Recipes, memories and random thoughts from my kitchen
Monday, February 05, 2007
An easy weekday supper
This is on my menu for Wednesday -- I had actually planned it for last Wednesday, but ended up serving leftovers; even easier! Some ladies were interested in my recipes for last week, so here are these two. Enjoy!
1-2 Tblsp. olive oil 1 medium onion, sliced 7 eggs 1 tsp. dried oregano 1/8 tsp. pepper 4 oz. shredded mozzarella cheese 2 plum tomatoes, cored and thinly sliced lengthwise 2 to 4 oz. pepperoni, thinly sliced 2 Tblsp. grated Parmesan cheese
In a 10-inch ovenproof skillet, heat the oil over medium heat. Saute´the onions for 3 to 4 minutes until slightly softened. Preheat the oven broiler. In a bowl, whisk together the eggs and seasonings. Stir in the mozzarella. Reduce heat under the skillet to low. Pour the egg mixture over the onions and stir gently to combine. Arrange the sliced tomatoes over the eggs. Scatter the pepperoni over the tomatoes. Cover the skillet and cook the egg mixture over very low heat for 10 minutes or until almost set. Sprinkle Parmesan over the frittata. Place skillet in broiler and broil until top is just set and flecked with brown, about 1 minute. Serve the frittata hot or, if you prefer, at room temperature. Yield: 4 servings.
This frittata is one of those meals you can make when you have “nothing” in your house to eat. I keep pepperoni and mozzarella cheese in the freezer at all times, and there are always eggs in the fridge.
2 medium potatoes, peeled and sliced 1/4 cup sliced onion 1/4 tsp. salt 1/8 tsp. pepper 1/4 tsp. garlic powder 1/4 cup shredded cheddar cheese
Coat a 9-inch microwave-safe pie plate with cooking spray. Arrange the potato and onion slices in the plate and sprinkle with the seasonings. Cover and microwave on High for 5 minutes. Sprinkle with the cheese. Cover and microwave on High for 4 to 5 minutes more, or until potatoes are tender. Yield: 2 servings.
We really like this easy potato recipe from an old TASTE OF HOME magazine. It goes especially well with egg dishes, but I think it would also be good alongside a hamburger. You can obviously increase the amounts to make more servings, but if you do, remember that the cooking time will be longer.
I plan to serve these two dishes with baby carrots on the side, but cole slaw or any sort of salad would work equally well -- or even a cooked vegetable like green beans or broccoli.
I live in scenic northern New England with my handsome husband. We're empty-nesters with a bunch of adorable grandchildren. We love (tent) camping and traveling, but don't get away as often as we'd like to.