Egg White Frittata with Fingerling Potatoes

Often times with eggs and potatoes, I feel the need to cover them in ketchup. Not with this frittata. The fresh little potatoes and a perfect amount of spice made this a very tasty meal without extra condiments, not even Tabasco.

Also, seeing as I'm terrified of cholesterol, I used mainly egg whites for this frittata. I kept one yolk in just for the texture. Either way it was mostly vegetable and totally delicious.

Ingredients:
1 cup fingerling potatoes, quartered
1 small yellow onion, diced
1 cup broccoli, broken into very small pieces
3 cloves garlic, coarsely chopped
1 teaspoon turmeric
1 teaspoon crushed red chillies
1 teaspoon ground coriander
Salt and Pepper to taste
4-5 egg whites
1/4 cup skim milk

Thinly coat an oven-proof, non-stick frying pan in olive oil. Add your potatoes and sautee for about 5 minutes at a medium-high heat. Add your onions and continue cooking until potatoes are almost done. Add your broccoli and garlic, and keep the pan sizzling for another 5 minutes. Sprinkle on your turmeric, coriander and chillies while it cooks. If the pan looks dry, add a bit more oil.

Lower the flame just a little on your stove. In a separate container, whisk eggs and milk together well. Add the egg mixture to the pan so that it spreads out evenly. Now, put your spatula down and don't touch the eggs anymore. You don't want to scramble them. Keep the pan on the stove top until the eggs are cooked on the bottom, but looks about like this on top:

At this point, you can do two things. I put my oven-safe pan into the oven at 375 degrees for 15-20 minutes. You could also cover the pan with a lid and continue cooking this on your stove top at a lower heat.

Kohlrabi Curry / Noolkol Kalan

This recipe was new to me. Unlike many Indian curries, I had never heard of this before cooking it. I googled kohlrabi recipes, and from there I got excited about some curry. Not only did I learn about a new kind of curry, but I also learned how to spell kohlrabi (challenging!).

This particular kind of curry calls for yogurt while cooking. The recipe, which I adapted, explains why/how in a bit more detail. All I know is I love plain yogurt...

Finally, a third lesson: purple kohlrabi are only purple on the outside. I was really hoping this cauliflower-like vegetable would yield a pinkish curry, but no such luck. Once you peal them, green and purple kohlrabi are essentially the same.

Ingredients:
3 kohlrabi, peeled and cubed
2 cups water
6-7 green chillies
2 cups plain yogurt
1 teaspoon of chili powder
1 teaspoon turmeric
Salt and pepper to taste
1 tablespoon cumin seeds
1 cup coconut (fresh or dry, unsweetened)
1/2 cup cashews
2 tablespoons olive/vegetable oil
1 tablespoon mustard seeds
6-7 curry leaves
1 teaspoon fennel seeds
4-5 dry red chillies, purchased whole but split in half before cooking

Boil kohlrabi in water until soft but not mushy. Ideally, most of your water will have evaporated too. Add turmeric, chili powder, salt and pepper. Mash together green chillies, cumin seeds, cashews and coconut. It should resemble a paste. Add this paste to the kohlrabi and then mix in the yogurt. You can cook the yogurt a little but be very careful not to boil or burn it.
Make some tarka by frying mustard seeds, curry leaves and red chilies in oil. Once its nice and cool, add it to the curry. Serve this dish with rice. I used a mixture of brown rice and lentils.

Summer Begins + Blog neglect

I haven't blogged since before Memorial day...which leads me to believe that I've been distracted by summer's temptations. Now I'm not saying that's going to change, but it is an excuse. I've also been eating a lot of salads, and those are rarely blog-worthy for me.

My creativity has been slacking too. I saw some cipollini at the grocery store, and I knew just the smitten kitchen recipe I wanted to try: balsamic glazed sweet and sour cipollini. I used tomato paste instead of tomato sauce, and ate them with a fried egg and some greens.


I did invent a new summer casserole, which would really be better named a Late Summer Casserole. It was similar to eggplant parmigiana, for which my mother has an excellent recipe. I didn't bread and fry anything, but I did layer tomatoes with eggplant and corn. In between I used bread crumbs and cheese (mozzarella and Parmesan).


After a long day of work and a run, I had a salad for dinner last night. That just wasn't enough, so I made this onion frittata. I used frozen peas too.

Luckily, I saved my fresh peas for something a little different. I made a pasta salad similar to this one by the smitten kitchen. Mine had a bunch of chopped green onions, plus cilantro, garlic and chillies in the dressing.