Blog Archives

Bacon Mushroom Spinach Frittata

When you wake up an hour or so before your spouse you might as well make a nice breakfast, right? If you have too many eggs and spinach you might as well put them to use. “Alexa, what can I make?” Oops, I forgot I don’t use Alexa. “Pinterest, what can I make?”

Firstly if you did not already know it, a frittata is essentially an omelette which you prepare in an ovenproof skillet and finish in the oven. This can be used for breakfast, lunch or dinner…so give it a try!

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I N G RE D I E N T S:

  • 5 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Dash of hot sauce (optional)
  • Kosher salt and freshly ground black pepper, to taste
  • 4 slices bacon, diced
  • 2 cloves garlic, diced
  • 8 ounces cremini mushrooms or whatever you have on hand, thinly sliced
  • 2 cups baby spinach fresh or a small package of frozen unthawed
  • 1 Roma tomato, diced
  • small red pepper chopped for colour

DIRECTIONS:

  1. Preheat oven to 425 degrees F.
  2. In a large bowl, whisk together eggs, milk, basil, oregano, thyme and hot sauce; season with salt and pepper, to taste. Set aside.
  3. Heat a large ovenproof skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes, reserving 1 tablespoon excess fat. Transfer to a paper towel-lined plate. (OR cheat and use precooked bacon)
  4. Add garlic and mushrooms to the skillet (adding a little oil if using precooked bacon), and cook, stirring occasionally, until tender and browned, about 3-4 minutes; season with salt and pepper, to taste.
  5. Stir in spinach and tomato until the spinach begins to wilt, about 2-3 minutes. Stir in egg mixture and bacon, reserving 2 tablespoons, until well combined. Cook, undisturbed, until edges are set, about 2 minutes. Top with remaining bacon.
  6. Place into oven and bake until top is set and golden brown, about 14-15 minutes.
  7. Serve immediately.

 

Chilled Avocado-Cilantro Soup

Hard to imagine on this very cold Sunday morning that anyone in Canada might be interested in a cold soup…LOL. Nevertheless, I have had a request for this soup from a dear friend in Burlington who enjoys a similar soup at our friend Valeries’ The Pickled Onion B and B in Santa Elena. Alas, it is NOT Valerie’s recipe (family secret), but it has been tested by Larry and I and it is a winner!

Ina Pinkney’s Chilled Avocado-Cilantro Soup

  • 1 2/3 large ripe fresh California avocados- peeled and pitted
  • 2 cup chicken stock (canned low sodium)
  • 2/3 Tbsp. lime juice
  • ½ cup yogurt- plain, low fat
  • ¼ cup sour cream or cottage cheese
  • 1 tomato – large, peeled and seeded or 10 or 12 cherry tomatoes whole
  • ¼ cup cilantro – fresh, chopped
  • salt to taste
  • hot sauce for garnish

Instructions

  1. Put 1 1/2 the avocados, stock, lime juice, yogurt and sour cream in a blender.
  2. Blend until smooth.
  3. Add the tomato and cilantro and pulse just until the tomato is coarsely chopped.
  4. Coarsely chop the remaining half of avocado and stir into the soup.
  5. Chill for several hours.
  6. Serve with a dash of hot sauce (optional)
  7. A dollop of sour cream on the surface of the soup, stirred with a toothpick to make a swirl. You could add a few croutons!

Makes 4 generous servings…

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity according