Rick and I were watching a cooking show and a delicious looking dish was created that just got our mouths watering. So, adapting the recipe to use what I had on hand this is what I came up with:
1. heavily butter a cake pan (so frittata will come out easily after cooking)
2. put a bunch of spinach in the bottom (lots)—I have several spinach plants that came up from last year and I was able to get enough young leaves to do the trick
3. add layer of chopped (boiled) potato
4. add layer of chopped sausage (we had one sausage left over from bbq the night before)
5. add layer of chopped asparagus (had enough in the garden for this)
6. add layer of chopped onion (I used chives from the garden)
7. add layer of shredded cheese
8. pour over top 5 eggs, beaten with a little milk added
9. add some salt and pepper
10. and then I put 4 stalks of asparagus on the top to look lovely.
Bake at 400F for about 40 min. depending on the pan you are using (just test the centre with a knife to see if the egg has cooked).
This was SO delicious I can’t wait to make it again. We really enjoyed the fresh spinach, asparagus and chives in it.
-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)
10 comments so far
XploreOrganics
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855 posts in 388 days
hardiness zone 5b
posted 195 days ago
MMMM I may make this for Sunday brunch when my mother comes to mind the animals. Minus the sausage ( I may use spiced ground chicken meat) it sounds great!
-- Xploreorganics, 5b Canada, LFD 06-20
Karson
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52 posts in 388 days
posted 195 days ago
No Picture Didn’t happen.
-- Karson retired in DE e-mail karson_morrison@bigfoot.com
Treefarmer
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45 posts in 508 days
posted 195 days ago
You’re making me hungry Deb.
-- Bob, Carver MA USA, Zone 6b, Annual Rainfall 48" http://capecodbaychallenge.org
GrandmaT
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3222 posts in 387 days
hardiness zone 5
posted 195 days ago
May have to try this one MsDeb … sounds yummy!!!!! :-)
-- "A perfect garden is just a garden to be in-perfection. Mornings to work on it and evenings to pause and look at it." Southeast Michigan, Zone 5a/5b
dini
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759 posts in 226 days
hardiness zone 5
posted 194 days ago
That does sound good.
-- the day you quit learning is the day you quit living.
Bob
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687 posts in 257 days
hardiness zone 3b
posted 194 days ago
That Nellie seems so young to have and entire dish named after her.
Bob
-- I want to believe in a lot of things but, in the meantime I have to deal with the truth
MsDebbieP
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3811 posts in 509 days
hardiness zone 5b
posted 194 days ago
No pictures ‘cause it got gobbled up quickly. It was SO yummy
I thought of Nellie as I typed the name.
-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)
MsDebbieP
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3811 posts in 509 days
hardiness zone 5b
posted 194 days ago
here’s another ‘no picture’ yummy.
A couple of weekends ago we had a bonfire hotdog night and I tried this pie iron recipe.
1. 2 slices Buttered bread, with the buttered side facing the oil-sprayed pie iron
2. 1 sliced banana – pile it on thick on one of the bread slices
3. a handful of mini-marshmallows – again, pile them as high as you can
4. add the second bread slice and close the pie iron
5. stick in the fire/coals and turn as needed to make the bread toasty brown.
6. let cool a bit – it’s very hot inside
7. eat this very yummy, very yummy, “banana cream pie”.
DELISH
-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)
GrandmaT
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3222 posts in 387 days
hardiness zone 5
posted 194 days ago
We do a little different variation of that on our camping trips
2 slices of bread, buttered on outside face
Place buttered bread onto pie iron
On one side, 1 heaping spoonful of cherry, apple, or any kind of fruit pie filling
Cover with other piece of bread, butter side out
Cover with pie iron
Cook till golden brown
You have a mini fruit pie … and they are DELICIOUS!!!!
-- "A perfect garden is just a garden to be in-perfection. Mornings to work on it and evenings to pause and look at it." Southeast Michigan, Zone 5a/5b
labman1
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6 posts in 196 days
posted 193 days ago
The traditional fritatta in my family is made with thinly sliced zuchini and onions in a fry pan a placed under the broiler to finish. I cant wait for fresh zukes!
-- SUPPORT YOUR LOCAL GARDEN CENTER-Dave, Erie PA-zone 5-a