Antipasto Frittata
July 5, 2018 by Nicole Collins
It's frittata time!
It's been a hot minute since I've given you guys a frittata recipe. How dare I deprive you of such deliciousness?!?!?!
Please forgive me. Frittatas are back now. It's all gonna be ok.
First things first. How was your holiday yesterday? Did you guys do anything fun? Did you stay up late to watch the fireworks shows? Anyone get an extra long weekend and have the next couple of days off?
My day was scheduled to be pretty busy. Which is funny, because I don't usually do much on July 4th. I guess because it's, so often, one of those holidays that falls in the middle of a work week, like this year...right smack dab in the middle on a Wednesday. So, I always figured that if I still have to go to work the next day, I don't want to wear myself out too much by partying all day.
So, generally I stay home in my Pjs, veg out allllllllllll day, and I'm in bed only to be woken up by neighbors shooting off mini fireworks outside.
I'm a REAL party animal, fo sho!
And though I had big plans for myself this year, that's exactly what ended up happening again! I started the day bright and early at a local parade (which was kind of underwhelming, to be honest.) But it was hot and humid and pretty miserable out yesterday, so I can't even blame the parade participants for their lack of energy.
Then, I was supposed to go to a party at a friend's grandma's house, but instead I ended up getting myself in to some shenanighans. I had this urge to go swimming, because I originally had it in my mind that my bestie's new pool would be up and running. Since it wasn't, I decided to break out this inflatable kiddie pool that I bought last year. What I didn't consider was that I needed an airpump to inflate it or how I was going to get water in to the pool, because the faucet in my backyard is under my deck in a place I can't get to. Stupid, right!
So, one thing led to another; and I ended up spending more time at Walmart than I intended; it took forever to get the pool inflated; I could only get about 2 inches of water in the pool, because that was taking forever; and the second I sat down in the pool, the sun (which had been blasting in my backyard for hours) went behind a big patch of clouds never to return.
And, I ultimately flooded my kitchen because of how I gerryrigged my hose to my kitchen faucet. It was a total "If you give a mouse a cookie" situation. And, it totally wore me out! I even ended up skipping the fireworks show I was supposed to attend last night.
What I need to be honest about though is that I took a “time out” day yesterday from my healthy eating plan I've been following. I've been doing a lot of extra snacking lately. I think, it's just been stress eating. Between leaving a job where I was really unhappy to starting a new job and the anxiety of being new and helpless, my eating habits have been getting a little crazy.
So, I decided to buckle down and do a round of the 21 Day Fix plan, which was super successful for me before. I always believed in the cheat meal while I was on that plan. But, yesterday was a whole cheat day. Oops!
That's why we're having frittata today. I love making frittatas, especially when I'm on a round of 21 Day Fix, because it's a low carb meal option. And, on the 21 Day plan, carbs are one of the items that I get the fewest portions of. So, I have to make my meals count without them. Or, when I've got days where I have room for an extra carb portion, I can put it on the side which makes the meal adaptable depending on my carb count for that day.
Side note, you guys know I like to take you on these journeys with me, so we're going to be doing just a week of 21 day fix recipes together. That'll be coming up in a few weeks!
Because you guys know I love frittatas, and you know I love making appetizers in to meals; I'm blending the two worlds together today.
Today, we're making Antipasto Frittatas!
We're pretty much taking all of the yummiest elements of an antipasto platter, and we're throwing it inside of a frittata today. Is that a brilliant idea, or what!
Inside of this frittata, we've got sun dried tomatoes. We've got garlic. We've got artichokes. We've got really finely chopped mushrooms (because I still can't handle a normal chop on a mushroom). We've got salami. We've got fresh mozzarella. And, we've got some fresh kale tossed in for good measure. Each element adds a different flavor profile and texture, and that makes this frittata way more than just an oversized baked omelet.
You might be thinking, “where are the olives?” Well, I don't like olives, so they weren't invited to my party. But, I like to give you guys the opportunity to choose your own adventure. So, if you like olives, toss a handful in there!
What's cool about this frittata is that we sauté all of the veg in the flavored olive oil we get from the jar of sundried tomatoes. Talk about using an ingredient to its fullest potential! The sundried tomato oil adds another dimension of flavor that helps to make a fairly healthy dish feel so rich and indulgent.
Sauté the veggies; add the egg and milk mix seasoned with a little salt, pepper, and red chili flakes; bake the frittata; and give it a little extra char under the broiler to help crisp up the salami and make the mozzarella all browned a bubbly. That's all there is to this meal!
You can serve this for breakfast, lunch, or dinner which is awesome. You can serve this with fruit, a side salad, or some toasted baguette (if you've got an extra carb count that you need to use up) which helps diversify the meal a bit. And, you get to enjoy a flavor bomb with little to no guilt at all.
Seems like a no brainer to me!
Alright guys, my mid-week vacation is over. It's back to the real world, back to work, and back to healthy eating for me.
Enjoy, and let's eat!
Antipasto Frittata
Serves: 4 Print
Ingredients:
4 oz baby bella mushrooms, chopped
¼ cup artichokes in water, drained and chopped
¼ sun dried tomatoes in oil, chopped; plus 1tbsp oil from jar
1 cup packed kale, torn
2 cloves garlic, minced
4 slices deli salami, quartered
4 oz fresh mozzarella, sliced 1/8 inch thick
8 eggs
¼ cup heavy cream
½ tsp, plus more to taste
¼ tsp, plus more to taste
1/8 tsp crushed red pepper flakes
Directions:
Preheat oven to 400 degrees. In a medium bowl, whisk eggs, cream, ½ tsp salt, and ¼ pepper, and crushed red pepper flakes. Set aside.
Heat 1 tbsp sun dried tomato oil over medium high heat in a 10 inch oven safe skillet. Add mushrooms and a pinch of salt and pepper. Saute for about 5 mins until mushrooms start to soften. Add garlic, and saute until fragrant, about 1 minute. Add kale, sundried tomatoes, artichokes, and a pinch of salt and pepper, to taste. Stir to combine, and saute til the kale starts to wilt, about 2-3 mins. If the pan seems too dry, add another splash of sundried tomato oil.
Pour egg mixture in to skillet over veggies. Use a spatula to move the veggies around so everything is evenly distributed and egg has a chance to touch the bottom of the pan. Top with salami and mozzarella slices, distributing evenly around the top surface. Let set for 2 minutes. Remove from heat and transfer to oven. Bake for 8-10 mins until the frittata starts to turn golden brown around the edges. Switch to broiler, and broil for 2-3 mins until the mozzarella starts to brown and bubble. Remove from oven, and check to make sure a knife inserted in the center comes out clean. Serve.
Recipe notes:
*The oil from the jar of sundried tomato has so much flavor, it's the perfect choice for sautéing our veggies. I wouldn't switch this out for plain olive oil. You'll lose lots of yummy flavor.
*For the artichokes, make sure you get the artichokes in water and not it oil. We don't want the extra spices and seasonings that are in oil marinated artichokes.
*I don't like olives, so I chose not to add that part of the anitpasto platter to my frittata. However, if you like them, go for it and add them!
*This is great for breakfast, lunch, or dinner alongside some fresh fruit, a small side salad, or toasted baguette.
