[Liz]

Vegetables galore in one heavenly dish. Add a fresh-made baguette spread with herb butter, maybe a condiment or two, and you have an exquisite company lunch.

GARDEN FRITTATA

Ingredients: • tb each butter and peanut oil or vegetable oil •8 eggs, beaten •2 tsp Dijon or coarse ground mustard •1/2 cup green pepper, cored and diced •1/3 cup white or red onion, diced (or 4 green onions, white part and tender green part, chopped) • cup mushrooms, thinly sliced •1/2 cup broccoli, blanched and chopped •2 cups spinach, blanched/well drained •2 minced gar/cl •2 tb ea parsley and chives, freshly chopped •S/p to taste •4 ounces shredded cheddar •1/3 cup garden tomato, seeded and diced

METHOD While 10-12" pan heats on moderate flame, whip eggs/mustard til blended but not frothy •When pan is hot (drop of water sizzles), add the butter/oil combo •When the butter stops foaming, add the peppers, onions and then the mushrooms; saute' 2 minutes •Add broccoli, spinach, garlic and herbs and heat for about one minute

[Liz]

Starts w/ best quality creamy ice cream as a base. Then add fruit and nuts for a delicious Cassata version.
Best of all, you can get very creative with this method, adding flavors and ingredients you like best.

Cassata Ice Cream

CASSATA VERSION--Steep cup currants, ¼ cup Amaretto or rum or fave liqueur. Scoop 2 qts best vanilla ice cream into bowl; microwave for 40-60 sec or leave to soften on counter 10 min. Work a bit w/ heavy spoon to soften just enough for mix-ins (do not thaw fully). Add in quickly combined cup fine-chp glacé pineapple, zested lemon, cup unsalted pistachios, cup fresh or frozen raspberries. Return to freezer container (or set in decorative molds). Cover/freeze 4 hours.

SERVE in slices or scoops (or molds) garnished with diced pistachios; spoon vanilla syrup or maple syrup around plate.

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CREATE YOUR OWN FLAVORS Try adding cinnamon to vanilla ice cream to scoop on apple pie.

[Liz]

Here's two great condiments to serve with the Garden Frittata. A bottle of Sriracha on the table is a plus.

COOKED TOMATO SALSA

Blender sauteed onions, 4 c diced canned Italian plum tomatoes,
cup tomato juice, 2 gar/cl, large jalapeno; strain/simmer 20 min.

LIME CREMA

Whisk cup h/cream, 1/4 cup buttermilk. Cover/ set in warm place (gas oven pilot
light) 8 hours. Add a squeeze of lime before serving. Fridges a week.

[Jamestown1630]

When I first saw that, I thought it was a Spanish Tortilla (which is actually a sort of potato omelet); I saw a video of one today that had cheese, but this seems to be a more ‘classic’ recipe:

https://www.allrecipes.com/recipe/147109/tortilla-espanola-spanish-tortilla/