Chicken Frittata

Chicken Frittata

In a glass cake pan, Layer the following

2 cups shredded, cooked chicken mixed with 1 cup sour cream

4 ounces crumbled Feta cheese

8 jumbo or large eggs whisked until smooth

4 ounces mozzarella


Bake uncovered at 350 degrees Fahrenheit for 1 hour until browned on top.

Serve with green veggies (steamed Kale, lima beans, peas, broccoli, etc.) or salad.  Have cherries for dessert.

Potato Fritatta - Recipe

Cooking fun for the day - Made a fritatta, but used potatoes instead of my typical squash.  Turned out pretty good.

2 large potatoes sliced thinly and evenly (If you slice them different thicknesses some will cook and others will still be crunchy)
4 eggs
2 cups milk
4 ounces colby jack cheese
2 ounces feta cheese

Slice potatoes very thin and set aside.  Mix eggs and milk and whisk well.  Set aside.  Crumble feta cheese into small crumbs.  Set aside.  Shred cheese.  Split into two bowls, 1 with about 1/2 cup of shredded cheese, the other with the rest.  Reserve the 1/2 cup of cheese to sprinkle on top of everything.

Once all ingredients are ready, oil a glass 9x12 baking dish (think cake pan size).  Layer potatoes, sprinkle of colby jack, potatoes, sprinkle of feta and repeat until out of ingredients.  When everything layered, slowly pour egg/milk mixture over the fritatta.  Sprinkle reserved cheese over the top.  Place uncovered in oven.  Turn on oven to 350 degrees fahrenheit. Bake at 350 for 1 hour.  Turn oven down to 300 and bake another 30 minutes.

NOTE - I do not preheat the oven when using glass baking dishes, so this recipe is assuming you put the fritatta into a cold oven.

Squash Fritatta - Recipe

Today's post is a recipe.

Just made lunch.  Had venison tenderloin simmered in homemade chicken broth.  Had boiled potatoes with a dollop of sour cream.  And had squash fritatta (think cheese and squash casserole).

Fritatta:

Preheat oven to 400 degrees Fahrenheit.

Oil a deep-dish casserole dish (I used the Pampered Chef Covered Stoneware Baker (12½" x 9½" x 5½", 12½ cups - http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=13833&categoryCode=FH )... but any casserole dish would work.  Covered makes for a moister casserole.  Open makes for one with a crispy top and that is a bit drier.

Grate 8 ounces of sharp cheddar cheese - divide into 4 piles. (base, squash 1, squash 2, top of whole thing)
Slice 3 medium squash (about 8 inches long) into 1/8th inch slices (or just medium thin slices) - Keep separate so have three piles of slices squash.
Whisk 3 eggs until completely mixed.
Add 1/4 cup cream, heavy whipping cream, or milk to the eggs.  Whisk the milk into the eggs.

In the oiled casserole dish, sprinkle a thin layer of cheese (about 1/4 of the cheese) over the bottom.  Layer on ONE sliced squash.  Sprinkle with about 2 ounces of the grated cheese (1/4 of the cheese). Repeat with second squash.  Repeat with third squash and last of cheese.

Pour egg/milk mix over the top of everything.  Cover.  Put into oven and bake for about 30-45 minutes.  Done when edges are bubbling and the whole casserole has set (no jiggly parts).

Customizations:

You can do this with ANY veggie.  You can swap out or combine different types of cheese.  You can sub in soy cheese and soy milk or other alternative milk products.  You can add spices (salt, rosemary, onion, garlic, etc.)  You can use muffin tins for ready-to-go casseroles (if you do this SHRED the veggies).

1 hour time total from prep to eating:

To get the whole meal done at the same time:  Cut the venison up into bite-sized chunks and put in a large covered skillet.  Set to boil, then reduce to medium and simmer until all else is done.  Prep and put in the casserole.  Peel the taters, chunk into medium chunks and set to boil (when casserole timer reads 25 minutes left).  Once boils (about 20 minutes left) turn down to medium and mostly cover (tip the pot lid so it has air circulating).  When timer rings, everything should be done.

Hope you enjoy the meal!
Laura