I love frittata. It’s like my parents’ Saturday Soup, so-called because whatever was leftover went into the soup on Saturday. And today i offered a leftover slice of it to my daughter and she said, “Frittata, oh I love frittata.” So, you can’t beat that. If you have never experience frittata, it can be whatever you want it to be, encased in eggs. It is a like a crustless quiche. I use whatever I have on hand, so it is different almost every time. It is great for any meal, hot cold or in between. Substitute squash for all the veggies, use swiss chard instead of spinach, leave off the dairy if that is a no-no…you can’t go wrong.
Spinach Frittata last night
- bag of Stillman’s® spinach (that’s funny), washed, mostly dried, and torn into smaller pieces
- about 2 cups diced potato (this happened to be 5 small All Red potatoes)
- 2 cloves minced garlic
- 4 mushrooms snatched from the brink of despair – diced
All Red potatoes - 9 eggs
- 1/2 cup cream or milk
- 1/2 cup mozzarella
- 1/4 cup Asiago (was out of Parmesan still, ugh)
- tiny bit of Feta taking up precious space in fridge
- olive oil and salt and pepper to taste
Preheat oven to 400. Beat eggs with cream, s&p to taste. Heat oil in oven proof skillet (I use my cast iron) add diced potatoes and saute on medium heat until tender (about 10-15 minutes). Toss in mushrooms and garlic, stirring and cooking for another minute. Add spinach and saute about 2
minutes. It will be cooked down. Pour egg mixture over the spinach and continue to cook on medium-low until it is mostly cooked through. Sprinkle with cheese and put in the oven until set. Usually 10 minutes will cook it and it will be all puffy and delightful looking. Remove the pan from oven with care and make sure your starving children don’t reach for the smoking hot handle while it rests on the counter. I always drape a dish towel or mitt over the handle so there are no accidents.
Green Beans with Frizzled Prosciutto and Gruyere
From CIA Vegetables
If you can find slender little haricots verts, use them in this salad. Large green beans can be left whole or sliced on the diagonal if you wish. Try Romano beans for an even richer bean taste. Cut the Gruyere into sticks about the same size and length of your green beans.
- The finished salad
- 3 tablespoons lemon juice, or to taste
- 1 tablespoon white wine
- vinegar
- 2 tablespoons minced shallots
- Salt and pepper as needed
- 7 tablespoons extra-virgin olive oil
- 1 pound green beans, ends trimmed
- ¼ pound proscuitto, thinly sliced
- ¼ pound Gruyere cheese cut into sticks (similar to your beans)
Combine lemon juice, vinegar, shallots, ½ teaspoon salt and ¼ teaspoon pepper. Gradually whisk in 6 tablespoons olive oil. Season with additional salt and pepper, if needed. Set aside.
Bring a large pot of salted water to a boil. Add the green beans and cook until bright green and just barely tender to the bite, about 3 minutes. Drain the green beans and rinse with cold water until they feel cool. Drain well.
Toss the green beans and the dressing together and let them marinate at room temperature for 10 minutes.
Heat remaining olive oil in a saute pan over medium-high heat until it simmers. Add the proscuitto to the hot oil and cook until it “frizzles, ” about 2 minutes. Add the proscuitto and the Gruyere to the beans and dressing. Season with additional salt and pepper if necessary. Serve at room temperature.
As usual, can’t leave anything alone…my kids don’t love greyere the way I do, so I used Cabot extra sharp cheddar, and next time I think I’ll use Smoked Gouda.