Recipe: Merry Christmas frittata with spinach and red pepper
Bring a little extra red and green to the table Christmas morning with this spinach and red pepper frittata. Debbie Arrington
What do you serve on a cozy Christmas morning? In the colors of the season, this easy frittata is perfect when it’s just you two (and you’re not feeding a crowd).
Spinach provides the green and the last red pepper of the year the vibrant red. If no fresh red peppers are available, substitute pimiento peppers or other preserved red peppers.
Most frittata recipes require six to eight eggs – too much for two people, but needed to fill a large skillet. This mini-frittata uses only four eggs and a smaller pan – an 8-inch oven-proof skillet.
Leftover frittata can be served warm or room temperature. It also makes a good sandwich.
Merry Christmas frittata
Serves 2
Ingredients:
2 tablespoons butter or margarine
½ cup onion, chopped
½ cup red pepper, chopped OR ½ cup pickled pimiento peppers, drained and chopped
2 cups spinach, roughly torn
4 eggs
¼ cup cream
½ cup milk
1 cup Italian blend cheese, shredded
Instructions:
Preheat the oven to 350 degrees F.
In an ovenproof 8-inch skillet over medium heat, melt butter. Saute chopped onion and red pepper until soft. (If using, pimiento peppers, saute onions alone.) Add spinach by handfuls to the pan and saute until cooked through. (If using pimiento peppers, add after spinach is cooked.)
In a medium bowl, beat eggs. Add cream and milk. Stir in cheese.
Carefully pour egg mixture into pan. Using the handle of a wooden spoon, gently swirl batter so spinach, peppers and onions are distributed through the egg mixture.
Transfer the pan to the preheated oven. Bake at 350 degrees for 30 to 35 minutes or until the top is golden brown and puffy.
Remove from oven and let cool at least 2 minutes so the frittata pulls away from the edges of the pan. Slice and serve warm or at room temperature. Refrigerate any leftovers.
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Garden Checklist for week of Nov. 3
November still offers good weather for fall planting:
* If you haven't already, it's time to clean up the remains of summer. Pull faded annuals and vegetables. Prune dead or broken branches from trees.
* Now is the best time to plant most trees and shrubs. This gives them plenty of time for root development before spring growth. They also benefit from fall and winter rains.
* Set out cool-weather annuals such as pansies and snapdragons.
* Lettuce, cabbage and broccoli also can be planted now.
* Plant garlic and onions.
* Keep planting bulbs to spread out your spring bloom. Some possible suggestions: daffodils, crocuses, hyacinths, tulips, anemones and scillas.
* This is also a good time to seed wildflowers and plant such spring bloomers as sweet pea, sweet alyssum and bachelor buttons.
* Rake and compost leaves, but dispose of any diseased plant material. For example, if peach and nectarine trees showed signs of leaf curl this year, clean up under trees and dispose of those leaves instead of composting.
* Save dry stalks and seedpods from poppies and coneflowers for fall bouquets and holiday decorating.
* For holiday blooms indoors, plant paperwhite narcissus bulbs now. Fill a shallow bowl or dish with 2 inches of rocks or pebbles. Place bulbs in the dish with the root end nestled in the rocks. Add water until it just touches the bottom of the bulbs. Place the dish in a sunny window. Add water as needed.
* Give your azaleas, gardenias and camellias a boost with chelated iron.
* For larger blooms, pinch off some camellia buds.
* Prune non-flowering trees and shrubs while dormant.
* To help prevent leaf curl, apply a copper fungicide spray to peach and nectarine trees after they lose their leaves this month. Leaf curl, which shows up in the spring, is caused by a fungus that winters as spores on the limbs and around the tree in fallen leaves. Sprays are most effective now.
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