Susan Wiggs Quote
Savory Frittata Always use naturally nested eggs laid by uncaged chickens. The eggs taste better, and the chickens will thank you. 4 medium potatoes, scrubbed and diced fine 6 large, fresh eggs 1/ 4 cup cream 3/ 4 cup chopped tomatoes 1 small zucchini, grated 1/ 4 sweet onion, chopped 1 Tablespoon minced herbs, including oregano, thyme, flat-leaf parsley, red pepper flakes, garlic 2 Tablespoons olive oil + 1 Tablespoon sweet butter salt and pepper to taste 1 cup shredded cheese In a wide ovenproof skillet, grill the potatoes in olive oil and butter until browned. Add zucchini and onions, then tomatoes and herbs. Season with salt and pepper. Whisk the eggs together with cream and pour the mixture over potatoes. Sprinkle on the cheese. Bake at 400 ° F degrees for 25 minutes or until top is firm. Serve in wedges warm, or at room temperature.
Savory Frittata Always use naturally nested eggs laid by uncaged chickens. The eggs taste better, and the chickens will thank you. 4 medium potatoes, scrubbed and diced fine 6 large, fresh eggs 1/ 4 cup cream 3/ 4 cup chopped tomatoes 1 small zucchini, grated 1/ 4 sweet onion, chopped 1 Tablespoon minced herbs, including oregano, thyme, flat-leaf parsley, red pepper flakes, garlic 2 Tablespoons olive oil + 1 Tablespoon sweet butter salt and pepper to taste 1 cup shredded cheese In a wide ovenproof skillet, grill the potatoes in olive oil and butter until browned. Add zucchini and onions, then tomatoes and herbs. Season with salt and pepper. Whisk the eggs together with cream and pour the mixture over potatoes. Sprinkle on the cheese. Bake at 400 ° F degrees for 25 minutes or until top is firm. Serve in wedges warm, or at room temperature.
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