This weekend, I ordered a take-out box of “fish” from a Chinese Restaurant. Usually, I’m not one to get ‘fake-meat’ but the restaurant does such a great job of it. They’ve somehow textured the tofu so that it would be similar to the flakiness of fish. I would eat it regardless of meatless Monday or not and I’m so lucky that there were tons of leftovers (huge box). I’m pretty sure it’s heaven in a box for vegetarians.
In other news, I made a frittata this Monday with lots of yummy cheddar, fiber-rich broccoli and high-protein eggs for vegetarians that generally hate soy. (I generally dislike soy)
Broccoli and Cheddar Frittata
1 broccoli floret, chopped, large stem discared
1/3 c. onions (about 1/2 small onion) diced
1/4 c. milk
1 – 1.5 c. sharp cheddar, grated with more for garnish
1/2 tsp garlic powder
s/p to taste
makes a 10-inch frittata
Preheat oven to 375F.
Beat the eggs, add milk, and season with salt, pepper, and garlic powder. Cut up your veggies and saute them in a little olive oil over medium-high heat. If needed, add a little water, cover, and steam your broccoli so they’re nice and green– otherwise, after the veggies are softened (4 – 5 mins), reduce heat to medium-low and add the eggs. Cook until eggs just begin to solidify and add your cheese. Stir sparingly but try and keep the concoction smooth. Before the eggs have completely set– still gooey and watery in the center, smooth it out and pop it in the oven for 10 minutes. Before done completely, raise heat to 400F, broil, and brown.
Serve with tomato or bacon slices. You know I wanted to.