken or pork. It will also make a nice, light dinner when the weather finally warms up.
It came out very well and it looked just like the pictures in the cookbook. Obviously, you can cut down the amount if you are just two people. We made it for three people and there was enough left for a fourth.