Roasted Vegetable Frittata: The Good, the Bad and the Ugly
Frittata is a culinary term used to describe an Italian style omelet that contains vegetables and/or meats. Generally it is cooked on both sides and comparable to a crustless quiche.
Location: Cucina Verde
Taste: Delicious. 5 out of 5. The vegetables were seasoned very well, everything tasted fresh, the eggs weren’t overwhelming and the veggies weren’t too juicy.
Texture: Texture is occasionally a downfall of cucina verde, but somehow this sponge-like medley stayed put and delicious. It cuts sort of like a moist cake, except for, you know, the vegetables and lack of frosting… It’s nowhere near as mushy as it appears, and cuts easily with a fork. The veggies could have been more bite sized, but over all good.
Appearance: Yikes. It literally looks at first glance like somebody put stewed tomatoes and zucchini in my scrambled eggs. It was pretty shiny, pretty wiggly, and pretty ugly. Even after you get it on your plate it jiggles as you walk and makes you consider checking if it bounces.
Rating: Looses 1-2 points for looks, but definitely breaks 5 for above average taste. Solid 8/10.
Popularity: One tray took about 20 minutes for students to empty during dinnertime.
Review: Alyssa Myers, 2014, said “I was a little worried when I saw it, and it had a really interesting, bubbly texture, but it had a really good taste and as a vegetarian I appreciated the alternative protein source!” She also said she really wished the kitchens used egg more often as their protein for dishes, because its less intimidating than other meat alternatives like tofu.
Posted in AU Gourmet