Whoever created the breakfast-for-dinner concept is a busy mom’s hero. I’ve made pancakes, waffles and even French toast on occasion, but omelets are one of my favorite ways to get dinner on the table in a hurry. This time, I took my omelet idea up a notch and made a frittata (which is a fancy way of saying an oven-baked omelet). I have grown to love the delicious potential that Hodgson Mill Bulgur Wheat holds for dishes like Lemon Dill Bulgur Salad with Chickpeas, Cucumber and Feta Cheese and Bulgur Wheat Salad with Grilled Chicken and Pineapple, so using it as a crust in this Italian Frittata with Bulgur Wheat Crust and Vinaigrette Tomatoes was very intriguing to me. As it turns out, the bulgur wheat becomes a very nice base for the eggs, cheese and vegetables in this dish and it puts whole grains on our plates and additional protein into our meal. It also counts as a one-dish dinner and is easy to put together. Breakfast for dinner it is!
This frittata uses mushrooms, peppers, zucchini and onion, but just about any vegetables will work. You’ll also need a box of Hodgson Mill Bulgur Wheat – it’s a great staple to have on hand.
Slice the zucchini and chop up the peppers and onion; set aside.
Bring the chicken broth to a boil in a large, 12-inch, oven-proof skillet and stir in the bulgur. Reduce the heat to low.
Top the bulgur evenly with the vegetables and sprinkle with oregano and basil. Cover and cook on low for 12 minutes.
In the mean time, mix the eggs, milk and salt with a whisk until well blended. Set aside.
When the bulgur mixture has finished cooking, uncover and stir things around, mixing everything together.
Pour the egg mixture evenly over the bulgur mixture. Increase the heat to medium-low, cover and cook for 5 more minutes.
Remove the cover and sprinkle with cheese. I used mozzarella, but cheddar or Monterey jack would be just as good. As you can tell by now, this dish is the perfect way to use up whatever’s leftover in your refrigerator.
Pop the skillet in a 350oF oven and bake uncovered for 5-10 minutes or until the tip of a sharp knife comes out clean when inserted into the center of the egg mixture.
While the frittata is baking, slice the tomatoes and mix them together with the balsamic dressing. Microwave the tomato mixture on HIGH for 45 seconds to a minute to blend the flavors and warm things up a bit. Don’t let the mixture come to a boil – we don’t want to cook the tomatoes. Set aside.
Oh my. Who doesn’t swoon at the sight of melted cheese? The egg mixture has finished firming up in the oven and now has officially moved this dish up from being an ordinary omelet to frittata status. Cut the frittata into wedges, carefully lifting each piece out with a spatula to keep the bulgur crust intact, and serve with a generous scoop of vinaigrette tomatoes. I’m ready to eat.
Breakfast for dinner was a success with this Italian Frittata with Bulgur Wheat Crust and Vinaigrette Tomatoes. I loved how quickly it came together and the extra dimension the bulgur wheat crust added to an otherwise run-of-the-mill omelet – not to mention the healthy whole grains involved. The recipe is also versatile and can incorporate whatever vegetables and/or cheeses you have on hand, which makes it a great go-to meal when time and ingredients might be limited. I also have to say, my family was much more impressed when I announced we were having a frittata for dinner versus an omelet, so even my status was bumped up a bit for the night.
If you’re looking for an easy breakfast, dinner or breakfast for dinner idea, add Italian Frittata with Bulgur Wheat Crust and Vinaigrette Tomatoes to your menu. It’s easy to prepare, filled with healthy ingredients and tastes great. Enjoy!
Italian Frittata with Bulgur Wheat Crust and Vinaigrette Tomatoes
- 1 can (14 oz) chicken broth
- 3/4 cup Hodgson Mill Bulgur Wheat
- 1 1/2 cups zucchini, sliced and slices cut in half
- 1 cup mushrooms, sliced
- 1/2 cup red bell pepper, chopped
- 1/4 cup onion, chopped
- 1/2 tsp oregano
- 1/2 tsp basil, dried
- 6 large eggs
- 1/3 cup milk
- 1/4 tsp salt
- 2 cups mozzarella, shredded
- 1 cup grape tomatoes, sliced
- 2 Tbsp balsamic vinaigrette dressing
Pour the chicken broth into a large, 12-inch ovenproof skillet and bring to a boil over high heat. Stir in bulgur and reduce heat to low. Top bulgur evenly with zucchini, mushrooms, bell pepper and onion. Sprinkle oregano and basil over the vegetables. Cover and cook for 12 minutes. While the bulgur mixture is cooking, in a medium-sized bowl, mix together the eggs, milk and salt. Set aside. Once the bulgur mixture has cooked, stir everything around, fluffing the bulgur together with the vegetables. Pour the egg mixture evenly over the top of the bulgur mixture and increase the heat to medium-low. Cover and cook for five minutes. Meanwhile, slice the tomatoes and mix together with the balsamic dressing. Microwave on high for 45 seconds to one minute to warm up and blend the flavors. Do not boil tomatoes. After five minutes, remove cover from the frittata and sprinkle with cheese. Bake, uncovered, in a 350oF oven for 5-10 minutes or until the tip of a sharp knife inserted into the center of the egg mixture comes out clean. Cut the frittata into wedges and carefully lift out of the skillet with a spatula to keep the bulgur crust intact. Top each serving with a generous scoop of vinaigrette tomatoes. Eat immediately.
Makes approximately 6 servings.
Adapted from Betty Crocker Whole Grains