Cook.Bake.Eat.Write.

Posts Tagged ‘cheese

This is one f*ing expensive city—and I earn barely above minimum wage. (I am not being ungrateful, God. I am grateful for the blessing of work in these economically harsh times—really I am!). Suffice to say, things are tight right now. I’m doing mental math with my salary all the time and wondering where I can cut back (even more) and still enjoy life.

So this is what I’ve come up with so far.

-Bag lunch it to work: WAS doing really good with this—lunching on wholesome fruit salad in a nearby park—but with SF’s temperamental weather moods, I end up buying. Actually, since I only ever order a single bagel+butter ($1.55), it feels more like I’m renting a table to sit and read at for 30 minutes.

-Go out less: I hate this one.

-$40 weekly grocery budget: I was even toying with cutting that to $30. I haven’t tested out $40 yet, but I think it’s going to be tough. Maybe I should go back to non-organic.

Why is eating organic so dang expensive? This is why I avoided all organic craziness for so long (I recently gave in after seeing Food, Inc.)—you can’t be a have-not if you want to enjoy non-genetically modified food. Nevertheless, I’m determined to try.

-Eat in and cook with what I have, not with what I want: Eating in is not the problem. Even if it’s just me, I really enjoy the effort that goes into making a warm, colorful, flavorful meal for myself. It’s the trips to the grocery store before cooking that are the problem. So, I’ve decided to try to be more resourceful with the food I have already at home.

Today I successfully avoided going to Trader Joe’s after work and came up with a pretty good go-to meal for myself.

Mushroom-Corn Frittata with Goat Cheese and Sun-Dried Tomatoes Served with a Tomato Salad with Balsamic-Olive Oil Vinaigrette

Sounds nice, right? It was!

I don’t have one of those oven-safe pans, so after pan-frying the veggies, I poured the whisked eggs/milk on top and covered the whole thing with a lid. A few minutes in, I sprinkled in the goat cheese and sun-dried tomatoes and let it finish cooking. And when I removed the lid, I had a light, fluffy frittata—steamed on top and golden on the bottom.

Organic Mushroom-Corn Frittata with Goat Cheese and Sun-Dried Tomatoes Served with a Tomato Salad with Balsamic-Olive Oil Vinaigrette

Serves 1

INGREDIENTS

Frittata:

olive oil, for frying

1/2 small onion, sliced thinly

1 clove garlic, minced finely

3 mushrooms, sliced (I used brown cremini)

1/4 cup frozen corn kernels

2 large eggs

splash of milk (I used non-fat)

1 tbsp sun-dried tomatoes in oil, sliced

1 tbsp soft goat cheese, crumbled

salt & pepper

Tomato Salad

2 Roma Tomatoes, sliced

extra virgin olive oil

balsamic vinegar

salt & pepper

1 tbsp goat cheese, crumbled

DIRECTIONS

Tomato Salad:

1. Slice the tomatoes and layer them on a plate.

2. In a small bowl, mix together the extra virgin olive oil, balsamic vinegar, salt and pepper. Then, pour over the tomatoes. (Didn’t bother with the bowl and poured the individual ingredients directly over the tomatoes.)

3. Top with crumbled goat cheese. Set aside (to marinate) while you prepare the frittata.

Frittata:

1. Pre-heat a small (I think mine is 5″) non-stick pan on medium-high. In a little olive oil, fry the onion, garlic and mushrooms until softened and browned. (The higher heat is necessary because of the high water-content in mushrooms.) Sprinkle in a little salt and pepper to taste. (I always add salt later in the cooking process, as salt draws out water.)

2. While the mushrooms, onions and garlic are frying, whisk together 2 eggs, a splash of milk and salt & pepper in a small bowl.

3. Into the pan, stir in the corn, allowing to just heat through. Then, distribute the vegetables in the pan, so that the entire bottom is covered.

4. Pour in the egg/milk mixture, making sure to cover all the vegetables. Place a lid on top and allow to steam for 2 minutes.

5. Remove the lid. Sprinkle the sliced sun-dried tomates and crumbled goat cheese on top. Replace the cover and steam for another 3-4 minutes.

6. Fold the frittata onto the plate with your tomato salad and ENJOY!

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