Family Feast - Day 3
Roasted Vegetable Frittata
Breakfast for dinner, kind of sort of? Or, try this frittata for brunch. Frittatas are versatile that way, and ours is abundant with roasted vegetables in a chickpea-tofu batter. Herb-roasted fingerling potatoes and a bitter-sweet salad of radicchio, arugula, pistachios, and figs give you two more reasons to enjoy this meal when it sounds best to you.
Organic Radicchio, Organic Silken Tofu (water, soybeans, contains 2% or less of: glucose delta lactone, calcium sulfate, magnesium chloride), Organic Yukon Potato, Organic Canola Oil, Organic Arugula,Organic Garbanzo Bean Flour (organic garbanzo beans), Organic Plain Unsweetened Soy Milk (filtered water, whole organic soybeans), Organic Squash, Organic Eggplant, Organic Yellow Onion, Organic Red Bell Pepper, Organic Dried Figs, Organic Raw Pistachios, Organic Olive Oil, Organic Pure Lemon Juice, Organic Garlic Clove, Organic Fresh Parsley, Organic Walnuts, Organic Apple Cider Vinegar, Organic Kale, Sea Salt, Organic Fresh Rosemary, Organic Extra Virgin Olive Oil, Organic Black Pepper, Organic Nutritional Yeast (organic yeast autolysate, organic rice flour, sea salt), Organic Dried Rosemary, Organic Dried Oregano, Organic Red Chili Flakes.
Allergens Soy, Tree Nuts (Pistachio, Walnut)
At Simple Feast we take every precaution to ensure that cross contamination of ingredients does not occur in our kitchens. Please be aware that our meals are produced in a kitchen that contains wheat, soy, treenuts, peanuts and seeds.
For nutritional information, email firstname.lastname@example.org
NET WT: 47.97 OZ ( 2.99LB) 1.36kg- 2-3 person box NET WT: 95.94 OZ ( 5.98LB) 2.72kg- 4-5 person box
- Preheat the oven to 450˚F. Line a baking sheet with parchment paper. (You don’t necessarily have to line the pan, but it makes cleanup much easier.)
- Pour the frittata batter into a mixing bowl and stir a few times. Mix in the roasted vegetables to coat in the batter.
- Set a medium (10-inch) nonstick frying pan over medium heat. Add enough oil to coat the pan (about 1 tablespoon). Spoon the vegetable frittata mixture into the pan. Keeping a watchful eye, and lowering the heat if needed to keep the bottom from burning, cook until the frittata is set, 12 to 15 minutes. (For serving 4-5 people, the frittata can be removed from the pan at this point and kept warm. Wipe out the pan and repeat the process. Or plan on making the second one in another pan.)
- Meanwhile, toss the potatoes with the garlic-rosemary oil, spread on the lined baking sheet, and bake until golden brown, 6 to 8 minutes.
- Chop the radicchio into small pieces and put in a bowl. Coarsely chop the pistachios and figs and add to the bowl along with the arugula. Drizzle with the dressing and toss together.
- Chop the rosemary leaves and the parsley leaves and tender stems. Sprinkle over the roasted potatoes and the salad.
- Serve the frittata(s) with the kale-walnut pesto for dipping, the roasted potatoes, and the salad on the side.