Travels with George and Marta

I mentioned in earlier post that we are looking for breakfast recipes. I found some great ideas on the San Francisco Chronicle including the Buttermilk Whole Wheat Pancakes. I loved the sound of the vegetable fritatta. It would be perfect for G.

The dish is very easy to make. I used a cast iron pan and the only problem I have is cleaning it. The egg loves to stick. Tips for cleaning on baked on egg anyone? Saute the vegetable, stir in the beaten eggs and finish in the oven. The dish makes enough to warm over. The recipe is also easy to modify. I’m thinking of using spinach, feta and olives next to make it a Greek fritatta.

Vegetable Fritatta
From San Francisco Chronicle

* 1 small zucchini
* 1/2 bunch chard
* 1/2 tablespoon olive oil
* 1/2 cup chopped yellow onion
* Salt and pepper to taste
* 1 tablespoon minced fresh dill
* 1 tablespoon minced fresh parsley
* 8 large eggs
* 2 teaspoons heavy cream (optional)
* 1/2 cup chopped jarred or canned plain artichoke hearts, rinsed and drained
* 2 green onions (green part only), thinly sliced
* 1/2 to 3/4 cup grated Gruyere

Cut the zucchini lengthwise and then into 1/4-inch-thick half-moons; set aside. Cut the tough rib from each chard leaf, then cut enough leaves crosswise into 1/4-inch-thick ribbons to make about 2 cups. Rinse in several changes of water and drain well.

Preheat the oven to 375°. Heat the oil in a 10-inch ovenproof nonstick skillet over medium heat. Add the onion and saute until it starts to soften. Add the chard and zucchini. Season with salt and pepper. Saute until the vegetables are cooked and the moisture has evaporated. Stir in 2 teaspoons of the dill and 2 teaspoons of the parsley.

Meanwhile, whisk together the eggs and cream in a medium bowl. Add the artichokes, green onions and about half of the cheese to the vegetables in the skillet. Pour in the eggs and stir lightly. When the eggs start to set, use a heat-resistant plastic spatula to lift the edges of the frittata, tilting the pan so the uncooked egg flows under the edge.

When the eggs are almost fully cooked, sprinkle the rest of the cheese on top and place in the oven until the frittata is done and cheese is melted and lightly browned, about 5 to 7 minutes.

Yields: Serves 4 to 6

Gather the ingredients

Beat the Eggs

Saute the vegetables

G has eaten the same thing for breakfast for over 10 years. I could never do it. He has no interest in cooking or learning how to cook so he is interested in eating something that is easy and fast and filling. So he has been eating a garden burger for breakfast along with a couple of pieces of fruit and a glass of juice. Same thing – most every day.

This year he has decided that he wants to change his routine and he wants variety. So I have been looking for different items for breakfast. I’m looking for something that can be cooked ahead and filling. Or something that is simple to fix.

I came across a great set of breakfast recipes recently on the SF Chronicle. One of recipe caught my eye – not for G – but for a good weekend breakfast – Buttermilk Whole Wheat Waffles. I hadn’t made waffles in ages so I pulled out my heart shaped waffle maker and mixed up a batch.

Fail! They totally stuck to the maker. I don’t know if I didn’t grease the iron enough or if it needs to be seasoned again or if I didn’t cook them long enough. So I switched, heated a pan and made pancakes instead. They were outstanding. They had a lot of body and nutty flavor from the whole wheat but were not to heavy. The cornmeal gave them a little bit of crunchiness. I topped them with diced bananas along with warm maple syrup. Yumm….

I’ll be posting other breakfast recipes that we are enjoying in the future but I’d love to hear if you have a great vegetarian breakfast recipe that can be made in advanced or simple to make.

Buttermilk Whole Wheat Pancakes
Adapted from: SF Chronicle Whole Wheat Waffles

(note: I cut the recipe in half to serve 2 people)

* 2 eggs, separated
* 1 cup whole wheat flour
* 1 cup unbleached white flour
* 2 tablespoons cornmeal
* 1 teaspoon kosher salt
* 1 teaspoon baking soda
* 2 cups buttermilk
* 5 tablespoons unsalted butter, melted and cooled

1. Place the egg whites in a clean medium bowl and whisk until stiff but not dry.
2. In another medium bowl, sift or whisk together the flours, cornmeal, salt and baking soda.
3. In a separate bowl, beat together the egg yolks, buttermilk and butter, then gradually add to the dry ingredients to form a batter. Fold the egg whites in gently until incorporated.
3. Heat skillet over medium heat. When hot, add a small dab of butter and pour 1/3 cup of batter. Shake pan lightly and cook until edges are dry and bubbles start to break in middle. Flip and cook until done.

Serve with plenty of butter and warm maple syrup. They are also good with diced bananas on top.