So, last night was our weekly staff meeting for hautemealz.com and, of course, there was food. Really good food.
One thing I love about working and hangin’ out with chefs and foodies is, not only is the menu always amazing…but invariably someone in the group rummages through the fridge and just “throws a little something together” on the spot…and it usually turns out awesome!
Last night was no exception. While I was finishing up the apple gravy for the roast pork (for next week’s menu) and Terry was putting the final touches on the smashed potatoes…Dani, our sous chef, food artist, and staff photographer, did a little “rummaging” for an appetizer…this is what she came up with and, oh my, it was good…
The philo strips on the bottom create a light, crispy crust, allowing you to eat your frittata like a pizza slice, and giving it a great crunch without a ton of carbs. The salty savory cheeses are a great counterpoint to the fresh veggies, as is the sweetness in the peppers to the tang of the spinach. The egg white holds it all together with a rich creaminess, while packing in some healthy protein.
The fresh ground black pepper is optional, but it really ties the room together…
Dani’s (amazing) Hakuna Frittata
1/2 pkg philo dough, cut into 1/4 inch strips
8 egg whites
2 Tbs water
1 red bell pepper, diced
1 cup fresh baby spinach, rinsed and dried
1/2 cup parmigiano reggiano, shaved
1/2 cup mizithra cheese (or asiago)
1 tsp of salt, divided
1/2 tsp garlic powder
1/2 tsp fresh ground black pepper (opt)
Preheat oven to 375f
Combine cheeses, 1/2 tsp of salt, and garlic is a bowl and toss to combine.
Oil a pie-plate (Pyrex, if you got it) and cover the bottom with philo dough strips.
Whisk eggs whites with water and remaining salt; pour them into the plate, over the philo strips. Sprinkle evenly with cheese mix, reserving about a Tbs, then top with spinach, then peppers. Sprinkle the top with remaining cheese.
Bake, uncovered 8-10 minutes, or until eggs are firm. Remove from oven and let rest 5 minutes. Sprinkle with pepper (optional), cut into eighths, for appetizers, or quarters, for an entree. Serve hot and enjoy!
Dani’s tip: The 2 Tbs of water gives your eggs a smoother consistency. When making a frittata, an omelet, scrambled eggs, etc, use a water to egg ratio of 1Tbs water to every 4 eggs.
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