Veggie-Packed Frittata

Veggie-Packed Frittata

Serves 6

Ingredients

• 12 eggs, beaten
• 1/2 pound spinach, chopped
• 2 russet potatoes, peeled and diced
• 1-2 red bell peppers, seeded, pitted and diced
• 2 cloves garlic, minced
• 1 onion, chopped
• 3 tablespoons water
• 3 tablespoons olive oil (or vegetable oil), divided
• 1 tablespoon milk
• salt and pepper, to taste

Directions

1. Preheat oven to 400º F.
2. In an ovenproof skillet, heat 2 tablespoons olive oil and sauté your diced potatoes, stirring frequently, for 5 minutes, season generously with salt and pepper.
3. Add water, turn heat up to high and cover potatoes, steaming them for 3-5 minutes, or until water evaporates. Uncover and stir in the middle. Remove potatoes and set aside.
4. Turn heat down to medium-high and another tablespoon olive oil. Add red peppers and onions and sauté until tender. 5-7 minutes.
5. During the last, 2-3 minutes, add garlic and spinach (until just wilted).
6. Place potatoes back in with the spinach, peppers, onions and garlic. Sprinkle with salt and pepper.
7. In a bowl, beat eggs in a bowl and add milk to make them light and fluffy.
8. Pour the beaten eggs on top of vegetables and gently swirl the pan so everything is covered evenly.
9. Cook for 3-5 minutes, until the bottom begins to set, then transfer skillet to oven and bake until eggs are just set, 10-15 minutes.

Risotto de Pollo y Champiñones

One-Pot Veggie & Chicken Risotto

Serves 8

Ingredients (For 8 people)

• 2 chicken breasts, cut to1-inch cubes
• 2 (14 oz.) cans low-sodium chicken or beef stock (more or less depending on preferred texture)
• 2 1/2 cups Arborio rice
• 3/4 cup dry white wine
• 1 cup water, optional
• 1 bunch asparagus, chopped
• 1-2 zucchinis, chopped
• 6 oz. Portobello mushrooms, sliced
• 3 tablespoons butter
• 2 tablespoons olive oil
• Parmesan, garnish
• salt and pepper, to taste

Directions

1. Heat a large sauté pan or Dutch oven over high heat and add olive oil.
2. When oil is hot, agregar ajo picado y cebolla picada hasta transparentar.  add chicken (seasoned with salt and pepper) and brown on all sides, 4-5 minutes. Set aside.
3. Add chopped asparagus, zucchinis and mushrooms and cook until just softened. 8 minutes. Set aside.
4. Melt butter in Dutch oven and add Arborio rice. Stir until rice is toasted and lightly browned, then return veggies and chicken to pan.
5. Lower heat to medium and add white wine. Cook until wine is almost evaporated, stirring frequently.
6. 1/2-2/3 cup at a time, add chicken stock, stirring frequently and replenishing liquids once mixture is dry enough that spoon leaves a track through the rice.
7. When chicken stock is completely absorbed, taste rice and see if it’s tender enough. Risotto should be thick, but still able to spread out a little.
   [You want it to be al dente, but if it’s too crunchy, add 1 cup water (a bit at a time). Adding too much will make your risotto gummy.]
8. Serve hot and garnish with Parmesan cheese.