I’m glad it’s Friday, aren’t you? I’m sipping some wine. I’ll probably watch a movie later. Slowly, I’m getting around to making dinner. I’m going to tell you about what I made but first I want to make sure you know that I am on facebook and twitter. Please like my page and/or follow me!!!
Main dishes are usually served after side dishes but in this post I’m describing the main dish first. I made a frittata. A frittata with real eggs. I have been
interested inobsessed with making an eggless tofu based one but I haven’t perfected it and I wanted breakfast for dinner. I borrowed and modified a lovely recipe from Bread and Milk and Blackberries. I made a few changes. They include using fewer eggs and vegetarianizing but unfortunately not veganizing (not words, I know) the recipe.
Easy Frittata with Tempeh and Potato
- 2 tablespoons of butter or vegan butter (I used smart balance)
- 2 eggs cracked and beaten
- 1/2 serving of tempeh sliced thinly (I mean THIN and most packages have 2 servings)
- 2 to 4 slices of potato
- 2 to 4 slices of onion
Slice the tempeh and potato thinly. I marinated the tempeh in soy sauce for 10 minutes. If you can, marinate it for 20 minutes. Add 1 tablespoon of butter to a small or medium skillet and melt it. Then brown the tempeh, potato, and onion. Brown all the sides of the tempeh and potato slices. It usually takes 4 to 6 minutes. Be sure the potato cooks and then add the other tablespoon of butter. Once it melts pour the eggs over everything. Tip the pan back and forth a few times to make sure the egg covers everything. Let it cook. It usually takes about 5 minutes. Serves 1.
The best thing about breakfast for dinner is that you can drink wine with it and it is totally appropriate. I really like this Alamos 2010 Malbec. I got it on sale for $8.99. I’ve seen it ranging in price from 10.99 to 12.99 otherwise. It’s not a heavy wine but is full flavored. It’s soft on the palate with a slight tannic finish.
I made a side dish of braised brussels sprouts to go with the frittata. I’m obsessed with braising ever since I learned how to do it. It’s easy. If you want to make braised brussels you’ll have to read yesterday’s post.
Ingredients for Braised Brussels Sprouts:
- 6 brussels sprouts
- sliced onion to taste
- 1/4 cup of vegetarian vegetable broth
- 1 tablespoon of vegan butter or butter
- salt, pepper, and garlic powder
- 1 tablespoon of lemon juice
Braise the sprouts. Use the lemon juice and broth as the braising liquid. Use the salt, pepper, and garlic powder for seasoning. If you read yesterday’s post this will all make sense. I didn’t use my own broth because I didn’t have any on hand or time to make it tonight so I used bouillon. Bouillon is fine sometimes but it makes 2 cups though I only needed a fourth cup. I’m ending on a question: What do you like to do on Friday and what should I do with all of my left over broth?