Okay when you've put yourself on a healthy regimen, you're always looking for new ways to make food interesting. I picked up Prevention Magazine the other day and it had a recipe for a delicious-looking Frittata, with some variations as well. Hubby has been out of town this week, so it was a good time to try out something new without poisoning a family member. :-)
I've made omelets before, but this looked a bit different and so tasty. So I made it this morning with a bit of variation of my own. Here's the recipe for anyone who might be interested.
Adrianna's Parmesan Frittata
2 eggs 1/8 to 1/4 c. grated Parmesan cheese or variation freshly ground black pepper (to taste) olive oil fresh chopped onion Italian seasoning or parsley or what pleases you, to taste, and to add some color
[Note, the recipe in the book also calls for salt, but I don't add salt to my food, so I've omitted that from this recipe. That's not really a new thing, I've never added much salt to stuff. But lots of pepper--love a spicy bite to my food. Just like my reading and writing, I guess.)
1. Heat oven to 400 degrees
2. Beat together eggs, cheese, pepper and Italian seasoning, a splash of milk (optional). I use Vanilla Almond Breeze milk alternative as it's lower in carbs.
3. Heat oil in oven-proof skillet (preferably nonstick, but I use a small iron skillet and it worked fine for me) over medium heat. Add onion and cook until just soft and lightly brown. About 5-10 minutes, depending on stove and heat level. Pour egg mixture into skillet and reduce heat to low. I found that was about eight minutes or so. Cook only until Frittata is almost done, but top remains glossy and still slightly runny.
4. Put Frittata (still in skillet) into oven. (Prevention Magazine suggests covering handle with four layers of aluminum foil, if it's not ovenproof. My iron skillet, which I picked up at Wal-Mart by the way, is ovenproof, so I didn't have to worry about that.) Bake for about six minutes or so.
5. Using potholder (thought I better say that), remove from oven and with spatula or some other flat utensil (I used a small metal cake server that I've had forever) and slide Frittata onto plate.
Oh, don't forget to turn the oven and burner off. Some of "us" can get a bit forgetful, you know. I'm just saying...
Yum. There are many variations of this. I like this recipe because it's low in carbs (eggs and cheese), uses olive oil (also healthy) and most importantly, is really, really simple to make. And delicious.
There are other variations, of course--this is my tweaked recipe based on the one in the magazine altered to suit me and my tastes. I printed another one out from the site which is a cheese and pepper Frittata. That one uses Monterey Jack cheese and bell peppers and basil. That sounds good, too.
Oh, I added a side of medium picante sauce which gave it just the right zing for my taste.
Thought I'd share.
Adrianna Dane, author of sensual and erotic romance. Stay up to date with the latest, hottest releases.
The writing life can be rather isolated and it's always interesting to hear how others create. Sometimes it validates our own process--let's us know if we are crazy when we hear those voices, at least we're not alone. :-)
This morning I listened in on a Dean Koontz interview. Here's what he has to say.
Adrianna Dane, author of sensual and erotic romance. Stay up to date with the latest, hottest releases.
I received my copy of The Writer in the mail yesterday. There are some pretty good articles this month.
On Emerson (p.8)
"My Journals...are full of disjointed dreams, audacities, unsystematic irresponsible lampoons of systems and all manner of rambling reveries..." And as Robert D. Richardson (author of the article) goes on to say, "the aimlessness and lack of system were part of the point..."
You wouldn't believe how many notebooks I have with bits and pieces of this and that.
Snippets of dialogue... "I've been a lot of places you don't ever want to be. Done things you can't imagine." And thus Destrie speaks to me of his character and who he has become.
Adrianna Dane, author of sensual and erotic romance. Stay up to date with the latest, hottest releases.
Adrianna Dane (who also writes as Tess Maynard and Darcy Abriel) has been putting pen to paper since the age of ten. She currently resides in the state of Washington and has been a member of Romance Writers of America and EPIC for the last several years.
The first defining love story Adrianna read back in junior high school was "Wuthering Heights" by Emily Bronte, and that set her on the road to her long standing love affair with the romance genre. Her inspiration in writing often can be found by listening to song lyrics and reading poetry by such poets as Elizabeth Barrett…
