Green Girl Goodies, September 2013
When I advertised this as my next posted
recipe, I had the intention of posting 6 months later in June after giving
myself some time to adjust to my new role at work. I had just taken on more responsibility as
Culinary Manager and my free time was almost nonexistent. Just as I was beginning to settle in to my
job, we decided to move back to Seattle.
Moving is always hectic and we went right to work upon getting home as
well so sadly the blog took a temporary backseat longer than expected. It is great to be home near family and
friends and we have settled right back in.
The readjustment period is over and I have spent the time away
collecting more recipes and information I can’t wait to share. Unfortunately I settled in a little late for
the best tomatoes to go with this recipe, but the “Fu-ttata” is still
delicious!
Heirloom tomatoes are one of my
favorite summer offerings and the classic pairing of tomatoes and fresh
mozzarella is a versatile pair, great in a multitude of different recipes. Here I combined eggs and tofu to provide a
lower cholesterol version of the classic Frittata. The “Fu-ttata” is full of charred onions,
peppers and tomatoes and is quick and easy to make. Once the eggs begin to set, about halfway thru
the baking process, I topped 2/3 of the Fu-ttata with slices of fresh Heirlooms
and fresh mozzarella, a little salt, and freshly ground pepper. You can choose any other combination of
cheese and vegetables you like. Just
make sure the vegetables are sliced thin or they will not cook. I cooked the topped Fu-ttata to a nice golden
brown before removing it from the oven to cool.
It can be served hot, cold or at room temperature. It can be kept refrigerated for up to 4 days.
The Fu-ttata is not only great for
breakfast but can be served many other ways.
For a lighter lunch or dinner, serve it at room temperature with a small
mixed green salad and a slice of nice baguette.
Below the cooking directions you can see the Fu-ttata wrapped in a
tortilla with turkey bacon and spinach for a tasty breakfast burrito. Enjoy J
Yield 6 to 9 servings
First, preheat the oven to 375. Then get the charred vegetables cooking so
they can cool slightly while you prepare the egg mixture. While the Fu-ttata is cooking, slice your
choice of toppings.
For the Charred Vegetables:
½ c Yellow Pepper, small dice
¼ c Red Pepper, small dice
¼ c Yellow Onion, small dice
¼ c Tomato, small dice
2 tb + 1 tsp Vegetable or Canola Oil
¼ tsp Kosher Salt
4 turns (of a peppermill) Freshly
Ground Pepper
- Heat
a large sauté pan over high heat and add the 1 tsp oil. Once
the oil and pan are hot, add the peppers and onions. Season with salt & pepper and stir
occasionally until charred.
- Turn
off the heat and add the diced tomatoes.
Mix well. Remove the mixture from
the pan and set aside to cool slightly while you prepare the egg mixture.
For the Egg Mixture:
4 ea Eggs
½ Block Mori-Nu Silken Tofu, “Firm”
½ tsp Tapatio
1 tsp Kosher Salt
12 turns of Freshly Ground Pepper
- Crack
eggs in a medium mixing bowl.
- Use
your hand to smash up the tofu as you place it into the bowl with the eggs.
- Add
the tapatio, 1 tsp salt and 12 turns of pepper to the bowl and use a hand held emersion
blender to blend the mixture until smooth and airy.
If you don’t have an emersion blender, a regular blender would work as
well.
- Add
the cooled vegetables to the egg mixture and stir well to combine. Pour the mixture into a well-oiled 8x8 baking
dish. Drop the oven temperature down to
350 and place the Fu-ttata in the oven on the middle rack.
- While the Fu-ttata is cooking, slice your
choice of toppings. Mine was fresh
mozzarella and Heirloom tomatoes.
- Once
the Fu-ttata has begun to set, approximately 12 minutes, remove it from the
oven and top it with your cheese and vegetables. Make sure to place the cheese below the
vegetables so it doesn’t burn before the Fu-ttata is finished cooking. Top the vegetables and cheese with 12 more
turns of fresh pepper.
- The
Fu-ttata is done when the top is golden brown and the egg mixture doesn’t move when
you jiggle the pan.
- Let
the Fu-ttata cool slightly then serve.
- Below is the Fu-ttata in a turkey
bacon & spinach burrito….yum!!
Up Next…
Japanese Curry with Tofu &
Vegetables over Basmati Rice
