Its a boring Wednesday morning, and I'm drinking my coffee from starbucks. (Ohh how I love starbucks..its my biggest vice). This is what I do every morning. Drink my coffee, ponder the days events, take care of any errands that may have to get done and think about the recipe of the day.
For those of you that follow my blog, you know that I've been shopping at the union square market on occasion. I love it when I find a little something I've never had before. Two of the things that I bought recently was tagliatelle pasta,black truffle pecorino and white truffle salt
UCH I can't live!
Oh how I love all things truffle. Black ones..white ones. So for anyone that reads this..if you don't know what to get someone (that would mean me!) For the holidays..anything truffle related. I have yet to actually buy a real black truffle. They are like 500 for one little one. I've bought the less expensive truffle items..which are super yummy. I recommend them. You don't have to buy a 500 dollar mushroom to experience the same flavor.
This is really a struggle for me, as I strive on and o
ff to lead a vegan free lifestyle. You see three things that I love are eggs and cheese and potatoes. Two of which are far from vegan. Oh, and throw in trying to live gluten free. Its not easy
Todays recipe is not vegan. But is gluten free. Today is all about the frittata. The frittata is great because its so versatile. Its pretty much a fancy omelette. So here is my frittata.
6 eggs (or you can use less yolks like I did if you're watching cholesterol. I opted for 1 whole egg and 5 whites)
4 small white potatoes (boiled)
1 whole onion chopped
2 scallions chopped
1/2 cup sundried tomatoes(chopped)
Smoked paprika 1/2 ysp
White truffle salt..a big pinch
The first thing I did was saute my chopped onion. You can use olive oil. I chose to use my tuscan herb olive oil to impart another layer of flavor. I sauteed the onions until the were clear and then added my tomatoes. After a few minutes I added the scallions. While this was all going on I had my potatoes working on the other side of the stove. I boiled then until the were slightly tender. When they were done I drained them and sliced then. (You can cube them if you want).
I added the sliced potatoes to the onions and tomatoes. I took my eggs, added the paprika and two big pinches of the truffle salt. Then beat them until fluffy with a hand mixer. You can mix them with whisk but I was going to take pictures so I wanted the final result to be nice and fluffy. I poured the eggs over the potatoes and onions and covered it on a low flame until set. When it was set I took a large plate, and used it to flip the eggs on to the other side. It was completely done after another two minutes.you can garnish with a little sour cream or creme fresh
Hope you enjoy this dish..eat it for breakfast, brunch, dinner...or whenever you're in the mood.
Hope you're inspired to make this or change it up and add some other things
Off for now bees and bears!
For those of you that follow my blog, you know that I've been shopping at the union square market on occasion. I love it when I find a little something I've never had before. Two of the things that I bought recently was tagliatelle pasta,black truffle pecorino and white truffle salt
UCH I can't live!
Oh how I love all things truffle. Black ones..white ones. So for anyone that reads this..if you don't know what to get someone (that would mean me!) For the holidays..anything truffle related. I have yet to actually buy a real black truffle. They are like 500 for one little one. I've bought the less expensive truffle items..which are super yummy. I recommend them. You don't have to buy a 500 dollar mushroom to experience the same flavor.
This is really a struggle for me, as I strive on and o
ff to lead a vegan free lifestyle. You see three things that I love are eggs and cheese and potatoes. Two of which are far from vegan. Oh, and throw in trying to live gluten free. Its not easy
Todays recipe is not vegan. But is gluten free. Today is all about the frittata. The frittata is great because its so versatile. Its pretty much a fancy omelette. So here is my frittata.
6 eggs (or you can use less yolks like I did if you're watching cholesterol. I opted for 1 whole egg and 5 whites)
4 small white potatoes (boiled)
1 whole onion chopped
2 scallions chopped
1/2 cup sundried tomatoes(chopped)
Smoked paprika 1/2 ysp
White truffle salt..a big pinch
The first thing I did was saute my chopped onion. You can use olive oil. I chose to use my tuscan herb olive oil to impart another layer of flavor. I sauteed the onions until the were clear and then added my tomatoes. After a few minutes I added the scallions. While this was all going on I had my potatoes working on the other side of the stove. I boiled then until the were slightly tender. When they were done I drained them and sliced then. (You can cube them if you want).
I added the sliced potatoes to the onions and tomatoes. I took my eggs, added the paprika and two big pinches of the truffle salt. Then beat them until fluffy with a hand mixer. You can mix them with whisk but I was going to take pictures so I wanted the final result to be nice and fluffy. I poured the eggs over the potatoes and onions and covered it on a low flame until set. When it was set I took a large plate, and used it to flip the eggs on to the other side. It was completely done after another two minutes.you can garnish with a little sour cream or creme fresh
Hope you enjoy this dish..eat it for breakfast, brunch, dinner...or whenever you're in the mood.
Hope you're inspired to make this or change it up and add some other things
Off for now bees and bears!
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