Vegetable frittata and romaine lettuce with oil and vinegar

I’m not a big fan of just eggs for breakfast – one is usually enough for me, and must be accompanied by more interesting textures. But, of course, eggs are inexpensive and nutritious, so I decided to try a frittata again. I had some fennel stalks around, and was curious to try them (since I love the flavor), after having used the milder fennel bulb for fennel au gratin at Christmastime and not wanting to merely discard the green stalks.

Ingredients:

• 1 1/2 – 2 T. canola oil
• 3 small to medium red potatues, cut into small cubes
• 1/3 fennel stalk, finely sliced
• salt and pepper
• 1 T. basil pesto
• white button mushrooms, coarsely chopped
• scallion, white portion cut finely, greens coarsely
• 1/3 cup milk
• 4 whole eggs and 4 egg whites, whisked with milk
• 1/2 cup grape tomatoes, roughly chopped
• swiss cheese, shredded

Preparation:

Preheat oven to 425° F.
In an oven safe skillet, over medium low heat, sauté potato and fennel with salt and pepper until potato is somewhat tender. Add white portion of scallions and mushrooms, and lighly sauté. Stir pesto into vegetables and immediately pour egg mixture into skillet evenly over sautéed ingredients.  Cook for a few minutes, until egg mixture begins to set and top with tomatoes, shredded cheese, and scallion greens. Place skillet in oven for 7-15 minutes, until egg appears firm on top and is cooked through.

Vegetable frittata

I served frittata wedges with chopped romaine lettuce and a dressing of simply olive oil and red wine vinegar. This one came out nicely, and the bit of fennel stalk worked nicely to flavor the potatoes.