Made Fresh Daily

July 1, 2011 1:00:28 PM PDT
At Made Fresh Daily on Front Street in South Street Seaport, food is made fresh daily - that is, breakfast, lunch and maybe a snack, because it isn't open for dinner.

At this breakfast place, owned by Jacqueline Goewey, you can expect a variety of baked goods, homemade Pop Tarts and plenty of egg options like a healthy egg white frittata. Goewey's goal? That you don't even realize the frittata doesn't have yolks.

The way she does that is by filling the frittata with loads of goodies such as black beans, roasted tomatoes, cilantro, scallions, jalapenos, feta and jack cheese and red onions.

It is then whisked together, and placed into a hot pan for only a moment before the pan is moved into the oven. Next it is flipped onto a plate, and flipped right side up. Have a slice for breakfast or for lunch here in a bright, casual spot.

Loyal customers say that the food is amazing and it's just adorable and feels neighborhoody. It's also satisfying for the owner who is now filling the breakfast niche in her South Street Seaport neighborhood.

Recipe for egg white frittata w/ black beans, roasted tomato, feta and jalapeno

  • 1 tsp olive oil
  • 20 egg whites from large eggs
  • 1 cup cooked black beans (if using canned, drain and rinse)
  • 3/4 cup roasted grape tomatoes (about one pint grape tomatoes halved and tossed w/ olive oil, salt and pepper roasted in oven at 400' for 15-20 minutes)
  • 1/2 cup crumbled feta
  • 3/4 cup grated Monterey jack cheese
  • 1/2 cup finely chopped red onion
  • 1/4 cup finely chopped jalapeno
  • 1/4 cup chopped scallions (white and light green parts)
  • 1/4 cup chopped cilantro plus extra for top of frittata
  • Sea salt and freshly ground pepper

    Preheat oven to 350 degrees, and heat olive oil in nonstick frying pan with oven-safe handle.

    Whisk egg whites together until frothy, and add in all other ingredients. Mix until combined and pour into hot pan.

    Sprinkle top with chopped cilantro and put pan into preheated oven.

    Bake 25-30 minutes until puffy and light brown around edges (center should still move slightly).

    Remove from oven.

    Cool 5 minutes, then loosen edges and bottom with a long flexible spatula. Put plate over pan and flip frittata out; then flip onto another plate so it is right side up.

    Cut into wedges and serve warm or at room temperature with green salad and tortilla chips.