Two Plus Two = A+ Eggs

by Dana Jacobi

Egg-plus-vegetable dishes exist nearly everywhere in the world. Mediterranean cooks seem to have the largest variety of this combination, even if you don’t include a French-style omelet, which has a low proportion of vegetables to eggs compared to many others.

Tunisians make an egg dish called “ojja,” in which the eggs are mixed with tomato paste and a hot pepper paste called harissa, then scrambled with diced tomato, zucchini, butternut squash, or potatoes, as you prefer. Shakshouka, also Tunisian, is like my father’s peppers and eggs, but with diced tomatoes added. Middle Eastern friends make an omelette-like “eggah,” which sometimes resemble a Spanish tortilla. In one version, the eggs are gently scrambled with generous amounts of chopped parsley, mint, scallions and cilantro. This makes a moist version of green eggs (but no ham, with apologies to Dr. Seuss).

From a Chinese co-worker, I learned how to make eggs in a wok. First you stir-fry two tomatoes, cut in wedges, a sliced onion and a couple of cups of bean sprouts - or use broccoli or corn kernels - plus garlic and ginger. Then add the eggs, which were first beaten with a few drops of sesame oil, and stir-fry while stirring and tossing until the eggs are just done.

Although we associate the frittata with Spain and Italy, other Mediterranean regions have their own versions. This Greek frittata uses my father’s “eggs plus two” model, but with more egg whites than whole eggs. The “plus two,” spinach and sun-dried tomatoes, give as much flavor as color to the dish. And although not quite as minimal as my father’s “eggs plus two,” the extra seasonings in this dish give it a little extra pizzazz.

Greek Frittata - Serves 2 as main course.

* 6 dried sun-dried tomato halves
* 1 garlic clove, minced
* 4 cups spinach leaves, coarsely chopped
* 1 large egg
* 3 large egg whites
* 1 Tbsp. crumbled reduced-fat feta cheese
* 1/2 tsp. dried oregano
* 1/4-1/2 tsp. salt
* Freshly ground black pepper, to taste
* Canola cooking spray
* 2 tsp. extra virgin olive oil (optional)

Place dried tomatoes and 1 cup cold water in a small saucepan. Bring to a boil, then simmer 2 minutes. Remove from heat and let sit until tomatoes are soft but not mushy, 10 to 20 minutes. Squeeze out the moisture, chop the tomatoes and set aside.

Preheat broiler. Coat an 8-inch skillet that can go under the broiler with cooking spray. Sauté garlic over medium heat until it starts to color, 1 minute. Add spinach and cook just until it collapses, 30 seconds. Remove pan from heat and set aside.

In a mixing bowl, beat egg with whites until well blended. Mix in spinach, chopped sun-dried tomatoes, feta (if using), oregano and salt. Season with pepper.

Add oil to the pan and heat over medium heat until hot, tilting the pan to coat sides with oil. Pour in the egg mixture. Cook 1 minute. Continue cooking while lifting edges so the liquid flows underneath. When only the center of the frittata is moist, about 4 minutes, broil until the top is golden, 1 to 1 1/2 minutes. Loosen edges and slide frittata onto serving plate. Let sit 10 minutes before cutting, or cool to room temperature.

Per serving: 134 calories, 7 g. total fat (1 g. saturated fat), 7 g. carbohydrate, 11 g. protein, 2 g. dietary fiber, 582 mg. sodium.