Here is a recipe recommendation for you with an awesome, creative story to it! Pipper’s pal Archibald, design expert extraordinaire, was confounded when he read about an omelet recipe printed on an egg. An artist named Dan Newman used what he called the “Egg-Bot,” a 3-D printer that works on spherical objects, to print the recipe right on the eggshell. But Archibald said that once you break the egg, the recipe is broken in pieces too. Time to memorize! Here’s Pipper’s recipe recommendation for that famous Italian omelet, the frittata. You can break all the eggs it calls for and still have the recipe!
Market Frittata with Green Tomato Salsa
Serves 6
7 eggs 1 tablespoon water
1 teaspon each basil, thyme, rosemary
1/4 cup grated Parmesan
1 teaspoon salt
1/4 teaspoon coarse ground black pepper
roasted potato wedges (approximately 6 small Yukon gold or creamer variety) quartered roasted cherry tomatoes (approximately a dozen)
1 medium red onion, slivered and pan fried in a little olive oil until caramelized
8 baby artichokes quartered or sliced and pan cooked in olive oil – or – 4 canned
artichoke hearts drained and sliced lengthwise into 4 slices each
With a pastry brush or paper towel, coat a 1/2 sheet tray or roasting pan with olive oil
Preheat oven to 350°F
1. Whisk eggs with water, cheese, herbs, salt and pepper, until frothy.
2. Empty mixture into prepared pan.
3. Evenly arrange all the precooked ingredients.
4. Bake for 15 to 20 minutes, turning pan midway.
5. Serve with salsa, using a slotted spoon for the salsa.
Green Tomato Salsa (or use your favorite store-bought salsa)
6 small to medium green tomatoes, diced
1/4 cup (30 grams) chopped jalapenos (if from a jar, drained first)
1 medium red onion, chopped small
1 yellow bell pepper, chopped small
1/2 cup finely chopped fresh cilantro leaves
1/2 cup capers, drained of brine
1/4 cup olive oil
juice of 1 lemon
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
In a medium mixing bowl, combine all ingredients. Season to taste.
Yield: 4 cups
