Egg White Fritatta

Fritattas are basically a healthier version of quiche, and although sadly they don't include that wonderfully indulgent buttery crust they can still be just as satisfying. I love making fritattas at the beginning of the week to have on hand for a quick breakfast, light lunch or even a simple dinner- you gotta love that! This time I thought I would try an uberhealthy fritatta using only egg whites, and the result was delightful.

I love the versatility of this baked egg dish, you can include just about any type of veggie or meat your heart desires. And adding a bit of cooked orzo pasta or cheese is a wonderful way to impart heartiness and richness. Try baking them in muffin tins for cute little individual portions! Lots of options here...for this particular fritatta I just used a hodgepodge of vegetables in my kitchen that needed to be used up quickly- zucchini, bell pepper and jalapeño- and sprinkled a touch of fresh parsley over the top for a pop of color. And I couldn't resist adding avocado, because, let's face it, I can hardly ever resist adding avocado to anything...it's kind of my little secret weapon. So now you know. Secret's out.

Ingredients

2 tsp olive oil
1 small jalapeño, seeded and diced
1/2 zucchini, diced
1/2 red pepper, diced
1/2 yellow pepper, diced
8 egg whites
1/2 tsp freshly ground pepper
1/4 tsp sea salt
2 tbsp parsley, chopped
1/2 avocado, sliced

 Instructions 
1. Preheat broiler. Warm the olive oil in a medium sized oven-safe pan. Add the jalapeño, zucchini, red and yellow peppers and cook, stirring occasionally, for about 2 minutes.
2. Whisk together the egg whites, pepper and salt and pour over the vegetables and cook gently until the egg whites are set.
3. Transfer pan to broiler and broil until the top is nicely browned. Sprinkle with parsley and top with avocado before serving.

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Cucumber Melon Gazpacho with (or without) Shrimp

With shrimp (photo by Patrick Lyons)

I have absolutely loved making this chilled soup every Summer since I came across the recipe on epicurious a few years ago. Right around the same time that I start to crave freshly squeezed margaritas, lazy beach days and gelato, this recipe invariably finds its way back into my repertoire. Gazpachos are always a great Summer option- light, healthy and refreshing, but the cucumber and melon in this version make such a delightful pair...Bath & Body Works really hit the nail on the head with their ubiquitous scent combo, and for good reason: cucumber and melon are cousins, after all, so of course they get along famously! 

The best part is that it comes together in no time, so it's perfect to serve at summertime get-togethers. It works as both a starter or main course...I've even prepared it as a soup shooter for a larger event paired with a zippy Sauvignon Blanc, and people went crazy! I had numerous requests for the recipe that day, so ta-da, here it is. The balance of cooling flavors with just the right amount of heat make this soup a showstopper any way you decide to serve it up. 

Vegetarian option: sans shrimp, sub cantaloupe!

Though it is super simple to prepare (just chop and blend), the addition of zesty flavors like ginger, garlic, hot sauce and fresh herbs make this gazpacho anything but boring. Another bonus is that this recipe is easily adaptable- just omit the shrimp for an even faster vegetarian option, and you could also skip the yogurt to make it vegan-friendly (although I'm partial to the mint green hue and fuller texture that the yogurt imparts). 

adapted from epicurious
Ingredients
3 cups cucumber, peeled, seeded, and coarsely chopped, plus 1/4 cup cucumber, peeled, seeded and diced (for garnish)
2 scallions, white and green parts, coarsely chopped
1/2 cup assorted fresh herbs, such as basil, chives, and mint, coarsely chopped, plus ¼ cup finely chopped (for garnish)
1 1/2 inch piece fresh ginger, coarsely chopped
1 clove garlic, coarsely chopped
3 tbsp olive oil
1/4 cup plain greek yogurt
1/2 cup cantaloupe, diced
salt and freshly ground black pepper
1/4 tsp sriracha (optional)
1/4 pound large shrimp, peeled, cooked, and roughly chopped (optional)

Instructions 
1. In a blender or food processor, combine coarsely chopped cucumber, scallions, 1/2 cup of herbs, ginger, garlic, olive oil, and yogurt and process until smooth. Stir in salt and pepper to taste along with sriracha, if using. Transfer to an airtight container and refrigerate for at least 1 hour to let the flavors mingle.
2. In a small bowl, stir together shrimp and/or cantaloupe and remaining diced cucumber and herbs. Season with salt and pepper.
3. Divide soup evenly among bowls and top each with dollop of shrimp/melon mixture.

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Pluot Crostata with Lemon & Thyme

Aren't crostatas the best? The lazy (wo)man's tart, as I like to call them. Just whip up a quick pie crust (or use a store bought one for even easier preparation), toss in some slices of your favorite seasonal fruit, bake, and poof! Dessert è finito. 

 For this occasion I chose some gorgeous crimson pluots I came across at the farmer's market earlier that day. Pluots, a hybrid of plums and apricots, are best eaten over the sink with the juices running down your chin, but they're not too shabby as the stars of a free-form tart either. And I think I just wanted an excuse to say the word "pluot" a few times...it makes me giggle. 

To accent the stone fruit flavors I added lemon juice to the filling and scattered fresh thyme sprigs from the garden over the top- a completely optional step, but I enjoy shaking things up a bit and adding some complexity to this rustic treat. Lemon zest would have been divine as well, but my microplane was dirty at the time, and remember what I said about this being a lazy man's dessert? I included it in the recipe anyway, in case you are feeling slightly more ambitious than I was that day...I hope you enjoy this recipe, let me know in the comments what fruit you would choose to put in a crostata!

Ingredients
1 1/4 cups all-purpose flour, plus more for dusting
1/2 cup sugar, plus more for sprinkling
1/4 teaspoon salt
1 stick chilled unsalted butter, cut into small cubes
1/4 cup ice water
1 tbsp cornstarch
1 tsp lemon juice
1/4 teaspoon finely grated lemon zest
1 pound firm but ripe pluots, pitted and thinly sliced
4-6 sprigs of thyme
1 egg yolk

Instructions
1. In a food processor, combine flour, 2 tablespoons of sugar and the salt and pulse. Add the butter and pulse until the mixture resembles coarse meal. Slowly add the ice water and pulse until the dough just barely comes together. Gather the dough and pat it into a disk. Wrap the dough in plastic and refrigerate until chilled, about 30 minutes.
2. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Working on a lightly floured surface, roll out the disk of dough to a 12-inch round and transfer to the baking sheet. Chill the dough until firm, 15 minutes.
3. Meanwhile, in a bowl, combine the remaining 1/4 cup plus 2 tablespoons of sugar with the cornstarch, lemon juice and lemon zest. Add the pluots and toss well. Let stand, stirring occasionally, until the sugar is mostly dissolved, about 15 minutes.
4. Arrange the fruit in the center of the dough, leaving a 1 1/2-inch border all around. Fold the edge of the dough up and over the pluots. Beat the egg yolk with 1 tablespoon of water, brush the rim of the crostata with the egg wash and sprinkle with sugar. Sprinkle thyme over the fruit.
5. Bake crostata for about 45-50 minutes, until the crust is golden and the fruit is tender and bubbling. Let the crostata cool completely before cutting into wedges and serve.

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