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.
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