Breakfast Egg "Fu-ttata" topped with Fresh Mozzarella and Heirloom Tomatoes

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

Spicy Pink Turkey Bolognese over Quinoa Pasta Shells served with Cheesy Balsamic Garlic Bread

Green Girl Goodies, November 2012

This sauce is a tasty spicy twist on your traditional Bolognese sauce.  Ground Turkey is a healthier option than your typical ground beef and I added some crushed red pepper to the onions and garlic while they were sweating to give the sauce a little kick.  While it isn’t the healthiest option, I added a little cream as well to add some richness to the sauce.  The sauce would be delicious in a lasagna or over any sort of pasta but I chose to serve it with Quinoa pasta shells hoping the added nutritional value of the quinoa pasta would slightly offset the heavy amount of dairy and carbohydrates already in the meal  :)  I paired the pasta with some delicious Cheesy Balsamic Garlic Bread and topped it with some grated parmesan for a pleasant and satisfying meal; great in the cold winter weather!

Spicy Pink Turkey Bolognese Sauce

Yield approximately 4 ½ c

1 lb Ground Turkey

2 ½ c Diced Tomatoes in Juice

1 1/3 c Yellow Onion, small dice

6 oz Tomato Paste

2/3 c Heavy Cream

2 tb Extra Virgin Olive Oil

1 ½ tb Garlic, minced

1 tb Crushed Red Pepper

1 tb Kosher Salt

12 Turns Freshly Ground Black Pepper

-     Heat a medium sauté pan over medium-high heat and add the olive oil.  Once the oil is hot, add the onions, garlic and crushed red pepper.

-     Sweat the onions, garlic and crushed red pepper then add the ground turkey.  Add a ½ tb of salt and all the pepper.  Stir to cook, using a spoon to break up the turkey as it cooks.

 

 

 

-     Once the meat is cooked thru reduce the heat to medium and add the diced tomatoes, tomato paste and remaining ½ tb of salt.  Stir well to mix and thicken the sauce.

 

-     Slowly add the cream, stirring to mix.  Reduce the heat to low and bring the sauce to a simmer briefly to finish cooking the sauce.

 

-    Serve immediately over your choice of pasta or cool completely and refrigerate for up to a week.

Cheesy Balsamic Garlic Bread

Yield 2 to 4 servings

2 tb Butter

1 tb Extra Virgin Olive Oil

1 tb Slice Garlic

1 tb Dried Oregano

1 tsp Balsamic Vinegar

2 pinches of Sea Salt

3 Turns of Freshly Cracked Black Pepper

1 large slice of Muenster Cheese

1 6 inch Baguette

-     Combine all the ingredients in a small sauté pan and bring to a simmer over medium low heat, being careful not to burn the butter.

-     Simmer the ingredients until fragrant then spread them onto your bread.  Then top the bread with the sliced cheese.

-     Broil the prepared garlic bread for approximately 2 ½ minutes or until the cheese is golden brown and bubbling.  Enjoy immediately!

PUTTING IT ALL TOGETHER:

Additional Ingredients:

Quinoa Pasta Shells, cooked according to package instructions and held hot

-     Divide the pasta accordingly and add your preferred amount of sauce.  Top the dish with grated parmesan cheese as desired and complete the meal with the Cheesy Balsamic Garlic Bread.

Up Next…

Breakfast Egg-Fu Frittata topped with Fresh Mozzarella and Heirloom Tomatoes