Wednesday, April 1, 2009

Artichoke Frittata

Here's a little something I made up with the fresh farmer's market veggies I had on hand.

1 Tb. Tomato Paste
1 Tb. Soymilk or Milk
1 Bundle Aspargus (I used the skinny variety)
1/2 Cup Artichokes, Sliced (I like the Trader Joe's canned variety)
1/2 Cup Steamed Lentils (again a la Trader Joe's)
4 Eggs
1/2 Cup Onions
1 Clove Garlic, Minced
4 Mushrooms, Sliced (button, cremini or shitake)
1/4 Cup Carrots, Diced

Again, I simply used what vegetables I had on hand, so a lot of things can be omitted or added.

Preheat oven to 325 degrees.

In a pan with olive oil, saute onions, garlic and carrots until onions just begin to brown. Add mushrooms, and about a tablespoon of water. Add lentils and continue to saute, breaking apart any clumps of lentils. Lastly, add the asparagus and cook for another minute. Turn off and set aside.

In a large bowl, crack and whip up the eggs. Add the (soy)milk and tomato paste. Mix until the tomato paste is evenly distributed (it'll give the final product a nice orange glow!). Throw in the artichokes and the sauted veggies, and mix it all up.

I used a square 9"x9" Pyrex baking dish for my frittata, but just about any dish that can go in the oven will do. Grease the inside with olive oil. Empty the contents of your egg bowl into the dish, and pop it into the oven. The frittata should take about 20 minutes, but check periodically. When the top is firm and beginning to tint, it's done.

Serve with mixed greens as a salad, with rice, on its own or anything you'd like. Be creative, it's delish!

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