The Cooking Runner

A Sunrise Dune Run Fritatta

on October 22, 2012

I woke up thinking that it was in the 40’s this morning…I was way wrong…31 degrees-that was it. I dragged Sasha out of bed….she is completely not a morning dog, but as soon as she saw the running shoes and the leash…game on! So we ran and ran and then ran up the dunes. I thought since we had so much rain lately, the sand would be wet and it would be so easy to run up them….WRONG. Sand dries really fast!!! I felt the burn!!!  So 2.5 miles and 2 runs up the dune and 2 runs down…I was dying…Sasha was pulling to keep going… How much more beautiful could a sunrise be?

We ran on the beach for a distance and Sasha went for a swim, it was still  in the 30’s! We ran back home admiring the leaves and hoping that little miss polar bear club would dry off before I walked in the house. I walked in the door to find ATS in the kitchen, towel over his shoulder making this…It was the best post run breakfast ever!!!

Red pepper and Mushroom Fritatta- Servings:4

1/2c chopped shitake mushrooms

1 bunch of green onions

1 medium shallot

1 clove garlic

2 medium piquillo peppers (they are a little spicy)

10 eggs separated

1/2 sour cream

1/2c aged provolone

1. Saute’ the vegetables in olive oil and a little sea salt.

2. Separate the eggs… the final mixture needs to have 5 whole eggs and 5 egg whites.

3 Add the sour cream to the egg mixture.

4. In a cast iron skillet, warm a little olive oil over medium heat.

5. Pour the egg mixture into cast iron skillet and then add the sauteed vegetables, then add the cheese on top.

6. Do not stir the eggs but let them cook for 5-10 minutes or until the eggs start to solidify.

7. Place the skillet in the oven under the Broiler, set on High.

8. Be sure to watch the skillet it will cook fast from this point and will burn very easy.

9. Once the fritatta starts to expand and brown remove from oven, check for done-ness, and enjoy!!!


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