The vegetarian recipe I made last week was Sweet Potato and Kale Frittata with Goat Cheese, which was printed in the December 2015 issue of Vegetarian Times magazine. My friend and neighbor, T, gave me a year's subscription to Veg Times as a gift and I have a LONG list of recipes among those pages that I plan to try!
Rather than type out the recipe here, I'm including a link to the Vegetarian Times website:
My frittata turned out delicious! I did make a couple of changes from the original recipe, but they are minor. First of all, I could not figure out why the Dijon mustard should be divided (and apparently other people noticed the goof, too - no one knows why it says "divided"!), and I didn't have Dijon, so I substituted brown mustard. I didn't measure it, either, but that's nothing new. Ha ha!
Kale is not appealing to me. When I was a waitress at the local steak house way back when, kale was used to decorate the salad bar; people didn't eat it! I've tried to like the stuff, since it's now considered a "super food", but I simply can't get past the fact it's tough and tastes like leaves. Thick, fibrous leaves. Bleh! Even in soup, it's tough and stringy. So I considered subbing the kale in this recipe for spinach. But you know how spinach gets all limp and slimy when it's cooked? Yeah, that didn't seem appealing. Instead, I decided to try baby kale. Which turned out to be a great idea! Baby kale is tender without being slimy after being cooked. Adult kale is just yucky.
Another change I made is to use a regular skillet. I despise non-stick pans, so I just sprayed my RevereWare skillet with plenty of olive oil and the frittata came out of it just fine, thankfully. I did have to leave mine in the oven longer than 10 minutes, but I do prefer my eggs cooked more firmly than most folks.
Not only was the frittata delicious when I first made it, but the leftovers have been just as delightful! This one is a keeper!