Marrying into our family would be no easy fete.  The criteria is seemingly endless but the short list would include: must love babies and dogs, the beach, sitting around fire pits and be available to attend family dinner on Sunday night.   An interest in the NFL would be helpful.  Somehow our son and subsequently D & I  found absolutely everything in the person who I refer to as Daughter #3.  She is kooky and beautiful, artistic and talented, has created a beautiful home, wants lots of babies and loves my zany son-what more could a Mother-in-law wish for!

The biggest check mark is a desire to assemble with us at the cottage whenever possible, but for sure on long weekends.   We take turn making the meals at “Life is Good” and recently Daughter #3 planned ahead and brought out these already prepared and savoury frittatas.

Frittata is the Italian word for omelet but we describe them more as crust-less quiches.  They can be prepared ahead of time and reheated making them a perfect lake brunch.  As people awake, we sit around and drink endless pots of coffee and visit and then all of a sudden it is almost noon and we know that the guys will be home from their daily tennis games and ravenous-so a dish like this is the perfect solution.

They are Jamie Oliver fans but she said that she found her recipes on line so I did my own search and came up with versions likely very close.

Bacon & Tomato Frittata

6 slices bacon

7 eggs

1/4 c milk

1 t Dijon mustard

1 c coarsely chopped seeded tomato

1 garlic clove, minced

1 c shredded cheddar cheese

Cook bacon in large skillet; remove reserving 1 tbsp drippings in skillet; break bacon into bite sized pieces; set aside. In medium bowl, combine eggs, milk and mustard; blend well. Heat reserved bacon drippings over low heat; add tomato and garlic; cook 2 minutes or until tomato is warm Stir in bacon. Pour egg mixture into skillet; cook over low heat 4 minutes; as edges set run spatula around edge of skillet and left egg mixture to allow uncooked egg to flow to bottom of skillet Cover; cook an additional 4 to 5 minutes or until top is set but still moist. Sprinkle with cheese; cover tightly; remove from heat; let stand 1 to 2 minutes or until cheese is melted cut into wedges to serve.

I don’t think this was the recipe that she used but it looked very appealing:

Artichoke and Spinach Frittata

1 1/2  t  olive oil

2  c  refrigerated hash brown potatoes

1  T  Greek seasoning

1/2  c  coarsely chopped drained water-packed artichoke hearts

1  c  tightly packed pre washed baby spinach leaves (about 1 1/2 ounces)

6  large eggs

1/3  c  fat-free milk

1/4  t  freshly ground black pepper

2  oz  feta cheese, crumbled

2  Roma tomatoes, thinly sliced

Preheat broiler.

Heat oil in a 10-inch cast-iron skillet over medium heat. Add hash browns; sprinkle with Greek seasoning, and saute 4 to 5 minutes or until lightly browned. Add chopped artichokes, and cook 2 minutes or until thoroughly heated. Stir in spinach, and cook 2 minutes or until spinach wilts, stirring frequently.

Separate eggs, reserving 4 egg yolks for another use. Combine remaining 2 egg yolks, whites, and milk, stirring with a whisk. Pour egg mixture over potato mixture. Sprinkle with pepper and feta cheese. Arrange tomato slices over feta. Cook over medium heat 3 to 4 minutes or until edges are set. Place frittata under broiler, and cook 4 to 5 minutes or until center is set and top begins to brown. Cut into 8 wedges.

Kath’s quote: “When she goes about her kitchen duties, chopping, carving, mixing, whisking, she moves with the grace and precision of a ballet dancer, her fingers plying the food with the dexterity of a croupier.”-Craig Claiborne

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