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Wednesday, July 31, 2013

Have Fun With Your Food

I love making frittatas. They are easy and flexible and you can make them with whatever you have in your fridge. If we have guests staying at our inn who have dietary issues, it is easy to make these little individual servings and alter the add-ins to accommodate any .restrictions a guest might have.

The thing I like most is that you can really have fun making these little frittatas. I like experimenting with herbs, spices, veggies, and meats. This is one of the frittatas that I like to make. I use a muffin-top pan with six sections. Each section makes one frittata. You can even make them all different of you like. Have fun with your food!

Individual Frittatas with a Mexican Flair

Makes 6 individual servings

Preheat oven to 350 degrees. Frittatas are baked in a muffin-top pan.

Ingredients
yellow egg fritattas in a blue baking tin
Baked Frittatas in a Muffin-top baking tin
7 eggs
3/4 cup half & half
4 ounces pancetta
3 tablespoons diced onion
1 cup diced red and yellow peppers
6 tablespoons Pepper Jack cheese
1 cup frozen cubed potatoes, thawed
1 teaspoon salt
1/2 teaspoon Lemon pepper
1/2 teaspoon Taco Seasoning ( I use Trader Joe's)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon butter
Salsa & sour cream

Cook the pancetta until brown, remove from pan and drain on a paper towel. Remove some of the grease from the pan, but not all. Add the butter and sauté  the onions and peppers. Remove to a paper towel to drain. Add potatoes to the same pan, salt and pepper to taste, and sprinkle with taco seasoning.

Spray the muffin-top pan with Pam and sprinkle the bottom with some of the cheese. Sprinkle each section with onions, pancetta, peppers, and potatoes. Beat the eggs with salt, lemon pepper, onion
powder, garlic powder, and half & half. Pour mixture in each of the muffin-top sections. Sprinkle with the remaining cheese. Bake for about 20 minutes or until set. Let cool and serve with salsa and sour cream.

Note: I like to serve these with a dollop of salsa and sour cream with a bit of minced parsley or cilantro sprinkled on top. These are great with corn muffins.

Wednesday, April 24, 2013

Enjoy This Roasted Veggie Frittata Recipe

A really quick and easy breakfast dish is a frittata. A frittata is defined as an "unfolded omelet containing vegetables and/or meat". This recipe is one that I use for breakfast at our inn. I like it because the prep time is short and while it is baking in the oven, I can prepare my fruit course. It bakes at the same temperature as muffins so my oven can do double duty in the mornings. I also use Trader Joe's Roasted Peppers and Onions. For an innkeeper, every little bit of time saved is a blessing.

 You can put just about anything you like in a frittata. Most cooks like to make it in a frying pan on top of the stove and then pop it into the oven on broil for the last couple of minutes cooking time. I find it much more to my liking to layer the ingredients in an oven-safe dish and then pour the beaten eggs over them and pop the dish in the oven to cook.

You can really be creative with frittatas. If you want to stick to the Italian method of cooking them, you would not include milk or cream in your ingredients and would have a flatter frittata. I sometimes like to add a bit of milk or lite cream because it causes the frittata to fluff up nicely. When it is done, the red and green peppers make it look very festive and beautiful.


Roasted Veggie Frittata
Serves 4
Preheat oven to 350 degrees
Thaw 1/2 bag of Trader Joe's Roasted Peppers and Onions

In an 8-inch square baking dish that has been spayed with cooking spray, layer the following:
-1/2 bag of Trader Joe's Roasted Peppers and Onions (you can roast your own the day before),
-Torn fresh basil leaves ( I like a lot but use the amount you like).

Whip 6 eggs with lemon pepper, sea salt, a pinch of onion powder, a pinch of garlic powder, a pinch of nutmeg, and about a quarter cup of light cream. Pour over veggies and basil. Sprinkle with the shredded cheese of your choice ( I use a blend of Gruyere and Swiss). Bake in a preheated oven for about 20 minutes or until set. Remove and cool for about 5 minutes.

I then cut the frittata into 4 triangles. I serve each guest 1 triangle of frittata with herbed tomatoes (recipe on this blog) and 2 mini muffins. This makes a wonderful, light and healthy breakfast.

Enjoy!