by Gina Knuppenburg

Eighteen Arkansas Women Bloggers (and one lucky P.Allen Smith fan and her guest} visited  Smith at his Moss Mountain Garden Home this last Tuesday for the second annual Bean2Blog event.  We spent the day touring the farm and its beautiful gardens before getting down to the business of beans.  Soybeans that is.

The event was sponsored by the Arkansas Soybean Promotion Board (http://www.themiraclebean.com/).  The board’s main purpose is to improve profitability of soybean production in Arkansas and to educate Arkansans  of the many uses for soybeans. Did you know that farmers in fifty of Arkansas’ seventy five counties grow soybeans?  Neither did I.

Soybean oil is used in the production of candles, lotions for personal care, cleaning products, and even in the manufacturing of clothing such as socks made from Soysilk.  Probably the most well known use of soybeans is for eating.  Tofu, edamame, soy sauce, and soy milk are just some of the food products of soybeans.  Edamame is my second favorite {tofu being the first because I’m soy-timental about it-my fiance introduced me to it and I fell in love with him and with tofu!}.

After Bean2Blog, I was inspired to use up some frozen shelled edamame that I had stocked up in anticipation of the event.  Thom and I spent the evening chopping vegetables and shredding cheese and whipped up a tasty edamame and spinach frittata.  I hope you’ll enjoy!

 

Spinach Edamame Frittatta

6 eggs
1/2 cup milk
1/4 cup grated parmesan
1/4 tsp red pepper flakes
S & P to taste
2-3 tbsp olive oil

3 cloves garlic, minced
1 red bell pepper, medium diced
2 jalapenos, finely diced
1 lbs fresh spinach, rinsed, torn, and stems removed
10 oz shelled edamame, cooked according to package directions
1 tomato, sliced
1/2 shredded pepper jack cheese

Cook edamame according to package directions, drain and set aside.

Preheat oven to 400 degrees. You’ll need a 10-inch oven proof skillet.  Cast iron is perfect for this dish.

Crack eggs into a glass bowl.  Whisk until lightly beaten.  Add milk, parmesan cheese and red pepper flakes.  Season with salt and pepper.

On the stove top, add olive oil to skillet over medium heat.  When hot, add garlic and saute for about two minutes or until is just about to turn brown.  Be careful to not burn.  Throw in the diced pepper and jalapenos.  Cook over medium heat until just tender.  Add cooked edamame and the spinach. Cook down to wilt the spinach.

Pour egg mixture into the skillet, stirring to incorporate vegetables. Cook on the stove top, swirling the eggs and using a spatula to pull back the cooked egg and allow the wet egg to flow to the sides of the pan.  Repeat motion as needed until the egg is set around the edges.

Place the partially-set eggs into the preheated oven to finish, 10 to 12 minutes. When almost firm, add sliced tomato on top.  Season with salt and pepper to taste.  Top with shredded pepperjack cheese and place back into the oven to melt the cheese.  Alternatively. you may place the skillet under a broiler.

Remove from oven when the egg is set and the cheese is melted. Slice into wedges and serve with a side salad or garlic toast.

 

Need even more soy recipes?  Visit P. Allen Smith’s A Taste of Soy eBook (www.atasteofsoy.themiraclebean.com) for recipes and cooking tips using this miracle bean!