Fresh food fast: frittata

On the weekend, I wanted to make quiche for lunch, but realized the crust would take a half hour between prep and rest.  So I made the next best thing; a fritatta!  I make frittata’s often, mainly in a fry pan, but this time I made it in a pie plate.  Fry pan is faster for sure, but I wanted the nice browning of the top that you only get from the oven.

So here is my no-recipe/recipe…remember the quantities are up to you for the most part; in cooking there are no mistakes, just lessons or preferences for the next time.

Broccoli  Spinach and cheddar frittata

Turn oven to 375.

In a medium size bowl whisk together 6 eggs and 1 cup of 1/2 and 1/2 cream.  Add a few turns of the pepper mill and a few more of the salt mill(if you prefer leave out salt for individuals to add at the table)

In a 10 inch fry pan on med heat, add a glug or two of olive oil( I prefer butter for egg dishes),  along with chopped shallot or one small onion.

Add 2 cups chopped broccoli, toss it around a little bit, and add nutmeg.  It will settle and the fresh seasoning will mellow a little bit.  Turn to med/low and add a lid.  This will allow you to steam the veggies a little bit before you put into the frittata.


SECRET INGREDIENT! Fresh nutmeg!!!! This is a classic seasoning for quiche, but especially if using broccoli…I guarantee that people will notice something different but not know what it is:)  It makes a big difference if you use fresh and so I will grind up about 3/4 tsp.  Use your gut though, add more if you are loving the smell, a little less if you are unsure….or, taste a florette after you have seasoned  and adjust.

Meanwhile, grate 1 cup of old cheddar cheese(or any combination of cheddar, gouda, swiss, edam..)


Remove Broccoli from the heat toss with a hand full of fresh, some chopped green beans (that I had as a leftover)  and some lightly chopped spinach. Place into bottom of pie pan.  Move around ingredients to make even in pan.

Add the cheese and finally the egg mixture.  I added some tomato slices to add colour.

Place in oven for 30 min…  depending on dish and oven.  I  keep an eye on it after 20 min.  The centre should be cooked through and you will notice the edges rising slightly.

Serve with green salad or kale chips(from last weeks post!)  Yummmmm!

Prep time: 10 minutes, cooking time: 30 min

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fresh food fast:pizza two ways

Pat and I have had a weekly ritual since once living in downtown Toronto 25 years ago…it all started when we were dating and every Sunday night we would go to a local pizzeria called Il Fornello.   Il Fornello is the go-to place in Toronto for authentic Napoleonic pizza.  By that, I mean a crisp thin crust that supports any manner of fresh, seasonal ingredients.  It was there, that our passion for great pizza started.  Check them out at http://www.ilfornello.com .  Then, when in Toronto, check them out in person!

When we moved from Toronto, we decided to continue the event in our own home.  We went from dough-in-a-box to frozen pre-made dough to where we are today: homemade dough baked on a pizza stone!  If you make pizza, but don’t have a stone they are worth every penny.

It is rare to have someone cook for me(other than Pat), but last night Emily and her boyfriend Rob did just that!  It was fun to sit back and watch these two novices;) throw together two stellar pizza’s in under an hour…oh right, they had made the dough earlier in the day.  They did however, grill chicken, zucchini, peppers, red onion, and pineapple in that time, which I thought was impressive.

Pizza number one: BBQ Greekish pizza
Pesto base
fresh mozzarella and feta…
prosciutto
grilled chicken,  zucchini, red peppers, red onions
fresh rosemary
Yummmm!

The second pizza was a winner as well.  They put their own take on a Hawaiian pizza.
Cherry tomatoes, garlic, rosemary, salt and pepper in food processor to coarsely combine as base
Onto that they put prosciutto, bbq pineapple, fresh mozzarella
finished with wasabi arugula and balsamic reduction


Food is art…each person will approach the same task in a unique way….that’s why I love to eat out, or have foodies cook for me; either way I have the opportunity to be surprised!