Monday, December 20, 2010

Vegetables for Breakfast Week 2, Day 1: Tuscan Chickpea Frittata

Challenges don't break for a holiday. So I'm starting Vegetables for Breakfast Week, Round 2, well aware of Christmas creeping into the mix. There will be veggie breakfast on Christmas and it'll be hot, don't you worry. We always cook breakfast on December 25. It's a given.

An outstanding breakfast should take time - and that's something I want to slip into the drink of my generation. Pre-heat your oven to 500 degrees and re-discover the ancient concept of patience, which comes a bit easier if you have a cup of coffee as you're mixing your chickpea flour.

The recipe for Tuscan Chickpea Frittatta comes from My Recession Kitchen and has several things going for it: To begin, it's relatively idiot-proof and not as intricate as it looks. It'll impress any guests, especially those who are a fan of Italian small plates.  It's sinful-tasting, but clocks in as low-calorie and high fiber. And yes, it's very cheap to make, as you use less than a dollar's worth of flour to make this and a few tablespoons of olive oil.

The topping can be anything you have on hand - we happened to have olives, sundried tomatoes, and a basil plant from last week.  We purchased a jar of artichokes from the local deli for a few bucks. We folded some chopped basil into the mixture.

The frittata was dense and delicate at the same time. The slight saltiness of the relish played beautifully with the potato-like wedge.

It was like lunch at a trattoria with a man I just met. And we sat there staring at each other wondering why we didn't do this every day.  It was one of the more inspired breakfasts I have had this year. So we had to extend the fantasy a little by "ordering dessert".

We split a slice of spelt toast spread with a little bit of Nutty Chocolate Chip Better Butter - the vegan's Nutella - and some sea salted perfectly ripe fuyu persimmon, inspired by Kathy. Totally make-out-inducing. Which is how breakfast should end, if you must ask.

We did work a little bit of everything into this breakfast, but the veggie relish was the real star of this production.  And overall, our breakfast was very light - you'd be amazed at how a chickpea-based frittata (130 calories per 1 of 8 slices, with artichoke topping) compares to an average egg frittata (300 - 400 calories per slice).

Check back tomorrow for Day 2...I'm starting the day off with one of my favorite salads in the city.

Vegetables for Breakfast Week, Round 1


kmudrick said...

I'm floored at how awesome these taste for such a simple recipe. I mixed in thyme, chives, and subbed black truffle salt for half of the salt in the recipe; topped with sauteed leeks, artichokes, tomatoes and red onion. So rich and tasty!

kellywhitephillips said...

Glad you liked it; it is a favorite of mine. I think I ate it for lunch all week after that, it just gets better the next day. I may have to make it again this week...

Where does one procure black truffle salt?

kmudrick said...

I got it from amazon a while back:

I use it all the time. I think it makes everything taste better :)

kmudrick said...

Oh also, I bought an 8" oven safe stainless steel saute pan last week specifically because I wanted to make this...

kellywhitephillips said...

Nice! There are so many potential variations, too. A little sprinkle of daiya, truffle oil and some mushrooms could be intense.