Step by Step to a Fabulous Frittata (Quick Dinner Alert!)

After another long day I came home and began my rummage through my fridge...hmmmm.....eggs, veggies, prosciutto, goat cheese, milk...ooo la la--time for a frittata! My first experience with a frittata was at my dear friend Kathie's home. I walk in and on the counter is a beautiful circle egg dish loaded with thinly sliced zucchini. It looked a little like an omelet, but it was at room temperature. It was fabulous! Kathie's family is from Italy, and her mother, Maria is a culinary goddess! That day we enjoyed zucchini frittata and apricots for lunch. The simple things in life! For me, I am forever thankful for my CSA (Community Supported Agriculture) goodies which constantly add variety to my life! Frittatas-- a great way to curve your hunger in under 15 minutes!
Wendy's Wednesday Night Frittata
Serves 2 or 1 with leftovers
Ingredients:
1 small potato
2 Tb canola oil
2 broccoli crowns
2 oz prosciutto or ham
4 eggs
1/3 cp crumbled goat, feta, or favorite cheese

Step 1: Preheat oven to 350*F
Step 2: In a heavy skillet or cast iron pan heat oil over medium high heat. Add cubed potatoes and allow to brown on each side (about 10 minutes)
Step 3: While waiting for your potatoes to cook steam your broccoli in the microwave for 3 minutes with 1/2 cup water or in a pot. Drain and chop the florets.
Step 4: Cut up your prosciutto and add prosciutto and broccoli to potatoes
Step 5: Whisk eggs and pour over potato mixture
Step 6: Crumble cheese over top and bake for 5 minutes or until set.
Step 7: Allow to rest for 3-5 minutes before cutting into wedges. Serve!

Serve with fresh fruit and a glass of milk! Well, I did and it was FABULOUS!!! Let me know if you decide to fix it! Be creative and avoid limiting yourself to only certain vegetables! Spinach, peppers, onions, garlic, or squashes all work! Add a splash of fresh herbs, too--darn, I wish I would have thought of that earlier! I was too hungry to think at the time. Enjoy!

A Salad That Warms Your Palate!

A great way to increase your vegetable intake is to have a salad. In the winter salads can sound cold and unappetizing, but if you add some heat to your favorite greens you might be surprised at the warmth your tongue tastes!

Warm Winter Salad

Serves 2 side dishes or 1 main dish

Ingredients:
4 cups Baby lettuce or spinach
1 cup Portobello mushrooms, sliced or quartered
1/2 Red onion, thinly sliced
1/4 cup Goat cheese, crumbled
2 Tb Sunflower seeds or other favorite nut
1 Tb Olive oil
1/4 cup Balsamic vinegar
Directions:
In a skillet heat olive oil over medium high heat. Add onions and sauté for 4 minutes. Add mushrooms and sauté for an additional 4 minutes. Add vinegar to the pan and allow the mixture to reduce. Mix greens, goat cheese, and nuts in a bowl. Top salad with warmed mushroom mixture. Toss and serve with whole wheat pita bread!

Mizuna Madness

I can't get enough of this green! Too bad you cannot find it in every market. You often find it hidden in "Mixed Greens," but it's rare to find it on its own. Mizuna is packed with Vitamin A, Folate, and other fabulous phytochemicals (cancer fighting chemicals) such as glucosinolates. For those of us in San Diego, Mizuna grows year round! Inspired to try something new tonight I pulled out my goodie bag from the CSA and prepared sauteed carrots over mizuna with herbed goat cheese! WOW! I pulled an orange from my tree and squeezed out some juice and topped it off with a splash of olive oil! Get inspired by fabulous flavors and the world is yours!