Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [60]
⅛ teaspoon cayenne
Omelets
Extra-virgin olive oil
8 ounces zucchini, sliced thin (about 2 small zucchini)
½ cup thin lengthwise slices red onion
1 garlic clove, grated
2 tablespoons chopped fresh mint
2 tablespoons grated Pecorino Romano or other sharp grating cheese
½ teaspoon coarse salt
Freshly ground black pepper
4 large eggs
To make the Romesco sauce: Combine the almonds, peppers, 2 tablespoons of the oil, the tomato paste, vinegar, salt, smoked paprika and cayenne in a food processor and process until finely chopped. Scrape down the sides. With the motor running, gradually add the remaining 2 tablespoons oil until the mixture is smooth and creamy, stopping to scrape down the sides at least once. Transfer the sauce to a serving bowl and let stand, covered, until ready to serve. If making the sauce ahead, refrigerate and bring to room temperature before serving.
To make the omelets: Heat 1 tablespoon oil in a large skillet until it is hot enough to sizzle a piece of onion. Add the zucchini and onion and cook, stirring, over medium-low heat until the vegetables are golden, about 5 minutes. Add the garlic and cook for 1 minute. Transfer to a large bowl and stir in the mint, cheese, salt and a grinding of black pepper. In a separate bowl, whisk the eggs until frothy and stir them into the zucchini mixture.
Reheat the skillet used for the zucchini or heat a griddle until hot enough to sizzle and evaporate a drop of water. Lightly coat the pan with oil if needed. Add the egg mixture by ¼-cupfuls to the hot pan to make 8 to 12 round omelets about 4 inches in diameter. Use the tip of a spatula to push the runny egg back toward the center of each omelet. Cook until the eggs are set, about 1 minute. Turn with a wide spatula and cook until set on the other side, about 1 minute longer. As the omelets are done, transfer them to a platter. Serve with the Romesco sauce.
Shortcuts
If you're in a rush or not terribly patient, use the egg mixture to make one large frittata following the directions in the recipe for Quick Supper Frittata ([>]).
All of the mini omelets can be cooked at once on a hot griddle. If a griddle is not available, use a large skillet and cook as many as will comfortably fit at a time.
* * *
Make a Meal
Serve with Oven-Roasted Mushrooms, Onions and Potatoes with Smoked Paprika ([>]).
* * *
QUICK SUPPER FRITTATA
Following my mantra, "If you have an egg, you can make a meal," this frittata is an ever-changing favorite that appears on our dinner table often—always with a different flavor profile based on the ingredients on hand. Vary the number of eggs according to the appetites of your dining companions. I use 4 eggs for a small frittata, but for a heartier version, I use 6 eggs.
Cook Time: 30 minutes
Serves: 4
¼ cup extra-virgin olive oil
1 pound Yukon Gold, red-skinned or round white potatoes, unpeeled, cut into ¼-inch dice (about 2½ cups)
½ cup chopped red onion
½ teaspoon coarse salt
½ teaspoon smoked paprika (preferably Pimentón de la Vera; see [>])
1 broccoli stalk, cut into 1-inch pieces (about 2 cups)
½ cup jarred piquillo peppers (see [>]) or roasted red pepper, drained, patted dry and chopped
4–6 large eggs
Freshly ground black pepper
¼ cup grated Pecorino Romano, Parmigiano-Reggiano or other cheese
Heat a large nonstick skillet over medium-low heat until hot. Add the oil. When the oil is hot enough to sizzle a piece of potato, spread the potatoes in the pan. Cook the potatoes, turning them occasionally with a wide spatula, until they are evenly browned and crisp, 10 to 15 minutes. Add the onion and cook, stirring, for 3 minutes. Sprinkle the potatoes with the salt and smoked paprika.
Meanwhile, bring a medium saucepan half full of water to a boil. Add the broccoli and cook, uncovered, for 3 minutes. Drain, rinse with cold water and shake dry. Add the broccoli and peppers to the skillet, distributing them evenly on top of the potatoes.
In a small bowl, whisk the eggs, 2 tablespoons water and a