Coming back to Michigan for Christmas break, I always love shopping at Meijer because of their great vegetable selection. So I picked up some underutilized (by me, anyway) vegetables and decided to try something new. I ended up with okra, tomatillos, and a poblano pepper-- all intended for different recipes, but by the end of the week they just needed to be cooked, and we needed dinner.
Enter the frittata, here to save the day!
I started by slicing up and sauteing half an onion. I sliced a handful of tomatillos and threw them in with the onions once they started to brown. I cooked these just until the tomatillos were tender, added a pinch of salt, then set aside.
Meanwhile, my brother acted as sous-chef by roasting the poblano over an open flame (could also broil it, but I couldn't handle that). He removed the skin then cut it into thin strips. And in a separate pan-- yep, just had to make this complicated instead of sauteing everything in one pan-- I fried up some sliced okra (battered in just flour).
Ok, I promise there's just one more simultaneous step (it helps to have extra family members around!). I mixed together 6 large eggs, a splash of milk and yogurt (it adds extra tanginess and helps with the consistency), and salt. Once the vegetables were fairly cool, I mixed everything together, wiped and reused the large saute pan, and then poured it all it. I kept it at a low heat for about 10 minutes, then broiled until the top started to brown.
After cooling just a bit, I slid the whole thing onto a cutting board and cut it into slices. We enjoyed it with some pumpkin bread and local hard cider. It will also be great for breakfast tomorrow! There are plenty of veggie variations on this recipe, and I also wish I had some queso to sprinkle on top, but so it goes.
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