Monday, February 1, 2010

Improvising a breakfast frittata

A couple of days ago, I saw a recipe for a frittata with kimchi on the Arirang kimchi Web site and this morning, I started pulling items from my fridge to see what I could improvise. I eat kimchi as a side dish most mornings, so why not incorporate it into the main dish, I thought.

I had a jar of Arirang cabbage kimchi I bought in Englewood, egg whites, drug- and preservative-free bacon, thin-sliced Swiss cheese and a little leftover sauteed spinach from dinner Friday night.

International Bacon DayImage via Wikipedia

I chopped up spinach, kimchi and cheese, put them into a bowl, added the liquid egg whites -- enough to fill a 12-inch non-stick frying pan -- and seasoned them with salt, pepper and an organic  spice mixture from Costco. I also sliced a plum tomato.

I added a couple of ounces of extra-virgin olive oil to the pan and poured in the egg mixture. After it cooked a while and the edge was set, I placed three strips of bacon on top, along with tomato slices, salting them individually (the tomato, not the bacon). The frittata spent about 8 to 10 minutes on the stove and another 6 to 8 minutes under the broiler, until it was sizzling all over and the cheese oozed.
Gimchi, a very common side dish in KoreaImage via Wikipedia

I ate it with warm Syrian bread, hummus and seasoned tofu from H Mart in Little Ferry. I liked how the kimchi still had some crunch, but realized I had put way too little into the egg mixture. Next time, I'll add enough so its presence shouts, not whispers.
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  1. Great! you actually made it! I still need to try the frittata!

  2. My first attempt, but not my last. My wife and son liked it, too.


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