04/14/16 - Thursday’s Topical Currents features chef, author and syndicated columnist Linda Gassenheimer, with a special “Ask Linda, Cooking 101” edition.
We’ve asked for listener kitchen questions . . . so, Linda gives her answers.
Should cooks try and use pasteurized eggs in recipes? How many kitchen knives are really needed?
And what’s Linda’s foolproof method to make perfect rice?
That’s Topical Currents . . . Thursday at 1pm.
~~Dinner in Minutes~~
Featured Recipe: Frittata Primavera with Roasted Parmesan Broccoli
Copyright Linda Gassenheimer
Frittatas make a quick supper, perfect for a busy weekday meal. All you need are a few vegetables, some sausage or leftover meat and eggs and you can have dinner ready in 15 to 20 minutes. A frittata is a thick Italian omelet or crustless quiche. The secret is to cook it slowly for 10 minutes so that it becomes thick.
Fred Tasker’s wine suggestions: This frittata sounds like a nice Sunday brunch dish. I’d serve a bubbly Italian prosecco or a Spanish cava.
Recipes
ITALIAN SAUSAGE FRITTATA
1/2 pound reduced-fat, Italian turkey sausage
2 teaspoons olive oil
1 cup sliced onion
1 cup sliced babybello mushrooms
1 teaspoon minced garlic
1 large whole egg
4 large egg whites
1/4 cup skim milk
1/2 cup fresh basil
Salt and freshly ground black pepper
Preheat broiler. Cut sausage into 1/2-inch slices. Heat oil in a medium, oven-proof, nonstick skillet over medium-high heat. Add the sausage and onion and sauté 3 minutes, stirring several times. Add the mushrooms and garlic. Continue to sauté 1 to 2 minutes. Meanwhile, whisk whole egg, egg whites, and skim milk together. Tear basil into small pieces and add to egg mixture with a little salt and pepper to taste. Pour into skillet and gently stir vegetables to make sure egg mixture spreads throughout the pan. Press the sausage and vegetables into the egg mixture. Turn heat to low and cook 10 minutes. Frittata will be mostly cooked through. Place frittata under broiler to brown 1 to 2 minutes. Watch to make sure top doesn’t brown too much.
To serve, loosen frittata around edges, cut in half, and slip each half onto individual plates. Makes 2 servings.
ROASTED PARMESAN BROCCOLI
3/4 pound broccoli florets
1 teaspoons olive oil
Salt and freshly ground black pepper
1 tablespoon grated Parmesan cheese
Wash broccoli and place in a microwave safe bowl. Microwave on high 5 minutes. Meanwhile, line a baking sheet with foil and add the olive oil. Remove the broccoli from the bowl and place on the baking sheet. Add salt and pepper to taste and toss with the oil. Spread broccoli to form one layer and place under the broiler with the frittata for 1 to 2 minutes. Remove from oven and divide between two dinner plates. Sprinkle Parmesan cheese on top. Makes 2 servings.
Nutrition Information
ITALIAN SAUSAGE FRITTATA : Per serving: 468 calories (35 percent from fat), 18.4 g fat (4.1 g saturated, 8.2 g monounsaturated), 191 mg cholesterol, 42.2 g protein, 33.5 g carbohydrates, 5.4 g fiber, 1060 mg sodium. ROASTED PARMESAN BROCCOLI: Per serving: 79 calories (41percent from fat), 3.6 g fat (0.8 g saturated, 1.9 g monounsaturated), 2 mg cholesterol, 6.1 g protein, 9.0 g carbohydrates, no fiber, 84 mg sodium.
Shopping List
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 1/2 pound reduced-fat, Italian turkey sausage, 1 package sliced babybello mushrooms, 1 bunch fresh basil, 1/2 pound broccoli florets and 1 small piece Parmesan cheese.
Staples: Olive oil, onion, minced garlic, eggs, skim milk, salt and black peppercorns.
Helpful Hints
- Sliced fresh onions can be found in the produce section of the supermarket.
- Use a nonstick skillet with an oven-proof handle for frittata.
- If a microwave is not available, boil the broccoli for about 5 minutes, drain and continue with the recipe.
Countdown:
- Preheat broiler.
- Prepare all ingredients.
- While Frittata cooks, make start the broccoli.
- Complete Frittata and broccoli under the broiler.
