Frittata

Tomato and Basil Omelet — A Good Reason to Garden

/ More Time at the Table / 4 Comments

IMG_0491 2

 The blog, Dave, doggies, and I are on vacation for a bit. See you soon!

Omelets are the perfect example of,

If at first you don’t succeed, try, try again…

Only you can eat the sad-looking/happy-tasting evidence over..and over…and over. No matter what, you’ll have breakfast, lunch, or dinner in under a couple of minutes because omelets are perfect for any meal and maybe especially so during hot muggy summer days. They’re also inexpensive, healthy, full of protein, and encourage creative invention.  Leftover chicken and cheese? Stuff that in your omelet. A bit of salsa along with a half piece of grilled zucchini? There you go.  Nothing at all but parsley? You have an herb omelet. Not even a sprig of parsley, but a tablespoon of sticky jam at the bottom of the jar? That, too, makes for a tasty omelet filling.

Continue reading →

Veggie Frittata or What to Do with that Last Leftover Serving of Vegetables from Dinner the Other Night

/ More Time at the Table / 2 Comments

IMG_2525

A scant cupful of sautéed or grilled vegetables from last night’s dinner–-or even the night before’s.  Eggs. Fresh tomatoes and basil. Or not.  Maybe a little grating of cheese or a little chopped cheese that’s about to mold. Breakfast, lunch, or dinner is then served in under 5 minutes if you make your very own little vegetable frittata, which is just an Italian word for open-faced omelet. Have a little meat, too? Throw it in.  Freshly cooked vegetables are good 3-5 days in the refrigerator.  Cooked chicken, by the way, is ok for 3-4 days, too–as is cooked bacon.  Using up your leftovers will make you feel better about living a green life and will make your wallet happy, as well. Continue reading →

Garlic-Green Bean Egg White Frittata with Mushrooms and Tomatoes

/ More Time at the Table / 2 Comments

IMG_3039

This is for mornings when you know the evening is bringing way too many calories  and you’re hungry NOW.  Or for nights when you have some green beans left that aren’t enough for a real meal or to share for dinner. Maybe it’ll do for that special time when your dogs are clamoring for egg yolks, as do mine on a regular basis. Especially when they’ve worked up a big appetite barking at the awesome buck in the front yard. Yes, this fellow was in our yard the other day. We have a herd of does that spends a lot of time in our neighborhood, but a huge buck isn’t quite such a regular visitor. I wish I’d gotten a better photo. You can imagine I couldn’t open the door to take the picture or the dogs would have been out in a flash. And bucks don’t always like dogs.  (This was a much more pleasant animal experience than the encounter with the stinky dead mouse hiding between two blouses in my laundry room yesterday.  True story.) Continue reading →

Mother’s Day Brunch: Meatball Fritatta, Sides + Sangria

/ More Time at the Table / 4 Comments
IMG_0873

Happy Mother’s Day

to everyone who had or knew a mother!

.
Since you forgot to make a reservation — and the restaurants are nasty-full anyway — make brunch at home.  You’ll save your bucks, get more food and brownie points for the bang, and everyone will have a place to put their feet up and yell for more coffee.  Instead of paying eight or ten dollars for a second glass of sangria, you can leave the pitcher on ice on the coffee table where any can help themselves.  Don’t forget to toast a great mother you know.

Continue reading →

38 Power Foods, Week 35 — Yogurt — Smoked Salmon Frittata with Horseradish Yogurt and Irish Scones

/ More Time at the Table / 8 Comments

This is also A Week of St. Pat’s Recipes, Friday…

There’s nothing like a scone.  You can pronounce it skone or skahn, as does my friend, Marie, who’s from South Africa:

“I asked the maid in dulcet tone
To order me a buttered scone
The silly girl has been and gone
And ordered me a buttered scone.”

Long or short “o,” however  you say scone, make a pot of tea while the scones bake and be sure your butter is softened–or  your cream whipped, if you like that.  My barely sweet little scones are a good foil for a savory frittata without moving all the way to sugar-high coffee cakes or Danish, which are more time-consuming at any rate.   Along with some sliced (or grilled) tomatoes or a bit of salad, they round out a gorgeous brunch or lunch.  If it’s brunch, you might stretch the occasion to include an Irish coffee for St. Patrick’s Day or another special Sunday.

Continue reading →