Thursday, May 7, 2009

Frittata Florentine

The Chef: Elizabeth

The Menu: An Italian-leftovers-inspired meal! Today's frittata combined some leftover pasta, a blend of tofu and garbanzo beans, and sautéed cherry tomatoes, onions, garlic, and spinach. Oh, and maybe, just maybe, about a ton of Parma got mixed in there, too. To help colorize the plate, Elizabeth made a big kale salad with red cabbage, apple, carrot, avocado, and pumpkin seeds. What topped this multicolor creation? You guessed it: more Parma. (And a little flax-seed oil and apple cider vinegar, you know, so that we could call it a "dressing.")

The Goods: Everything sounds better in Italian, no? Leftover pasta tossed with stuff suddenly becomes "frittata" and since we happened to have spinach on hand, "florentine" made today's dish sound extra fancy. In case anyone is wondering, if you're trying to flip your frittata in one fell swoop, it's likely best not to create one solid piece that's bigger than your own head. Was Elizabeth thankful that there weren't any cameras around while she was trying to flip hers today, with two undersized spatulas? Yes, yes she was.

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