The knitting happening here these days is mostly of the secret variety, and awfully exciting despite the fact that I can’t discuss it. For example, today I got a FedEx package from my printer containing digital proofs for the next book! I’d like nothing better than to show you those photos, but I’m working on my secret-keeping skills and this is a perfect opportunity to practice saying, “My lips are sealed.” Although I haven’t figured out how to say it and do it at the same time!
I can, however, offer a sneak peak of a new project in the works:
It’s related to the next book, but it won’t spoil anything if I share the photo above. The Plucky Knitter yarns (Traveler in Morticia and Plucky Bello Worsted in Old Copper) are a joy to work with. There’s nothing about rich, saturated colors and heavenly soft fiber that I don’t like!
In addition, I’ve added a new recipe to my culinary repertoire this summer: mini-frittatas that make a fabulous quick breakfast or lunch on the go. The following recipe is not terribly precise, but is detailed enough for you to make your own, equally delicious, version of these frittatas.
Before you do anything else, you’ll need to preheat the oven to 350 degrees F.
Now for the recipe itself:
First take several (I used 8 large ones) farm fresh eggs, break them into a large bowl, and mix them with a generous splash of milk and a shake of salt and pepper:
Then, dice a small onion and sauté it in 1 TBSP of olive oil until it softens. If it turns a little brown at the edges, too, that’s ok. While the onion sautés, cut a smallish head of broccoli florets into bite size pieces and steam them for a minute or so, or until just tender.
If you haven’t already turned on the oven, go do that now.
Let the broccoli cool along with the onion, and then add both of these ingredients to the bowl of eggs.
Dice about 1/2 a cup of hard salami (leave this ingredient out if you’re a vegetarian or just want a lighter mini-frittata), and grate or shred about 3/4 cup of the cheese of your choice. I used sharp Cheddar, but Monterey Jack, Gouda, parmesan, or crumbled feta would also be delicious.
Mix these ingredients into the bowl with the eggs and everything else.
Add some fresh herbs. I picked and then tossed in about a TBSP each of lemon thyme and parsley from my little herb garden. Add another dash of salt and pepper.
Mix everything one last time; you should have enough of the egg mixture to fill 2 pans – 12 of the muffin top forms.
Now you’re ready to bake them!
Spoon the mixture into “Muffin Top” pans. Their shallowness will allow the mini-frittatas to puff up slightly, resulting in round, personal sized frittatas-to-go. Bake for approximately 15 minutes (but start checking on them after 10-12 minutes), until the tops have puffed up, the cheese is melted and bubbling, and the eggs have set.
They should smell pretty delicious when you crack open the oven door to check on them.
To serve, I put mine in the microwave oven (which keeps them from drying out) for 1 minute to heat them up for breakfast, but you could also heat them in a toaster oven, or try them at room temperature. Enjoy!