Roasted potato frittata with onions and peppers

frittata

Roasted potato frittata with onions and peppers

1 large russet potato
Olive oil to coat
Sprinkle of salt, pepper and cayenne pepper
1 tbsp butter
1 onion, diced
1/4 green pepper diced
2 mushrooms, diced
4 eggs
1/2 cup aged cheddar

1. Cut potato into thick slices and coat with a bit of olive oil and sprinkle with salt, pepper and cayenne pepper. Roast in a 450F oven until cooked through, about 15 minutes. Set aside.

2. In a small oven proof skillet heat the butter. Add the onion and green pepper and cook until they begin to soften, about 5 minutes. Add mushrooms and cook until the mushrooms are golden, about 10 minutes.

3. Place eggs in a small bowl and whisk. Add cheese and pour egg and cheese mixture over the vegetables in the skillet. Pull the eggs mixture away from the side of the skillet allowing the uncooked egg on top to run down into the pan. Keep doing this until the egg mixture is cooked on the bottom but still runny on top. Place the potato slices onto the top of the frittata.

4. Place under a broiler until the egg has puffed up and is golden brown, about 5 minutes.

5. Garnish, serve, and enjoy!

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Morrocan Carrot and Chickpea Salad

Morrocan Carrot and Chickpea Salad

moroccan_carrot_salad_recipe_4

Dressing:

1 tablespoon cumin seeds
1/3 cup / 80 ml extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
1/2 teaspoon fine sea salt, plus more to taste
1/8 teaspoon cayenne pepper
10 ounces carrots, shredded on a box grater or sliced whisper thin on a mandolin
2 cups cooked chickpeas (or one 15- ounce can, drained and rinsed)
2/3 cup / 100 g  dried pluots, plums, or dates cut into chickpea-sized pieces
1/3 cup / 30 g fresh mint, torn

For serving: lots of toasted almond slices, dried or fresh rose petals – all optional (but great additions!)

To make the dressing, first toast the cumin seeds in a dry skillet until fragrant and lightly browned, a minute or two. Let cool, and grind to a powder with a mortar and pestle.

In a bowl or jar, whisk together the olive oil, lemon juice, honey, ground cumin, salt, and cayenne pepper. Set aside.

In a medium bowl, combine the carrots, chickpeas, dried pluots, mint, and almonds, and rose petals (if you’re including those as well.) Gently toss until everything is evenly coated. Serve immediately, or cover and refrigerate until ready to serve. (You can toss this salad, minus the almonds, hours in advance. Remove from the refrigerator 30 minutes before serving.)

Serves 6.

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