Frittata
We always write about our mom's cooking (the good stuff, anyway) but yesterday I was thinking about my dad's. Aside from all the amazing Japanese food, I have fond memories of my dad teaching me fun new food words, like "mar-sa-laaaaaa" and "frit-ta-taaaaaa". Marsala, I didn't care for. Frittatas, on the other hand...
I was craving something easy after spending hours the previous night making homemade gnocchi that ended up underwhelming. The great thing about frittatas is you can make them out of pretty much anything. Here's how I did it:
Sautee some garlic, salt & pepper and chopped onions until caramelized.
Add 1 small, thinly sliced red potato
Add some spinach until wilted (I bought a bag of spinach, used about 1/4 in the frittata and the rest for a salad to go with it)
When the veggies are all brown and delicious, beat 8 eggs in a bowl and pour in the pan
On top, add smoked salmon, crumbled chevre, diced tomato and pepper.
Bake in a preheated 375 degree oven for about 20-25 minutes.
served with a salad made using the spinach and chevre from the frittata, with beets and olive oil vinaigrette
Sautee some garlic, salt & pepper and chopped onions until caramelized.
Add 1 small, thinly sliced red potato
Add some spinach until wilted (I bought a bag of spinach, used about 1/4 in the frittata and the rest for a salad to go with it)
When the veggies are all brown and delicious, beat 8 eggs in a bowl and pour in the pan
On top, add smoked salmon, crumbled chevre, diced tomato and pepper.
Bake in a preheated 375 degree oven for about 20-25 minutes.
served with a salad made using the spinach and chevre from the frittata, with beets and olive oil vinaigrette
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