whip it up: vegetable frittata

Well, I thought this day would never come, but it has. 

I officially have an iPHONE! Sweet, sweet Manu has done it again and surprised me yesterday afternoon while I was busy Skyping away at his parents house. He slipped away for a moment and when he came back, he presented me with the beautiful black 3GS that has become my new best friend. It’s really true that you don’t realize the greatness of an iPhone until you have one. I already downloaded Instagram (let’s be friends, I'm marissaattheboot!) the How To Cook Everything app and Anne of Green Gables, the novel. Those three things are pretty much Marissa in a nutshell.

Vegetable Frittata

based on this recipe

1 egg and 2 egg whites, beaten

1/4 cup cooked cous cous (or quinoa)

1/3 cup diced red pepper

1/3 cup diced zucchini

a good pinch salt + pepper

a sprinkling grated Parmigiano 

Heat up your broiler. In a medium broiler-safe skillet, heat 1 tsp olive oil over medium. Cook the eggs and cous cous mixture without stirring, about 3 minutes. Place skillet in the oven and broil until egg is set, about 2 minutes. (If you don’t have a broiler-safe skillet, you can make mini frittatas like I did using ramekins or terra cotta pots. Be sure to butter the pots and omit the step where you heat on the stove first. It will take a bit longer in the oven. Keep an eye out!) 

Ok, I’m off to play Words With Friends and obsessively check Twitter! Yay! 

P.S. Want another super fast, healthy and delicious recipe? Try last week's whip it up: Honeyed Ricotta Toast!