Spinach, Red Pepper and Feta Frittata

Frittata is one of those dishes that tastes great, presents beautifully and is a cinch to make. Kind of like creme brûlée or coq au vin. Frittata is lighter than quiche and just as tasty. You can use any combo of veggies and cheese like asparagus and cheddar, mushroom, onion and swiss or tomato, basil and mozzarella. Perfect for brunch, this dish pairs well with bottomless mimosas or bloody marys.

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Spinach, Red Pepper and Feta Frittata 

Based on this recipe from Williams-Sonoma

10 eggs

1 tbsp olive oil

1 red pepper, sliced thin

2 cups fresh spinach

1/2 cup feta cheese

salt and pepper

Heat olive oil over medium heat in a large nonstick skillet. Add red pepper and sauté for 8-10 minutes until soft. Meanwhile crack 10 eggs and whisk until frothy. Add feta and salt and pepper to taste. But don’t actually taste–salmonella alert.  Add spinach to the pan and sauté for 2 minutes until it is wilted. Add eggs and stir everything around lightly. Cook for about 5 minutes and then stick the pan straight under the broiler for a minute or two until it is golden brown on top.

Lemon-Ricotta Pancakes

I love anything lemon. And I’ve been wanting to make lemon-ricotta pancakes ever since I tried them for brunch when my mom came to visit me.  I’ve tried lots of great pancake recipes; sour cream and banana pancakes, decadent chocolate chip pancakes, pumpkin pancakes, buttermilk pancakes. They all have their merits, but I wanted something that tasted a little lighter in flavor and texture. These lemon-ricotta pancakes fit the bill perfectly. They are not overpoweringly lemony, in fact the lemon flavor is incredibly subtle, and the ricotta adds a silky, creamy texture. I added blueberries because I absolutely love the combination of lemon and blueberry, but feel free to add any berries you like. Sadly, I could only fit about three pancakes in my frying pan at a time. Needless to say, these took a while to make, but were totally worth it!  Adding a griddle to the kitchen wish list…

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Lemon-Ricotta Pancakes 

Based on this recipe from Williams-Sonoma

1 cup ricotta cheese

zest of 1 lemon

1 tbsp of lemon juice

1 tbsp baking powder

1/4 tsp salt

1 1/2 cups flour

1 cup milk

3 eggs

1/4 cup sugar

Whisk the eggs, ricotta, milk, lemon juice and zest together. In a separate bowl mix the flour, salt, baking powder and sugar together. Add to the ricotta mixture until just combined. Preheat a frying pan over medium heat. Spray the pan with nonstick cooking spray. Pour 1/3 cup of batter onto the frying pan for each pancake. Cook until bubbles form on top and sprinkle fruit on top if desired. Cook for about 1-2 minutes. Flip the pancakes and cook for 1 minute more. Keep pancakes warm on a cookie sheet in a 200 degree oven.

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When life gives you lemon-ricotta pancake batter, make a giant snowman pancake!

Smashed White Bean Salad

This salad is another Smitten adaptation. I subbed white beans for chickpeas and used kalamata olives instead of green olives. Grape or cherry tomatoes would also be a great (and colorful) addition in here. This pairs especially well with the Sesame-Spiced Turkey Meatballs.
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Smashed White Bean Salad

Adapted from The Smitten Kitchen Cookbook

1 can white beans

1 tsp lemon zest

1 clove garlic

drizzle of olive oil

juice of 1 lemon

2 tbsp chopped parsley

handful of chopped kalamata olives

salt and pepper

Mix everything together, be sure to partially mash some of the white beans.