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.
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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.
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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.
Great! you actually made it! I still need to try the frittata!
ReplyDeleteMy first attempt, but not my last. My wife and son liked it, too.
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