Dave and I often make a big frittata (open-faced omelet) in our 14-inch skillet if we have someone in for brunch. Dave’s the better frittata maker, so if I can, I leave him to it. Once in a while he’ll make one just for the two of us on a Saturday morning and we’ll then eat the leftovers for dinner with or on salad. Other times we’ll have it sliced up into slivers with wine, cheese, and fresh fruit.
Last Saturday, he made a luscious breakfast using leftover roasted potatoes and sweet potatoes, lots of sautéed onion, bacon, and two different cheeses. It was his first try at cooking on the new Blue Star range and it was wondrous! Tucker, shown here in the almost-finished kitchen, always prays for something — anything — to drop. There are a couple of frittata posts on the blog (some new photos needed, I know) and you’re welcome to use one for a recipe or to substitute Dave’s Saturday ingredient list to create your own:
- Leftover Frittata (utilizing vegetables/meat from the past night’s dinner)
- Smoked Salmon Frittata with Horseradish Yogurt
Cook’s Note: While I cook everything right in a row in the skillet for frittata, Dave is convinced the frittata is better if you sauté the vegetables (and meat as needed) and then remove them to a bowl while you cook the cheese and very well beaten eggs in butter briefly. THEN he likes to reintroduce the vegetables (meat) into the egg mixture until heated through. Next, he bakes the entire thing briefly in a 400 degree F oven until the eggs are done and puffy. Last he turns the frittata out onto a large heavy cutting board, showers it with grated Parmesan and finely minced parsley and kale before slicing and serving. Dave is probably right and I’m usually in a hurry.
Last night, right when the sun was setting over the mountains, we had Saturday’s frittata warmed up in our oven and served with a crunchy and piquant fall salad. While it’s reminiscent of Waldorf salad, it’s nothing like it except that it shares a few ingredients. This is a beautiful dish that makes you wish you’d pair fruit with greens a bit more often. I used a combination of romaine and kale, but you could use what you have in the crisper. It could be a light dinner all on its own, perhaps served with cornbread muffins or a bowl of my Curried Pumpkin Soup.
APPLE-CHEDDAR SALAD WITH SPICY HONEY-APPLE CIDER VINAIGRETTE 4 servings
- 2 tablespoons apple cider vinegar, divided
- Generous pinch each: crushed red pepper, freshly ground black pepper, kosher salt
- 1 teaspoon local honey
- 2 tablespoons extra virgin olive oil
- 1 Granny Smith apple, cored and sliced thinly–no need to peel
- 2 ounces very sharp Cheddar cheese, small dice (I like Vermont or Irish cheddar.)
- 2 cups chopped romaine
- 2 cups finely chopped kale
- 4 tablespoons chopped walnuts
Add one tablespoon of the vinegar to a large bowl and season with the peppers and salt; whisk and let rest a few minutes. Whisk in the honey and then slowly whisk in the olive oil.
Add the apple, cheddar, and greens. Toss well. Taste, season again, if you like, with a bit more salt/pepper, and sprinkle on the second tablespoon of vinegar if needed. Toss again and garnish with walnuts. Serve immediately, though my husband tells me tightly sealed leftovers were very edible two days later. I’m an eat salad now sort of woman.
colorado springs readers:
Come see me at Aspen Kitchens Design Showroom this Saturday, October 11, from 11 am – 1 pm for book signing and soup tasting. You can sign up to have a new kitchen designed and built while you’re there! (Or just dream…)
Address: 5134 North Nevada Ave. Colorado Springs, 80918
Located in the New University Village Complex at North Nevada and I-25
Sing a new song,
Alyce