Today I’ll be serving my Gaia Goodness Banana Mango Ketchup with a Garden Vegetable Fritatta because the ketchup pairs excellently with egg dishes. Gaia Goodness products are all natural gourmet foods and will soon be available online and at Farmer’s Markets throughout the Los Angeles area. Stay tuned for that!
The Fritatta is an Italian dish that is best described as a crust less quiche. It’s normally made with potatoes serving as the so called crust or bottom and can also be made with pasta. Just like a quiche or omelet the ingredients in a fritatta can range from a variety of veggies, cheeses, meats and sauces. It’s a different gourmet twist on your everyday egg breakfast but can also be served at every meal. Especially brunch!
Fritattas are easy to reheat and can be paired with a nice garden salad or fruit or can stand alone. I tend to use pasta as the “crust” because it’s a little quicker than using shredded or thinly sliced potatoes. I’ve made it both ways and have enjoyed them equally. It just depends on what you’re in the mood for and the amount of time you have to prepare. Like I said, you’ll shave off about 20 minutes using the pasta because you won’t have to slice or shred potatoes.
In the version I’m showing you today, the ingredients consist of Fettucini noodles, power greens I picked up at Trader Joe’s, it’s a blend of spinach, chard, and kale already pre-washed and packaged, frozen peas, red bell pepper, fresh garlic, and Mexican onions. Mexican onions are a larger version of scallions or Spring onions. It’s shape and flavor are very similar.
The fritatta can be cut into triangles and stored in the fridge in a tightly sealed container or ziploc bag.
You can reheat in the oven on 350 degrees in a pan or on a cookie sheet for about 10-15 minutes. Click the link to check out the recipe for my Garden Vegetable Fritatta with Banana Mango Ketchup!