Baked Frittata
October 25, 2007 at 9:45 pm | In breakfast, dinner, eggs, potatoes | 2 CommentsI have been really self-conscious about my food photos lately. Sometimes if I’m lucky I’ll get a good one, but more often than not my pictures make my food look gross/soupy/yellowish/bland. The same is true for this one, but tonight I am feeling brave. I don’t care that the melted cheese looks like uncooked egg whites, or that the shot is slightly out of focus. This frittata tasted so good I really don’t care. Plus, words about food without pictures of food are boring. Here, don’t barf!
I highly recommend baking a frittata when you feel like having eggs for dinner. I made this in a little iron skillet because I didn’t want a ton of leftovers, so these instructions will make one, one and a half, or two servings, depending on how much you eat in one sitting.
My friend made an awesome frittata a while back that used potatoes as a base layer, so I copied. Thanks Ellen!
Mini Baked Frittata
1/4 cup red onion, sliced
3 cloves garlic
olive oil
1 small red (new) potato, thinly sliced
1/2 cup asparagus, cut into 1 inch pieces
1/4 cup mushrooms, sliced (I used crimini but that’s only because that’s what I already had)
1 tomato, diced (or you might want to use cherry tomatoes)
Mozzarella, or goat cheese, to taste (I used about 7 small balls of mozzarella)
1/4 cup plain yogurt
3 eggs
salt and pepper
Preheat oven to 400 degrees.
Sautee the garlic and onion in some olive oil for about 5 minutes in a small cast iron skillet. Leave about a quarter of the garlic/onion mixture at the bottom of the skillet, layer the bottom of the skillet with potato slices (cutting them further so that they will fit), and spread the other 3/4 of the garlic/onion mixture on top of the potatoes.
Layer the asparagus, mushrooms, and tomato on top of the potatoes. I was going to use red peppers but ran out of room in the skillet. I think they would add a nice sweetness that I hoped for from the tomatoes (but the tomatoes were from the local corner store and were pretty bad). If you are using fresh mozzarella, cut it into small pieces and scatter it over the top.
In a small bowl, mix the eggs well. Add the yogurt and mix some more. If you are using goat cheese, you could add that into the egg mixture. And maybe some chopped spinach?? Add salt and pepper to taste and pour the mixture over the top of the vegetables and potatoes.
Now cook. About 35 minutes.
When this delicious treat comes out of the oven it should be slightly browned on the top, but not burnt. Obviously. Let it cool for about 5-10 minutes in the skillet. This will let the cheese set and make it much easier to cut.
G’ma’s Oatmeal Bread
October 15, 2007 at 2:43 pm | In baked goods, breakfast | 3 Comments
Last night I went snooping through my grandma’s recipes while she was away so that I could take pictures of the physical pieces of paper without her thinking I am completely nuts. While I find myself drawn to each stain (notice the three coffee cup stains towards the bottom? That’s my grandma!) and taped edge, I hardly believe she thinks twice when whipping this out. I really encourage you to try making this bread on a very cold day when you find yourself with nothing to do and the Bears have lost and the laundromat is too far away to provide you with a simple comfort like clean, warm clothes. As with most yeast breads, this one tastes best either fresh out of the oven, or toasted with butter the next morning.
Portabellas ‘n eggs
August 8, 2007 at 7:26 pm | In breakfast, eggs, portabellas | No Comments
I wasn’t very busy at work today and spent a good portion of it looking forward to making and eating this meal. It’s supposed to be for breakfast, but breakfast for dinner is awesome. It’s really pretty, on top of being pretty delicious, but also totally adaptable. I think the next time I make it i will add a little cheese to the eggs and some fresh herbs rather than dried (all I had).
Basically, you bake a portabella at 400 for about 10-15 minutes. I did this in a skillet because I am so excited to have skillets to use as a result of my new roommate. In the meantime, saute onions, garlic, and herbs. Take out the portabella, place the spinach mixture on the bottom of the skillet, put the portabella back on, add some roasted red pepper, stick it back in a reduced oven so it stays warm (about 250), and scramble an egg. YUM. I am excited to switch things up. It was slightly bland, but could be super sassy.
Summer Experiments: A Whirlwind Tour
July 11, 2007 at 2:43 am | In baked goods, bbq, breakfast, drinks, picnic, pie, potatoes | No Comments
SWEET POTATO PIE:
What else to make on a hot summer day? I love sweet potatoes so figured it most appropriate if I make sweet potato pie with whatever I have available in the kitchen. Oddly enough, I had just about all of the ingredients.
ALMOST PRIMARY COLOR PANCAKES:
I usually add lots of fruit to pancakes so that they don’t taste like the breakfast equivalent of white bread. Since I was in Texas with my brother, and not in my own kitchen full of fruit, we decided to make them more awesome with food coloring. So that they weren’t too plain, I also added a lot of sesame seeds. MMM.
PICNIC:
Featured here are the fruit of my Saturday night labor: curried potato salad with green beans, spiced nuts, and homemade butter (I went crazy) with dill and lemon.
BBQ PINEAPPLE+BANANA FLOWER SUMMER DRINK:
This little number was created very late into the night of a BBQ that was eventually stopped by Lindsay’s landlord (human pyramids in the backyard aren’t as quiet as you might think). If memory serves me, it includes vodka, juice, bbq’d pineapple, strawberries, bananas crushed into flower shapes, and a certain amount of bravery.
Since I don’t want to live too far in the past, I felt I needed to add these little summer treats into one scrunched entry so that I could get them out of my system and move on. Not pictures are lots and lots of BBQ creations. This summer is the summer of BBQ’d potato packets: Add potatoes (all kinds), dill, garlic, oil, fennel, onion, and anything else you want (spices? yes.). Wrap them up in tin foil and wait wait wait while they cook slowly on the BBQ. You will never be disappointed.
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