|Slices of boiled organic sweet potato and a fresh tomato, as well as chunks of Pecorino Romano sheep's milk cheese, set this 10-inch frittata apart.|
By VICTOR E. SASSON
A thick potato omelet from Spain -- tortilla espanola -- was my inspiration for adding sliced sweet potatoes to my weekend frittata.
First, I boiled the organic sweet-potato slices to soften them.
I used a mixture of four whole organic eggs, 8 ounces of liquid egg whites, a little low-fat milk and grated Pecorino Romano cheese, and poured all of it into a hot, non-stick, 10-inch pan with olive oil.
As the crust set over a medium-high flame, I layered sweet-potato and fresh tomato slices into the egg mixture, and added small chunks of Pecorino Romano.
I finished the frittata under the broiler, took it out of the oven and added Aleppo pepper and Kirkland Signature Basil Pesto.
The sweet potatoes were from Trader Joe's, and most of the other ingredients came from Costco Wholesale.
|Wild-caught coho salmon fillet accented with Kirkland Signature Basil Pesto, both from Costco Wholesale.|
Easy wild salmon
My wife brought home a 2-pound fillet of wild Alaskan coho salmon from Costco Wholesale in Hackensack ($10.99 a pound).
I cut the skin-on fillet into six pieces, put them on parchment paper in a large pan, squeezed on fresh lime juice and added a couple of pinches of Aleppo pepper.
You can also use paprika or another mildy spicy red pepper or even red-pepper flakes in moderation.
The fish went into a preheated, 375-degree oven.
I removed one of the pieces after 8 minutes (rare) and the rest after 12-13 minutes (cooked through).
I spooned on Kirkland Signature Basil Pesto after I took the salmon out of the oven.
I served the salmon with Lundberg Wild Blend Rice prepared in an electric cooker, and finished the meal with a salad.
Simple and delicious.