Some of my cooking adventures are great successes...others, not so wonderful. I made an egg fritata for dinner last night. It looked beautiful, it tasted good, but not blow your mind amazing. However I still wanted to share it with you all and offer up some changes for next time...
1 cup Whole Grain Rice
1 Tbs Olive Oil
1/4 cup coconut milk
1/4 cup cheddar cheese
1/2 Large tomato, sliced
1/4 cup spinach
1-2 bunches fresh parsley
Pepper to taste
1. Pre-cook rice according to directions. Heat OO in medium frying pan. Press rice onto the bottom of the pan.
2. Break eggs directly onto rice. Stir with a fork to break and spread around yolks. Add coconut milk and stir in. Cover and allow to cook 5-10 minutes on med. heat.
3. When eggs are just about set sprinkle on cheese, toms, spinach and parsley. Cover and allow eggs to fully set.
OK, So I don't know why I added coconut milk to my eggs but I LOVED the egg part of this! SOO yummy. The only part of this dish that was a tad bit disappointing was that the rice got a little crunchy. This was probably from the olive oil. When I make this again I may just cook the eggs without the rice on the bottom and serve with some roasted potatoes.
Also, I made some of those Walnut Macaroons that I talked about on my previous post. I added a little chocolate drizzle to the top of mine and brought some into work to share....they are being snatched up like hot cakes! The original recipe is on Sweet Potato Soul.