I almost want to call this recipe Instagram Pizza! About a week ago I was experimenting with a flatbread recipe which didn’t quiet turn out to be the way I wanted it to be. So the next day I used the leftover dough to make this pizza and posted some pictures on my instagram account. […]
- 1 cup Ricotta cheese
- 8 oz. Mozzarella, shredded (or fontina)
- 8 large eggs
- 3 tbsp. Olive oil, divided
- 2 cups vegetables (tomatoes, peppers, asparagus tips, zucchini)
- 1 small onion, diced
2 cups of potatoes, baked and diced.
1 t of salt
Preheat oven to 400 degrees F.
Grease a 13″ x 9″ pan with 1 Tbsp. olive oil.
In large frying pan, heat 2 Tbsp. olive oil over medium heat. Add vegetables and cook for 5 minutes until soft. Add potatoes, salt and pepper.
Whisk eggs and ricotta until smooth in bowl. Stir in vegetables.
Pour frittata into baking pan. Top with fontina or mozarella. Bake for 20 minutes, or until set. Serve hot. Serves four.
* the image above is of half the recipe.
My Mac and Cheese
1 stick butter
1 t garlic
½ onion, diced finely
3 T flour
2 c milk
12 oz sharp cheddar, shredded
8 oz havarti, shredded
1 lb pasta, cooked and drained
Melt butter and sauté onions. Then add garlic. Stir a bit more. Add flour to make a roux. Add milk. Continue stirring. When milk bubbles, add cheese.
Pour sauce over pasta. Serve hot and garnished with green onions.
I start the pasta shortly before the sauce.
This is a good side dish for potlucks because it can be made the night prior and reheated in a crockpot.