Individual Garden Veggie Frittatas

We always have lots of chicken eggs on hand, thanks to our flock of chickens ~ so there is always a place for eggs on the menu for any meal.  Here's one way I like to use them . . .

I love making these individual frittatas, they are delicious, budget friendly (great for using up odds and ends from the refrigerator).  Plus you can assemble them ahead, cover with cling film, place on a tray in the refrigerator for a few hours (or overnight), then just uncover and place them, still on the baking tray in a 325º(F) oven until cooked through, but still a little jiggly in the center; they'll continue cooking a bit when you take them from the oven.


(I didn't include the cream/milk, or salt or pepper in the photo.)


As far as ingredients, almost anything goes. Good time to use up bits and pieces!
These are the ingredients I used this time ~ Rainbow Chard, sliced/chopped into smallish pieces Broccoli, cut into small pieces  Zucchini, quartered and thinly slices Bell Pepper, small dice Chopped Scallions (white & green parts) Julienned sun-dried tomatoes in olive oil A little grated Jarlsberg cheese Some grated Parmesan cheese
Eggs, (about 2 to 3 eggs per person depending upon the size of your ramekins) milk or cream, salt and pepper Optional: Herb/s of your choice.
Just a method! No recipe needed:
Butter ramekins Heat a little olive oil or butter in a small frying pan Add zucchini saute for a minute or two, add small broccoli pieces, stir for another minute or two. Then toss in the chopped Swiss Chard, stir for a moment then cover pan and allow Chard to wilt a bit.
Remove pan from heat, and allow to cool a bit. In a bowl beat the eggs, whisk some whole milk, half and half, or heavy cream. Stir in the cooled, par-cooked veggies, then add the chopped scallions, sun-dried tomatoes, the grated cheeses, fresh or dried herb(s) of your  choice, a pinch of salt and a few generous grinds of black pepper. Stir to combine ingredients, then ladle or pour into the buttered ramekins, filling about 3/4 full.
May cover and refrigerate at this point until you're  ready to bake them off.
To finish ~
Bake on a shallow rimmed baking sheet in a preheated 325º(F)  oven until egg mixture is set around the edges, but remove from the oven while centers are still slightly soft set to avoid a tough frittata.  Serve with salsa or fresh chopped herbs  if desired.



Good hot, or served at room temperature. They are great for breakfast/brunch, lunch or dinner.

~~~~~~~~
Just a note:
We've switched to uncured bacon. I really like Niman Ranch Applewood Smoked, it's my favorite so far.
(No compensation from the Niman Ranch folks... just my honest opinion.)

~*~*~*~*~
Question!

Along with fresh thyme, the little flowers I used to garnish the plates are from volunteer plants.



They popped up inside of the little heart-shaped garden bed a few years ago. I love them, but I cannot decide if they are Camomile (perhaps Roman?) or Feverfew?
Does anyone have a clue? I would love to know. Thank you in advance if you can help me solve the mystery! 


Thank you for coming by today friends, I hope you are doing well.   xo ~mari

Potato Frittata with Italian Herb Blend (... a rant and a product review)

Hi friends, I have two things to share with you today:

(An admission, and a product review.)

First, the admission ~

I have a love/hate relationship with grocery shopping!

How about you?

photo credit: google images

I absolutely LOVE having fridge (and pantry) filled with good food, but I HATE the actual process of dealing with the grocery store experience, not to mention having to lug everything into the house and put it all away afterwards. 

To compound the matter, the nearest full-scale grocery store is about 13 miles from home, so there is no such thing as a "quick-run" to the store for me.

  

When I shop for food I SHOP. (I readily admit, sometimes I put off the dreaded task as long as practical.)

And second, the product review:

(and how the two dovetail together)

Recently I was offered the opportunity to sample and review a variety of AriostoHerb Seasonings.

I happily agreed!  Imagine my surprise when, just a short while later, a substantial package arrived from Northern Italy!  From Milan/Milano to be precise. 

Upon opening the package, I thought it was a book (how clever is the packaging?!) 

I can read guess a few words of Italian . . .

"The Book of Herbs"  "contains 3 shaker-jars, and 4 packets/bags"

and "Recipes"

But when I opened the package contained six generously sized containers of a variety of herb blends each for either meats/chicken, vegetables,

fish/seafood, and garlic-chili seasoning for pasta, vegetables or fish.

The specific combinations of each blend is what sets them apart, in my opinion. 

So far we have tried the meat seasoning on roasted chicken thighs ~ and it was a big hit at my house (it was late, and too dark for pictures.)

The seasonings already contain sea salt along with the herbs so all you do is sprinkle it on the chicken (or other meat), and roast or grill, and the food comes out perfectly seasoned.  The other one I have tried is the seasoning for potatoes ~ and I used it in the following recipe as described below.

I've got to tell you, I've been making roasted and sauteed potatoes for years, but yesterday was the first time Mr. OUaP  ever commented on the wonderful aroma coming from the kitchen as I cooked the potatoes. Score! (And they tasted fabulous, too.)

Photo credit:  Ariosto website

So, getting back to the fact that I dislike grocery shopping ~ sometimes I find myself in a pinch as far as what to serve up from what is on hand... 

One of the meals I make when it appears as if there is little to eat in the house is an egg based frittata (essentially a flat, baked omelet.) It's a great way to use up bits of vegetables, some cheese and/or meat (either are optional.) 

 Add a green salad and perhaps serve with toast, garlic bread, or warm rolls and you have a satisfying meal in minutes. It's budget friendly and perfect for times when the pantry and cupboards seem bare. I like the fact that they can be served hot, warm, or at room temperature ~ and a slice is a great snack any time of day or night. 

Frittatas are perfectly portable as well,  sometimes I'll make one to take along on a picnic, when it has cooled I cut and wrap individual portions ~ add some fruit, a baguette, your beverage of choice and you're all set for a nice al fresco treat.

  

You're probably familiar with how to make a frittata ~ but if not, or if you would like to learn how I make mine, you can find a printable version over on my recipe blog

'Once Upon a Plate ~ The Recipes' (click)

This time I had left over (cooked), whole potatoes and my new herb seasoning collection ~ so a Potato Frittata with Italian Herb Blend it was.

 I peeled the potatoes (optional) and sliced them about 1/4-inch thick. For extra flavor and texture I lightly browned them in a skillet with a combination of half olive oil and half butter.  As they were browning, I sprinkled them generously with

 Ariosto Seasoning for Potatoes*.

Alternately you could roast the potatoes; generously drizzle a shallow rimmed baking pan with olive oil and toss the potato slices in the pan to coat, then dot liberally with butter and place in hot oven until as crisp and brown as you like ~ turning once or twice so they brown evenly.  Sprinkle with  the herb blend when they are almost finished roasting. Then I continued on with the usual method for making the frittata. (see link above)

The verdict? We really like the combination of herbs in these products and I look forward to using them frequently, particularly during winter when the herb garden is resting.

* Ariosto seasonings contain:

Herbs, not spices, No preservatives.

Sea Salt, garlic, rosemary, sage, juniper, basil, marjoram, oregano, laurel (bay), coriander and parsley. 

Ariosto is the top herb seasoning in Italy, and has been in existence for over 47 years.


Products are currently available to the following countries:


Austria
Australia
Belgium
Canada
Germany
Guatemala
Holland
Japan
Luxembourg
Portugal
Spain
United Kingdom
USA


  Please go visit the colorful Ariosto website to learn more about the company and their great products, get recipes, etc.


You can also find out how order these products by e-mailing
Ariosto's Sales Manager, Saverio Lo Presti -- a very friendly and personable man.


Mr. Lo Presti's email address can be found by clicking here.

Thank you for stopping by today friends, and thank you for any comments you would like to leave.

Have a great week!

Full disclosure as required by the FCC: As mentioned in the body of this post, I was given the herb set to review. I received no other compensation.

Softly Poached Eggs on Crispy Sweet Potato Hash Browns, Asparagus with Horseradish Cream Sauce

Leave it to Donna Hay to come up with this delicious combination of flavors and textures. This one is another winner!










Crispy sweet potato hash browns are topped with crisp tender asparagus, a poached egg and finished with a tangy horseradish cream sauce.




It's a good one to remember for breakfast, or a light lunch or dinner.

Serve with toast and fruit for a smart and filling meal.

If you do not care for poached eggs, you could substitute fried or scrambled ~ but the poached eggs make such a nice contrast to the crispy sweet potato hash browns that I wouldn't change a thing.

If you try this I hope you'll like it and

if you would like a printable copy of the recipe click HERE.

Thanks for stopping by today and for any comments you would care to leave ~

I love hearing from you!

Mushroom Tarte Tatin

Another gem by Donna Hay, from her book No Time To Cook

If you follow my blog you know I adore Donna's recipes.

And I reach for this book often because most of the recipes are designed to serve two. (But they can be easily doubled, tripled, etc.)

You may be familiar with the original version of Apple Tarte Tatin, created by one of the Tatin sisters who operated their family's Inn in France; this is a savory version of the recipe.

The good news is ~ it's a one pan dish ~ and the assembly procedure is the same as for the original apple tatin recipe except the chopped leek, and mushrooms replace the apples, and the crust is store-bought puff pastry.

I baked it in my 8-inch black cast iron skillet which worked perfectly, though any ovenproof pan will do.

I chose 2 large portabella mushrooms, thickly sliced, as well as these Chanterelles, but most any 'meaty' mushrooms would do. I added a splash of Dry Cocktail Sherry to the mushrooms as they finished cooking but you can omit it.


Assembled just as one would a sweet tatin, the fruit is placed on the bottom of the pan (in this case a combination of leeks and mushrooms), then the crust is placed on top, brushed with egg wash, then baked. When the crust is done the pan is flipped, and the tatin is served crust side down.






The directions state to place two layers (8-inch rounds) of the puff pastry on top of one another, (over the mushrooms) then into the oven to bake.

However, I don't think two layers are necessary because I found that the crust browned too quickly before the center baked and puffed completely.

I gently tented with foil when it was about 3/4 through baking time to prevent the outer layer of the crust from burning. Next time I'll just use a single layer of puff pastry.

But it was absolutely delicious! Paired with a simple green salad, it makes an elegant little dinner for two, or sliced into wedges for a lovely nibble with drinks.

If you would like a printable copy of the recipe, you can find it HERE on my recipe blog.

Off topic, I had to share this mug and plate with you ~ a dear friend just sent me a set of four and each one depicts a different style of chair.

I just love them!

Merci Beaucoup mon cher. Elles sont si belles!

Thank you for stopping by today everyone. I hope you have a good week.

Parmesan French Toast with Wilted Garlic Spinach

First, an explanation...If you've been following my blog for the past couple of weeks, you know I've been doing a lot of recipes from Donna Hay's Cookbooks. I'm a big fan of Donna's and have almost every one of her books. Actually I collect and have collected all kinds of cookbooks for over many, many years. I have read nearly every single one, but I don't cook from all of them, rather I use them for inspiration for my own recipes.

Donna HayPhoto from 'THE AGE', AustraliaBut Donna's books are different ~ with a photo for virtually every recipe, I really like the straightforward simplicity of her recipes.Bonus: They are generally very healthy, too.A home economist by trade, her focus is on fresh, modern food. And her food philosophy is "I want to making cooking simple for people, so they don't have to use too many pans when cooking. So there's not too much washing up", and "to keep ingredients to a minimum, choose three good flavours that go together, not seven."
I suddenly felt compelled to begin actually sharing some of the recipes I've made from her books, and trying new ones to share with you. This is one I had not tried before, it is from her magazine.Bruschettas and Crostinis are a favorite of ours so when I read this recipe, basically an amped-up version of those, I knew it would be one we might like.


It's a delicious, savory take on French Toast.









It's substantial, and best eaten with knife and fork because the bread is soaked in beaten eggs, finely grated Parmesan cheese, cracked pepper, then cooked just as you would French toast.









In the same pan, a clove of minced garlic is heated through, in a bit of butter, over medium-high heat to release its fragrance, the spinach is added for just a moment to wilt.







Then piled on top of the still warm, savory French Toast with more finely grated Parmesan sprinkled over all.

Um.... I just have to say that it is quite good. Dangerously good.

I could eat more than one. But I resisted. :)

I think this is best with thickly sliced French bread ~ I used a thick slice from the 5-Minute Artisan Bread (I had made a boule the previous day.)

It worked perfectly.

If you like the ingredients, I think you'll like the finished dish.

Click HERE for a printable recipe.

Please leave me a comment, and if you try this recipe

I hope you love it too!