Southern Families Cook In A Crisis
This is the frittata my aunt Georgeanne and I made on Sunday, for a brunch with my cousins and their kids. (Modified from a recipe for green chili frittata found on cooks.com)
Parmesan Frittata
1/4 cup flour
1/2 tsp baking powder (might need to increase to 1 tsp, since it came out a little uneven with just the 1/2 tsp)
1 dozen eggs, beaten
1/2 stick butter, melted
2 cups small curd cottage cheese
1 pint container good parmesan cheese, flaked
1-2 tsp of dried oregano
Salt to taste
Preheat oven to 350 degrees. Butter 9 x 13 inch shallow baking dish. Mix flour and baking powder. Add eggs and butter, blending well, being careful not to cook the eggs with the warm butter. Blend in remaining ingredients. Put in baking dish. Bake 35 to 45 minutes or until set.
You could add veggies. We left them out since there were young kids coming to brunch, but served asparagus on the side. Mushrooms would probably be good in this, too.
Parmesan Frittata
1/4 cup flour
1/2 tsp baking powder (might need to increase to 1 tsp, since it came out a little uneven with just the 1/2 tsp)
1 dozen eggs, beaten
1/2 stick butter, melted
2 cups small curd cottage cheese
1 pint container good parmesan cheese, flaked
1-2 tsp of dried oregano
Salt to taste
Preheat oven to 350 degrees. Butter 9 x 13 inch shallow baking dish. Mix flour and baking powder. Add eggs and butter, blending well, being careful not to cook the eggs with the warm butter. Blend in remaining ingredients. Put in baking dish. Bake 35 to 45 minutes or until set.
You could add veggies. We left them out since there were young kids coming to brunch, but served asparagus on the side. Mushrooms would probably be good in this, too.