Merry Christmas to you and yours! I’m home with my family this holiday eating anything and everything you can make with butter. Cookies, pierogi (my grandmother and mom both immigrated from Poland), fried potatoes… There are certain staples during the holiday season that most American families can’t live without. Butter is one of them. And glitter is another.
Santa was too good to me. I’d settle for a new pair of slippers, but Patrick and my parents gave me a new camera, which I’m interpreting as their subtle way of encouraging me to keep blogging. His parents also spoiled me. They got me a gorgeous mixer, which I’m interpreting as their subtle way of encouraging me to keep baking and sending them cookies.
Being home means a whirlwind of visits with old friends and family members. It’s true what they say about our closest friends in life. You can go months without talking and when you see each other you pick up right where you left off… Which in our case, is talking about the Spice Girls.
Back then we were Charlie’s Angels.
This morning, my aunt and uncle came over for breakfast, and I made a spinach and artichoke frittata. It’s a light entree great for serving at a brunch. It’s the kind of dish you can make ahead of time and serve warm or at room temperature.
Spinach and Artichoke Frittata
1/2 white onion, chopped
2 cloves garlic, minced
1 15-ounce can of artichoke hearts, drained and diced
1 roasted red pepper (directions follow)
1 12-ounce bag of baby spinach
2 tbs butter
1 tbs olive oil
1/4 cup heavy cream
1/4 tsp dried dill
3 tbs parmesan cheese
3 tbs feta cheese
2 tbs pine nuts
salt and pepper
To roast the red pepper: coat the pepper in olive oil, salt and pepper. On a cookie sheet or small oven-proof pan, bake at 375 for 15 minutes then switch to broil. Broil the pepper for 5-10 minutes or until the skin is black in areas. The pepper may need to be rotated throughout this process so that the skin is easier to peel. When the skin is bubbling and black, take the pepper and transfer to a paper bag or a bowl that you can cover with plastic wrap (this helps the skin bubble off). When the pepper is cool, peel off the skin and dice.
For the frittata: Whisk together the eggs and cream. Add the parmesan and dill and season with salt and pepper.
Meanwhile, in an oven-proof skillet, melt the butter (if you have any remaining olive oil from the pepper, add it to the butter) and sauté the onion. After the onion is soft, add the garlic and artichoke hearts. Season with salt and pepper. Then add the diced roasted red pepper and the spinach.
Cook just long enough for the mixture to begin to set (about 4-5 minutes). Crumble the feta cheese on top and sprinkle with pine nuts, then bake at 375 for 15-20 minutes. Let cool long enough to fully set and transfer to a serving platter.