Baked Frittata

This is a perfect throw together, use what you’ve got in the fridge and pantry kind of dinner (or breakfast or brunch). Use the basic recipe and add ingredients and spices to taste. It can be meatless or not, make the full recipe for a 13″x9″ pan or half it in a smaller dish for fewer servings, it’s all up to you!

Baked Frittata

12 eggs
1/2 cup flour
1/2 baking powder
1 tsp salt (or season salt)
fresh ground pepper
fresh herbs, chopped or spices (optional)

Some ideas for added ingredients (this is what I did): Sauté onion, peppers, spinach. Browned sausage and/or bacon. Grated Swiss and sharp cheddar cheese. Diced tomato. Chopped green chilies. Sliced or chopped olives.

Preheat oven to 350°. Sauté vegetables if using. In large bowl, whisk together eggs, flour, baking powder, salt, pepper, and other herbs or spices. Stir in all other ingredients. Pour into well sprayed 13″x9″ pan. Bake 35-45 minutes, until set in center. Remove from oven and let cool and set up for about 10 minutes. We also like a little salsa on top!

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Cheesy Cream of Vegetable Soup

Time to make something for dinner, My daughter and I love to make up soups.  We wanted a cream soup and we needed to use up some fresh veggies.  Here is what we came up with and the family loved it.

4 Tbl butter
4 Tbl flour
6 cups water
1 pkt onion soup mix (such as Lipton)
2 chicken bouillon cubes
1 cup thinly sliced carrots
1 cup sliced celery
1 cup small pieces broccoli florets
1 cup small pieces cauliflower
3 cups chopped fresh spinach
2 cans great northern white beans
2 cups grated sharp cheddar cheese

In large stock pot melt butter, stir in flour, and cook over medium heat until bubbly.  Heat water in microwave until boiling, add onion soup mix and bouillon.   Stir onion broth into butter mixture in stock pot, bring to boil until slightly thickened, turn heat to low.  Meanwhile, steam carrots, celery, broccoli, and cauliflower in saucepan for a couple minutes until just tender, add to soup.  Stir in spinach, white beans, and cheddar cheese.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Baked Penne with Chicken and Sun-Dried Tomatoes

This is a Martha Stewart recipe.  I served it over spinach leaves, it added pretty color and the heat of the pasta wilted the spinach nicely.  Our family really enjoyed this dish.


6 Tbl butter
Coarse salt and ground pepper
1 lb penne rigate
1 tsp olive oil
1 lb boneless, skinless chicken breasts, cut into bite-size pieces
1/2 cup plus 2 tablespoons flour (spooned and leveled)
4 garlic cloves, minced
6 cups milk
10 ounces white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone or mozzarella
1 cup finely grated Parmesan

Preheat oven to 400°.  Spray a 9×13 baking dish.  In a large pot of boiling salted water, cook pasta al dente; drain pasta, and return to pot.  In a large nonstick skillet, heat oil over medium-high.  Season chicken with salt and pepper, cook until opaque.  In a large heavy pot, melt butter over medium.  Add flour and garlic; cook, whisking, 1 minute.  While whisking, gradually add milk; bring to a simmer, whisking frequently.  Add mushrooms and sun-dried tomatoes, cook 1 minute.  Remove from heat, gradually stir in provolone or mozzarella and 1/2 cup Parmesan.  Add chicken and pasta to pot, season with salt and pepper. Pour pasta mixture into baking dish, sprinkle with remaining Parmesan.  Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.  Serve over a bed of baby spinach leaves if desired.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.