Some people I'm close to are sanding the hardwood floors in the home they'll move into soon. I think bringing them brunch and snacks for later would be appreciated, so. . .It's Frittata Time! In a small pan, put the torn kale into a small pan containing a little well salted water and steam, covered, 10 minutes or so. Turn off the heat and let stand a while. Chop the tomatoes into a small bowl and set aside.
Chop, slice, or cube the vegetables shown, into a big bowl. Season with salt, pepper and chili-lime seasoning. Drizzle ½ stick melted butter over all, toss well. Put the vegetables on a parchment paper lined cookie sheet with sides. It's better to split this with half on each of two large sheets. I only used one and the vegetables ended up more steamed than roasted. Roast until sizzling and cook about them about half way to being done, at 400°. Put them, and the drained, dried kale and tomatoes, into buttered baking pans.
2T corn flour
1t baking soda
1t baking powder
1 dozen large eggs
1c half and half
1c farmer's cheese*
In a medium, bowl, whisk the dry ingredients together then drizzle in ¼c half and half, whisking quickly to keep lumps from forming. Beat or whisk the room temperature eggs, remaining half and half and the crumbled farmer's cheese. *You could use ricotta or small curd cottage cheese if you can't find farmer's cheese. Pour over the vegetables and top with 1c of a good quality, strong flavored, grated cheese. Bake at 350° for about a half hour, until the eggs are set. . .Lin
2T corn flour
No comments:
Post a Comment