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.

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Recipe:

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

Procedure:

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.

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Thinly slice the kale and add.

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

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

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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

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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.   

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 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.

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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.

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

Fabiola Garcia