Thursday, May 7, 2009

Green Eggs for Dinner

Just when I thought I was at wit's end making dinner at the end of the day...Voila!

I came up with what I think is a brilliant idea.

Okay, so I am not the first in the world to make a frittata, but I thought I would share this. Sorry about the bad picture, but it is really so yummy. It is also dead simple and quantities can be adjusted to suit the number of eaters.

And the best thing? Most ingredients are ones you have on hand, or at least will once you make this killer Chimichurri sauce that I first made for this May’s Canadian Family issue. Check it out at This recipe combines Argentinean style sauce with a Spanish tapas favourite which is why this recipe is called…..

Spanentinean Frittata For Two

1 medium sized peeled Yukon gold potato
1 small onion, peeled and finely chopped
3 eggs
2 tbsp chimichurri sauce
salt & pepper
olive oil

1. Preheat oven to 400F.
2. Slice potato thinly. Transfer to bowl; cover with plastic wrap and microwave 3 to 5 minutes or until tender.
3. Uncover potatoes and whisk in onion, eggs and chimichurri sauce. Season with salt and pepper.
4. Heat a splash of olive oil 8-inch over proof fry pan over medium high heat. Pour in egg mixture.
5. Transfer to oven and bake 15 minute or until eggs are set in middle. For easy clean up, serve right from the pan.

If you have more eaters, double recipe and increase pan size to 12 inches and baking time to 20 minutes.

Enjoy frittata with a salad and feel really healthy eating your greens.

My favourite Green Sauce otherwise known as Chimichurri

2 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp fresh lemon juice
1 garlic clove, peeled
1 medium shallot, peeled
1 tsp salt
1/2 tsp freshly ground black pepper
1 cup parsley leaves, packed
1/4 cup cilantro leaves, packed
1/4 cup mint leaves, packed
1-2 tbsp chicken stock, water or olive oil, if needed to thin

1. Combine oil, vinegar, juice, garlic, salt and pepper in blender; blend until almost smooth.
2. Divide the herbs into thirds; blend one third until incorporated. Add remaining herbs in 2 more additions, pureeing until almost smooth after each addition. Thin out if needed with chicken stock or water. Chimichurri can be made 3 hours ahead. Cover and chill.

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