We finally had a Sunday morning at home to enjoy breakfast at the apartment so i decided to use my new cast iron skillet and make a fritatta. My friend Pam is famous for her fritatta but i actually had never really made one. . . looked up a few recipes and came up with this one printed in The Boston Globe.
http://www.boston.com/lifestyle/food/articles/2008/06/25/spinach_and_red_pepper_frittata/
It came out wonderfully fluffy and savory- we used jack cheese instead of parmesan and added some orange peppers because we had them. My only tip is that next time I would use a bit more cheese. what can be better? sunday morning with coffee and eggs with cheese. . .and we watched Michael Clayton (Sunday morning with George Clooney ain't bad either).
Here in all its glory:
If you have any favorite fritatta recipes please comment and include them. . .
Hi Wendy and Steven!
Wow! We're so impressed - not only with the tasty-sounding recipies, but that you have created and continue to post to such a beautiful, well designed, easy-to-use, and FUN blog. Please understand, We have no clue how they are created! Good for you both. Keep creating and we'll keep sending "fresh from the Arizona farm" care packages, to supplement your own garden. I'm looking forward to trying the warm beet salad. Also, I have a very easy Orange Roughy/Salmon filet recipe that's good for Passover or anytime. Do I type it into this space to post??Lots of love, Victoria and dad
Posted by: Victoria G | March 03, 2009 at 02:46 PM
I made a frittata last night...healthy version-chopped tomato, turkey and broccoli with egg white. I had it this morning for breakfast! Yummy and SO easy! I chopped the tomatoes and turkey breast, defrosted some broccoli and used egg whites in the carton-so quick and delicious, but yours looks much more indulgent and heavenly!!
Posted by: Jodi | March 03, 2009 at 11:50 AM
Hi Brooks,
We made the dough from scratch using the recipe I posted, and there are many recipes out there. . I have others I can forward to you if you'd like. After making beignets, we just wrapped the leftover dough in lots of saran wrap and put it into a zip lock bag before putting it in the freezer. A few weeks later, I just took it out and let it defrost for the day in the fridge. . . and we were set to go. I have extra dough now in our fridge if you'd like to make some. . .Wendy
Posted by: Wendy | March 03, 2009 at 08:09 AM
Hi Wendy -- this is a very fun blog! I already have questions - going back to the frozen -ready to make - beignet dough...that sounds heavenly. Did you make it from the mix and freeze it? If so -- how long does it keep and what are your freezer storing/thawing out for quick use techniques?
Posted by: Brooks Jewell | March 02, 2009 at 01:15 PM
I may have to start dropping by unannounced.
Posted by: Rob G | March 02, 2009 at 08:06 AM