Meatless Monday!

It’s Meatless Monday again! 

I had a great meatless lunch today at the Del Coronado resort in San Diego (where my sister is coming for her honeymoon!!) I had an asparagus and mushroom wood fired pizza with some tomato basil soup. The pizza was delicious, on a thin pita-like crust, and drizzled with a red wine vinegar. If you're creative you can definitely make this at home - here's a picture to go off of.

It may not look super delicious- but trust me it was great!

Since I’ve been traveling for the past week, I haven’t been able to make anything myself but here is a recipe my mom picked up for me at William Sonoma! It also uses kale which I’m so newly fond of. Also goat cheese has a special place in my heart because my Alpha Phi big, who could not cook but still loved to host, used to make pasta with chicken, goat cheese, and green peppers... every time. Goat cheese makes everything taste great :) Give it a try!

Vegetable Frittata with Goat Cheese

This healthful frittata, made with a combination of whole eggs and egg whites, is chock-full of fresh vegetables and enriched with two kinds of cheese.

Not a picture of this exact recipe - but similar!

prep time 40 min/ cook time 30 min

Ingredients:

6 Tbs. olive oil

4 oz. kale, stemmed and leaves thinly sliced

Kosher salt, to taste

8 oz. cremini mushrooms thinly sliced

6 oz. goat cheese

2Tbs finely grated Parmigiano-Reggiano cheese

6 whole eggs plus 6 egg whites

1 Tbs. minced shallot

2 Tbs. thinly sliced sun-dried tomatoes

2 tsp. chopped fresh flat-leaf parsley

In the deep half of a frittata pan over medium-high heat, warm 1 Tbs of the olive oil. Add the kale and a few pinches of salt and cook, stirring occasionally until the kale is wilted, about 3 minutes. Transfer to a paper towel-lined plate.

In the deep pan over medium-high heat, warm 1 Tbs. of hte olive oil. Add half of the mushrooms and a few pinches of salt and cook, stirring occasionally, until the mushrooms are tender and lightly caramelized, 5 to 6 minutes. Transfer to a paper towel-lined plate. Repeat with 1 Tbs. of the olive oil and the remaining mushrooms

In a bow, combine 4 ox. (125g) of the goat cheese, the Parmigiano-Reggiano, whole eggs, egg whites, and a few pinches of salt. Using a stick blender, blend well.

In the deep pan over medium heat, warm 2 Tbs. of the olive oil. Add the shallot and cook, stirring constantly until fragrant, 5-10 seconds. Add the egg mixture, the kale, mushrooms, and sun-dried tomatoes. Cook using a rubber spatula to quickly and lightly stir the eggs in a small circular motion, until they are just beginning to set. 7-10 minutes.

Meanwhile in the shallow pan over medium heat, warm the remaining 1 Tbs olive oil. Place the shallow pan upside-down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered until the eggs are set, 1-2 minutes.

Using a spatula, loosen the edges of the frittata and gently slide it onto a plate. Crumble the remaining goat cheese and garnish the frittata with cheese and parsley. Serve the frittata at room temperature.

Serves 6-8.

Happy Meatless Monday and Martin Luther King Jr. Day!!