Potato and Onion Frittata

The Martha Stewart Show, Jan/Feb 2006

• Prep Time15 minutes
• Total Time45 minutes
• YieldServes 4

Ingredients

• 2 tablespoons olive oil
• 1 large onion, halved and thinly sliced
• 1 (8 ounces) baking potato, peeled and thinly sliced
• 1/2 teaspoon dried rosemary, crumbled
• Coarse salt and ground pepper
• 5 large eggs
• 5 large egg whites ( I used egg whites)
• 1/2 cup whole flat-leaf parsley leaves

Directions

1. In a medium (10-inch) nonstick broilerproof skillet, heat 1 tablespoon oil over medium heat. Add onion, potato, and rosemary; season with salt and pepper, and toss to combine.
2. Cover skillet, and cook 10 minutes; uncover. Cook, tossing mixture occasionally, until onion and potato are tender, about 5 minutes.
3. Meanwhile, in a medium bowl, whisk together eggs, egg whites, parsley leaves, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
4. Heat broiler with rack set 4 inches from heat. Add remaining tablespoon oil to vegetables in skillet. Pour egg mixture into skillet.
5. Cook on stove, over low heat, lifting mixture a few times around the edges with a spatula to let egg flow underneath. Continue cooking until frittata is almost set in center, about 10 minutes.
6. Place skillet under broiler; broil until frittata is set and top is lightly golden, about 3 minutes. Run a clean spatula around edges to loosen, then slide frittata out onto a serving plate, and cut into wedges.

Roasted Tomatoes with Shrimp and Feta

Taken from:  http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-tomatoes-shrimp-feta-10000000780294/index.html

Serves 6| Hands-On Time: 15m | Total Time: 40m

Ingredients

• 5 large tomatoes, cut into eighths
• 3 tablespoons olive oil
• 2 tablespoons minced garlic
• kosher salt and black pepper
• 1 1/2 pounds medium shrimp, peeled and deveined
• 1/2 cup chopped fresh parsley
• 2 tablespoons lemon juice
• 1 cup Feta, crumbled
• crusty bread, for serving
• Orzo - make by package directions (optional serving suggestion added by me)

Directions

1. Heat oven to 450° F. Place the tomatoes in a large baking dish and spoon the olive oil and garlic over them.
2. Sprinkle with ¾ teaspoon each salt and pepper and toss. Roast on top rack of oven for 20 minutes.
3. Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta.
4. Return the dish to oven until the shrimp are cooked through, 10 to 15 minutes. Serve over orzo with warm with the bread.

By Cynthia Nicholson,  September 2004

Christopher Baker

Pepperoni Pizza Puffs

Recipe and photo taken from: http://lickthebowlgood.blogspot.com/2010/07/annoying-habits.html

• 3/4 cup flour
• 3/4 teaspoon baking powder
• 1 tablespoon Italian seasoning
• pinch of salt (my addition, optional)
• pinch of red pepper flakes (my addition, optional)
• 3/4 cup whole milk
• 1 egg, lightly beaten
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup cubed pepperoni
• 1/2 cup store-bought pizza sauce

1. Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.

2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

NOTE: All my batter did not fit into the 24-mini muffin pan. So I made a full size muffin with the leftover batter. Some pans are larger than others so you may not have have an issue.