Everyday Food - Martha Stewart Living Magazine [4]
2 teaspoons olive oil
2 tablespoons fresh dill, coarsely chopped, plus more for garnish
1 whole-wheat pita (6-inch size), halved
1 Whisk together whole eggs and egg whites; season with salt and pepper. Whisk in cheese to combine.
2 In a small skillet, heat oil over medium-low. Cook eggs, scraping across bottom of pan frequently with a flexible heatproof spatula, until just set, 1 to 2 minutes; stir in dill, and remove from heat. Spoon eggs into pita halves, and garnish with more dill. SERVES 2
PER SERVING: 269 calories; 13.4 grams fat; 18.7 grams protein; 19.1 grams carbohydrates; 2.4 grams fiber
MUSHROOM AND SCALLION FRITTATA
Although it makes a delightful breakfast, the frittata could also be served with a green salad for a lunch or light dinner. White button mushrooms can be substituted for the shiitakes; trim but do not remove the stems.
SERVES 4 TO 6 PREP TIME: 25 MINUTES TOTAL TIME: 55 MINUTES
2 tablespoons olive oil
12 scallions, trimmed and cut into 1½-inch pieces
½ pound fresh shiitake mushrooms, stems removed, caps cleaned (see note below) and sliced ¼ inch thick
Coarse salt and freshly ground pepper
8 large eggs
½ cup grated parmesan cheese (2 ounces)
1 Preheat oven to 350°F. Heat oil in a large ovenproof skillet over medium. Add scallions, mushrooms, and ½ teaspoon salt. Cover; cook, stirring occasionally, until mushrooms are very soft, about 15 minutes. Uncover; cook, stirring, until liquid has evaporated.
2 Whisk together eggs and ¼ teaspoon each salt and pepper. Pour into skillet. Cook, using a heatproof flexible spatula to pull eggs from edges to center of pan so runny parts run underneath, until eggs are almost set around the edges but still slightly runny on top, 4 to 5 minutes total.
3 Sprinkle with cheese and transfer to oven; bake until set in center and browned on top, 8 to 10 minutes. To serve, gently loosen frittata with the spatula and cut into wedges.
PER SERVING: 305 calories; 20 grams fat; 21.9 grams protein; 7.6 grams carbohydrates
To clean shiitake mushrooms, use a paring knife to remove the woody stems; cut as close as possible to the cap. Do not try to remove by pulling or twisting—the delicate caps will tear. Gently wipe caps with a damp paper towel (do not soak).
CANADIAN-BACON STRATA
Soaking the strata overnight in the refrigerator before baking will make it even creamier—and reduce prep time in the morning. To test for doneness, pierce center of strata with a sharp knife; it should feel firm and the knife should come out clean.
SERVES 6 PREP TIME: 15 MINUTES TOTAL TIME: 4 HOURS (WITH SOAKING)
Unsalted butter, room temperature, for baking dish
4 English muffins, split, toasted, and cut into half-moons
½ pound Canadian bacon (about 10 slices), cut into half-moons
1¼ cups shredded sharp cheddar cheese (5 ounces)
1 cup finely shredded parmesan cheese (4 ounces)
8 large eggs
3 cups milk
4½ teaspoons Dijon mustard
Coarse salt and freshly ground pepper
¼ teaspoon hot-pepper sauce, such as Tabasco
1 Butter a shallow 2-quart baking dish. Arrange muffin halves and Canadian bacon cut sides down (see note) in dish. Sprinkle evenly with both cheeses.
2 Whisk together eggs, milk, mustard, ½ teaspoon salt, a pinch of pepper, and the hot-pepper sauce until combined. Pour into dish; cover tightly with plastic wrap. Refrigerate at least 2 hours (or up to overnight).
3 Preheat oven to 350°F. Place baking dish on a rimmed baking sheet. Bake until puffed and set in the center, about 1½ hours. (Tent loosely with aluminum foil if strata browns too quickly.) Let stand 10 minutes before cutting and serving.
PER SERVING: 440 calories; 23.5 grams fat; 31.2 grams protein; 25.5 grams carbohydrates; 0.1 gram fiber
ARTICHOKE AND SALAMI SANDWICHES
PROSCIUTTO AND FIG-JAM SANDWICHES
PAN BAGNAT
EGGPLANT AND MOZZARELLA MELTS
PORTOBELLO BURGERS WITH BELL PEPPER AND GOAT CHEESE
OLD-FASHIONED CHEESEBURGERS
GRILLED VEGETABLE QUESADILLAS WITH CORN RELISH
INDIVIDUAL PIZZA WITH ARUGULA AND TOMATOES
THINNEST-CRUST PIZZA WITH RICOTTA AND MUSHROOMS