Tuesday I spent a wonderful few hours with my mystery bookclub. This is the end of the year, so we decided to play a game where we try to solve a mystery. Some of us were suspects and some were detectives, and for three hours we heard clues from all the suspects and tried to figure out "who done it." Everyone really got into it with wonderful costumes. But solving a mystery is a lot of hard work. You get very hungry. So we had a potluck brunch. Fabulous food from everyone. This group of women can cook. I made a fritatta, a type of Italian omelette. The great thing about a fritatta is that it can be served hot or at room temperature, which makes it great for entertaining or picnics. The following recipe is what I made for this party, but the great thing is you can be as creative as you want, and vary the vegetables and meats according to what you like.
Vegetable and Cheese Fritatta
- 10 eggs, beaten with a fork and seasoned with salt and pepper
- sliced zucchini, cooked in olive oil
- sliced mushrooms, cooked
- fresh tomatoes, sliced
- fresh flat leaf parsley and sage, chopped
- 1/2 pound grated cheese (your choice)
- 4 new potatoes, or use a few purple potatoes for great color, cooked in water and sliced
Spray caste iron pan (preferably, but a non stick pan will do) well, and pour in the beaten eggs. Place the zucchini, potatoes and cheese evenly in the egg mixture. Sprinkle with chopped herbs and top with tomato slices. Cook on stovetop for about 15 minutes over medium heat. DO NOT STIR. Then, place in a hot oven, 450 degrees, and cook for about 15 minutes. The eggs should be firm and the top should be golden brown. Remove and let stand for 30 minutes before cutting. Cut into wedges and serve with a small salad as a brunch, or with crusty bread and salad for dinner. Leftovers are great. Can easily be reheated or served at room temperature. Get creative. You can use sausage, bacon and a variety of veggies and cheese for endless variations. Enjoy.
Serves 8
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