Tomato, Kale, and Basil Frittata

This was going to be last Monday's post, but alas my pictures disappeared. So I made the frittata again last night.

I started with this recipe, but of course I had to play with it a bit, and take advantage of what I had on hand.

6 large eggs, beaten well
1 cup shredded cheese (I used a Mexican blend)
garlic salt
pepper
1 cup chopped kale
2 tablespoons fresh basil, chopped
2 medium tomatoes, sliced
3 tablespoons olive oil

Preheat oven to 350 degrees. Heat olive oil over medium high heat in an oven proof skillet (I use my iron skillet) until the oil shimmers. Blend eggs, 1/2 cup cheese, kale, basil, garlic salt, pepper and pour into hot skillet. Top with tomato slices and remaining 1/2 cup of cheese. DO NOT STIR. Allow eggs to set until they begin to pull away from the sides of the skillet. Transfer the skillet to oven and allow to bake for 8-10 minutes. Remove from skillet onto warmed plate and serve hot or at room temperature. Serves 6.

Quick and tasty, and it's easy to substitute with whatever vegetables and cheeses you have on hand. 

Happy eating!

linking up with Made by You Monday

Made by You Monday -- Roasted Veggies and Cheesy Grits

Summer is in full swing, which means lots of fresh veggies from the farmer's market.

The other night I decided it was time to cull through some of those veggies and use the ones that might be getting a little sketchy. I decided to roast a big pan of them and make a big pot of cheesy grits. It was quite lovely.

Here's what I did:

First, I chopped a bunch of veggies (Vidalia onion, broccoli, squash, zucchini, Campari tomatoes, garlic) and tossed it all with a liberal dose of olive oil, coarse ground black pepper, and garlic salt. I roasted it at 400* for 30 minutes, stirring every 10 minutes.

Meanwhile, I heated 2 cups organic chicken broth, 2 cups cool water, and 1 cup fresh milled grits in a pot on the stove. I brought it to a boil and then turned it down to medium low. I let them cook, stirring them each time I wandered by the stove. 

While all that was cooking, I grated the remaining chunks of artisan cheese (I think it was Paprika Jack). Once the grits were close to being done (about 20 minutes, I think) I stirred in the cheese to melt.

I let everything cook another 10 minutes or so and served it up in bowls

with a side of fresh sliced strawberries.

A delightful summer supper.

link up at Skip to My Lou