Eggs are a go-to for a healthier meal in a pinch at our house. Last week I had a chicken defrosting in the refrigerator with hopes of a perfectly moist oven roasted bird for dinner. Still frozen solid with not enough time to defrost under cold running water, I had to resort to plan B.
A New Cookbook…Absolute Inspiration
I’d just come home from the library with a 2 foot stack of cookbooks. After pouring over pages of inspiration, which was much more interesting than studying for my impending midterms, I decided to do a slight variation on a frittata from Moosewood Restaurant Low-Fat Favorites. While cooking low fat is not my primary concern, I love learning about good low fat cooking because it infuses intense flavor using healthier ingredients.
The Moosewood Lodge uses hominy, which wouldn’t normally occur to me as a lively paring with eggs. Then again, we love a pan of hot cornbread with almost anything. An unexpected heartiness emerges from the hominy, black bean, and egg combination. Neither Joe nor I missed the meat or the extra egg yolks.
Served with a big green salad and a side of short-grain brown rice, this was a simple and satisfying quick meal – and naturally sugar free and gluten free to boot. The presentation is beautiful with thin lines of red bell peppers accented with specks of black and green. I’ll serve this to our next bunch of out of town guests.
Other quick and simple breakfast-for-dinner ideas: