Vegetable Frittata with a Potato Crust

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I love getting interesting things in my organic farm box.  Recently one of the offerrings was sea beans, which I had never tried before.  I jumped on the opportunity to try some out.  When they came, they looked a little like really skinny grean beans.  They had a salty slightly bitter taste when they were raw.  I decided to use them in a frittata with some of the other things that I recieved in my box and was pleased with the results.  The sea beans lost their bitterness when cooked and added an almost exotic taste to the fritatta.

You can subtitute your favorite vegetable in this dish if you don’t have access to sea beans – asparagus, broccoli, chard, artichoke hearts or spinach would work well.  You can also decide which herbs and type of cheese you prefer.  Play with the recipe and make it your own.

Vegetable Frittata with Potato Crust
Six egg
Six Egg Whites
8 ounces of low-fat cottage chees
2 Tablespoons Dried herbs
8-12 ounces of Mushrooms, Sliced/chopped
2 Leeks, sliced thinly
Sea beans (or other vegetable) chopped
Seasoning salt
Coconut or olive oil
Waxy potatoes
4 ounces of Parmesan cheese

Pre-heat oven to 375º.  Slice potatoes thin on a mandolin or with a knife. Spray a deep dish pie plate with non-stick spray.  Line the pie pan with the sliced potatoes, overlapping to form a crust.  Put in the oven for 15-20 minutes.

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Cut up vegetables and saute in a pan with a little olive oil or coconut oil. Set aside to cool.  In a large mixing bowl mix the eggs, egg whites, seasoning salt and herb mix of your choice. Stir in the cottage cheese and cooled, sautéed vegetables. Once the potato crust is baked, pour the egg mixture into the crust. Sprinkle Parmesan cheese evenly over the top.

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Bake for 35 to 45 minutes or until it is set.

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This is a vegetarian and gluten free dish; however, you could add some ham or bacon if that is the way you roll.

Served with a green salad or some fresh fruit, this makes an excellent brunch or dinner meal.

Find your om balance – Terri