Smoked Ham Frittata with Caramelized Onion & Potato

Who doesn’t love ‘breakfast for dinner’? Simple, easy, delicious. The frittata I made today has a very short ingredient list, proving once again that flavor doesn’t require complexity. The smoky ham and the sweet, caramelized onions pair beautifully with the creamy Yukon gold potato. Top that off with goat cheese and you’ve got pure perfection. You may be thinking: “What is a frittata? I’ve heard that word, but not sure what it is.” A frittata is basically the Italian version of an omelet that’s cooked over a low heat in a skillet until the edges have solidified, finished in the oven or under the broiler. The ingredient list usually includes: eggs, meat, cheese, vegetables or pasta and often includes herbs. The ham I use here is fully cooked, so if you wanted to, you could dice it up and throw it in without the browning step. I love however to get a bit of caramelization on it and really develop those flavors. Since you’re already taking the time to make caramelized onions, you may as well brown up the ham while you wait If you’d like to lighten it up a bit, feel free to use all egg whites and reduce the amount of cheese. Also, if you’re not a fan of goat cheese, you can use any kind you like here. Serve with hot sauce and a green salad.

What You Need:

6 large eggs (or 1 ½ cups egg white)
6 oz smoked ham, diced
1 large onion
1 medium Yukon gold potato
4 oz crumbled goat cheese

¼ tsp salt and pepper, divided (or to taste)
1 Tbs olive oil, plus 1 tsp (divided)
Medium sized oven safe skillet (10”)

What To Do:

Pierce your potato with a fork several times and cook in the microwave on high for about 8 minutes or until fork tender. Cook times may vary here as it depends on how large your potato is (mine was 11 oz). Set aside and allow to cool a bit while you work on the rest of the ingredients.

Thinly slice your onion while you heat 1Tbs oil in a medium skillet over medium high heat. Once hot, carefully add onion to the pan and reduce heat to medium low. Season the onions with 1/8 tsp salt and pepper.

Cook onions over medium low heat for 30 minutes, stirring often. When the onions have about 5 minutes to go, heat up your broiler.

While the onions cook, heat 1 tsp oil in a small skillet over medium high heat. Once hot, add the diced ham and reduce heat to medium. Cook the ham for about 8 minutes or until well browned, then set aside.

Next you’ll want to cut your potato up into bite sized chunks and set aside.

Season your eggs with 1/8 tsp salt and pepper and beat with a fork or whisk in a small bowl.

Combine potato, browned ham and caramelized onion in the skillet you used for the onions and gently mix so that all the ingredients are well distributed.

Pour your seasoned eggs evenly over the meat and vegetable mixture and top with cheese.

Allow the frittata to cook most of the way on the burner over medium low heat. This will take about 10 minutes. You’ll know it’s ready when the edges begin to look cooked, but the center is runny.









Transfer the frittata to the broiler to finish cooking. This will only take about 4 minutes, so don’t go far because you’ll want to watch it so the top doesn’t burn. Serve with hot sauce and a green salad.




Serves 4-6

Print this recipe !

**Edited to add: here are the nutritional stats for 1/6 of the recipe.**

Bon Appétit!
Mary

Rustic Clam & Vegetable Soup

I was going to call this recipe ‘clam chowder’, but let’s face it… it’s not loaded with cream and it certainly isn’t white.  Instead I call this rustic clam and vegetable soup because I think that title suits it much better.  While still thick and creamy, my clam chowder is a heartier and lighter version of what you get when you’d order it at a restaurant.  I usually start this soup by frying up a couple of slices of apple wood smoked bacon, but I was out.  If you’ve got some, after frying… use a tablespoon of the drippings to cook your vegetables in instead of olive oil.  It gives the soup a really smoky flavor.  Also, when I have it on hand, I use fresh thyme, but today I went with dried.  Use whatever you’ve got on hand.  I don’t recommend freezing this soup as the potatoes will break down quite a bit when trying to reheat and the soup will become mushy… which nobody wants.  Serve with a bit of minced Italian parsley and freshly cracked black pepper.

What You Need:

2 small cans clams and their juices (I like Snow’s or Crown Prince)
4 cups chicken stock – I used homemade (broth would work also)
½ - ¾ cup ½ ‘n ½ at room temperature (to taste – depends how creamy you like it)

3 small Yukon gold potatoes, cut into bite sized pieces (any potato would work here)
2 large stalks celery, ½ “dice
4 small – med carrots, thinly sliced
1 medium – large brown onion, ½ “dice
6-8 cloves garlic, minced (to taste)

1 Tbs extra virgin olive oil
¼ - ½ tsp kosher salt & black pepper (to taste)
½ tsp dried thyme

3 Tbs butter (I used unsalted, but any kind would work)
3 Tbs flour (I used whole wheat pastry, but any kind will work)

What To Do:

Sauté carrot, celery and onion in olive oil over medium heat in a large soup pot for 10-12 minutes or until veggies are deeply browned. Add garlic during the last minute of cooking. Season with salt, pepper and dried thyme.

Push the vegetable mixture to the sides of the pot and melt butter in the well you created. Once the butter is mostly melted add the flour and cook over medium heat, stirring constantly, for about 3 minutes.

Slowly add stock in 1 cup increments, scraping the browned bits off the bottom, over medium high heat until thick and bubbly. This will take about 4 minutes.

Add the potato to the pot and simmer over medium low heat for about 10 minutes or until tender. Depending on the size of your potato chunks – the smaller you cut, the faster it cooks.

Remove from heat and add your ½ ‘n ½ and clams (with juices). Serve soup garnished with fresh Italian parsley and freshly cracked black pepper if desired.



Makes 7 – 1 cup servings


Bon Appétit!
Mary

Creamy Turkey & Potato Soup with Spinach

When you’re tired of being frozen on a day where you’re totally snowed in and its storming like crazy… you’ve got to make this soup to warm up!!  If you use all of the listed ingredients, this recipe will remind you of a Thanksgiving dinner of sorts in a bowl.  B and I enjoyed this Sunday evening while watching movies.  I highly recommend it.  I know that using ground meat in a soup in definitely not ‘normal’ turkey soup, but trust me… this turns out wonderfully.  I will warn you… There are several ingredients and this soup cannot be made in 20 minutes or less, but it’s SO good… you’ve gotta try it just once!     

What You Need:

1 – 1.25 lbs ground turkey

1 – 32 ox box chicken or turkey stock (broth works too)

2 cups milk, at room temperature

3-4 small Yukon gold potatoes, 1” dice (or any other thin skinned potato)

6 oz grated cheese (I used garlic infused jack)

½ large brown onion (about a cup), ½ “dice

3 medium carrots (about a cup), thinly sliced

3 small stalks celery (about a cup), thinly sliced

8 oz baby spinach

6-9 cloves garlic, minced (to taste)

2 Tbs Italian parsley, minced (dried would probably work here also)

2 Tbs butter

3 Tbs flour

1 Tbs + 4 tsp olive oil

1 tsp 21 seasoning salute (or your favorite salt free seasoning blend - to taste)

½ tsp poultry seasoning (optional, but highly recommended)

2 bay leaves (optional, but highly recommended)

½ tsp salt and pepper, divided (to taste)

 

What To Do:

Heat 2 tsp olive oil in a heavy bottomed soup pot over medium heat. Once the oil is hot, add the celery, carrot, onion and bay leaf. Sauté over medium heat for 8-10 minutes or until softened. Season the vegetables with ¼ tsp salt and pepper. Remove from pan and set aside.

Add another 2 tsp of oil into the pan and turn the heat up to medium high heat. Add the ground turkey and bay leaf and sauté for 4-6 minutes or until lightly browned, adding the garlic during the last minute of cooking. Season with ¼ tsp salt and pepper, 21 seasoning salute and poultry seasoning.


Push turkey and garlic to the outside of the pan and melt butter in the center with 1 Tbs olive oil. Once the butter is mostly melted, add the flour in and cook over medium heat stirring constantly for about 2 minutes.


Add the carrots, celery and onions back into the pan and slowly add the chicken stock a little at a time, scraping the browned bits off the bottom of the pan.


Bring to a simmer and add potato for 10-12 minutes or until potato is fork tender.


Add the milk and bring up to temperature without boiling or the milk could curtle.  Remove from heat and add spinach, mix and then put the lid on until wilted. Add cheese and parsley. Serve with crusty bread.




Edited to add: makes 10 - 2c servings

Nutritional Stats for 1 Serving

Bon Appétit!
Mary

**cook’s note: I don’t recommend freezing this soup as it has a creamy broth and also potatoes which tend to break down quite a bit when defrosting and then cooking again…**



 

Thai One On - Five Ingredient Crockpot Dinner

This Crockpot recipe is as simple as they come and needs only FIVE ingredients and FIVE minutes to prep. I like to call these types of recipes chop ‘n dump style. You may be wondering what the heck that means… Well, it means you chop… and then you dump it into your Crockpot. Fun, right ?? I used a bottle of premade Thai style red curry sauce as I didn’t have time to make my own. This literally came together in about 5 minutes, I kid you not. Turn your Crockpot to low and cook for 8 hours. If you’re not a fan of tofu, I think chicken would be fabulous in its place. Top with a little hot sauce, fresh cilantro and thinly sliced green onions if you have them on hand and serve over brown rice or quinoa.

What You Need:

1 lb extra firm tofu cut into ½” cubes
1 – 11oz bottle Thai red curry sauce (I used Trader Joe’s)
1 medium brown onion, ½” dice
1 medium russet potato or sweet potato, ½” dice
4 medium carrots, roughly chopped

What To Do:

Combine all ingredients in your slow cooker that has been sprayed with non-stick cooking spray and cook on low setting for 8 hours. It will seem like there's not enough liquid, but as the vegetables cook they will release liquid making a thick, gravy like sauce.  Don't add water or broth! Serve over brown rice with hot sauce, cilantro and green onion.



Serves 4-6



Bon Appétit!
Mary

Black Eyed Pea Soup with Potatoes, Corn, and Spinach

Whenever it rains, I can’t help but want a warm bowl of soup. This vegetable soup is hearty, while still light and delicious. To make this vegetarian, substitute vegetable broth for chicken broth. A great alternative to spinach would be kale or Swiss chard. This soup can be made a day ahead by following the recipe, but leaving out the spinach until you are ready to serve. Great for a cold rainy day!

What You Need:

1 – 15 oz can black eyed peas, drained

2 – 32 oz boxes low sodium chicken broth
1 small onion, diced
2 ears corn, kernels removed
1 potato, 1" dice
3 stalks celery, chopped
1 ½ cup shredded carrot
8 oz green beans, cut into 1” pieces
1/3 cup Italian parsley, minced, plus more for garnish
1 Tbs extra virgin olive oil
Salt and pepper to taste

What To Do:

Heat oil in a soup pot over medium heat until hot. Combine celery, carrot and onion and sauté for 9 minutes. Vegetables will be softened, but not completely cooked.

Add broth and diced potato and bring to a boil. Boil for 6 minutes and then add corn and beans. Bring soup back to a boil and cook for another 3 minutes.

Turn off the heat and add spinach, beans , corn and parsley. Stir well and then put lid on pot. Once spinach wilts slightly, serve with warm bread or grilled cheese.

Serves Many

Bon Appétit!
Mary