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Just in Time for Spring- A Yummy Vegetable Frittata Recipe

Vegetable Frittata with sausage links and a creme puff drizzled with chocolate sauce sitting on top of an orange slice.

Vegetable Frittata with sausage links and a creme puff drizzled with chocolate sauce sitting on top of an orange slice.

 

Just in time for spring a yummy vegetable frittata recipe to help bring in the new season.  I can’t remember exactly which website I found this recipe on, but was thankful I did.  I found in December, just before Christmas.  There is a group of women, a board of directors for a non-profit organization, who have been coming the same time every year for at least 6 years – in fact, since before I owned Inn on Lake Wissota.  One of those women is vegetarian.  As you know, I am not afraid to accommodate special dietary restrictions or preferences, and vegetarians are pretty easy to accommodate.  I have been keeping track over the years what I have served them so I don’t prepare the same thing twice.  It can get to be a challenge to find new recipes that an entire group will enjoy.  Fortunately for me, this particular group of women is not fussy, so they are easy to please.  Even though I found this in the winter and served it a number of times, with rave reviews each time, I think this recipe is a great one to serve on a beautiful spring morning.  So, with no further ado, here’s the recipe:

Ingredients:

8 Large eggs
1/3 cup milk
1/2 tsp salt
1/4 tsp pepper
2 TBS olive oil
1 medium red bell pepper, seeded, thinly sliced
1/2 small red onion, thinly sliced (about 1/2 cup)
2 cups packed baby spinach
4 ounces feta cheese

Preparation:

Preheat oven to 350ºF with rack in center position. In a large bowl, beat eggs with milk, salt and pepper.

Warm oil in a 10-inch ovenproof skillet over medium heat. Add red pepper and onion and sauté until softened,
about 7 minutes. Stir in the spinach and sauté until wilted. Spread the vegetables evenly in the skillet and
pour in egg mixture. Crumble feta on top. Cook without stirring until eggs are just beginning to set
around the edges, 2-3 minutes. If you don’t have an ovenproof skillet, preheat a pie plate in the
oven for 5 minutes, sauté the vegetables and wilt the spinach, then put those ingredients in the pie plate and
add the egg mixture.

Place in the oven and bake until almost set in the center, about 15 minutes. Turn broiler on high; broil frittata
until the top is golden brown, approximately 2 minutes. Be sure to watch carefully to prevent over-browning.
Remove from oven, let stand for about 5 minutes before serving.

Remember, recipes are road maps, you can add or subtract ingredients as you like.  I have added mushrooms and sun-dried tomatoes for something a little different.  In the photo you can see ocassionally I top it with some cherry tomatoes, sliced in half.  Serve it with some sausage links if you like to have some meat with your breakfast.  This spring I plan on serving it with a salad dressed with raspberry vinaigrette.

I hope you and your family enjoy this recipe as much as my guests have.  Happy Spring and we look forward to greeting you as one of our guests soon!

The Best Fresh Green Bean Recipe

Growing up my mom made the same turkey dinner for both Thanksgiving and Christmas, and we all loved it.  We all looked forward to the special meal she prepared, which took her most of the day.  A large turkey that fed the six of us, and enough for leftovers throughout the week.  There were a variety of side dishes to compliment, plenty of creamy mashed potatoes with gravy, cloverleaf biscuits, cranberry bread, cranberry sauce, and, my favorite, green bean casserole with the crispy fried onions on top.  My mouth is watering just reminiscing about it.

Fresh Green Beans

When I became an adult and married, my husband’s family did not share the same traditions I grew up with and green bean casserole was not always a staple at the holiday dinner.  While I have missed this tasty holiday treat over the years, this has actually worked to my benefit in the long run.  Let’s just say I am counting my calories more now than I did back when I was younger.  I am looking for ways to enjoy the foods that are good for me without all the added calories and fat.  Which leads me to the best fresh green beans I’ve ever tasted.

Years ago when my kids were in their late teens we took my husband out for a Father’s Day dinner to an Italian restaurant that served their food family style.  This restaurant happened to be over an hour’s drive away, so it was a great family adventure.  We took our time reviewing the menu then all collaborated and ordered a few main dishes we could share along with some side dishes. I had a hankering for some of the green beans listed on the  menu and wanted to try them but wasn’t sure who else would be willing.  I knew my husband would’t be game to try them since he eats very few vegetables, and when he does they certainly are not cooked.  My kids are particular about their vegetables, too, but surprised me by saying they would try the beans.

To be honest, I can’t recall the main dishes we ordered that night, but the kids and I all remember those fresh green beans, so delicious and crisp!  They arrived at the table on a small serving plate, piled high and as green as could be.  One bite and I could tell there was fresh lemon juice, some butter and salt. But it seemed as if there was something else I couldn’t quite figure out.  We all managed to finish the beans that night.  No need for a box to take home leftover beans.

Fresh lemons are key to this recipe

Over the next several months I tried duplicating that recipe myself.  I knew for sure it had the fresh lemon, butter and salt, but what else?  I tried adding a little vinegar, I recalled as a young child some of the adults in my life would drizzle vinegar over their beans.  Nope, that wasn’t it.  How about a touch of hot sauce?  No, that wasn’t it, either.  Well, we finally concluded was it was possible we could never match the wonderful experience we had that evening, dinner as a family at a new restaurant, trying different foods.  It was determined the recipe we would call Bucca beans from here on out was very simple, fresh green beans, butter, fresh lemon and kosher salt.  If there is another ingredient, we never did figure it out, but enjoy this recipe we developed ourselves.

Bucca Beans Recipe

1 lb fresh green beans

1 fresh lemon

2 Tbs butter

1/2 tsp kosher salt

1/2 cup water

Wash the beans and snip the ends off.  I cut in half so they fit in my pot.  Place beans in pot, add enough cold water to the pot to cover the beans, add 1/2 tsp kosher salt.  Cover and let sit off to the side for an hour or so.

Drain the beans add 1/2 cup water to the pot.  Cook over medium heat for approximately 5 minutes, or until the beans are to the firmness you prefer.  We like our beans to be crisp.  The point is to steam the beans, you will want to stir them around every few minutes so the beans at the bottom are not boiled and get too soft.  You could always use a steamer if you have one.

Drain the water from the beans, keeping the beans in the pot.  Add the 2 Tbs of butter tossing to coat the beans while the butter is melting.  Squeeze the lemon juice onto the beans, tossing more to coat.  We’ve tried using the lemon juice in a bottle with this recipe, fresh lemon is definitely the way to go.

Serve and enjoy.

While I’ve never served beans for breakfast at Inn on Lake Wissota, this is a recipe my family has enjoyed for many years now.  I hope yours will, too.

 

Wisconsin Cheese Oven Omelet – A Recipe Celiac’s Can enjoy

May is celiac awareness month in the U.S.  The Celiac Disease Foundation estimates that 1 in 100 people are affected by the disease worldwide.  While it can be challenging to deal with the symptoms of Celiac’s, it isn’t impossible.  Here is a recipe enjoyed my many guests at Pleasant View Bed & Breakfast, a recipe Celiac’s can enjoy, too!

Wisconsin Cheese Oven Omelet - A Recipe Celiac's Can enjoy

WI Cheese Oven Omelet served at Pleasant View Bed & Breakfast

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A Cinco de Mayo Breakfast Celebration – Fiesta Frittata

 

 

Let’s face it, Americans love to eat Mexican food, which is probably one of the reasons why we love to participate in the Mexican celebration of Cinco de Mayo.  The U.S. has adopted this date to celebrate American-Mexican culture. Their cuisine, music and art has had an influence on American culture for hundreds of years. So, here is a way to get your day started with a Cinco de Mayo Breakfast Celebration – Fiesta Frittata.

Fiesta Frittata

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Lemon Chicken with Bow-Tie Pasta – a Healthy taste of Summer

Variety is the spice of Life!  Especially in the kitchen and the meals we prepare.  When our kids were still at home we tried to make sure we experienced a variety of dishes.  I will be the first to admit, we raised a bunch of fussy eaters, which made selecting recipes a challenge, but as time went on we found we were able to modify various recipes to fit our specific tastes.

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