The breakfast cook who enjoys feeding people with an unending variety of delicious and wholesome meals to start the day can hardly do better than to have a copy of Mollie Katzen's Sunlight Café on her cookbook shelf. Filled with over 350 recipes for everything from eggs, cheese, potatoes, mushrooms, vegetables, fruit and grains in an incredible assortment of methods, dishes and cuisines, I doubt that I will ever get tired of looking through her book for amazing and original breakfast ideas. Apart from the fact that most of the recipes are simple and fast enough for almost any cook to use, the best part of Mollie's breakfast ideas are that almost every one of them is easily adaptable for whatever variations anyone might like to make to suit their own tastes.
This "Autumn or Winter Frittata" is filled with the earthy goodness of late-season vegetables, and is easily my favorite Mollie Katzen egg breakfast… or at least until I try the next one! If you can, do as she suggests and use red chard and red onions in addition to red potatoes to give the frittata an inviting ruddy hue. Unfortunately for me, I didn't have any red onions and the red chard at the market had a sickly appearance that made me move on to the traditional green or Swiss chard, but the frittata was just as delicious without the added color.
This is my submission to Weekend Breakfast Blogging, hosted this time by Mansi of Fun and Food. The theme this month is Balanced Vegetarian Breakfasts.
|Mollie Katzen's Winter Frittata|
|Recipe by Lisa Turner|
From Mollie Katzen's Sunlight Café: Breakfast Served All Day
Published on March 5, 2008
Beautiful, nourishing and hearty frittata with goat cheese and winter vegetables