Monday, July 12, 2010

Summer Frittata

Lately, I have been cooking up a storm... So stormy in fact, that I seem to have been neglecting you all. Allow me to remedy that with a garden fresh frittata and some homemade guacamole. I made the frittata for a lovely and leisurely summer breakfast, it's so hearty no sides are necessary, you've hit all the major food groups anyway. The guacamole was inspired by a recent trip to a Mexican restaurant that featured a table side "Guacamole Expert", he wasn't very chatty, but his guac was excellent (the secret's in the cheese).

Summer Frittata

8-10 oz of potatoes (I used a mix of red and white)
1 zucchini (use 3/4 if it is very large)
1/2 summer squash
1 medium yellow onion
1 large tomato
5 Eggs
5 Egg whites
2-3 oz Fontina cheese
Splash of milk
Olive oil
Salt, Pepper

Pre-Heat the broiler. In an oven proof skillet, heat oil over medium-high heat. Wash potatoes and cut into thin slices (potato chip shaped). Add to pan and stir. Slice onion into thin strips and cut zucchini and squash in the same shape/size as potatoes. Add to the pan and stir together, season lightly with salt and pepper. Cover and reduce heat to medium. Cook covered, stirring occasionally for 15-20 minutes until potatoes are cooked thoroughly. In a bowl whisk the eggs, egg whites and milk until combined and fluffy. Add the veggies to the egg mixture and stir together. Clean out pan slightly and spray with a non-stick spray. Add egg mixture back to pan and cook over medium-high heat covered until eggs are just set in the middle. Slice tomatoes and grate the cheese. When eggs are just set top with tomato slices and cheese. Broil until cheese is melted and slightly golden, about 3 minutes. Allow to cool for a few minutes and then remove from pan. Serve and enjoy.

3 Avocados
2 small tomatoes (vine ripe)
1/2 medium yellow onion
1 garlic clove (boiled or raw, your preference kick)
1 habenero or jalapeno (again your preference of kick)
The juice of 1-2 limes
1 oz (or more) of Queso Fresco (also called queso blanco)
1 handful of cilantro
Salt and Pepper to taste

Peel avocados and remove the pits. Put in a medium bowl. Dice onion, garlic and chili pepper. Add to bowl. Give tomatoes a rough chop and add to bowl as well. Mince cilantro and add that and lime juice. Using 2 knives, cut everything together in the bowl until it is the desired consistency. Mix in cheese and salt and pepper to taste. All ingredients can additionally be added to taste. Serve and Enjoy.

Happy Eating.


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