Flavorful, craveable, and yes, of course there's a vegan alternative as well!
The festive platters have been washed and put away. The last of the Christmas cookies tucked in the freezer for safe keeping. We've feasted and indulged, but now we want to start the year off on a more healthful note.
But, of course, we still want everything to taste good and satisfy.
Every year, we get up early to view the rising of the sun on the New Year, which is supposedly good luck, and I like to hedge all my bets. It doesn't take a lot of effort to get up that early since the sun doesn't rise here until 7:27 a.m. Sometimes we have friends over, sometimes it is just the two of us, but whether two or ten, we love to make a festive Sunrise Viewing Breakfast to follow.
It is good luck to view the Sunrise on a New Year
Eggs in Purgatory
One of my favorite breakfasts is Eggs in Purgatory (also called Shakshuka with slightly different seasonings), farm fresh eggs poached in a beautiful tomato sauce studded with potatoes and black olives, with just enough heat to make it interesting. But since my husband's heart attack, we've been keeping careful track of our saturated fat, and making little adjustments that keep us on track. Yes, we still indulge now and then, all things in moderation, but on a day-to-day basis, I try to offer what is best for us in the long term.
A trick of light
What many people don't realize is that there is so much flavor in the egg whites! What is always lacking in an egg-white omelet or frittata is the luscious color and some fat. By adding a little hot sauce, you boost the flavor as well as the color, and this mind trick is pretty convincing, even for the cook who prepared the dish and knows better.
Centerpiece for a feast
Don't run away, I really mean this! It's delightfully tasty, and one would never feel deprived eating this. It definitely has the same flavor profile as the original eggs in purgatory, but won't raise your blood cholesterol. Add a lovely side salad and some crusty whole-grain bread and you are set up for a healthy and happy day, or a feast with company, all a wonderful way to welcome in the New Year!
The numbers
In fact, one sixth of this flavorful pie has only 99 calories, 4 grams of fat, virtually no saturated fat or cholesterol, 10 carbs, 3 grams of fiber, 8 grams of protein, and is a good source of potassium, Vitamin C, calcium, and iron. Note: information calculated at MyFitnessPal.
Use your favorite mushrooms
I used local wild mushrooms, a mix of oyster, king, and shiitake, grown in the village next to mine. You can use any favorite mushroom. Here we used Cholula chili lime hot sauce for its lovely flavor and mild heat, but use what you like for both the flavor and color. I've used fresh basil in the sauce, but you could use thyme or crushed fennel seeds, If you want to dress this up even more, add 10 oz. of fresh or frozen spinach to the eggs. A healthful touch, that adds even more color and nutrition. Why didn't I think of that earlier?
This one is fast to put together, great for company, rewarding in flavor, and won't break the calorie and fat bank., You can't beat that!
Note: I am grateful to start this year with two new eyes following cataract surgery. The first was done last week giving me 20/20 distance vision in that eye. The second will be done this week, and I'm quite excited. However, I'm in the between zone with one near- and one far-sighted eye and reading and computer work is quite tiring, so I may not spend a lot of time on the blog. But I'll still be checking in until I get my new readers!
May your New Year be filled with all the good there is to find in life, new adventures, good music, caring relationships, creativity, good coffee, and always new dreams!
Egg White Frittata in Purgatory
The sauce:
- 2 tbsp. extra virgin olive oil
- 1 yellow onion, diced
- 8 oz. mixed wild mushrooms, rough chop
- 1 28-oz can crushed tomatoes
- 1/3 cup black olives, rough chop
- Big pinch of crushed red pepper flakes
- A bit of fresh basil, minced
The frittata:
- 8 egg whites from farm fresh eggs
- 8 oz. sauteed mixed wild mushrooms, sliced, save a few for garnish
- 4 large scallions, chopped
- 8 splashes of Cholula hot sauce
- 2 tbsp. oat or soy milk
- 2 tsp. grated Parmesan or vegan Parmesan, optional
Preheat the oven to 450 degrees F, and get the sauce started. In a large skillet, heat olive oil over medium high and add the onion. Sauté until translucent, and add the mushrooms. Continue sautéing a few minutes then add the tomatoes, black olives, pepper flakes, and basil. Season with salt and pepper to taste, bring to a boil, then reduce the heat to a simmer and let it take care of itself until everything else is finished. You can also use left-over pasta sauce here.
While the sauce is simmers, heat a non-stick or cast-iron sauté pan, and add some olive oil and the mushrooms, Keep a few of the prettiest whole to garnish the finished dish. Cook just until slightly browned, and set aside a few garnish mushrooms.
Beat the egg whites to break them up, and add the mushrooms, scallions, hot sauce, milk, and some salt and pepper. In the same sauté pan, add a bit more oil, and add the egg mixture. Let set for a couple of minutes, then gently move them around to start setting. Once about two-thirds cooked, sprinkle the top with the Parm and place in the oven.
When the frittata is cooked through and browned, place the sauce on a large platter. Remove the frittata from the oven, give it a few shakes to make sure it is loosened, and gently place on top of the sauce. It should slip right out.
Garnish with your reserved mushrooms, a few more olives and chopped scallions.
Vegan variation
To make this vegan friendly, follow directions for the sauce and sautéing of mushrooms. Place a block of drained silken tofu in the food processor. Process until smooth. Add two tablespoons of chickpea flour, Cholula hot sauce to flavor and color, salt and pepper, 1/2 tsp, of baking powder, and blend well, adding a bit of oat milk if need be. Remove from the processor and fold in the scallions and mushrooms as above, and place in prepared skillet and bake until lightly browned. You can add vegan Parm if you like. Cool to just warm, and plate with the sauce.
It's really good!
You can also make this as individual frittatas baked in little pans, one of our inn guests' favorites.
© Copyright 2023 – or current year, The New Vintage Kitchen. Dorothy Grover-Read. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with active link and direction to this original post.
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Beautiful locally cultivated 'wild' mushrooms.
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