MAGIC FRITTATA, for five
Ingredients (rough)
2 tablespoons butter
1 cup raw spinach
4-5 cloves of garlic (or more), chopped with a bit of salt
2 cubanelle peppers
1 red pepper
~6 oz. sharp cheddar
~1/2 cup milk
~10 eggs
salt, pepper, basil to taste
How to:
1) Melt butter, sautée garlic. Add spinach and a bit of salt; cook until the spinach starts to get a bit wilty.
2) Add chopped peppers.
3) Add eggs (beaten) and milk.
4) Grate about 3/4 of the cheese and mix in. Ideally, you'll be doing this in an iron or otherwise oven-safe skillet, so at this point you can let it cook until it starts to solidify on the bottom. Now's the time to pre-heat the broiler.
5) When the bottom is cooked, put the rest of the cheese on top, and stick it under the broiler. Cook until the top is nice and toasty.
I served this for brunch today, with some tiny pancakes, blueberry and maple syrup, fruit salad (courtesy of my roommate), coffee and juice. HIGHLY RECOMMENDED.
Advice: don't skimp on cheese, either in quantity or quality. You need a good sharp cheddar, and lots of it. You will not be sorry. Also, GARLIC. Very good. And paired with some sweeter fare, it's nice to have the kick. Also, of course, quantities here are pretty flexible. More spinach would be nice, or you could leave the spinach out entirely. If you can't get one or the other kind of pepper, that's fine -- try another. You might well add tomato, onion, whatever you want.
That's my cooking philosophy, anyway: you must have some basic skills and recipes, but also trust your intuition and be flexible. And then -- magic! :-D
Now, aren't you sorry you haven't visited me? No really... really. All modesty aside, I am a VERY GOOD COOK, and I don't know why people aren't flying down -- or up, or over, or whatever -- to see me basically daily, for this reason. :-P
2 tablespoons butter
1 cup raw spinach
4-5 cloves of garlic (or more), chopped with a bit of salt
2 cubanelle peppers
1 red pepper
~6 oz. sharp cheddar
~1/2 cup milk
~10 eggs
salt, pepper, basil to taste
How to:
1) Melt butter, sautée garlic. Add spinach and a bit of salt; cook until the spinach starts to get a bit wilty.
2) Add chopped peppers.
3) Add eggs (beaten) and milk.
4) Grate about 3/4 of the cheese and mix in. Ideally, you'll be doing this in an iron or otherwise oven-safe skillet, so at this point you can let it cook until it starts to solidify on the bottom. Now's the time to pre-heat the broiler.
5) When the bottom is cooked, put the rest of the cheese on top, and stick it under the broiler. Cook until the top is nice and toasty.
I served this for brunch today, with some tiny pancakes, blueberry and maple syrup, fruit salad (courtesy of my roommate), coffee and juice. HIGHLY RECOMMENDED.
Advice: don't skimp on cheese, either in quantity or quality. You need a good sharp cheddar, and lots of it. You will not be sorry. Also, GARLIC. Very good. And paired with some sweeter fare, it's nice to have the kick. Also, of course, quantities here are pretty flexible. More spinach would be nice, or you could leave the spinach out entirely. If you can't get one or the other kind of pepper, that's fine -- try another. You might well add tomato, onion, whatever you want.
That's my cooking philosophy, anyway: you must have some basic skills and recipes, but also trust your intuition and be flexible. And then -- magic! :-D
Now, aren't you sorry you haven't visited me? No really... really. All modesty aside, I am a VERY GOOD COOK, and I don't know why people aren't flying down -- or up, or over, or whatever -- to see me basically daily, for this reason. :-P