Frittata with Artichoke, Kamut and Fresh Tomato Renee Zonka, CEC, CHE, RD, MBA, Dean Kendall College School of Culinary Arts Chicago Yield: 6 servings onion; cook, stirring, until begins to soften, about 3 minutes. Add garlic; cook for 1 minute. Add artichoke hearts; heat through. Remove. Reserve. Wipe out skillet; dry. 2) Beat eggs in large bowl. Whisk in salt, generous amount of black pepper and milk. Stir in reserved vegetables, 2 T. Parmesan, Gruyère, kamut wheat, basil and parsley. 3) Heat remaining olive oil in skillet. Pour in egg mixture. Swirl pan to distribute mixture venly over surface. Shake pan gently, tilting slightly, while lifting up edges of frittata with spatula to let egg run underneath. While top of frittata is still wet, layer on tomato slices in circular pattern. Turn heat to low. Cover skillet; cook for 10 minutes, occasionally shaking pan gently until egg mixture sets. 4) Uncover frittata; sprinkle with remaining Parmesan. Finish under broiler for 2-3 minutes. Cool. Loosen edges with spatula; serve.
2 T. extra-virgin olive oil, divided
1 medium onion, chopped
1-2 garlic cloves, minced
1½ cups quartered artichoke hearts
10 large eggs, room temperature
½ t. salt
Ground black pepper, to taste
3 T. milk
3 T. grated Parmesan, divided
2 oz. Gruyère cheese, grated
1 cup cooked kamut wheat
1 T. chiffonade of basil
2 T. chopped parsley
1 large tomato sliced ¼-inch thick
1) Heat 1 T. olive oil in heavy nonstick
12-inch skillet over medium heat. Add
like being able to add the soyrizo to round
out their breakfast with a flavor punch, like
someone would add a side of bacon.”
Stepsister is caramelized onions, provolone
cheese, baby spinach and cracked black
pepper, served with toast and salad.
EGGS, OMELETS AND SUCH
Omelets, scrambles and skillets are popular
and hearty breakfast options for vegetarians,
and they abound at Smooch Organic Café
in Brooklyn, N. Y. The organic, vegetarian and
vegan eatery has only two nonvegetarian
dishes on the menu. “The draw of the place
is its quirky, playful nature and the vegetarian
offerings,” says cook Kirk Benttinen. “We also
have really great coffee, along with simple
dishes of high-quality food. Our owner is
Australian, so that also influences the menu.”
The Awesomest Brunch is also a crowd-
pleaser, and delivers scrambled eggs or
tofu, home fries, salad, toast, orange juice
and coffee or tea.
Eric Futran
Also a hit with vegetarians is the farmers
market skillet, which features sautéed
squash and zucchini, the five-mushroom
blend, onion, bell pepper and broccoli, and
is topped with cheese and basted eggs.
At Wild Eggs, the Surfer Girl omelet, which
is vegetarian, is the most popular item on
the menu. “In our three locations, we serve
30,000-35,000 of these omelets each year.
It will never go off the menu,” says Kingery.
BENEDICTS GET A MAKEOVER
Eggs Benedict, a dish that traditionally
includes two halves of an English muffin
topped with ham or Canadian bacon,
poached eggs and hollandaise sauce,
is another breakfast dish that can be
transformed into a vegetarian meal in
various ways.
Popular vegetarian items currently on the
breakfast menu include The Exceptional
Omelette, with beefsteak tomatoes, cream
cheese, jalapeños, lime juice and thyme,
served with multigrain toast and salad. The
Exceptional Omelette’s Ravishingly Beautiful
The omelet has fresh diced tomato,
red and yellow onion, a Wild Eggs five-
mushroom blend (shiitake, portobello,
crimini, white button and oyster), fresh
baby spinach and a cream cheese filling.
It is topped with sour cream, a homemade
pico de gallo, diced avocado, scallions and
fresh alfalfa sprouts.
At Nana, the Nanadict with soyrizo is the
most popular vegetarian breakfast order,
says Meikle. It is a take on the classic
eggs Benedict, served on pupusas,
fresh cheese-stuffed masa corn cakes,
instead of an English muffin, topped with
poached eggs and poblano cream, and
served with home fries.
