April 12 – Kimchi Bloody Mary & Roasted Vegetable Frittata

We are all to some degree, worried about running out of food (and toilet paper?!) and/or worried about wasting the food we have, which is never good, but somehow seems worse in our current predicament. I submit the humble frittata as a way to use up some extra vegetables and make a delicious breakfast, brunch, lunch, or dinner. Substitutions welcome and encouraged. Kimchi is a good source of probiotics, which help us to maintain a healthy gut, and thereby a happy digestive tract, which studies have shown can boost mood and lessen anxiety. The Kimchi Bloody Mary is a savory and delicious update on the classic BM. Brunch it up!

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Kimchi Bloody Mary

Makes 1 cocktail

  • 1⁄4 c kimchi

  • 6 oz V8 or tomato juice

  • 1 t Worcestershire sauce

  • 1⁄2 t sriracha, or more to taste

  • 1 t rice wine or sherry vinegar

  • 2 t horseradish, or 1⁄4 t wasabi paste

  • 2 oz vodka

  • Kimchi and a celery stalk, for garnish

Add all the ingredients, except the vodka and garnishes, to a blender and blend until smooth. Using a kitchen strainer, strain liquid into a tall glass half filled with ice, discarding solids. Add the vodka and stir. Garnish with kimchi and celery stalk.

Roasted Vegetable Frittata

This recipe will help you use up random vegetables in the refrigerator or pantry that may be getting a little old. Roast these vegetables, giving them a new lease on life and a savory flavor, then add them to eggs and cheese, making it all into a delicious frittata.

Serves 4-6

  • About 6 oz of roasted vegetables  Some ideas are yellow squash, zucchini, mushrooms, onions, sweet potato, beets, etc. Chop into ½” pieces.

  • 6 eggs

  • 2 T heavy cream or milk

  • ¼ c grated cheese of your choice, plus 2 T more for garnish

  • 1 T chopped herbs, parsley, thyme, basil, chives, tarragon, dill, whatever you have

  • Salt and pepper

  • ⅓ c cooked rice or grains (optional)

Preheat oven to 375.

Whisk eggs with cream or milk in a medium bowl. Add grains if you're using them, cheese, herbs, and stir in roasted vegetables. Season with about ½ t salt and a few grinds of black pepper.

Heat 1 T olive oil in an oven-proof skillet. Turn egg mixture into the skillet and sprinkle some extra cheese on top. Begin cooking frittata over medium heat, lifting the edges of the frittata to let liquid egg slide underneath. After about 5 minutes, transfer the pan to the oven. Bake for 10 minutes, until eggs are set and slightly puffed.

Drinks, AppetizersCharlotte PlaKimchi, Bloody Mary, Vegetable, Frittata