Frittatas are the Italian version of an omelette, and my idea of an omelette- not that I really eat them- is to put all sorts of things inside them. I had a number of egg whites left over from making tart doughs earlier on in the week and decided to pour them all together in this comprehensive frittata. It’s rich and chock-full of good things, but on the lighter side due to it being mostly egg whites- lower in cholesterol and fat! It’s very, very simple, despite having tons of ingredients… so try it! :)

Low-Fat Egg-White Frittata

Ingredients:

• 6 egg whites (large, cage-free, brown, organic eggs)
• 3 whole eggs
• 2/3 cup organic skim milk
• 1/4 tsp Dijon mustard
• 1/2 tsp minced garlic
• 1 tsp tomato paste
• 1/2 tsp salt & pepper
• 1/3 cup grated parmesan cheese
• 1/3 cup fresh sweet yellow corn, organic
• 1/4 cup fresh green peas, organic
• 2 tablespoons freshly-grated Reggianito cheese
• 3/4 cup chopped peppered deli turkey
• 1/2 cup chopped fresh spinach, organic
• 1/4 cup finely chopped baby carrots, organic

Process:

1. Preheat oven to 375 degrees F.
2. Place all frittata ingredients in a large bowl and whisk together briefly until just combined. For a firmer consistency, add a tablespoon or two of organic AP flour.
3. Butter a large, shallow tart dish fairly generously and pour in batter.
4. Bake in oven for 35-40 minutes or until top is golden brown and mixture is set in well; wiggles when shaken lightly.
5. Allow to cool 5-10 minutes; then slice with a smooth knife and eat warm.

I told you it was simple! It’s very quick, very very very simple- did I mention how simple this is?- and hearty. You can make it as a weeklong leftover dish, or comfortably feed it to 5-6 people. Long live Italian practicality.

Ah! I’m running over a week late! I blame the business, the preparations for vacation (the boyfriend and I leave on a cruise this Sunday… I’m very excited), my parents returning to the states (they had spent the majority of June touring Turkey, and it’s wonderful to have them back!) and so forth. So I’m rather late- I apologize for this (particularly to H’s family members, who I’m sure have been waiting to hear news!)

Two weeks again, over came the lovely H for our weekly cooking date. This was the week of her birthday- happy belated, H!- and so we were looking to make something special yet simple… and, of course, to watch Aladdin (the sequel) because for those who don’t know her, she’s a bit of an Aladdin fanatic.

I had suggested this crunchy parmesan chicken tender recipe of Giada’s; she countered by suggested we used a variant of it in a salad. Not being one to scoff at the benefits of leafy greens, I readily agreed, and we made this salad. The salad ingerdients themselves other than the chicken and the vinaigrette are of H’s design, so blame her if it’s not to your liking ;)

That said, it’s rich, it’s creamy (that avocado really does it), crunchy, soft, fresh, and very delicious. It’s got a Southwestern flare with the cornmeal but has a bit of Italian influence in the heavy use of lemon and parmesan cheese.

Southwestern Cornmeal- & Parmesan-Baked Chicken Salad

Chicken Adapted from Giada de Laurentiis’ Crunchy Parmesan Chicken Tenders

Ingredients:

• 2.5 chicken breasts, cleaned, de-boned
• 1 cup 1% organic milk
• 3/4 cup grated Reggianito cheese
• 4 tablespoons cornmeal
• 1 tablespoon extra virgin olive oil
• Large pinch of sea salt
• 2 roma tomatoes, diced coarsely
• 1/2 avocado, cut into small pieces/cubes
• 2/3 cup yellow corn, kerneled
• 7 oz. fresh organic spring mix
• 2 tablespoons Tilamook sharp cheddar cheese, grated
• Vinaigrette: 1 part honey to 1 part extra-virgin olive oil to 2 parts lemon juice + salt/pepper

Process:

1. Preheat oven to 500 degrees F
2. Pour milk into a small bowl, and submerge chicken in bowl. Cover with plastic wrap, place in fridge for approximately 25 minutes.
3. Line a large baking sheet with parchment paper and lightly brush with olive oil; set aside
4. Mix together the cornmeal and Reggianito in a small bowl
5. After the 25 minutes have elapsed, remove the chicken from the milk bowl and coat thickly with the cornmeal-cheese mixture. Press the cornmeal mixture firmly into the chicken to create a thick crust. Place each coated chicken breast onto the parchment paper-lined baking sheet.
6. Space the chicken pieces out evenly, drizzle with more olive oil, and bake for 15 minutes or until golden and crispy on the outside but soft inside. Set aside chicken to cool while you prepare the salad.
7. Place spring mix, tomato, corn, and avocado in a bowl and toss thoroughly. Mix together vinaigrette (whatever quantity you desire) and drizzle onto the salad.
8. Sprinkle on grated Tilamook and toss once more.
9. Cut the chicken into large cubes, place on top of salad, and toss again. Serve and nom!

I used local cornmeal (from the Gristmill) and recommend using some that’s as fresh as you can find- it really gives it a crisp and delicious crust. The chicken was incredibly tender thanks to the milk bath- no need for buttermilk, 1% was enough to coat it well! The avocado adds richness and creaminess, the corn sweetness. It’s a hearty salad, so mind that you not overeat it- but it’s really delicious. H came up with a rather brilliant combination for this one, I must say :)