This delicious frittata egg dish is just a fancy omelet…the presentation is what makes it look gourmet.
- 2 tbls olive oil
- 2 tbls butter
- 1 Small Vidalia onion, chopped
- McCormicks roasted garlic & herb seasoning
- 2 Cloves garlic, minced
- 5-6 Eggs
- Shredded sharp cheddar cheese
- Frozen spinach, drained with all water squeezed out.
- Preheat oven to 325 degrees
- Heat an oven proof skillet over medium heat, add the olive oil and butter.
- When the butter has melted, add the onions. Sprinkle generously with the roasted garlic seasoning and cook, stirring, until soft. Add the garlic and cook for another minute. Remove with a slotted spoon and set aside.
⇒ At this point, you can sauté diced red or green peppers and mushrooms, if desired. When they are soft, add the onions back to the skillet, stir to combine.
- While the vegys are cooking, whisk together the eggs, a dash of milk or half-n-half and a dash of S&P (about 40 strokes). The more you whisk, more air gets into the eggs and the lighter and fluffier your frittata will be.
- Separate and pull apart about 1 cup of the drained spinach, making sure ALL the water has been squeezed out and add it to the egg mixture.
- When the vegys are tender, turn off the heat and slowly pour the egg mixture over the the onion mixture. DO NOT STIR.
- Top with shredded sharp cheddar cheese and a sprinkle of parsley. Add chopped chives or chopped scallions, if you wish.
- Place in the oven and bake until the eggs have set. Depending on the size of the skillet and number of eggs used, about 15-20 minutes. Check for doneness after 15 minutes.
⇒ Use the knife test…inserted in the center, if it comes out clean…it’s done!
- Serve hot in the skillet, cut into “pie” wedges.
This dish served along with some sliced seasonal fruit or a little salad is all you need for a delicious and flavorful meal…anytime of the day.
The house my dad built…or as we called it…the lake house.
I was 7 or 8 years old when my parents purchased waterfront property in Echo Bay, Lake George, upstate New York. It is said that Lake George is one of the most beautiful and remarkable bodies of water in the country and the largest lake in the Adirondack mountains. Much of the terrain remains the same as it was hundreds of years ago.
Lake George is one of the few natural spring- fed lakes and the water is so soft and pure, it’s used as drinking water. People drive great distances to fill water bottles at one of the hundreds of natural springs. Boats brought in by tourist visitors are quarantined for a time to prevent outside bacteria from invading the lake water.
The only structure on the serene piece of land my folks bought was a big empty boathouse. Painted a beautiful shade of blue, it could be seen from the open lake. Surrounded by a dock on three sides, both inside and out, it was about to become the caretaker of a number of boats, barn swallows and dock spiders.
Dads’ first project was to build a cabana, or future guest house, where we would stay on weekends and summer vacations while the main house was being designed and built. The open concept cabana comprised simply of a small kitchen and dining area, a Murphy bed and built in bunks. I would drift off to sleep at night to the sounds of card games being played and an episode of “Gunsmoke” in the background. Unbeknownst to me, this new place of ours is where I would create life long memories and enjoy possibly the best carefree years of my entire life.
I remember Dad carving out an area down by the boathouse by the edge of the water, turning it into a slate terrace with a fireplace. Truck loads of sand were delivered making a perfect beach between the boathouse and the new terrace. Years later, Dad would build a sun deck where Mom could bask in the sun while keeping an eye on my younger brothers and sisters as they played in the sand and learned how to swim.
One summer when my Dad heard about my brother climbing to the top of the boathouse and jumping into the lake, built a floating dock, anchored securely in the water and on it bolted a giant slide. This was great fun. We’d spend hours every day climbing that slide, plunging into the lake, climbing back up to slide down again…head first…feet first…in tandem…every which way.
Next project was a second slate terrace in front of the cabana. When Dad wasn’t at his practice treating patients, he was working on the lake house. It was a family project and we all did our part. Mom took responsibility for the landscaping and we lugged stone and rocks for the winding field-stone stairway that, when completed, connected the two lower terraces and led up to the upper terrace that extended along the front of the house. Flanked by stone pillars and a beautiful corner fireplace, this was where naps were taken, dinners grilled, cocktails sipped, sunsets admired and friends gathered…and what a view!
I remember watching my Dad mixing cement and deliberately selecting the best rocks for the perfect fit to complete the massive field-stone hearth that stretched from the floor to the top of the vaulted ceiling in the living room. In August of that year, pictures were taken in front of the hearth for Christmas cards. Each of us donned in a hand -knitted wool ski sweater painstakingly made by Mom. It became an annual August tradition before having to leave the lake house to start the new school year. Ahhh…good memories of a simpler time.
I welcome your feedback and comments, below. Have a question or specific recipe request? I’ll be happy to research and find an answer.
Click here to check out this fabulous skillet. It’s made with titanium and nothing will ever stick to it…and I really mean nothing. Even if you totally burn what you’re cooking, everything just slides off…no kidding.