Eating in a box

Another old post I've been meaning to put out. It's a quick corn frittata breakfast bento box I packed for work this was one of those under 300 calorie meals. Eggs, Fresh Corn off the cob, shallots, percorino romano cheese, butter, milk, salt pepper and a bit of paprika. I made this dish right at the beginning of summer and picked up the corn from the farmers market. The corn was unbelievably sweet (you would have thought I added sugar to the mix). It was a perfect protein breakfast didn't leave me hungry later. This recipe came from an issue of Cooking Light and I couldn't think of any corners to cut here's the recipe that I have from my notes. Actually I think there was some parsley but I skipped it since I didn't have any on hand but I think it was only for show. Corn Frittata with Pecorino Romano Cheese 1 teaspoon olive oil 1 1/2 cups fresh corn kernels (about 2 ears) 1/3 cup diced shallots 1/2 teaspoon kosher salt, divided 1/2 teaspoon fr...

Sorry for the sparce post folks, the holiday season's been hard on me, and I'm trying to space myself out for the holiday as I already committed to take it easy and resume bentos after the new year. Fear not this doesn't mean I'm not posting! Without further delay here we have the Fritta Bento! The idea of cooking up a brunch had been nagging at me some time. It wasn't until I found a blog entry somewhere on pumpkin blintzes that I had to jump on it. We start with a simple frittata. Unfortunately it deflated on me as I packed it. Some things are just meant to be served fresh I suppose. Or the great chefs just have better technique. Very simple dish, I just put in some left over veggies that I had from another dish to whip this together. I made a gazpacho for a side "soup" , I think I made it a bit too strong on the onion side. I meant for it to be more light and refreshing since I have been sending out some heavy bentos lately. Anyhow, definite graded a B ...