gallstone gourmet #4.

it’s been a while since the last gallstone gourmet installment. my apologies for this. we’ve both been very busy and relying on a rotation of the same simple staples night after night.  this evening we put away the pasta in favor of something a bit fresher and more colorful.  we made an egg white frittata with charred red peppers, zucchini ribbons, scallions, and part-skim mozzarella.  to accompany the frittata we made crostini with low-fat ricotta and sea salt.

the secret to a healthy, yet still hearty frittata is to use a few whole eggs in addition to all of the whites.  for this one i used a dozen eggs–3 whole eggs and 9 whites.  the yokes add body, flavor, and a lot of nutrients in exchange for a little bit of fat.  we had zucchini, scallions, red pepper and mozzarella on hand, but you can substitute any vegetables and cheese you like!

CHARRED RED PEPPER, ZUCCHINI, SCALLION, and MOZZARELLA EGG WHITE FRITTATA

3 whole eggs+9 whites
1 red pepper, julienned
1 medium-sized zucchini, shaved in ribbons with a vegetable peeler
4-6 scallions (both the whites and the greens), chopped
1/3 cup of shredded part-skim mozzarella
1 Tablespoon of olive oil
sea salt and black pepper

1. preheat the oven to 350 degrees. place an oven-safe skillet (such as cast iron) over medium heat and heat the olive oil.
2. put the red pepper strips in the pan and season with salt and pepper. cook, stirring occasionally, until the edges are slightly charred black. while the peppers cook, lightly whisk all of the eggs together with some salt and pepper.
3. spread the peppers into an even layer and top with the zucchini ribbons. lightly season again. let the layers cook for moment until the zucchini softens. if you slice them thinly it shouldn’t take longer than 1-2 minutes. sprinkle the green onions on top.
4. pour the eggs over the top of the vegetables. quickly top with the mozzarella. lightly stir in the cheese, without disturbing the vegetable layers. cook on the stove until the bottom and sides of the eggs have set. transfer to the oven and cook until the eggs puff, pull away from the sides of the skillet, and brown lightly on top. this should take about 13-15 minutes. you can run the skillet under the broiler for a minute if you like the top even more brown.
5. cut into pieces and serve immediately.

SEA SALT and RICOTTA CROSTINI

1/2 of a baguette, sliced at an angle
olive oil
part-skim ricotta
coarse sea salt

1. preheat your grill or grill pan over medium-high heat.
2. brush both sides of the baguette slices with a small amount of olive oil. i used about a teaspoon total for 6 slices.
3. grill the bread on both sides until browned and crunchy, about 3-4 minutes per side.
4. top with a smear of ricotta and sprinkle with sea salt. (you can rub the bread with a garlic clove, before topping with the cheese, for a little added flavor.) serve immediately.


frittata and crostini volcano!!!

ok. enough with the tasty treats. can we please talk about how amazing this toy is?

it’s the first years 3-in-1 kickin’ coaster. we bought it in blue, but i couldn’t find a decent picture of it. it is both a vibrating infant seat and a baby exerciser of sorts. when she’s brand spankin’ new, pink, and wrinkly, we can set the seat to stationary and just let her chill and vibrate. as she gets older, we can unlock the seat and let her go to town! here’s how it works: when she kicks the platform at the bottom the seat glides up and down and lights and/or music play. it will help teach her cause and effect and build up her leg muscles. how cool is that? once travis and i saw this bad boy in the store, we put our original choice back on the shelf and scooped one up! i can’t wait to see sylvie’s reaction the first time she makes her seat move and the lights come on. i can just imagine her wide eyes and gummy grin now. i don’t want to wait 10 more weeks to meet her! why must this final trimester crawl by so slowly?



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