Microwave Oven-Baked Breakfast Frittata Recipe2012-04-29
- Yield : 1 frittata
- Servings : 4-6
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
Microwave oven-baked breakfast frittata recipe. Very delicious and easy frittata cooked in the microwave oven. Microwaving is quite different. There is no heat except inside the food that is being cooked. The energy waves go right into the food and are absorbed by it.
All parts of the food-inside and out-cook simultaneously. Food cooks without drying out. Meanwhile, the cook and the kitchen stay cool because there is no energy going to waste in the form of hot air.
An unexpected dividend of pleasure: no pans to scrub when dinner is over. You’ll be cooking in the same dishes you serve in, or in throwaway paper containers, or even on dinner plates. You will find yourself doing a lot of things you didn’t do before because they were too much bother and you didn’t want to stay around the kitchen waiting for them.
Toasting nuts, making popcorn, drying home-grown herbs, fleshing and heating leftover rolls. Warming sauces, toppings, and syrups. Producing quick meals on any schedule for the members of the family who must eat and run.
The quick, clean performance of the microwave oven appeals to busy cooks of both sexes, and the fact that it uses so little electricity makes it even more attractive in this energy-conscious age. But what is most important is how it cooks one of nature’s most precious gifts to man-fresh vegetables.
Freshly picked vegetables from your own garden or from a nearby farm, quickly prepared in the microwave oven, provide an eating experience that cannot be surpassed, and even vegetables from the supermarket’s produce counter which may be days or even weeks old are somehow remarkably restored to freshness by this method of cooking. Most vegetables are cooked with a minimal amount of water so that vitamins and minerals are retained along with garden-bright color.
Microwave Oven-Baked Breakfast Frittata Recipe
- 1/2 cup (125 ml) thawed frozen egg substitute
- 1/4 cup (60 ml) evaporated skimmed milk
- 1 tablespoon light sour cream
- 1/4 teaspoon dried salad herbs
- dash of freshly ground black pepper
- 1/2 oz (15 g) garlic-and-herb-flavored cheese spread,broken into pieces
- 1/2 cup thoroughly washed and drained arugula or spinach leaves,chopped
- 2 egg whites
- dash of cream of tartar
- dash of ground nutmeg
Using a wire whisk, in medium mixing bowl, beat together frozen egg substitute, evaporated skimmed milk, light sour cream, salad herbs and dash pepper. Add cheese spread and arugula and stir to combine.
Using a mixer on high speed, in medium mixing bowl, beat egg whites and cream of tartar until soft peaks form. Using a rubber scraper, stir 1/3 of the beaten egg whites into the arugula mixture. Gradually fold in remaining beaten egg whites.
Spray 9-inch microwavable pie plate with nonstick cooking spray. Spread arugula mixture in pie plate. Microwave on medium-high (70%) for 3 minutes.
Using rubber scraper, stir the outer portion of arugula mixture toward the center of pie plate. Microwave on medium (50%) for 3 minutes. Then rotate pie plate 1/4 turn and microwave on low (30%) for 2-3 minutes. Let stand for 2 minutes to complete the cooking process.
Invert Frittata onto the serving platter and sprinkle with nutmeg. Serve with cooked sliced mushrooms, chopped onion, coffee with a warm milk.
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This information is per serving.