Mississippi Secretary of State Delbert Hosemann joins Chef Rob Stinson in the kitchen for a delicious Italian frittata with a side of prosciutto wrapped melon. See what's going on at the Cal-Maine Egg Farm in Edwards, Mississippi. Registered Dietician Rebecca Turner shares some great tips for keeping breakfast the best meal of the day.
Fit To Eat - Italian Frittata will premiere on MPB TV Saturday, February 21 at 1:30 PM. The episode will be available for online viewing immediately afterwards.
Italian Frittata with Risotto, served with Prosciutto (Ham) wrapped Melon and Roasted Italian Potatoes
An Italian-inspired breakfast featuring a frittata with risotto and seasoned with garlic, roasted red pepper, and basil, served with a side of proscuitto-wrapped melon and roasted Italian peppers seasoned with fresh rosemary.
ITALIAN FRITTATA WITH RISOTTO
INGREDIENTS
1/4 cup risotto Arborio rice
1/2 cup vegetable stock no salt
1 tablespoon garlic, minced
1 tablespoon yellow onion, chopped
1 tablespoon roasted red bell pepper
1/2 teaspoon black pepper
1/8 teaspoon white pepper
3/4 teaspoon olive oil
1 tablespoon basil, chopped
3 egg whites
1 whole egg
DIRECTIONS
In a saucepan, combine the Arborio rice with the vegetable stock, then place over medium-high heat. (Tip: Many Italians sear the Arborio rice in oil; to be healthy we will not.) Spray a sauté pan with cooking spray, and place over medium-high heat. Add the onion, garlic, and red bell pepper. Sear until mixture is light brown. Turn the heat down to low and add the olive oil and basil. In a separate bowl, mix the egg whites and egg until frothy. Add the egg mixture into the sauté pan. Risotto will take 20-25 minutes to cook and when done add to egg mixture. Place all in a pan and over low heat start to cook till browned. Flip pan to brown both sides and frittata is done.
PROSCIUTTO-WRAPPED MELON
INGREDIENTS
3 thin slices of melon (3 oz.)
1 oz. very thinly sliced prosciutto
DIRECTIONS
Thinly slice melon and remove all seeds. Wrap each piece with prosciutto.
ROASTED ITALIAN POTATOES
INGREDIENTS
2 small red potatoes, cooked & cut in half
Zero Fat Cooking Spray
1 tablespoon garlic, minced
1/2 teaspoon olive oil
1/4 teaspoon rosemary, minced
1/4 teaspoon black pepper
DIRECTIONS
Pre-boil potatoes, till a toothpick easily removes. In a sauté pan, spray with cooking spray and add olive oil, set heat to medium. Place garlic, pepper and rosemary into pan. Spray potatoes with zero fat cooking spray. Add the potatoes to the pan and cook until crispy and brown.
PLATING TIPS
Place frittata on large round plate with colors facing up wards. Place melon on the side with the Italian potatoes fanned out on the other side. Eat and enjoy!
