Mission Accomplished: the “Gala”-ctic Apple Frittata

1 Oct

It’s been a very exciting couple of weeks for me with adventures that have all shockingly(!) revolved around food.

The first exciting outing was a trip to the Ontario Food Terminal.  Last Saturday, for the first time in history, the terminal opened its doors to the public.  I’ve always dreamed of setting foot inside the terminal, curious to see the inner workings of the place that houses all of the produce that eventually makes its way onto our grocery store shelves.  The day did not disappoint: there were tours, cooking demonstrations, ample opportunities to chat with vendors, and free food.  I was on cloud nine!

My second thrill was being served dinner by Lynn Crawford (of Food Network fame).  When I booked E’s birthday dinner at her restaurant, I secretly hoped we would catch a glimpse of her but never expected that she would be waiting on us: filling our glasses with water and delivering our main course and dessert.  She described the food with the same enthusiasm that she does on TV.  It was totally surreal.

Finally, for the past two weeks I’ve been partaking in weekly ‘Food Missions for Food Lovers’ organized by the National Post newspaper.  I’ve been published in the paper both weeks, and I even got my own ‘Gastrosketch’ last week (sadly, cartoon Lisa appears to have a mustache).

Mission #17: Your Favourite Food

Mission #18: Taste Something New

This week’s challenge is to eat something with apples.  Challenge?!  Ha.  Apples just happen to be one of my favourite foods and they’ve made it into several recipes that I’ve posted on my blog since its inception.  Wanting to do something a little bit different, I decided on a frittata recipe that combines vegetables (potatoes, carrots, celery, and jicama… again!) and fruit (apples).  The result is a very hearty, satisfying dish with a delicate balance of savory and sweet.  It was a bit of a pain to prepare so I’ve included some tips that may (or may not) make the process less aggravating.

Don’t be alarmed, the purple flecks are from an heirloom carrot

 

Stovetop Potato & Apple Frittata
(from Clean Eating magazine, January 2011)

3/4 lb Idaho or Yukon Gold potatoes, peeled
3 tsp olive oil, divided
4 eggs
4 egg whites
2 medium carrots, peeled and grated
2 stalks celery, minced, leaves reserved and minced
1/2 tsp sea salt
1/2 c peeled and grated jicama, placed into a bowl of cold water to prevent it from browning
1 large firm Gala or Fuji apple, unpeeled
1/2 Spanish onion, sliced into thin rounds

 

  1. Thinly slice potatoes by cutting them in half, placing them flat side down on a cutting board, and then using a very sharp knife to make thin, even slices. As you finish cutting the potato halves, push the slices back together to prevent them from browning.
  2. Heat 1 tsp oil in a 10 or 12 inch thick bottomed nonstick pan over medium high heat for 1 minute. Add potatoes in a thin layer, so each slice is touching pan’s surface. Cook potatoes undisturbed for 5 minutes, then flip each slice over and cook for another 4 minutes. (The edges will brown and the centers will be nearly translucent when done). Work in batches, if necessary, placing each round of cooked potatoes on a cool plate and setting them aside. [Lisa’s aside: it would have taken me 5+ batches to get all of the potatoes cooked using this method.  I ended up microwaving the sliced potatoes in a dish with a bit of water (in 2 batches), then I quickly browned the potatoes in the pan to remove some of the moisture]
  3. Meanwhile, crack eggs and egg whites into a large bowl and break up yolks with a fork. Stir in carrots, celery stalk, and salt. Squeeze water out of jicama and stir jicama into egg mixture.
  4. While last batch of potatoes is cooking, thinly slice apple. Transfer final batch of potatoes onto a cool plate and set aside. Then add 1 tsp oil, apple, and onion to same pan used to cook potatoes. Reduce heat to medium and cook for 5 minutes, stirring occasionally, until apple and onion slices are nearly translucent.
  5. Add potatoes to egg mixture then stir in apple and onion. Add remaining 1 tsp oil to same pan, pour in egg mixture and cover. Cook over medium heat for 15 minutes or until edges brown and begin to pull away from pan. As you’re cooking frittata, slip a heat proof spatula around its sides once or twice and jiggle pan to make sure frittata isn’t sticking. Invert frittata by removing the pan from the heat, placing a large plate over the pan, and flipping frittata onto the plate. Slide frittata back into pan, uncooked side down, and cook, uncovered, for 5 more minutes. Slide frittata back into pan and onto serving plate. Garnish with reserved celery leaves.  [The frittata was way too massive and heavy to flip… plus, I’m not that skilled!  Instead, I cooked the frittata with a lid to help steam the top]
Makes 4 servings.  Per serving: 246 kcal, 8 g fat (2 g saturated), 30 g CHO, 5 g fibre, 13 g protein, 422 mg sodium.
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7 Responses to “Mission Accomplished: the “Gala”-ctic Apple Frittata”

  1. Jacalyn Goodwin October 1, 2012 at 9:50 pm #

    hahaha! Mustache!?! How did that happen! Too funny. Apple frittata looks scrumptious! I thought I was full from dinner but now I want to eat again…your blogs make me so hungry!

    • lisa October 2, 2012 at 9:00 pm #

      Jacalyn, your apple concoction would put mine to shame ANY DAY. You (and Momma G) should join in on the fun!

  2. Alex October 2, 2012 at 4:39 am #

    WOOHOO, that is amazing that you were in the National Post…can you post the links, I would love to see the drawing of you! Always wanted to go to the food terminal, nice that they are making that accessible, hopefully a sign of a shift in the Toronto food culture!

  3. Jess October 2, 2012 at 10:35 am #

    Congrats on the publication Lisa! That is amazing and SO fun!!!!! Now come here and bring that frittata with you!

    • lisa October 2, 2012 at 9:03 pm #

      Move to Toronto! I will cook for you in a heartbeat! In the meantime, I better get back to working on that teleportation device of mine…

  4. ryanzizzo November 29, 2012 at 3:29 am #

    Love the ‘stach! Just blame it on Movember (lets all pretend this post was in November, and we’re good)

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