Day After Festival Autumn Frittata

There is nothing as "comfort-food yummy" as a lovely frittata.  This morning, it was just what Jamie and I needed after a busy week at the International Quilt Festival in Houston.  Since I had been gone for a week I was unsure of what remained in the refrigerator, but I found plenty of good things to make a delicious frittata, and even enough for 2 mornings!

Ingredients:
5 eggs, beaten
1/4 cup roasted fresh pumpkin, mashed
3 tablespoons roasted red pepper hummus
1/4 cup shredded cheddar cheese
1 bunch fresh spinach, triple-washed, stems removed

Individual baking dishes, rubbed with butter

Preheat oven to 350'F.

  In a large pot, heat about 6 cups of water to boiling. Add spinach and blanch for approximately one minute.  Remove from heat and drain spinach leaves.  I spun them in my salad spinner to remove as much moisture as possible.  Allow to cool.
Beat eggs and add half the pumpking mixture, beat until well-mixed.  Pour egg mixture into equal portions in the baking dishes.  Add a sprinkle of shredded cheese to each dish.  Add remaining pumpkin in equal portions to each dish.  Add a spoonful of the hummus in small "clumps" to each dish.
Once the spinach is cooled, pick up handfulls and squeeze the excess moisture from the leaves.  Place on a cutting board and slice it into 1/4 inch cross cuts.  Separate the spinach loosely, then add to each dish.
Finish with the remaining shredded cheese in equal portions over the surface.
Place the dishes on a cookie sheet or shallow pan that has been covered with parchment paper.
Bake for 17 to 18 minutes, then turn the oven to broil to finish the tops.  Serve while hot.
You may wish to add a dollop of creme fraiche to each dish.
Enjoy!

This is great for any meal!

"Day After Quilt Festival" Fall Frittata

A frittata is basically a baked egg casserole.  I love making them.  I enjoy the consistency of the eggs in the dish, and find that combining unusual ingredients will often generate pleasant-tasting results.

Ingredients (serves 2):

4 eggs, beaten

fresh arugula, coarsely chopped

1/2 small onion, chopped

1/2-2/3 cup fresh baked pumpkin, mashed and at room temperature

1/2 cup shredded cheese (I used Manchego)

1-2 T grapeseed or olive oil 

salt and pepper to taste

Preheat oven to 350.

Chop arugula and onion.  Set aside in separate containers.  Shred cheese.

Heat a non-stick pan to medium.  Add oil.  Saute onion until aromatic and slightly brown.  Add arugula and toss until wilted.  Remove from pan.  Add pumpkin and sautee until warmed through.  Remove from pan.

Prepare individual casserole dishes by spraying with a release agent and place on a baking sheet with a non-stick liner.  Pour equal amounts of egg into casseroles.  Distribute onion/arugula mixture in each; repeat with pumpkin.  Salt and pepper, then sprinkle the shredded cheese over the top.  Place in oven and bake for approximately 18-20 minutes, or until center is firm.  Remove from oven and serve immediately.  

Vegetable & Hatch Chili Frittata, Lemon Tilapia Almondine served on a bed of wilted spinach

bag of freshly roasted mild Hatch chilis-yum!

It started with a quick coffee bean run into the local grocer (HEB).  As I approached the door I smelled the heavenly aroma of roasting chili peppers.  To me, this is one of the most wonderful smells on earth.  

Of course I had to buy some!  

Once home, I skinned and seeded several peppers (with plastic gloves on!) and chopped them.

I sauteed a combo of 2 types of squash, chopped garlic, & mushrooms and let them cool.  In the meantime, I mixed 4 eggs with a small amount of half&half, and folded the chilis into the eggs.  Once the veggies were cooled to just slightly warm, I mixed them into the eggs, and added about a half cup of shredded sharp cheddar cheese.  

chilies folded into egg mixture

veggies folded into the mixture

cheese added, reserving a bit for the top of the dish

bake at 350 for 25 minutes, finish by broiling for approximately 5 minutes to slightly brown the cheese.

Lemon Tilapia Almondine served on a bed of wilted spinach:

Ingredients:

4 tilapia filets

one lemon, zest removed and chopped slightly, several thin cross-slices set aside

4-6 cups of baby spinach leaves, washed thoroughly and stemmed

small amount olive or grapeseed oil

1 pat butter

1/4 cup sliced almonds, pan toasted to bring out the flavor, cooled

Place spinach in a nonstick pan with a bit of water.

Cook until it "wilts".  Remove to a strainer and allow moisture to drain.

Place in a bowl in a warm oven until ready to serve.

zest the lemon

chop the zest.  Slice cross-sections of the lemon so there are at least 4-6 very thin slices.

After spinach has been wilted, return pan to the stove on a medium temperature setting.  Allow pan to warm, then add about 1-2 Tablespoons olive or grapeseed oil.  Add one pat butter for flavor.  As the butter melts, add the lemon zest.  

Once the zest warms and begins to sautee, place the fish filets in the pan.  Season by squeezing a small amount of lemon juice from the unsliced lemon, salt and pepper the filets, then place a lemon slice on each filet. 

 Allow to sautee for several minutes until the underside of the filets begins to turn opaque.  

Carefully turn the filets by using two spatulas:  one slid under the filet, the other over the top to hold the lemon slice in place and to prevent the filet from falling apart.  Carefully turn.  Once turned, season the other side of the fish with a bit of salt and pepper, and another lemon slice if you have enough. 

 Cook for several minutes until the underside appears opaque.  Now, gently turn the filet again using the same technique.  Lower heat.  

Bring plates to the stove-area.  Bring spinach out of the warmer.  Use tongs to arrange equal portions of the spinach on each plate.  

Now, gently transfer a fish filet, with the lemon slices, onto the bed of spinach.  

Garnish with a scattering of the sliced almonds.  Serve immediately. 

Note:  this dish would be excellent if a splash of a nice crisp white wine were added to the butter and lemon zest just prior to adding the fish filets!  Also:  any mild, flaky fish will work very well in this dish.

I eat a lot of tilapia because I know a local purveyor who raises the fish.