Food Penny Palate

Light up your studying mind

Finals are upon us and time is quite limited right now. The brain requires fuel so if you normally skip breakfast or resort to a light snack as you run out the door, do away with that on test day. Breakfast is incredibly important. The brain needs energy to work at optimal capacity. Protein-rich foods are good choices as they promote brain activity and alertness.

Oh the incredible edible egg is a solid choice. One of eggs’ most impressive talents is their ability to embrace and hold various ingredients together in a frittata. Frittata is a very simple egg-based Italian dish similar to an omelet or crustless quiche, but a frittata is often heartier, healthier and more satisfying. The ingredients are about the same, which include eggs, meats, cheeses and vegetables, but it is the technique that is different.

Creating a frittata to fuel up is very user friendly with the stovetop-to-oven process. This process is what gives this dish the balanced and healthy approach. Also, baked frittatas are like overstuffed omelets that you don’t have to worry about flipping — win.

A good frittata is an egg dish that can be served for breakfast, brunch, lunch or dinner and it tastes wonderful cold or warm. It can be packed with just about anything, including leftovers.

Whether you’re starting the day with it as a pre-finals meal or ending the day, there really is no wrong time to enjoy this delicious and super easy dish. Frittata is a high-yum and low- difficulty dish — enjoy. Good luck on finals.

Frittata Fuel

FullSizeRenderDesiree Arnold/Foghorn

The Frittata Fuel is a great meal that includes eggs, meat, cheeses and vegetables, but the technique in making it is different. This frittata can be served for any meal throughout the day.

Ingredients:

1 lb ground turkey Italian sausage
1 1⁄2 lb spinach (3 bundles) roughly chopped
*If using frozen, be sure to drain o excess water 1 medium onion chopped
1 cup chopped sun-dried tomatoes
2 tablespoon garlic

2 tablespoon olive oil
1 cup mozzarella (shredded)

1⁄2 cup parmesan (grated

or shredded) 10 eggs

3 tablespoon milk
Salt and pepper to taste

Steps:

1. Preheat oven to 400 degrees
2. In non-stick skillet or cast iron skillet brown sausage and

remove from pan and set aside (discard any fat left in pan)

3. Heat oil add in onions and garlic. Cook until tender.

4. Add in spinach and tomatoes

5. In a mixing bowl, whisk eggs, milk, parmesan and salt and pepper. *Beat the eggs only enough to blend the whites and yolks. Overbeating will cause the frittata to poof in the oven then fall into a denser layer when cooling.

6. Add the sausage back into mixture
7. Pour the egg mixture over sausage and veggie mixture
8. Sprinkle mozzarella

9. Cook over stop top on low heat until mixture is half set the place in oven for 15 minutes

10. Cut it. Repeat. Enjoy.

Suggestions:

  •  Pair with fruit or salad
  • If using a nonstick skillet, slide the frittata onto a serving plate. If using a cast-iron skillet, cut and serve wedges directly from the skillet. For a crispy top, cook the frittata under the broiler for a minute or two at the end of cooking.

About Author

Desiree Arnold is a featured columnist/reporter for the Del mar College Foghorn and is well-known for her "Penny Palate." She joined the staff in Fall 2015. You can reach Desiree at darnold@foghornnews.com or Follow her on Twitter @DesireeArnold17.

Leave a Reply

Your email address will not be published. Required fields are marked *