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Garden to Table

Kitchen sink frittata

1 cup cooked, thinly sliced potatoes
2-3 T olive oil
½ cup diced ham
½ cup sliced mushrooms
½ cup thinly sliced onions
1 cup steamed greens (spinach, Swiss chard or kale)
6 large eggs
3 T. milk or half and half
1 tsp. thyme leaf
Salt and pepper to taste




Preheat oven broiler. On top of the stove melt oil in a 10 inch skillet that can go into the over later. Sautee  the onions and mushrooms until soft and set aside. Squeeze water out of greens. Beat eggs with milk, herbs and salt and pepper. Place potatoes in skillet in a single layer and cook on med-low  heat until lightly browned on bottom. Add the meat and veggies evenly over the layer of potatoes. Pour on the egg mixture and, working with a spatula, tilt the pan to allow the eggs to run under the layers of potatoes and veggies. When the eggs are set but still a bit runny,   place  the skillet under the broiler. Watch it closely and remove from broiler as soon as eggs are done. You can carefully invert the pan onto a large platter or serve directly from the skillet.


Read more: Kitchen sink frittata

 

Fruit and yogurt parfaits

I recently had overnight guests and after sharing a good meal, lounging by a cozy fire and enjoying good conversation, we were looking for just a wee taste of  something sweet.

Read more: Fruit and yogurt parfaits

 

Gussied - up grits

2 cups leftover grits, cooked in water or stock, according to package directions
1 tablespoon butter
1 cup shredded cheese of choice or 1/2 cup parmesan cheese(careful of getting too much salt
when  you put in cheese)
1-2 tablespoons finely chopped fresh rosemary* (less if you are using dried herbs)
Red pepper flakes to taste (optional)
2 tablespoons olive oil for frying-less if you are baking


Read more: Gussied - up grits

 

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