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Posts tagged as frittata

Fresh Mozzarella & Basil Frittata

Posted by Stephanie Meyer on Jun 19, 2012 at 9:58am

fresh mozzarella frittata stephanie meyer fresh tart

Fresh mozzarella with tomatoes is everywhere, even in the dead of a Minnesota winter, when it shouldn’t be. We’ve all seen slabs of rubbery cheese layered with slabs of grainy-pale tomato objects and wondered what on earth happened to this pretty salad.

Certainly in the summer, when tomatoes are ripe, the two can be lovely together, but I’m a bit of a fresh mozzarella purist. Addict even. Really good, fresh mozzarella has such a soft, milky taste, a little bit sweet, a little bit salty, at once both silky and toothsome (not rubbery!), that it hurts me a little to smother it with the acidic juiciness of tomatoes, even good ones.

Caprese blasphemy? Perhaps, but try it this way, simply warmed atop eggs and fresh basil, and you might agree.

Recipe for Fresh Mozzarella & Basil Frittata at TC Taste/Minnesota Monthly Magazine.

Sunny Sunday

Posted by Stephanie Meyer on Mar 15, 2009 at 7:45am

Sunday morning, a cup of hot coffee, a sunny forecast for plus 50 degrees, a few leftovers to mess around with – life is good. I can’t wait to scoot out the door for a long afternoon’s walk.  Granted, there is still plenty of snow stubbornly sticking around.  But not enough for complete ground coverage, which means bits of spring are peeking through.  (Some people call it brown grass, I call it spring, la la la!)














I had decided last night that the bread-salad croutons and wild mushroom sauce from Friday’s dinner party would make for pretty awesome Sunday eggs of some sort.  Fried, scrambled, souffle?  I settled on a frittata as the best (easiest) vehicle, so frittata it was.  I started by preheating the broiler and drizzling a little olive oil in a small nonstick saute pan.  Over medium heat I quickly sauteed a minced scallion and a handful of spinach leaves until wilted (sprinkle of salt, grind of pepper).  I pushed that off to the side and added the croutons (diced quite small first) to heat and crisp them up a bit.  Then an egg, lightly beaten.  I let the bottom set (takes only a minute or two when cooking just one egg) then ran the pan under the broiler to set the top.  A spoonful of warm mushrooms to finish and oh yes, a Sunday brunch was born.

What have you got in your fridge to make a frittata?  Bet you’d be surprised – almost any vegetable, a few gratings of cheese, diced ham or crumbled bacon, a few slices of potato…  The options are pretty endless.  And inexpensive (this is seriously cheap eats).  And perfect for breakfast, lunch, or dinner.  And clearly easy and fast.  Get creative, stir something up, and enjoy!