Ingredients:
1 Jar of JUST EGG
1/3 cup of diced potato
6-9 Baby Bella Mushrooms
2-3 fresh Sage Leaves - chopped
5-7 fresh Basil Leaves - chiffonade
Dash of Cumin
Dash of Oregano
1 Spanish Onion
1 Carrot
1 Large Heirloom Tomato
White Wine
Olive Oil
Sun-dried Tomatoes
FOR THE FRITTATA:
Heat up a well oiled 10” pan and toss in ground pepper, and minced sage.
Dice up 1/3 of a potato (or enough cubes to scatter evenly across the pan (make the cubes small so they will cook all the way through by sautéing).
Peel the onion and mince. Use half to cover the bottom of the pan.
Toss in some cumin to taste and add a splash of white wine to get things going!
When the potato is soft, pour on the whole container of JUST EGG -just enough to touch the tops of the potatoes.
Cook until the bottom is golden and separates from the pan easily -transfer to a plate.
Re-oil the pan, and then use the plate to flip the frittata so the uncooked side hits the pan. Continue cooking until golden and the entire frittata separates from the pan.
FOR THE MARINARA:
Toss dried oregano with pepper and oil in a wide 12” pan.
Add sliced carrots and chopped onion with a splash of white wine to sauté.
Place fresh heirloom tomato in the blender with a clove of garlic and several sun-dried tomatoes, blend just until garlic is dispersed.
When the carrots are soft and the onion is sweaty, add the tomato & garlic mixture.
Cook until reduced slightly and the tomato takes on a deep red color.
Add salt, pepper, and agave to taste.
Finish with a swirl of Olive Oil and Basil chiffonade
Serve in pie-slices with a pool of marinara and sage garnish.
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