About Me

Yoga changed my Life and it's just too good a thing to keep to myself! I have been practicing yoga since 1995 and am a certified yoga instructor. I teach a combination of classical Hatha, Ashtanga and Vinyasa Flow. My teaching style is safe, compassionate and challenging at the same time. I teach at a number of studios, and also offer private and group lessons!

In addition to my schedule, I post other writings here, about yoga and Life in general. For private or group lessons, contact me at: workofheartyoga@gmail.com .

Wednesday, October 22, 2008

Frittata Yumminess...

Ok, I know I lag, it's been a while. It was a looooong summer, I must say, and I am only now willing to admit it is fall. Well, with the summer gone and behind me :-( I figure it is time for another recipe to get me all warmed back up to the blog. "But why THIS recipe, April," you might be asking yourself? Well for one thing, it's got some seasonal veggies in it, and for another, it's down-right comforting, and packed with protein, things we seem to crave as the days get shorter and the nights longer. Yes...even in LA. That's right, the sun don't shine even here forever.

My husband and I made this one in 20 minutes the other night. It was quite the work of art. And you could serve at least 5 people with this recipe or have it leftover for breakfast with some fruit. Add a side salad of hearty greens with a good balsamic vinaigrette and some crusty bread and you are golden for a dinner party. You know... because I have so many dinner parties.

Here's what you'll need:
*Vegans can substitute tofu-based cheeses and fats as well as egg substitutes - but I can't vouch for cook time or flavor there!

One head of broccoli crowns, chopped to 1/2 in pieces
1/2 large yellow onion sliced very thinly
1 leftover baked potato with the white scraped out
1/2 cup parmesean cheese*
1/2 cup swiss cheese*
2 Tbsp shredded fresh basil
3 Tbsp Extra Virgin Olive Oil
2 Tbsp Butter (if you dare)*
12 Large Eggs (leave out a few yolks for a lower fat version - ew- or use egg substitute if you are vegan*.)
salt (Kosher please - it's the yummiest, and Yes, I AM an expert...)
fresh ground black pepper
cayenne pepper 1/4 to 1 Tsp depending on taste
One Med to large oven-safe cast iron skillet

Here's what you do:

Pre-heat the broiler. Heat the skillet on the stove top to Medium. Once heated, add 1 Tbsp Olive Oil, 1 Tbsp butter. Toss in the onions, sprinkle with salt and pepper, saute for 3 minutes. Add broccoli and saute another 5-7 minutes. Scoop out and put into a bowl, mix in the potato insides, and then let the whole mixture cool completely (COMPLETELY).

While the veggie mix is cooling, crack eggs into a separate bowl and beat GENTLY (think "Ahimsa," do no harm) with a pinch of salt and pepper and the cayenne pepper. Once the veggies are cool add them to the eggs, add the cheeses (leaving a little to sprinkle on top at the end.) Heat the skillet again on the stove top to medium. Let it get hot. Then add the remaining Olive Oil and Butter. Let them get hot and THEN add the egg/veggie mixture.

Let the egg/veggie mix sit, undisturbed for at least a minute so the bottom can settle. Then turn the heat to medium- low and cook for approximately 10 minutes. You can run a plastic spatula around the edges to make sure it's not sticking too much once every minute. If it does stick, don't panic. Breathe. It will be ok. Just wiggle the spatula gently and It'll unstick.

Last, sprinkle the last of the cheese over top and take the whole skillet and put it under the broiler for 30 sec to 1 minute. When it is done, take it out and let it rest for a few minutes. Then get that spatula in there to loosen it and gently slide it onto a big plate/platter to serve. Stare at the beauty and behold your creation...

Slice it like a pie, and then plate it with some fruit salad and OJ for breakfast, or your mixed greens with balsamic vinaigrette, some nice bread and a crisp white wine for dinner.

Hey, I'm allowed a few vices...