Loaded Veggie Egg White Frittata

Not many would argue that brunch is a staple in New York - for both social and sustenance-related reasons.

I have had the pleasure of trying different brunch spots around the city and while Friedman's Lunch remains hands down my favorite (eggs with style; poached, chicken sausage, sub potato hash), some of my fondest memories are from homemade brunches enjoyed on the rooftops of my favorite Brooklyn dwellers. While my mom (of course) has always been up on the frittata scene, this recipe was introduced to me during one of the rooftop brunch gatherings. Love at first bite - I knew this was a recipe to request from the lovely hostess. Only a few minor adjustments to the cooking technique/ingredients.

It seems that regardless of the time that I make my way to brunch, I tend to exhibit familiar behavior...selecting eggs to start my day. So - this vegeful frittata is a great way to load up on veggies while still fueling the morning with some eggs. It packs a lot of flavor, not to mention nutrients.

The recipe:

1 tbsp. olive oil
2 small potatoes (like Trader Joe' potato medley), washed and thinly sliced
Broccoli, 1 cup
Cauliflower, 1 cup
½ cup carrots, thinly sliced
1/2 onion, thinly sliced
1 10 ounce pkg. frozen chopped spinach, thawed and drained
Trader’s Joe’s Everyday Seasoning (or your favorite seasoning blend)
4 cloves garlic, minced
2 tbsp fresh basil, finely chopped
1 16oz. carton egg whites (you may need to add some additional egg whites depending on how generous you are with the veggies)
1/2 tsp. Salt
1 tsp. black pepper
1 cup shredded cheese (I used a 3 cheese blend)

Preheat oven to 400 degrees.

In a 12 inch skillet, bring 1 cup of water to a boil. Add broccoli, cauliflower, potato, carrot, and onion. Cover an simmer 6-8 minutes until vegetables are tender-crisp and water is evaporated.

Add ~1 tbsp of oil to the skillet, add in garlic along with some Everyday Seasoning (~1tsp) and saute for about 1-2 minutes.

Meanwhile, in a bowl, combine egg whites, cheese, basil, salt, pepper, everyday seasoning (~1 tsp). Pour over the vegetables. Allow the mixture to begin to set, about 2 minutes. Transfer to the oven to finish cooking. This will likely take somewhere around 15 minutes, but could take longer so be patient (this will depend somwhat on the positioning of the oven rack).

If necessary, continue cooking longer than 15 minutes - until almost set but still glossy. Cut into wedges to serve.

Balsamic Fig & Brie Panini

I guess we can go ahead and clear up the name of this post right away. My roommate was kind enough to question my so called panini, which in the absence of a panini press, is really just a glorified grilled cheese. Valid point, but I still like the fancy name. Let's proceed.

There are few foods as comforting as grilled cheese and tomato soup, particularly on a cold/rainy day. So I guess the fact that this is an American classic makes it easy to understand how grilled cheese has earned its rightful place in the food truck craze. In fact, the tradition of a Thursday trip to Morris Grilled Cheese Truck has evolved among several of my desk mates aka food truck enthusiasts. While at times they stray from the Classic melt, I have yet to hear of anyone returning with figs and brie in their sandwich (shocker). 

Seeing as it was love at first Fig Newton for me, I have been desperately trying to think of a fig recipe to feature before they cease to be available in the produce section. But the wait is over - this seasonally appropriate grilled cheese variety is quickly melting my heart... and the use of the balsamic glaze really elevates the flavors to leave a memorable/pleasant after taste.

While some might show their fig love by purchasing Costco sized flats of fresh figs (ahem, Katie/GF Blondie), many grocery stores do carry this delicate fruit while in season during late summer - early fall. A few caveats though: figs are fragile and won't keep for too long so be sure to use them within a day or two of purchase. 

I had a whole host of other ideas for what could go into this panini, but ultimately decided to keep it simple. However, in the spirit of full disclosure, here are a few more twists you could take:

- Caramelized onions
- Thinly sliced turkey breast or ham
- Honey drizzle
- Nothing beats fresh figs, but fig butter/jam is prettttty tasty too


The recipe (single serving):
- 2 pieces of multi-grain bread
- 2 fresh figs, sliced
- Balsamic glaze, estimated ~1 tsp.
- Brie cheese, enough to mostly cover the slice of bread
(Note: I recommend cutting the brie into smaller pieces than pictured above or at least making slices in the long strip to assist in the melting process)


Heat a skillet over medium heat.

Lightly spread the tops of each slice of bread with butter (I used light). On the bottom half of the bread, layer the cheese, add a drizzle of balsamic glaze, then top with the figs, add an additional drizzle of balsamic glaze. Top with the other slice of bread.

Add a few drops of oil to the skillet and then add the sandwich. Cook until bottom is golden, about 4 minutes. Flip sandwich over, and repeat with opposite side. It helps to apply pressure along the way to the top of the bread slice to help the ingredients congeal. Cut and serve immediately.