Sun Dried Tomato Feta Cheese Spread

IOk, it's the holidays and we are all running on fumes heading into single digits before Christmas.  Christmas parties, pot lucks, cocktails, just getting dinner in the table - if your kitchen is like mine it is putting in some serious overtime. So here is a simple and fast recipe for savory spread/ dip with lots of versatility. 

Sun Dried Tomato Feta Spread

8oz Feta Cheese

1/3 c. Sundried tomatoes packed in olive oil

1 small clove garlic (optional)

1/4 c. extra vurhin olive oil (More or less depending on how creamy your feta is)

Salt and pepper to taste

Place the Feta, sun dried  tomatoes, and garlic in a food processor and purée until moderately smooth. Next, while the food processor is on, drizzle the extra virgin olive oil in slowly until you reach your desired consistency (looser for a dip, thicker for a spread). Add salt and pepper to taste. 

Serve with crusty bread, pita chips, bread sticks for an easy dip or a grilled chicken  sandwich for a a little extra zip! 

Bon appetite and Opah! 😉

  

My Mother's Christmas Sugar Cookies

"Tis the season to be jolly" ...and bake bake bake! Normally baking is not my thing. Aside from the usual banana bread and the odd batch of chocolate chip cookies now and again, adn a few other tatsy treats i whip up when the spirit or occasion moves me,  I usually leave the baking to my 12 year old daughter. However, at CHristmas time I usually break out the baking tins and pans, search for my candy making supplies and run my dishwasher countless times baking for the holidays. 

Today, it is my mother's sugar cookies whicih she only ever bakes at Christmas (she too loathes baking- must be genetic, haha!). 

This recipe comes from the 1964 "Pillsbury Family Cook Book". No idea how my mom got her copy, as she didn't even live in America until 1970, but I found my copy at a flea market on the Upper West Side of Manhattan in the 1990's, some time after graduating college and moving away from home. 

This book is filled with lots of wonderful classics like Sauerbraten and Cheese Souffle, and some things that are better left behind in the '60s (South Sea Tuna Bake anyone?) But the baking- breads, candies, cakes, cookies, pastry, and pie- is classic stuff and you cant go wrong there really. 

Old Fashioned Sugar Cookie

3 cups sifted flour

1 cup sugar

1 1/2 tsp baking powder

1/2 tsp salt

1 cup soft butter or margarine (I only use butter)

1 egg, slightly beaten

3 tbsp cream

1 tsp vanilla extract

Preheat Oven to 400F

Sift flour with the sugar, baking powder, and salt in a large mixing bowl. Cut the butter into the flour, using an electric mixer or pastry blender, until particles are fine. Add egg, cream, and vanilla extract. Blend thoroughly. If desired, chill dough for easier handling (I always do this- for at least 30 minutes)

Roll dough onto floured surface, 1/3 of the dough at a time, to 1/8 thickness. Sprinkle with sugar, cut into desired shape, bake on ungreased cookie sheets for 5-8 min, until golden.

 (I roll them out a bit thicker for frosted/iced cookies, about a 1/4 inch thickness. But if I am just going to throw a bit sugar and cinnamon on top then I roll them to 1/8 inch)

That it. Super simple, buttery and not too sweet. Perfect as thin crisp butter cookies or thicker iced cookies  as they hold their shape beautifully. 

Hope you enjoy our family's favorite Christmas cookie! 

K

Autumn Pumpkin Soup

A cold, gray, and rainy day spent outside at my son's soccer tournement requires something hearty and warm for dinner...and in a hurry thank you very much. 

Thank goodness for a few pantry staples and pancetta to get dinner on the table in a hurry! 

Autumn Pumpkin Soup

1 large shallot, diced

1 clove garlic, minced

4 oz pancetta (or bacon), diced

1 15 oz can puréed pumpkin 

2 cups low sodium chicken broth

3/4 c. Whole milk ricotta (you can use part skim, but the flavor won't be as naturally sweet)

Salt and pepper to taste 

In a soup pot, over medium heat,  sauté the pancetta until crisp, remove and set aside. 

Sauté the diced shallot in about 2 tbsp of the rendered pancetta fat until soft, about 5 minutes. Add the garlic and sauté for another 1-2 minutes. Add the pumpkin and the chicken broth, and simmer for 5-10 minutes. 

Stir in the ricotta until fully combined. Season wth salt and pepper to taste. 

If you desire a smoother consistency purée with a hand held for an immersion blender. 

Serve with the crispy pancetta bits and garlic bread. 

Bon appetite! 

K 

Autumn Butternut Squash Lasagna

Ah yes! Leaves are changing, sun has a golden glow, and everyone's front porches are laden with mums of all colors and pumpkins. All of that and the chilly mornings mean it's time to dust off the squash recipes ...and this one is my favorite. It isn't too complicated, I promise. If you can make a simple bechamel (white) sauce then you are in for a treat! 

BUTTERNUT SQUASH LASAGNA 

Ingredients 

BUTTERNUT SQUASH PURÉE

1 1/2 lbs of butternut squash cubed

8-16 oz Whole Milk Ricotta

1 tbsp Olive Oil

Salt and pepper to taste

Toss the butternut squash with 1 tbsp olive oil and roasted at 350F until tender (about 30-40 minutes)

OR you can go the easy way and buy frozen butternut squash and steam it in the microwave ----I won't judge you. And honestly I have made it both ways and they are pretty close. follow the instructions on the bag and cook til tender. 

Now, in a food processor or with an immersion blender, purée the squash and cheese together and add salt and pepper. Set aside.

Bechamel Sauce

1/4 c butter

1/4 c. Flour

3 1/2 c. Milk

1/4-1/2 c grated Parmesan cheese (optional)

1/2 tsp nutmeg  (or more- I use fresh and have a heavy hand with it in this dish)

salt and pepper to taste

In a saucepan over medium heat melt the butter. Once melted, whisk in the flour until a thick paste is formed and cook for a few minutes. 

Next, whisk in the milk in gradual by thirds until all the milk is added and the mixture is smooth. Summer over medium heat for about 5-10 minutes until the mixture coats the back of a spoon. Whisk in the optional Parmesan cheese. (I have made it with and without and it works great either way. It isn't required but why not guild the lily a bit) Add the salt, pepper, and nutmeg to taste.

Building your Lasagna! 

Ingredients

16 oz shredded mozzarella cheese

1/2 box lasagna noodles cooked (you can also use the no boil noodles)

2 tbsp fresh minced sage 

Preheat your oven to 350F

Lightly spray or butter a 13" x 9" pan

In the bottom of the pan spread about 1/2-3/4 cup of the white sauce. Next place a single layer of noodles to cover, then 1/2 of the butternut squash purée, topped with 1/3 of the shredded mozzarella, then a layer of the bechamel (about a third of what is remaining) sprinkled with about half the sage. Repeat - noodles, squash, cheese, bechamel. Top with final layer of noodles and top with the remaining bechamel, sprinkle with mozzarella and sage, and bake for 45 minutes until golden brown and bubbly. 

Let sit for 20-30 minutes for easier slicing and enjoy with a green salad topped with a lemony vinaigrette. 

Hope you enjoy!! 

K

 

Oven Baked Eggplant Parmigiana

I love eggplant and we scored a pretty decent crop of it from our garden this summer. Only problem is despite the many yummy was to eat it my son absolutely refused to touch it. Not as babganoush, not as Imam Bayildi (the recipe I will have to share once the weather cools off some more), not diced in our Thai red curry. So....how to I find a way to get this picky eater to love eggplant and not break the caloric bank by frying it to delicious crispiness? I know! I will cover it with tomato sauce and fresh mozzarella cheese and tell him it is chicken, if he asks. ;)

BAKED EGGPLANT PARMIGIANA

2 cups panko bread crumbs

3 tbsp olive oil

2 eggs, beaten with a tablespoon of water (egg wash)

1/2 cup flour

2 cups Marinara sauce (homemade or from a jar- I dont judge)

2 medium eggplants, peeled and sliced about 1/4 inch thick or so

1/2 -1 lbs sliced or shredded mozzarella cheese

Salt and Pepper to taste

Preheat oven to 350F

In a large frying pan heat the olive oil  over medium heat. Add the panko crumbs, salt and pepper, and toast until the bread crumbs are golden brown.

Next, prepare three shallow bowls for dredging the eggplant, first in flour, then the egg wash, and finally the toasted panko bread crumbs. Dredge the eggplant in the flour, egg, then panko and place on a baking sheet lined with a silpat or with foil (for easy cleanup). 

Once all of your eggplant is coated, top with marinare sacue and cheese. 

Bake at 350 for about 25 minutes or so unitl the eggplant is cooked thru and the cheese is melted and golden. 

Serve with a green salad and a side of angel hair pasta or on a sub roll for a hearty sandwich. 

Hope you enjoy!

K

Easy Ramen

Been absent from my blog for a while....not because I havent had time but I have been trying a few new recipes and while some have been great (and i promise to blog them soon) some were only ok and need more time to perfect. This recipe for ramen though is so easy and so comforting I cant wait to share it with you. 

I have been under the weather the last few days so soup has been on the menu- matzo ball soup or "Jewish Penincillin" , Enchilada Soup (which was awesome and i promise to blog that next), and now ramen, which I have had a love affair with since I was a kid. 

So let's get to it!

Easy Ramen

1 packet high quality ramen noodle, the flavor is your choice but i like shiso

1 cooked chicken breast sliced

1 handful baby soinach or baby bok choy (sliced thinly)

1-2 green onions thinly sliced

1 egg

Follow the instructions on the ramen packet. Once the noodles are cooked, remove to a bowl and turn the broth down to a simmer and gently poach and egg (or two if you are feeling especially hungry) for 3 minutes. Layer the meat and veg over the noodles, top with the poached egg and laddle the broth over the enitre thing. I like a little hint of spice so i like to add chili garlic (found in the Asian food section of most supermarkets).

See? Easy! It is also extremely flexible. feel free to clean out the fridge with this recipe bu adding any vegetables or leftover meats you have. I have used grilled steak, leftover ham sauteed with a bit of hoisin sauce, or poached shrimp. Be creative and have fun or go simple with just noodles, and egg and a slice of american cheese for a creamy consistency!

Bon appetite!

K

 

Old Fashioned Apple Fritters

First week of school is in the books. The week started off hot as Hades - 90 degrees and and 90% humidity. But I guess someone told Mother Nature that is was September and today was gray, rainy, and chilly (at least this morning while I sat in the pouring rain at my son's 8 am soccer game- Ugh!)

So after a few errands, a nice lunch out with the family, and a nap (totally justified by the early weekend wake up) I decided that we were going to have breakfast for dinner and use up some of the 30+ pounds of apples we picked last week. 

So just a quick story about these apple fritters ...

When I was a teenage my grandmother from Denmark came to America to visit for an extended stay. Now she and my mom had gone apple picking and brought home a ridiculously large number of apples....no one can eat that many apples out of hand and my mom does NOT  like to bake...at all (though she does at Christmas, but that's another post). So what to do with all these apples? 

Well, we owned (and I still have) a Pillsbury cookbook from the early '60s and in it is a variation on savory corn fritters that uses apples. It requires no rolling of dough, no waiting for yeast to rise and gives you the crunchy exterior of a fried doughnut with the ease (and similar texture) of a pancake. We were sold and they came out so well we made them nearly everyday for something like 3 weeks until all the apples were gone. I have such great memories of my grandmother and I peeling apples in my mother's kitchen. Well today while making a cup of tea this afternoon, my favorite tea from my favorite tea shoppe in Copenhagen (A.C. Perch if your ever find yourself there. It's all very old fashioned with loads of different teas, old brass scales, and a smell that takes me right back to my childhood), I decided to relieve a little bit of family history in my favorite way, through food. 

This is my take on that vintage recipe. They are super easy and I hope you enjoy them! 

Old Fashioned Apple Fritters

3 c. All purpose flour 

5 tsp baking powder

1 tsp salt

4 tbsp sugar

2 tbsp ground cinnamon 

1/2 tbsp ground nutmeg

1 cup milk

4 eggs

3 cups diced apples

Neutral oil for frying

Combine all the dry ingredients in a large bowl and sift.

 Combine the eggs and milk and mix until combined. Add the wet to the dry ingredients, mix well. Now add the diced apples 

Heat oil in a deep pan to 375F and carefully drop soup spoons full of the batter into the oil and fry until gold on each side (about 2-3 min per side). Remove to a plate lined with paper towel to drain and top with a simple glaze of powders sugar and cold water or top with loads of powders sugar and serve warm. 

Bon appetite everyone! 

Xx

K

Perfect Greek Diner Potatoes

Hip hip hooray! It's the first day of school and unlike last year, when I locked myself out of the house and took it easy, today I was a busy beaver. So after running around most of the day (figuratively of course, because mama doesn't run unless I am being chased...by someone with a weapon!) I am home and back in my happy place- the kitchen. 

Now, enough about me, let's get to these potatoes. I know what you are thinking. "Potatoes? Not very exciting." But here you would be wrong, well right and wrong. Potatoes are not what usually get my culinary juices flowing but these take me back to the a couple of wonderful trips to Greece and the Greek diners of my youth. They are so lovely- soft and tender on the inside and just a bit crisp in the outside. Add to that the fact they they are dead simple to make and you have side dish heaven! 

Perfect Greek Diner Potatoes

3 lbs Yukon gold Potatoes, sliced in wedges

4 cloves garlic, smashed

Heavy pinch of Kosher Salt

1/4 c. Extra Virgin Olive Oil

Juice of 1 lemon

Water

Preheat oven to 450F

Slice potatoes into wedges and add to an oven proof baking dish, no need to be neat here. Just make sure they aren't too crowded. 

Next, take out your aggression on 4 cloves of garlic and smash. Remove skins and add to the potatoes.

Drizzle the Olive oil over the top (feel free to use more- I usually do)

Add the salt and lemon juice, and then add just enough water to almost cover the potatoes, but not quite. 

Place potatoes in the oven for 1 hour 30 minutes, tossing lightly half way through.

The potatoes will have the most amazing soft, almost confited texture, with a few crispy bits. Yum!!

Serve  with your favorite roasted or grilled meat, chicken or fish. We like it with Greek marinated chicken or Mahi Mahi, or pork souvlaki. The leftovers are great for homefries or in frittatas. 

Hope you live this simple dish as much as we do! 

K

Apple Almond Clafoutis

Ah...it's finally September, though if you check the weather here in Northern Virginia it is still summertime- hazy hot and humid! Regardless of the temperatures though apples have come into season and my kids and I headed out early to our favorite local area farm (Homestead Farms in Poolesville, VA- which you should definitely check out if you are ever in the DC area and looking for great pick your own produce, feed goats, and pat some of the friendliest golden retrievers you have ever met!) to beat the heat and the inevitable crowds to pick apples and get in that autumn/back to school frame of mind. 

Tempted by all that sweet crunchy fruit we exercised some restraint and walked away with only 35 lbs of apples! Hahaha, we should be good to go on apple for at least a few months now. 

So many things to make with apples and the recipes are everywhere but I was in the mood for a little something different, but of course not too complicateed or fussy. So....what to make? 

Ah ha! Clafoutis! Yes, I know this custard like pancake is usually made with cherries or other soft summer fruits, but I think this version will satisfy all those early fall cravings for apples, almonds and cinnamon. I also wanted to bump up the protein a bit and try a gluten free version (for my friend's daughter) and so I experimented with some almond flour I had leftover from a lemon polenta cake  and came up with this! I hope you enjoy!

Apple Almond Clafoutis 

(adapted from "The Joy of Cooking" by I. Rombauer

4 eggs

3/4 c. sugar

3/4 c. whole milk (or heavy cream, if you are feeling naughty)

3/4 c. almond flour

1 tsp pure vanilla extract

1 tbsp rum (optional)

2 apples, peeled, and diced 

1 tsp cinnamon

1 tbsp butter (for the pan)

recipe note- you can use all purpose flour in place of almond flour if you prefer. I would then add 1/4 sliced almonds to the top of the clafoutis prior to baking.

Preheat oven to 350F

In a medium bowl, whisk eggs until frothy. Whisk in sugar until dissolved. Whisk in milk or cream and then add the almond flour, vanilla, rum, and salt. Whisk to combine and set aside. 

Peel and dice the apples and sprinkle with cinnamon (I use a heavy hand with the cinnamon because I do love apples with cinnamon!)

Butter a shallow round baking dish (I used a medium cast iron pan). Sprinkle the apples all over the bottom of the pan. Pour the batter over apples and bake at 350F for 30-40 minutes until a toothpick comes out clean from the center of the clafoutis.

Let rest about 20 minutes before serving

Serve with a few strips of salty bacon for a hearty breakfast or a dust with powdered sugar and serve with a dollop of whipped cream!

Hope you enjoy...my kids devoured it! 

 

K

Shrimp 'n grits lightened up

Now I know what you are thinking- there is no way to lighten up classic shrimp and grits...and really why would you want to? All that luscious heavy cream, butter, bacon...mmmmm. Why mess with this Southern comfort food? 

Well, I'll give you two really good reasons. 1) I have had a craving for shrimp and grits for months now and I am all out of heavy cream and really just too lazy to head out in this heat to the grocery store for just one item

And 

2) I have just come back from a week in NYC, eating and drinking up a storm and my conscious is begging me to watch out, because Autumn is coming and unless you want to go jean shopping (...again!) you might just want to go easy for a week or so. Bahahaha! 

So let's get started! 

Shrimp and Grits 

1 lbs shrimp, shelled, and deveined

3 strips bacon

1 shallot, diced

1 red bell pepper, diced

2 cloves garlic, minced

2 large tomatoes, cored and diced, juice reserved

1 tbsp flour

1/2 c. White wine or white vermouth (my go to white wine substitute)

1 c. Low sodium chicken broth

Cajun seasoning

salt and pepper to taste

For the grits -

2 cups water

2 cups low fat milk

1 cup grits

Pinch of salt

1-2 tbsp butter

4 oz shredded mature sharp cheddar cheese

Salt and pepper to taste 

Start of with the grits and being the water, milk and pinch of salt to a boil. 

Once boiling, add your grits in a slow steady stream whist whisking to prevent clumping. 

Cover and cook grits over low heat for about 15-20 minutes (it will depend on the type of grits you are using so check you package), stirring even 5 minutes or so. Once done, whisk in your butter and cheese. Taste and adjust salt and pepper to your liking. I like to go easy here because the Cajun seasoning I like and bacon are can be quite salty. 

In a heavy bottomed sauté pan cook bacon over medium heat until crisp. Remove the bacon and crumble. Set aside.

Pour off all but 1 tablespoon of the bacon fat and over medium heat saute the shallot and red pepper until soft. 

Add garlic and saute for a couple of minutes. 

Add the flour and cook for an additional 2 minutes. 

Add your diced tomatoes now.

Whilst whisking, add the white wine and chicken broth and bring to a boil. Reduce by half. About 5-8 minutes. 

Add shrimp and poach in the cooking liquid until shrimp just cook through and turn pink.

Add Cajun seasoning to your taste- I use about a teaspoon because you can always add hot sauce at the table and my family doesn't like it too spicy. But off you like the fire then light up! 

Taste and Adjust salt and pepper. 

Serve shrimp over the grits, and garnish with your crumbles bacon for a lovely salty crunch. 

Full of flavor and easier on the waistline Hope you enjoy! 

Karina

Yellow squash runneth over- "Latkes" and Breakfast Loaf

Summer squash season has rolled in with a vengence! Everywhere I look there is squash- the farmer's market, grocery store, and even my own garden. With all this squash I have been trying to get creative with my squash recipes. Today's offering- yellow squash "latkes" and lemon summer squash breakfast bread. The latkes are an hommage to my grandmother Anita, and the breakfast loaf is a way to trick my son into eating his vegetables- hahaha!

Yellow Squash Latkes

4 cups shredded yellow squash- about 2 medium squash

1/2 cup flour

2 eggs, lightly beaten

1/4 c. grated parmesan cheese (optional)

1 tbsp fresh thyme

salt and pepper to taste

Canola oil to fry the latkes

First, shred the squash- I used a food processor but you can do it by hand as well. 

Next, using a tea towel, squeeze all of the excess water out of the squash.

In a large bowl, combine all of the ingredients and set aside.

In a large pan over medium high heat, heat about 1/8-1/4 inch of oil until it shimmers a bit. Drop squash mixture into the pan to make pancakes of desired size- i like mine to be about 2 inches in diameter.

I find that allows the most even cooking. Fry for about 3 minutes per side, or until golden brown and crunchy. Remove to a paper towel lined plate to drain the excess oil. Enjoy!

Lemon Summer Squash Breakfast Loaf

2 cups flour

1 tsp baking soda

1/2 tsp salt

1/2 cup butter, room temperature

1 cup sugar

2 eggs

2 cups yellow squash, shredded and drained

zest of 2 lemons

1/4 c. milk

juice of 2 lemons- divided

1/2 c. confectioners' sugar

Preheat oven to 350 F degrees and butter your loaf pan

Combine the flour, baking soda, and salt in a bowl, set aside. 

Next, cream the butter and sugar together. Once combined add the eggs, one at a time to make sure they are completely combined. Next add the lemon zest, lemon juice, and milk. Add the dry ingredients to the wet gradually to avoid lumps. Now add your squash. Transfer teh batter to your prepared loaf pan and bake at 350 F for 60 minutes, or until a toothpick comes out clean when you test your loaf. 

In a small bowl, combine the confectioner's sugar and lemon juice. once the loaf is cooled, remove the loaf from the pan and glaze with the lemon icing. 

Hope you enjoy! 

K

Summer garden bruschetta

This recipe is so easy it is hardly a recipe at all but it is my absolute favorite topping for bruschetta or thrown together with some pasta and grilled chicken for a quick and light dinner. 

Bruschetta:

4 vine ripe tomatoes, cored and diced

1 large Clove  garlic, minced 

1 small shallot diced

3 tbs - 1/4 c. Extra Virgin Olive Oil- as much or as little as you like but use the best quality you can because the flavor here is key. 

10-20 fresh basil leaves, torn

Freshly ground pepper and sea salt to taste

Combine all the ingredients and let the flavor to meld. 

Enjoy your harvest everyone! 

K

Greek Chicken and Tzatziki

I love Greece! I beautiful place, full of history, great architecture, wonderful food....and unfortunately loads of monetary problems. The news has been so full Greece news lately...most of it not very good, but the constant screen shots of the Acropolis and interviews on the streets with average Greeks reminds me of the two lovely trips I took there. now, while I can't visit Greece right now I can certainlky whip up a batch of easy Greek chicken and homemade tzatziki!

This recipe is quick to throw together and perfect on a hot day when all you really want to do is pour a nice glass of chilled wine and not much else. :)

Greek Chicken Marinade

4 boneless, skinless chicken breasts

1/2 cup lemon juice (fresh or bottled- your choice, I use whatever I have on hand)

4 cloves garlic, whole but smashed

2 tsp dried oregano

1 tsp kosher salt

1 tsp ground black pepper

zest of 1 lemon (optional, but it does make it so much better

1/4 cup fresh parsley, chopped

Combine all the ingredients in a gallon size zip top bag or a shallow baking dish and leave to marinate at least 1 hour, but if you have all day thats even better!

Now Preheat your grill to 400F 

Once hot, grill chicken about 10 minutes per side and cook until internal temperature reaches 160F in the thickest part of the breast.

Remove from the grill and let rest for 5-10 minutes for the meat to rest.

Now for the Tzatziki!

Tzatziki

1 large container Greek Yogurt, your choice of full fat, 2%, or nonfat 

1 large English Cucumber, grated

2 cloves garlic, minced

1 tsp Extra Virgin Olive Oil

1/2 tsp cumin (not traditional but i love it)

1/8 c. minced parsley (optional)

salt and pepper to taste

First off, grate the cucumber and drain it either in your hands or in a clean tea towel. This step is important. If you skip it  your tzatziki will be watery and the flavor will be diluted.

After draining the cucumber, combine all the ingredients and taste- adjust seasoning and serve with the grilled chicken, a greek salad, and pita bread. 

Hope you enjoy - opah!

K

Frittata

Hot, hazy and humid. That is what the weather has been like here for weeks now. And when it is like this, my motivation for cooking wanes just a bit. But the bounty from our (very small) kitchen garden has been an inspiration for more than a few meals when I would have probably just laid out French bread, cheese and charcuterie, and been done with it. 

Yesterday, my daughter plucked two of the most perfect yellow summer squash I have ever seen off our one small, but productive, squash plant. 

So what to do make with it, that my picky son will eat? Frittata! Yes! Who doesn't like eggs with broiled Parmesan cheese on top? 

Yellow Squash Frittata:

1 medium sweet onion, diced

2 medium squash, diced

1 large Yukon Gold potato, small dice

8 eggs, beaten

2 tbsp Extra Virgin Olive Oil

Salt and pepper to taste

Preheat broiler. 

Grab an 8 or 10 inch, nonstick frying pan and place over medium heat. 

Add olive oil and diced onions and squash, salt and pepper to taste, and sauté until soft, about 5 minutes. 

Add potatoes, and sauté until cooked through, about 10 minutes. Note: you may need to add more oil here to prevent sticking and to get the potatoes nice and golden brown. 

Making sure the sautéed veg are not sticking to the pan -if they are, use a bit more oil to coat the pan (here is a good place for your oil mister or spray oil) - add the beaten eggs and let the eggs sit and set for about 5-6 minute.  Do not stir, no matter how tempted you might be. 

Top with a healthy sprinkling of Parmesan cheese...

...and now place in the oven to broil for 5-7 minutes or until cooked through and golden brown and delicious! 

Serve with crusty bread and a  salad...I served this a bowl of gazpacho! Yum! 

This is a great recipe to add anything you like in order to make this frittata your own. Get creative - bacon, asparagus, herbs, goat cheese and sundries tomatoes, even leftover pasta (a favorite in our house)! Hope you enjoy. 

Bon appetite! 

K