Weather again dictates what we decided to make today. Temperatures are a bit warmer, mid teens, but the snow is falling. Predictions are 3 to 5 " by evening. Since we knew this was coming and we wouldn't want to leave the house, Daryl made sure to double up on the root vegetables yesterday.
This recipe came about by accident the last time we prepared a comfort food of some sort. We had extra root vegetables and decided to put them in a frittata. An important part of this meal are the roasted tomatoes or Pomodori al Forno These amazing tomatoes are a food that we try to have in the refrigerator all year long. We use it like some people use ketchup or salsa! We put them in salads, on burgers, eggs, and their suggested use, spread on a crostini with a smear of goat cheese. I can't say it enough - delicious! In the summer we use fresh tomatoes, but they are just as good using a good quality canned tomato also.
Frittata
Yield 4
Time 1 hour
1.5 pounds of potatoes, diced
1 large carrot, diced
1/3 pound rutabaga, diced
(all par-boiled and chilled.)
1/2 onion finely diced
1 jalapeno finely diced
1/4 slab bacon, diced
1 hot Italian sausage, diced
6 eggs beaten
1/2 cup whole milk, or cream
4 slices of Pomodor al Formo roasted tomatoes
1oz goat cheese crumbled
3 T. butter
In a large saute pan(12") cook the sausage and bacon together until lightly browned and remove from pan. In the same pan, saute root vegetables in dripping from bacon and sausage, over medium high heat turning occasionally until lightly browned. Remove vegetables and clean pan. Bring to medium high heat and add butter and when foamy add egg and sausage, mix to combine, then add the rest. Cook on stove top until eggs start to firm then top with roasted tomatoes and goat cheese. Place the pan in a preheated 350° oven for 10-15 minutes.
This recipe came about by accident the last time we prepared a comfort food of some sort. We had extra root vegetables and decided to put them in a frittata. An important part of this meal are the roasted tomatoes or Pomodori al Forno These amazing tomatoes are a food that we try to have in the refrigerator all year long. We use it like some people use ketchup or salsa! We put them in salads, on burgers, eggs, and their suggested use, spread on a crostini with a smear of goat cheese. I can't say it enough - delicious! In the summer we use fresh tomatoes, but they are just as good using a good quality canned tomato also.
.jpg) |
| Roasted Tomatoes |
Frittata
Yield 4
Time 1 hour
1.5 pounds of potatoes, diced
1 large carrot, diced
1/3 pound rutabaga, diced
(all par-boiled and chilled.)
1/2 onion finely diced
1 jalapeno finely diced
1/4 slab bacon, diced
1 hot Italian sausage, diced
6 eggs beaten
1/2 cup whole milk, or cream
4 slices of Pomodor al Formo roasted tomatoes
1oz goat cheese crumbled
3 T. butter
 |
| Quality ingredients make better meals. |
 |
| Good enough to eat! |
In a large saute pan(12") cook the sausage and bacon together until lightly browned and remove from pan. In the same pan, saute root vegetables in dripping from bacon and sausage, over medium high heat turning occasionally until lightly browned. Remove vegetables and clean pan. Bring to medium high heat and add butter and when foamy add egg and sausage, mix to combine, then add the rest. Cook on stove top until eggs start to firm then top with roasted tomatoes and goat cheese. Place the pan in a preheated 350° oven for 10-15 minutes.
 |
| Chow time! |
Comments
Post a Comment