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June 2006

Recipe of the Month

Springtime Frittata
Main Street Manor Bed and Breakfast, Flemington, NJ 

"It is my goal to dispel the rumor that inns serve sugary, fatty, unhealthy food. We belong to an organic farm and use what we pick in our food preparation when the seasons permit. We use no preservatives in our cooking, and all baking is done on-premises and from scratch. We do not believe in pre-packaged food, and I would not serve anything to my guests that I would not eat myself.” – Donna Arold



 

Ingredients:
1 lb. fresh asparagus
1 yellow pepper
1 zucchini
Olive oil
Salt & pepper
2 shallots
1/2 cup fresh flat-leaf parsley
4 whole eggs
8 egg whites
1 1/2 cup part skim ricotta cheese
1/2 cup freshly grated Romano or parmesan cheese
 

  1. Preheat oven to 400 degrees. Slice asparagus, pepper and zucchini into 1-inch pieces. Lightly coat a roasting pan with a little olive oil, and add vegetables. Add a bit of salt and pepper to taste, and roast at 400 degrees for about 15-20 minutes until just brown. Can hold overnight in the refrigerator once vegetables cool to save time in the morning.
  2. In a 12-inch oven-safe coated pan, sauté minced shallots in a little olive oil until translucent. Chop the parsley finely and set aside. Add the roasted veggies to the pan and toss together. In another bowl, combine whole and egg whites and blend well. Add ricotta cheese, then grated Romano or parmesan. Add parsley and salt and pepper to taste.
  3. When veggies are warm through and combined, add the egg/cheese/parsley mixture to the pan. Move the veggies around so the egg mixture coats the bottom and sides of pan as well as the vegetables. Keep the heat on low-medium so the bottom does not burn but so that the frittata will set. (About 10 minutes.)
  4. When just the center of the frittata is still a little loose, put the pan into a 350-degree oven, and allow it to continue to cook for another 10-15 minutes or until the top is set and has risen. Cool for 5 minutes, slice and serve!
     

Serves 8.


Who says B&B breakfasts have to be unhealthy? We want to highlight your delicious, heart-healthy recipes, debunking the myth that B&Bs only serve artery-clogging meals.

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