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Spring Gardening Tips for a Flourishing Garden
As the vibrant colors of spring burst forth and the air fills with the sweet scent of blossoms, it's the perfect time to roll up your sleeves and tend to your garden. Whether you're a seasoned gar...
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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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A recipe for preparing delicious meals from the bounty of the garden.
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Garden Checklist for week of May 19
Temperatures will be a bit higher than normal in the afternoons this week. Take care of chores early in the day – then enjoy the afternoon. It’s time to smell the roses.
* Plant, plant, plant! It’s prime planting season in the Sacramento area. If you haven’t already, it’s time to set out those tomato transplants along with peppers and eggplants. Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.
* Direct-seed melons, cucumbers, summer squash, corn, radishes, pumpkins and annual herbs such as basil.
* Harvest cabbage, lettuce, peas and green onions.
* In the flower garden, direct-seed sunflowers, cosmos, salvia, zinnias, marigolds, celosia and asters.
* Plant dahlia tubers. Other perennials to set out include verbena, coreopsis, coneflower and astilbe.
* Transplant petunias, marigolds and perennial flowers such as astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia and verbena.
* Keep an eye out for slugs, snails, earwigs and aphids that want to dine on tender new growth.
* Feed summer bloomers with a balanced fertilizer.
* For continued bloom, cut off spent flowers on roses as well as other flowering plants.
* Don’t forget to water. Seedlings need moisture. Deep watering will help build strong roots and healthy plants.
* Add mulch to the garden to help keep that precious water from evaporating. Mulch also cuts down on weeds. But don’t let it mound around the stems or trunks of trees or shrubs. Leave about a 6-inch to 1-foot circle to avoid crown rot or other problems.
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