Tuesday, May 31, 2011

Mexican Frittata

I’ve tried several quiche recipes and decided it was time to mix it up! I love Mexican food, so I though, what better way to spice up breakfast than with a Mexican Frittata? After experimenting with a few different variations, I came up with this rendition! It's definitely on the spicy side, so feel free to adjust the seasonings to you taste. This recipe does take a little time to prepare, but it can be done the evening before and then refrigerated for several days.

You will need an oven-proof or cast iron skillet for this recipe.

Preheat the oven to 450 degrees.
  • 6 large eggs
  • 4 oz grated cheese (preferably raw milk cheddar)*
  • 1/2 cup milk (preferably raw milk or organic whole milk)
  • 1 medium onion, diced
  • 2 cloves fresh garlic, pressed
  • 1 can (15oz) Black Beans, rinsed and drained
  • 2 small tomatoes, diced (1 sliced & 1 diced)
  • 1 Jalapeño (diced)
  • 1 t Olive oil
  • 1 T Butter
  • 1t Salt
  • ¼ t fresh ground pepper
  • 1 t Chili Powder
  • ½ t Cumin
* If raw milk cheese is not available in your area, feel free to substitute Jack cheese or white cheddar

Sauté onion, jalapeño, and garlic in one tablespoon butter over medium-high heat until they are softened (about 5 minutes)

Then add black beans and 1 teaspoon olive oil along with chili powder and cumin; stir occasionally and continue to simmer on low for another five minutes.

In the meantime, whisk eggs with milk and then add in about 2/3 of the cheese and the diced tomatoes; season with salt and pepper.

Once the onion and bean mixture are ready, stir well and arrange evenly in the skillet. Pour the egg mixture evenly in the skillet and lightly distribute ingredients with a fork -- if necessary (do not stir). Place skillet in the oven and bake for about 10 minutes or until frittata is almost set.

Remove from oven; arrange the sliced tomatoes and sprinkle the remaining cheese on top. Return skillet to the oven and finish under the broiler until the cheese on top is browned and bubbly.

Cut into wedges to serve! It's super delicious with sour cream on the side.

As always, bon appétit!

Monday, May 23, 2011

Sprout, Richmond VA

I like the fact that Sprout is committed to serving food sourced from local farmers and producers. So, of course, I couldn’t wait to try their food! The feel of the restaurant is very earthy and welcoming. When I arrived I was promptly greeted with a warm smile by the hostess. The server was very attentive without being overbearing and was knowledgeable about the menu. I ordered a glass of cabernet and she went the extra mile to ask if I’d like to taste it before I committed (I liked that.)

The menu changes all the time and varies by seasonal availability. I was impressed with the wide selection including sandwiches, salads, and entrees (including a nice variety of vegan options). I decided on the Sliced Steak with feta, root veggies over salad greens with mustard vinaigrette – $12. The steak was cooked to perfection and the salad greens and veggies were extremely fresh! I like that the salad wasn’t dripping in dressing; it was lightly tossed and the vinaigrette wasn’t overpowering. The portion size was just right; I left feeling satisfied instead of stuffed.

They also feature happy hour drink specials, live music, and art openings. I can’t wait to go back and try the VA Fish Soft Tacos ~ Herbed Chimichurri ~ Root Vegetable Slaw with Paprika Tzatziki. Yum! Sprout is definitely the type of place that I want to support.

”Sprout is a proud member of the localvore movement in Richmond VA; localvore is the diet of eating locally, and Sprout is committed to dealing direct with the farmers, growers, tofu makers, artisans, etc. that provide the food we serve. You can always rely on Sprout to serve up a menu of over 90% locally sourced ingredients, and feel confident that your dollars are being reinvested right back here in your local Virginia economy.”


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