TEAM PROJECT FOODIE
What's Cooking November 2009? This month's "What's Cooking" is special - November marks the beginning of the holiday cooking frenzy. Sadly, this month is also special because it brings the last issue of... |
|
PEGGY FALLON
Gather Entertaining cookbooks abound, but this one by veteran food pro Georgeanne Brennan stands out from the rest-a refreshing blend of practicality and style. The chapters are first divided into seasons-which... |
|
SOPHIA MARKOULAKIS
In Season: Heirloom Apples variety choices and recipes to try Apples are some of the most adaptable fruits in nature and in the kitchen. Throughout their lengthy history, the apple has reinvented itself several times over, often overcoming... |
|
HEATHER JONES
I have always loved Bread; I was one of those kids who would happily walk around the house eating it by the slice, but it would be many years... |
|
HEATHER JONES
Frugal Foodie - A Very Frugal Thanksgiving For some, the idea of entertaining is positively frightening, especially during the Holiday season. Once you have the guest list put together, you develop your menu, write up that... |
|
VIRGINIA WILLIS 
Thanksgiving Favorites: Don't Mess with the Mess Written by Virginia Willis Turkey is a given. Some families may experiment with some other form of roast beast for Christmas, but in our family,... |
|
|
Leftover Tuesdays: Potato, Kale, & Tomato Frittata |
|
|
|
Written by Heather Jones
|
|
Sunday, 18 November 2007 |
|
 It all started with Kale, I picked up some to go in a pot of slow cooked white beans I was preparing but then forgot to add it in. So here I was sort of stuck with something that normally all I would do is sauté with a little olive oil and eat. I dug out one of my trusty vegetarian cookbooks and found a great recipe for Kale and Potato hash. The end result was a tasty side dish that will definitely get repeat performance in my house. The next day I found myself with about two cups of leftover hash took one look at it and instantly thought “Frittata”. The Frittata has tons of flavors coming from the Potato Hash, garlic, red pepper, and cheese. And it's a great creation for this month's Leftover Tuesdays.
Potato, Kale, & Tomato FrittataServes 2 Preheat oven to 350 degrees. Heat the olive oil over med-high heat in an 8 inch omelette pan. Add the potato hash to the pan and warm through, about 2-3 minutes. Add in the beaten eggs Place in a 350 degree oven for about 10-15 minutes until the egg is cooked through and firm. Remove Frittata from the oven, season with salt, pepper, and grated romano cheese.
|
PermaLink |
|
Last Updated ( Sunday, 18 November 2007 )
|
| |
|
