Bacon, Potato and Leek Frittata



Breakfast, lunch or dinner is served! I tossed around some other names for this dish: Leftovers Pie, Crustless Quiche, Make-Ahead Magic for Overnight Guests, Zap-n-Go Anytime Meal Slices. Some of these are better than others, but they all would work. Frittata sounded a little fancier – worthy of the leeks I used in it this time, but it’s not a traditional frittata. It’s also not as heavy as a cream-laden quiche, but I think you get the idea. I’ve made similar versions without the leeks – just a lone, leftover baked potato and some bits from the Christmas ham. That was good too! But leeks work really well here and bring a much-needed glimmer of spring to the table. Continue reading

Mother’s Day Brunch

Sue + Karen

Happy Mother’s Day to my mom, Karen! If we didn’t live 2,413 miles apart, I’d have her over for Mother’s Day brunch tomorrow. I’d probably make this tomato tart recipe that she first discovered in a Sara Moulton cookbook, along with a green salad and some extra-lemony lemon bars (she’s a lemon-lover).  This quiche-like tart does involve several steps, but it can be partially (make the crust) or entirely made ahead, and then gently reheated in a low oven.

Happy Mother’s Day!


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Tomato, Basil and Cheese Tart

Every school’s got them, and I’m not talking about the universally-dreaded things that rhyme with “rice” (though that too would be accurate).  I’m talking about super-moms – the tireless volunteers who chair almost every school committee and make the rest of us look like slouches in comparison. As a show of appreciation (and also because they’re nice people), I invited two such moms to an impromptu lunch earlier this week. Guess what? They were just coming from a meeting at the middle school. In July! (See what I mean?) Continue reading

Green Eggs & Ham (Auntie Jo’s Spinach Frittata)

Setting:  Our kitchen, this morning

Sophie:   I do not like Green Eggs and Ham.

Mom:  Try them, try them – I’ve got the cam.

Sophie:  Say – I do like these Green Eggs and Ham! (especially the ham)

Dr. Seuss’s birthday is getting a lot of play this year (thanks to “The Lorax” release today), so I expect there will be quite a few green eggs and ham on breakfast menus this weekend. Food coloring’s one way to go, but this morning I thought I’d capitalize on all the marketing to help sneak some spinach into my kids’ diet. Auntie Jo’s famous spinach frittata was the perfect, all-natural Green Eggs vehicle. It also happens to be a great lunch, brunch or open house dish, because it can be served hot, cold or at room temperature. This recipe is sort of a hybrid between a frittata (open-faced omelette) and a strata (casserole made with bread & eggs); I think it’s easier to make than both. Auntie Jo’s frittatas always seem to taste a little better than mine – most likely because recipes that are passed along from person to person sometimes suffer from the “telephone game” fate. (That, or she has accidentally omitted a secret ingredient . . . ) Nonetheless, this is an easy and tasty recipe worth trying.

Auntie Jo’s Spinach Frittata

  • 1 10-oz package frozen spinach, thawed and drained
  • 3-4 slices bread, torn or processed into crumbs (about 1 ½ cups)
  • 3 large (or extra large) eggs
  • ¼ cup grated kasseri or romano cheese (I used romano; can never find kasseri)
  • ¼ cup grated Monterrey jack cheese or cheddar/jack mix
  • 2 Tablespoons cottage or ricotta cheese (I used a single-serve container of cottage cheese)
  • ¼ teaspoon kosher salt
  • Few grinds black pepper
  • Additional grated cheddar, parmesan, romano or jack for topping

[For a spanakopita-flavored variant, sauté 1/2 cup chopped onion in a little olive oil; add spinach and 1 Tablespoon chopped fresh dill. Substitute feta for the cottage cheese.]

Heat oven to 350ºF. Squeeze most of the water out of the thawed spinach. Pulse bread slices in a food processor, or tear into small pieces.

In a mixing bowl, beat 3 eggs.

Stir in breadcrumbs, cheeses, salt and pepper.

Then stir in spinach.

Pour mixture into a 9”x9” baking dish or small casserole. (Auntie Jo says to heat casserole with oil first; I don’t do this and don’t have any problems getting the fritatta out of my Pyrex baking dish.)

Sprinkle a small amount (less than ¼ cup) of grated cheese on top; this gives the frittata a nice golden brown color. (I used the cheddar/jack mix with a little bit of additional romano.)

Bake for 40-45 minutes. Let cool a few minutes before cutting into squares or shapes.

This morning I used a biscuit cutter to cut a few pieces into circles; you could also get crazy and scoop some into cleaned out egg shells. [The ham is Canadian bacon, quickly warmed/browned in a nonstick skillet.]

Serves 4 for a main course or 8-10 as an appetizer or side dish. Can be refrigerated for several days.