Surf Camp Frittate: Spinach-Chard and Zucchini-Carrot

This week the boys have been at the beach for surf camp. Not sure if they are actually surfing...the water has been pretty flat and glassy. I've heard a lot about skim-boarding, splashing around, and one of their teachers' dogs. But they've been there, getting sand between their toes and salt water up their noses, so it's all good.

photo from the Wahine Project facebook page
Can you spot my boys?!?

On this last day, they are joining forces with the girls' tribe (yes, that's what they call it) for an end-of-the-week potluck and smoothie party. Fun! With our last name, we were assigned "protein." So, I whipped up two frittate to share.

Spinach-Chard-Feta Frittata

1 C chard, chiffonaded and blanched
2 C spinach, chiffonaded and blanched
freshly ground sea salt
freshly ground pepper
8 eggs
splash of milk
1/2 C crumbled feta
1/2 C grated parmesan

Zucchini-Carrot-Gouda Frittata

2 C sliced zucchini
2 C carrots, sliced into coins and blanched
freshly ground sea salt
freshly ground pepper
8 eggs
splash of milk
1/2 C grated pesto gouda
1/2 C grated parmesan

Procedure
Butter your baking dish and layer in your veggies. Sprinkle with cheeses. Top with eggs beaten with milk. Sprinkle with freshly ground sea salt and pepper. Cover with foil and bake in a 350 degree oven for 50 minutes. Uncover and return to the oven for an additional 10 minutes. Let cool slightly. Cut into squares and serve warm or cold.

Comments

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy. Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Culinary Adventures with Camilla

Search This Blog