This pitch-black frittata is meant to represent the darkness within (thanks to a bit of black bean sauce for color). My intention here was to appeal to Goth chicks, which is something I spent a lot of time doing in my teens and early twenties by attending Goth/industrial parties at The Bank, Batcave, and Limelight. I wasn’t one to dress like a Dracula, but knew where all the hottest subculture girls hung out. (Hint: Not Sunday hardcore matinees at CBGB.) Anyway, this flavor combination is insane in a good way. Just like most Goth chicks.Nihilistic FrittataRecipe excerpted from Toss Your Own Salad: The Meatless Cookbook with Burgers, Bolognese, and Balls by Eddie McNamaraCopyright © 2017 by Eddie McNamara.  Reprinted by permission of St. Martin’s Griffin.

Eddie McNamara
Recipe by Extra Crispy

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photo by Carlo A via getty

Recipe Summary

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°F.

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  • Coat the bottom of an ovenproof skillet with oil and place on the stove over medium heat. Add the leeks and garlic. Cook until soft and fragrant, 3 to 5 minutes.

  • Add the yam, lotus root, black bean paste, and chili sauce and stir to coat evenly. Cover and cook for 10 minutes, stirring occasionally. Turn off the heat.

  • Scramble the eggs in a medium bowl. Pour the beaten eggs over the mixture in the skillet. Stir to combine; it should look black and slightly soupy.

  • Play some music from Dead Can Dance and dramatically crumble the feta over the top. You’re totally Goth now.

  • Bake for 25 to 30 minutes until slightly crispy on the outside and completely set on the inside. Prick it with a fork to check.

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