inches (10 cm) below it.
When the bacon is done, take it out, drain it, and let it cool just a minute or two. Then crumble it, or easier, you can use your kitchen shears to snip it into bits. Uncover your Insta-Quiche and sprinkle the bacon bits evenly over the top.
Now slide the whole thing under the broiler for just a minute until youâre sure the top is set, then cut into wedges and serve.
UNPOTATO TORTILLA
Donât think Mexican flatbread, think eggs. In Spain, a tortilla is much like an Italian frittataâa substantial egg dish, cooked in a skillet and served in wedges. This one is my version of a traditional dish served in tapas bars all over Spain. As bar food goes, itâs a heckuva step up from beer nuts and stale popcorn. This would make a great supper, or prepare it ahead and nuke a slice for a quick breakfast.
1 / 4 head cauliflower
1 medium turnip
1 medium onion, sliced thin
2 to 3 tablespoons (30 to 45 ml) olive oil, divided
6 eggs
Salt and ground black pepper, to taste
Chopped fresh parsley (optional)
YIELD: 6 servings 139 calories; 11 g fat; 6 g protein; 4 g carbohydrate; 1 g dietary fiber per serving
Prehead your broiler on low.
Thinly slice your cauliflowerâinclude the stemâand peel and thinly slice your turnip. Put them in a microwaveable casserole dish with a lid, add a couple of tablespoons of water (about 40 ml), and microwave on high for 6 to 7 minutes.
In the meanwhile, start the onion sautéing in 2 tablespoons (30 ml) of the olive oil in an 8- to 9-inch (20 to 23 cm) skilletâa nonstick skillet is ideal, but not essential. If your skillet isnât nonstick, give it a good squirt of nonstick cooking spray first. Use medium heat.
When your microwave goes beep, pull out the veggies, drain them, and throw them in the skillet with the onion. Continue sautéing everything, adding a bit more oil if things start to stick, until the veggies are getting golden around the edgesâabout 10 to 15 minutes. Turn the heat to low and spread the vegetables in an even layer on the bottom of the skillet.
Mix up the eggs with a little salt and pepper and pour over the vegetables. Cook on low for 5 to 7 minutes, lifting the edges frequently to let uncooked egg run underneath. When itâs all set except for the top, slide the skillet under a low broiler for 4 to 5 minutes, or until the top of your tortilla is golden. (If your skillet doesnât have a flameproof handle, wrap it in foil first.) Cut into wedges to serve. A little chopped parsley is nice on this, but not essential.
ASPARAGI ALLâUOVO
This Italian dish turns a couple of eggs into a light supper. This looks like a lot of instructions, but none of the steps takes much time.
1 pound (455 g) asparagus
1 clove garlic, crushed
1 / 4 cup (60 ml) olive oil
Salt and ground black pepper, to taste
1 / 2 cup (50 g) grated Parmesan cheese
8 eggs
YIELD: 4 servings 310 calories; 25 g fat; 16 g protein; 4 g carbohydrate; 1 g dietary fiber per serving
Preheat the broiler.
Snap the bottoms off the asparagus where they break naturally. Put the asparagus spears in a microwavable casserole dish or a glass pie plate. Add a couple of tablespoons of water (40 ml) and cover. (Use plastic wrap or a plate to cover a pie plate.) Microwave on high for 3 to 4 minutes.
While the asparagus is cooking, crush the garlic into the olive oil.
When the asparagus is done, drain it. If you have 4 gratin dishesâlong, oval single-serving ovenproof dishesâtheyâre ideal for this recipe. Divide the asparagus among the 4 dishes. If not, youâll need to use a rectangular glass baking dish. Arrange the asparagus in 4 groups in the baking dish.
Whether youâre using the individual dishes or the single baking dish, drizzle each serving of asparagus with the garlic oil. Sprinkle lightly with salt and pepper and divide the cheese among the 4 servings. Put the asparagus under the broiler, about 4 inches (10 cm) from low
When the bacon is done, take it out, drain it, and let it cool just a minute or two. Then crumble it, or easier, you can use your kitchen shears to snip it into bits. Uncover your Insta-Quiche and sprinkle the bacon bits evenly over the top.
Now slide the whole thing under the broiler for just a minute until youâre sure the top is set, then cut into wedges and serve.
UNPOTATO TORTILLA
Donât think Mexican flatbread, think eggs. In Spain, a tortilla is much like an Italian frittataâa substantial egg dish, cooked in a skillet and served in wedges. This one is my version of a traditional dish served in tapas bars all over Spain. As bar food goes, itâs a heckuva step up from beer nuts and stale popcorn. This would make a great supper, or prepare it ahead and nuke a slice for a quick breakfast.
1 / 4 head cauliflower
1 medium turnip
1 medium onion, sliced thin
2 to 3 tablespoons (30 to 45 ml) olive oil, divided
6 eggs
Salt and ground black pepper, to taste
Chopped fresh parsley (optional)
YIELD: 6 servings 139 calories; 11 g fat; 6 g protein; 4 g carbohydrate; 1 g dietary fiber per serving
Prehead your broiler on low.
Thinly slice your cauliflowerâinclude the stemâand peel and thinly slice your turnip. Put them in a microwaveable casserole dish with a lid, add a couple of tablespoons of water (about 40 ml), and microwave on high for 6 to 7 minutes.
In the meanwhile, start the onion sautéing in 2 tablespoons (30 ml) of the olive oil in an 8- to 9-inch (20 to 23 cm) skilletâa nonstick skillet is ideal, but not essential. If your skillet isnât nonstick, give it a good squirt of nonstick cooking spray first. Use medium heat.
When your microwave goes beep, pull out the veggies, drain them, and throw them in the skillet with the onion. Continue sautéing everything, adding a bit more oil if things start to stick, until the veggies are getting golden around the edgesâabout 10 to 15 minutes. Turn the heat to low and spread the vegetables in an even layer on the bottom of the skillet.
Mix up the eggs with a little salt and pepper and pour over the vegetables. Cook on low for 5 to 7 minutes, lifting the edges frequently to let uncooked egg run underneath. When itâs all set except for the top, slide the skillet under a low broiler for 4 to 5 minutes, or until the top of your tortilla is golden. (If your skillet doesnât have a flameproof handle, wrap it in foil first.) Cut into wedges to serve. A little chopped parsley is nice on this, but not essential.
ASPARAGI ALLâUOVO
This Italian dish turns a couple of eggs into a light supper. This looks like a lot of instructions, but none of the steps takes much time.
1 pound (455 g) asparagus
1 clove garlic, crushed
1 / 4 cup (60 ml) olive oil
Salt and ground black pepper, to taste
1 / 2 cup (50 g) grated Parmesan cheese
8 eggs
YIELD: 4 servings 310 calories; 25 g fat; 16 g protein; 4 g carbohydrate; 1 g dietary fiber per serving
Preheat the broiler.
Snap the bottoms off the asparagus where they break naturally. Put the asparagus spears in a microwavable casserole dish or a glass pie plate. Add a couple of tablespoons of water (40 ml) and cover. (Use plastic wrap or a plate to cover a pie plate.) Microwave on high for 3 to 4 minutes.
While the asparagus is cooking, crush the garlic into the olive oil.
When the asparagus is done, drain it. If you have 4 gratin dishesâlong, oval single-serving ovenproof dishesâtheyâre ideal for this recipe. Divide the asparagus among the 4 dishes. If not, youâll need to use a rectangular glass baking dish. Arrange the asparagus in 4 groups in the baking dish.
Whether youâre using the individual dishes or the single baking dish, drizzle each serving of asparagus with the garlic oil. Sprinkle lightly with salt and pepper and divide the cheese among the 4 servings. Put the asparagus under the broiler, about 4 inches (10 cm) from low
Similar Books
