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THE VEGETARIAN

A Hearty Wholesome Dish for After-Holiday Dinners

December 28, 1989|DIANA SHAW | Shaw is a free-lance writer in Los Angeles

If you've had it with fussy holiday feasts and crave something simple and soothing instead, try this hearty, wholesome frittata of potatoes and Muenster cheese.

Start with soup and serve with warm, crusty bread for the perfect chaser to the rich repasts of seasonal celebrations.

POTATO AND CHEESE FRITTATA

1 egg

1 egg white

1 tablespoon half and half or milk

2 teaspoons butter or margarine or nonstick vegetable spray

1 ounce Muenster cheese, thinly sliced

1 very small red potato, boiled, peeled and thinly sliced

Dash ground cumin

Salt

Freshly ground pepper

Beat together egg, egg white and half and half.

Melt butter in 6-inch skillet or omelet pan, tilting pan to distribute butter evenly over surface or spray pan with nonstick vegetable spray. Turn heat to low and pour egg mixture into pan. Using fork, spread egg mixture to fill pan. Cook over low heat until bottom has set, but top is still liquid.

Distribute cheese and potatoes over eggs. Sprinkle lightly with cumin. Season to taste with salt and pepper.

When top of frittata has started to set and cheese is melting, remove pan from heat and place under broiler. Broil until top has set and browned, about 1 minute. Makes 1 serving.

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