Goat Cheese and Kale Frittata

Frittata a fulfilling and delicious Italian version of a “tortilla espanola”, made with potatoes, cheese and some vegetables, with a round form cook over the stove and in the oven. It’s a great dish for a Christmas brunch, after the Christmas gifts opening.



1/4 C olive oil

2 big russet potatoes or yellow potatoes

1 small zucchini

1 small onion

3 big kale leaves

12 eggs

1 C heavy cream

1/2 C milk

1 can cream of chicken soup

1 C fresh goat cheese

s & p


Pre-heat oven at 350.F

Thinly slice the potatoes, onion and zucchini.  Cover the base and the sides of a non-stick pan safe for oven with the olive oil.  Cook the potatoes, onion and kale in this order, at medium heat.



Thinly slice the kale and add.



Beat the eggs and add the cream, milk, cream of chicken and 1/2 cup of cheese, reserve the other half for the topping.


Cook on the stove top at medium low, until is a little less watery.



At this point, cover and take to the pre heated oven for 15 minutes or less.

Invert into a serving dish, let it rest and serve, hot or cold.WP_20141019_010


Original recipe by Fabiola Garcia.  Hope you like it.  Enjoy!!


Zucchini Bread

Zucchini is a bit of a boring vegetable; but with a little of this and a little of that, you can make delicious bread, cakes, flan or what ever you put your mind to.  This is an original recipe for Zucchini bread, from Sherry Pinkard, that I altered to suit my needs for no sugar or low sugar.  Its a very dense and delicious kind of cake like, bread.   


 This recipe for zucchini bread, will render for two bread pans, but I choose to do mine in only one big 11 1/2 x 6 inches. That`s your choice.



Here you can find the original recipe for zucchini bread, that I followed, with two changes: substituted the sugar for 1  and 3/4 of a cup of  pure honey.  And changed the flour for 100% whole wheat.  The original recipe that Ms. Pinkard called,  “My Mom Pineapple Zucchini Bread” is super rich and delicious, I made both.


Thank you for stopping by, if you like it, please leave a comment. It will be appreciated.

Fabiola Garcia