Mellow like Yellow

Actually they don’t. I dare say no one has ever linked “mellow” and “S” in the history of the world, and especially not now with my deadline still looming: T-11 days and I’ve been writing this post for THREE DAYS…! Which means it’s now T-8 days!!! Eeeek! Let’s not think about deadlines—until then, let’s talk about food!

Be It Resolved That: children who grow up in the East, where fall is comprised of blazing reds and oranges, have trouble coming to terms with the Western Fall.

Exhibit A (image source):

and Exhibit B (image source):

It’s not bad! It’s just that it’s not reds and oranges. In the land of the poplar, fall is yellow… and green, because there’re a lot of coniferous trees around here.

Whenever I drive to work and I’m facing a ridge of yellow and green, I always think of a bit on Dave Letterman once where he parodied his rise to fame. He claimed to have had a radio show while at State University called “All Things Yellow”, during which he listed yellow things. It went something like “Banana. Lemon. [pause…] Lemonade.” I mutter it to myself as I drive, aware of the fact that I look crazy to fellow drivers… but it makes me smile!

So my own list of “All Things Yellow” at this moment includes: “Western Fall”. “Scrap paper”. “Giant zucchini” (which I purchased at the Farmers’ Market this weekend, and proceeded to use maybe a THIRD of to make a Mama Pea lasagna (oh baby!)). And “Frittata Piquante”. It’s not FULLY yellow, but it still lends some of its hue…

I’m into eggs lately. They’ve become comfort food for me. And since I have a deadline, something healthy, warm, comforting, and filled with veggie and protein love is important right now… I made a big pan and have re-heatables for instant yellow bliss… mmm! To continue with my “wordology” trend of Saturday last, this frittata is absolutely Santa Claus*!

Frittata Piquante

This recipe is a great “kitchen sink” recipe: I will often just fill the pan right up to the top with veggies, and add the egg mixture just to hold it all together. Below I’m giving a “bare essentials” frittata, which I assembled when my kitchen was close to “bare”!

You need:

* 1 Tbsp EVOO
* 4 Cipollino onions, peeled and minced
* 3 cloves garlic, sliced
* 1 red bell pepper, seeded and cut into thick ribbons
* 1 YELLOW bell pepper, seeded and cut into ribbons
* 1 Ring of Fire pepper, seeds removed and sliced—OPTIONAL! SO optional!
* 2 cups baby spinach leaves (I used Kale this time), roughly chopped
* 12 egg whites + 4 whole eggs, lightly beaten (egg whites from a box! That means 1.5 cups)
* 1 cup skim milk (or almond milk)
* 1 tsp sea salt
* 1 tsp cumin
* 1 tsp cayenne
* 1/2 Tbsp basil
* 1/2 Tbsp oregano
* 1 tsp freshly ground black pepper
* 1/2 cup cooked red quinoa
* 2 Tbsp grated Asiago cheese
* fresh salsa for serving garnish (optional)

You do:

Preheat the oven to 350°F.

In a medium bowl, stir together the egg whites, the lightly-beaten eggs, milk, and spices. Set aside.

Heat the olive oil in a large, oven-safe pan (I use a giant, 14-inch Ameriware pan) over medium heat, and add the garlic and onions, cooking until transluscent (about 4-5 minutes).

Add the bell peppers, and cook an additional 4 minutes (at this point, if using Kale I toss it in to get it wilty).

When the veg is sufficiently sautéed, pour in the egg mixture, and let it cook until the edges begins to set; top with the cheese and quinoa transfer to the oven.

Bake for about 10-minutes, or until the centre is fully set and the edges are beginning to pull away from the pan.

Serve hot, with salsa—and a side of yellow tomatoes, if you wish…! (Makes about 5 servings).
*Santa Claus: adj: (-ier, -iest). Informal. (Of food): implies something comforting and familiar, but still special and exciting. (Of legendary personages): see, Kris Kringle.