Showing posts with label Frittata. Show all posts
Showing posts with label Frittata. Show all posts

Tuesday, August 27, 2013

Asparagus-Potato Frittata

Although I've been feeling so 'out of it' and not really in the mood for driving, grocery shopping, and...especially cooking, due to not feeling my best with the bandage on my forehead to cover and protect the 'skin cancer surgery'...and taking strong antibiotics is not my favorite thing at all. I finally had the stitches removed and now I'm on my way to healing with a slight scar about 1 1/2 inches which will fade in time. I scheduled for my next surgery appointment  a month away!

When you know you have a dozen eggs in your fridge...actually, you only need 8, have onions, and some kind of fresh veggies, you could whip up a frittata in no time, at all!

I really do not need a recipe for this simple frittata, but I got inspired by Martha Stewart's Whole Living magazine...sad to say, is no longer in circulation. Again...I swapped the vegetables and omitted the jalapeno peppers which I did not have, but no worries...if you want it spicy, you can use chili pepper flakes for a spicier flavor. Recipe also calls for fresh corn kernels (you can use frozen)...I used diced potatoes, instead...otherwise, you can be creative and add veggies of your choice! Click on the link, for the recipe!
SPICY ZUCCHINI FRITTATA

The next day, I still had a lot of leftovers and had a yummy cold frittata sandwich for lunch. Some people do not like cold eggs...but as for me; I love cold hard boiled eggs, or a frittata (fried-scrambled eggs) especially on simple, fresh whole wheat bread.
My poor little kitty, Mush has found a little 'me space' which I usually have it stacked with cook books and some novels, and just stared out at me feeling left out, while I am finishing my post.
Pets can pick up on your 'moods' and feelings. Poor baby has felt neglected all week long...or is she just watching the red ribbons protruding from the book?...most likely. She is such a comfort, so sweet and delicate little thing, and oh, so 'finicky'...just like most female cats are. (she still misses Prince, can't believe its been already over one year that he had to be put down...sigh!)

I really appreciate all your caring and friendship; if I neglected to comment on your blog...I will try to catch up visiting and commenting, and as for my posts; I need to step that up, as well and post at least twice a week. Take care, and Hugs to all!

Saturday, September 17, 2011

Easy Frittata with Vegetables and Bacon...also an Award!

I'm not trying to cover up, or making excuses for not posting a fabulous dessert...my favorite quote..."it is what it is"..."what you see is what you get"...well, it holds true. I'm quite a frugal person, but that does not mean I'm "cheap" I like to get good quality produce, small amount of meats, seafood, and the freshest and best eggs possible.
 I have been buying the 18 carton Egg-Land's Best at Costco's and I always have more than enough. I don't bake enough, and I don't eat enough eggs, so when I have a lot left over, I end up making a frittata on top of the stove, and finish it off in the oven, to melt and brown the top with the cheese on it, but this time I didn't have any cheese...but did still have the organic bacon, so I cooked that separately, to sprinkle on the top. Leftover eggs are always nice hard boiled too, to make egg salad with it.
You probably also didn't know...which some of the 7 things about me, is that I love iced tea better than hot tea. The only time I drink hot tea, when the temperature drops below 65 degrees F. outside! Strange, but true! Also, I love Lipton fresh brewed tea. I literally make a pitcher of fresh tea for iced tea, which both my son and I love. He comes over to my place, at lunch time (works from home)...runs on the beach, and when he returns. he practically drinks the entire pitcher of ice tea with fresh lemon slices, and sweetened with "blue agave" syrup. So that's my little secret with the iced tea!
What you see on the forefront on the left, is little chunks of cooked potato, and little diced pieces of zucchini,
chopped onions, peppers, and diced fresh tomatoes, and beautiful sliced tomatoes  from that glorious bag of fresh tomatoes that I buy for $1.00 when they have it at my favorite local produce market!

Tuesday, March 8, 2011

Garden Style Frittata-and my giveaway gifts

I came home yesterday afternoon, and I had a huge box propped against my door. I was so excited, because before I even opened the box I saw the Red Gold label on the box. My amazing giveaway gift via Wendy,
@The Weekend Gourmet  Red Gold  Diced tomatoes are 100% natural, you can just spoon them right out of the 14.5 oz can, and eat them raw, that's how good they are...so fresh, and naturally sweet. For more information on these amazing Midwest tomatoes, you can go online to http://www.redgold.com/ They are not California tomatoes, but from my home state, Ohio, and a couple of other Midwest states. Thank you Wendy, and thank you Red Gold!
I first thought that I got a case of tomatoes, because the box was so huge, but not too heavy...instead, just look at this gorgeous box of goodies. A large ruby red tote bag (I'm a tote bag collector, hee hee)...a beautiful little special edition collectors 2004 Gold Chevy, which I will give to my little grandson as a birthday gift at the end of the month, for his 5th birthday (can't wait)...he has already such a huge collection of little cars, but this will be a large one, and most unusual. Also, a cookbook, which I love, and made the Garden Style Frittata from...last night...for my light supper, also a key chain, more recipes on index cards, and of course, the three different cans of diced tomatoes...LOVE IT!!!...just look at the red frills that it was packed in. (me, as a thrifter, will save these packing to use for another occasion)

 Here's a little EGG TALK...about a thrift find book of mine called Never Eat More Than You Can Lift...by SharonTyler Herbst, a book about noteable quotes, and edibles. You find everything here, from A to Z.
Cute little book cost $20.00 in the U.S, and $27.95 in Canada...I picked it up for $1.95 at a World Thrift store.

BAD EGG: A good-for nothing one who's unreliable or dishonest.
DON'T PUT ALL YOUR EGGS IN ONE BASKET: Don't invest all your time, energy or money in only one investment, activity or person.
EGGHEAD: An intellectual, a "brain"
EGG ON ONE'S FACE: Embarrassment or humiliation after saying or doing something foolish.
GOOD EGG: A likable trustworthy person.
GOOSE EGG: Zero
INNOCENT AS A NEW LAID EGG: Fresh, unspoiled.
LAY AN EGG: To fail miserably, usually in front of others.
NEST EGG: Money or other investments set aside for the future.
ROTTEN EGG: A "bad egg" only worse.
WALKING ON EGGS: To move with caution, whether verbally, or physically.


"Put all your eggs in one basket"...WATCH THAT BASKET- Mark Twain

"The egg is to cuisine what the article is to speech"-Anonymous

The Book is called, Heartwarming RECIPES for the busy cook, by Red Gold. is my recipe that I adapted. I used 6 eggs, and 1 can of the 14.5 oz. tomato drained, and not (2) that the recipe calls for. I did not want to use the Mexican Fiesta diced tomatoes, since this is an Italian inspired frittata, therefore I used the Garlic, basil, and oregano diced tomato, which was fabulous, pairing it with 1/3 cup of Reggiano Parmigiana cheese, grated, mixed in with the beaten eggs, and also used on the top. I used sweet onions chopped, instead of the scallions, which I did not have.
Also, I used fresh chopped Italian parsley, to sprinkle on top, and a handful of small grape tomatoes halved, which I have on hand. I omitted the sage, as well. I added the diced tomatoes on top of the eggs while they were cooking in the skillet, and added the fresh tomatoes on the top when I placed them in the broiler.

At any rate, here's the rest of the original recipe.

Beat the eggs in a bowl with a fork just until blended. Stir in the cheese, sage, salt and pepper. Heat the olive oil in a medium nonstick ovenproof skillet over medium heat. Reserve 1 tablespoon of the scallions. Add the remaining scallions to the hot skillet.
Cook for 2 minutes, or until limp, stirring frequently. Add the egg mixture, tilting  the skillet to ensure even coverage. Reduce the heat to low. Cook for 3 minutes, lifting the edge of the frittata with a wooden spoon to allow the uncooked egg to flow underneath; do not stir.
Spoon Red Gold Diced Tomatoes over the top of the frittata. Cook for 2 to 3 minutes or just until the eggs begin to set. Sprinkle with the reserved scallions. Broil for 1 to 2 minutes or until light brown.

Wednesday, December 29, 2010

A Comforting Frittata

With Christmas behind us, and leftovers just about gone, too much sweets eaten...a nice comforting vegetarian frittata will not only satisfies your hunger, but you can have your "breakfast, for dinner" as well. How can you go wrong with a perfect blend of sauteed sliced potatoes, fresh chopped tomatoes, and fresh spinach, topping it off with shredded cheese of your choice ( I used, cheddar)...scramble up at least 6-8 eggs, and added all together cooking it on the stove top, making sure you are not scrambling it, just lift a little from the edges to let it cook evenly, and finishing it off in the broiler. Yumm! Something your family will enjoy on a lazy and not much to do, evening.
There's no set recipe for this fritatta, just start out sauteing some chopped onions in about 2 Tbsp. extra virgin olive oil, along with about 4 small potatoes peeled and sliced thin, saute until potatoes are almost tender, adding about 1 large or a couple small fresh tomatoes, salt and pepper and a good handful of fresh spinach right into the mixture. Let it all cook together until spinach gets wilted. I even added about 1/4 cup of plain crushed tomatoes, (tomato sauce, marinara sauce will also work) but not tomato paste. To serve 6 servings with this, I scrambled 8 eggs, and poured it right over the vegetable mixture...see photo below!
In this process, all you do is lift a little bit around the edges, not disturbing the rest of the egg mixture, letting the uncooked eggs flow to the edge. 
At this point, you can see the edges setting, but the middle is still kind of wet, so with a wooden spoon, or spatula, carefully make a small incision in the center, tilting the pan from left to right to get to an even flow for setting more.
This may sound like a small "surgery process" or some kind of experiment, but it's just to make sure you have an even, nice, and fluffy frittata. Here's the last process, below!
Last process, I added a 16 ounce bag of shredded cheddar cheese, and a small amount of Mexican style cheese...you can add in place of this, shredded mozzarella, Swiss, or just grated Parmesan cheese. Also, you can variate the vegetables, and the spices, but in this case my grandchildren were eating this, and I had to be careful not making it too spicy for them. You can top this off with a nice salsa, and serve it with crusty bread. This dish served 4 adults, and 4 young children. Satisfaction guaranteed!