As you’ve probably noticed, Sam and I have been making quite a few trips to New England this fall – we just can’t stay away! This weekend we visited friends in Hanover, NH. It was gorgeous up there! Peak foliage made for some excellent hiking and driving throughout Vermont and New Hampshire, and the apples we picked ourselves were just right. (Later this week: Delicious apple recipes!)
But now we’re back and although we only took a long weekend, it felt like we were gone for weeks. Since we didn’t have much in the house and didn’t want to make a huge run to the store, I decided to fall back on an early Hotplate Confidential standby – the frittata. There are so many options, almost any combination of veggie and cheese works. Tonight though, I had some feta and a pepper. Paired with spinach and a little parmesan on top, it made for a perfect Tuesday (although it feels like Monday) night meal.
Because I don’t have an oven that can handle a frying pan with its long handle (believe me, I’ve tried!), I’ve perfected a way of making frittatas that is essentially the same as making a quiche. No need to start on a stovetop and transfer to the oven – just stick the dish in and bake!
¼ c. skim milk
½ a red pepper, sliced in ½ inch pieces
large handful of spinach, steamed
2 oz. feta, cubed
salt & pepper
1/3 c. parmesan cheese, grated
Whisk together the eggs, milk, salt & pepper. Place the red pepper, spinach, and feta on the bottom of the pie dish (mine is 9 inches). Pour the egg mixture over the vegetables and cheese. Sprinkle the parmesan and more salt & pepper on top. Place in the oven for 25 minutes. The mixture should be completely set before you take it out of the oven.