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!
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
- Preheat oven to 425 degrees F.
- In a large bowl, whisk together eggs, milk, basil, oregano, thyme and hot sauce; season with salt and pepper, to taste. Set aside.
- 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)
- 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.
- 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.
- Place into oven and bake until top is set and golden brown, about 14-15 minutes.
- Serve immediately.
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
- Put 1 1/2 the avocados, stock, lime juice, yogurt and sour cream in a blender.
- Blend until smooth.
- Add the tomato and cilantro and pulse just until the tomato is coarsely chopped.
- Coarsely chop the remaining half of avocado and stir into the soup.
- Chill for several hours.
- Serve with a dash of hot sauce (optional)
- 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