Monday, February 10, 2014

Low Fat Frittata

With as much meat as I eat, I do need to watch my cholesterol.  For this reason, I'm usually having cold cereal or oatmeal for breakfast because most breakfast foods are not cholesterol friendly.  When I see things like Hollandaise Sauce or a nice Frittata on a brunch buffet, I have to walk the other way.  Any recipe that starts with "a dozen eggs" is a "no-no" for me.

Fortunately, Egg-Beaters makes an awesome egg substitute that makes an incredible omelet and as I recently discovered, an incredible Frittata as well!

You will need:
  • 1 Cup Egg Beaters
  • 1/2 Cup 2% or Whole Milk
  • 1/2 Yellow Onion (diced)
  • 2 Fresh Jalapeno Peppers(finely diced)
  • 4 Cloves Garlic (smashed and finely chopped)
  • 8oz of Leftover Ham or Chicken from the Smoker, coarsely chopped (because there's no such thing as "leftover bacon")
  • 1 Cup Grated Chedder Cheese
  • 4 Dollops of Riccotta Cheese (optional)
  • Loose Handful of Fresh Mushrooms (optional)
  • 10" Cast Iron Skillet (or oven safe pan)

Preheat the oven to 425.

Heat the skillet on the stove top (Med-Hi) and add a healthy blurb of Olive Oil.  Toss in your onions and jalapenos to saute until the onions are translucent.  Add salt and pepper to taste.  Toss in the garlic, and then the meat.  Remember, your meat is already cooked and leftover from a different party, so it should already be seasoned.  While this mix heats up, combine your Egg-beaters and milk in a separate bowl and whisk it together.  When the saute is good and hot, pour on the egg mix.

Stir the egg mix in with the veggie saute and combine everything together, well.  Now, leave it alone!  Do not stir it anymore!  You want everything to settle down and form a nice uniform Frittata.  Be quick, because from the time you pour on the egg mix to the time you'll need to move the mix to the oven is only 2 or three minutes, tops.

Before the whole thing starts to set, now is the time to sprinkle on the cheese and mushrooms (if you have them).  Lightly press the cheese into the egg mix with a spatula to encourage it's integration into the dish.  If you have Ricotta cheese, add 4 generous dollops at 12, 3, 6, and 9 o'clock.  When you see little bubbles form along the edges of the mix, you know the bottom is about to set, put the whole thing into the hot oven for about 15 minutes.

When you pull it out of the oven, give it a final dusting with a bit of fresh ground pepper, and let it set on the counter to rest for about 5 or 6 minutes.  Frittatas are served warm or at room temperature, so you won't need to worry about it getting "cold" if you're making a big brunch.  After it sets for a short while, you'll be able to slice it like a quiche or a pie.  The cast iron skillet doubles as a nice way to present the Fritatta!

Depending on how crazy you get with the cheese, this can be a cholesterol free offering for breakfast or Brunch!

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