Who Is Mistral Dawn?

Mistral Dawn is a thirty-something gal who has lived on both coasts of the US but somehow never in the middle. She currently resides in the Southeast US with her kitty cats (please spay or neuter! :-)) where she works as a hospital drudge and attends graduate school. Taken By The Huntsman is her first effort at writing fiction and if it is well received she has ideas for several more novels and short-stories in this series. Please feel free to visit her on FaceBook or drop her a line at mistralkdawn@gmail.com

Saturday, November 5, 2016

An #Experiment That Worked! ;-)

Hey Everyone!! :-)

I'm back with another recipe today.  I decided to experiment with a riff on a frittata and I think it worked out pretty well. :-)  Here's the recipe.

My Version Of A Frittata:
6 large eggs
1/2 cup milk
2 large or 3 medium sized potatoes cubed and boiled
1 12 oz container of sliced button mushrooms
1 medium onion chopped
1 bell pepper chopped
1 cup chopped broccoli
1 cup whole grape tomatoes
3 tbsp olive oil
Salt and pepper to taste

Saute the mushrooms, onion, pepper, and broccoli in two tablespoons of olive oil until soft. Coat the inside of a 9x9 baking dish with the remaining olive oil.  Put the sauteed vegetables in the baking dish with the boiled potatoes and the tomatoes.  Stir the vegetables around until they are well distributed and even in  the dish.  Crack the eggs into a bowl, add the milk and salt and pepper, and whisk until they are homogeneous.  Pour the egg mixture into the dish evenly until just the tops of the vegetables are visible.  Bake uncovered at 325 degrees Fahrenheit until the top is golden brown, about 40-45 minutes. Cut into equal squares and serve with toast or by itself.

Okay, a few variations. First, of course, you can use whatever kind of mushrooms you like, even canned mushrooms if that's what you have. The basic recipe doesn't have garlic in it, but I've made it with garlic and it came out pretty well. One or two cloves chopped fine and mixed with the sauteed vegetables right before you take them off the heat works well. You can also use frozen broccoli and/or frozen onions, if that's what you have on hand. You can omit or add any kind of vegetables you like. I've also made this with cauliflower and spinach, and it came out well.  I also like to slice the squares in half height-wise and put them on toast with mayonnaise.

I don't like cheese with my eggs, but if you do you can add any kind of cheese that you like. It would probably work best if it was shredded and added to the egg mixture or sprinkled over the top about halfway through the cooking process.

As with other dishes, I prefer my frittata without meat. But if you like meat you could easily add ham, sausage, and/or bacon to this dish. Again, either mix it in or sprinkle it over the top halfway through the cooking process. One caveat: make sure the meat is completely cooked before you add it to the frittata. Food poisoning sucks. ;-)

Which is also why you want to make sure the eggs are cooked all the way through before serving. I had no problem just by cooking it low and slow at 325 degrees Fahrenheit and taking it out when the top was golden brown all over.  But, since ovens can vary, you should definitely stick a fork or toothpick in the center to confirm that it's cooked before serving it.

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