We're celebrating Meatless Mondays with balanced, delicious meal plans. We hope you'll join us -- whether you're vegetarian all the time or just here and there.
Today, reclaim the morning that got away by making breakfast for dinner.
It's Monday. That means you didn't wake up at 6 AM to go for a run, you didn't unload the dishwasher, and you certainly didn't poach any eggs. Monday means you stumbled out of bed 20 minutes after the alarm, put your pants on inside out, and almost forgot to reach for a granola bar on your way out the door.
Luckily, just as each week starts anew, each day comes with an opportunity for redemption. Tonight, reclaim the morning that passed you by, and salvage the breakfast that just wasn't possible with your two favorite breakfast staples: eggs and potatoes. In tonight's meatless menu, they're dressed up in evening attire -- but underneath the fanciness of squash blossoms and arugula, they're still the same casual, adaptable dishes you love. They'll come together quickly and easily, leaving you with plenty of time to savor the warm summer evening.
Serves 4 to 6, with leftover potato salad
5 garlic scapes, thinly sliced, or 2 garlic cloves, smashed and chopped
12 large zucchini blossoms, stems trimmed to 1 inch (or just use whatever vegetables you have on hand; that's the beauty of a frittata.)
1/2 small red onion, peeled and roughly chopped
2 pounds new potatoes, scrubbed and cut into bite-sized pieces
2 tablespoons finely chopped chives
3 cups arugula, stems removed, washed and dried and very roughly chopped
We're assuming you have eggs, salt and pepper, olive oil, butter, rice and red wine vinegars, and Dijon mustard in your kitchen. If not, add them to list.
1. Cover the red onion with cold water. Put your potatoes in a large pot of salted water and bring to a boil over high heat. Lower the heat so the water is barely simmering, then cook the potatoes for 10 minutes, until just tender.
2. While the potatoes boil, get cracking on your eggs. Preheat the oven to 325º F, then crack and whisk 8 eggs (if you have 6 or 9, that's fine, too). Heat butter and olive oil in a non-stick pan over medium heat, sautée the garlic, then cook the zucchini blossoms until they wilt (about 1 minute).
3. Pour the eggs over the blossoms and transfer the pan to the oven for 6 to 8 minutes. When the frittata is set, remove it from the oven and invert it, confidently and quickly, onto a cutting board or serving plate.
4. As the frittata comes to room temperature, return to the potatoes. Toss the drained potatoes with a tablespoon of rice wine vinegar and some salt and pepper. Add chives, arugla, and red onion and stir it all together.
5. Whisk 2 tablespoons of red wine vinegar with 1 tablespoon of Dijon and 5 tablespoons of olive oil. Season with salt and pepper, then toss with the potatoes. Cut the frittata into wedges, spoon some potato salad beside it, and pretend you're reliving Monday morning -- in a perfect world.