Hi there - it's been a couple...
The quarantine (excuse me, #saferathome orders) sort of took over our lives in March as we began to deal with the very real threat of COVID -19, a novel coronavirus. But we haven't stopped cooking, in fact, if anything we're probably cooking more than ever so I'll try to get back into the blogging habit too.
First up - Frittata
This is an excellent (you guessed it) clean out the fridge meal. You can put darn near anything into a frittata and it will be delicious. I usually make two because our family has, ahem, differing tastes.
So the first one has potato, onion, mushroom, yellow pepper, cauliflower, kale and then salt, pepper and red pepper flakes. (cooked in that order - longest cooking time to shortest - lots of olive oil for those potatoes so they don't stick). Do NOT skimp on the salt.
It look like this before the egg
Then I added a generous pat of butter (a tablespoon or more) into the middle to coat the bottom on the pan before adding 8 eggs. That's a 10 inch skillet by the way.
I let it sit on medium low heat on the stove top for a few minutes and then popped into a 400 degree oven until it looked like this.
That's parsley on top which I added right before it went into the oven. Cheese makes an excellent topping too.
The second one started like this (potato, cauliflower, salt and a little pepper)
Same cooking method plus 3 eggs (I think). That's a eight inch skillet.
We ate these along with Sour Cream and Onion Biscuits which were delicious and enormous! (sorry for the blurry photo)
The quarantine (excuse me, #saferathome orders) sort of took over our lives in March as we began to deal with the very real threat of COVID -19, a novel coronavirus. But we haven't stopped cooking, in fact, if anything we're probably cooking more than ever so I'll try to get back into the blogging habit too.
First up - Frittata
This is an excellent (you guessed it) clean out the fridge meal. You can put darn near anything into a frittata and it will be delicious. I usually make two because our family has, ahem, differing tastes.
So the first one has potato, onion, mushroom, yellow pepper, cauliflower, kale and then salt, pepper and red pepper flakes. (cooked in that order - longest cooking time to shortest - lots of olive oil for those potatoes so they don't stick). Do NOT skimp on the salt.
It look like this before the egg
Then I added a generous pat of butter (a tablespoon or more) into the middle to coat the bottom on the pan before adding 8 eggs. That's a 10 inch skillet by the way.
I let it sit on medium low heat on the stove top for a few minutes and then popped into a 400 degree oven until it looked like this.
That's parsley on top which I added right before it went into the oven. Cheese makes an excellent topping too.
The second one started like this (potato, cauliflower, salt and a little pepper)
Same cooking method plus 3 eggs (I think). That's a eight inch skillet.
We ate these along with Sour Cream and Onion Biscuits which were delicious and enormous! (sorry for the blurry photo)
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