Frittata with Fresh Herbs and Potato

Ingredients:

• 2-3 tablespoons butter
• 1 clove garlic, minced
• 10 eggs
• 3/4 or 1 cup of fresh herbs, finely chopped (I used basil, oregano, parsley and thyme)
• 2 small potatoes, sliced very thinly
• sea salt and freshly ground black pepper
• Parmesan or other hard cheese

To Do:

1. Blend all of the eggs (see step 2 about number of eggs!) in a blender and add 3/4 teaspoon of salt and a lot of ground black pepper.
2. Meanwhile, place the potatoes in a microwave-safe bowl, cover with 1/2 cup water and cook for 3 minutes, or until the potatoes are tender.  Drain and rinse with cold water.  Pat dry and set aside.
3. Heat up a large oven-safe frying pan (I think ours is 15″), if you don’t have a huge pan, I would cut back on the amount of eggs.  Add the butter, let it melt and add the garlic.  Cook until lightly browned and lower the heat to a gentle simmer.
4. Add the eggs and then sprinkle the herbs all over the top and add the cooked potato slices.
5. Cook, lifting the sides of the frittata up and letting the runny egg mixture seep below.  Once the top looks a little less liquidy, cover for about 5-7 minutes.
6. Lift the cover and if the top looks just about cooked through, add some grated cheese.  Stick under a broiler for a few minutes, or until the cheese melts and the top is a golden brown.
7. Makes about 6 servings.

Mushroom Strata

Ingredients:

• 1 lb white mushrooms, cleaned and chopped
• 2 onions, finely chopped
• 3 cloves garlic, minced
• olive oil
• salt
• pepper
• red pepper flakes
• 1/2 cup seitan or veggie sausage, chopped (omit or use real meat if you like)
• splash of red wine or water or broth
• 4 cups cubed stale bread
• 1/2 cup sour cream or yogurt (light/low-fat is fine)
• 4 eggs
• 1 cup soy milk (or regular)
• 1/2 cup cheddar cheese, grated

To Do:

1. Heat a bit of olive oil in a large frying pan and saute the onions for about 5-7 minutes (until they brown).  Add garlic and saute for another minute or 2.  Add a splash of red wine or other liquid if the mixture is sticking to the pan.
2. Add the seitan/sausage and cook until browned.
3. Stir in the mushrooms and cook, covered, over low heat for about 10 minutes.  The mushrooms will release a lot of moisture, so peek in on them every couple of minutes.  When they look golden and delicious, remove the lid and let the liquid cook down a bit.
4. While the mushrooms are cooking, mix up the eggs, milk, sour cream and a bit of salt, pepper and the red pepper flakes (depends on how salty/spicy you like things).
5. Preheat the oven to 400F.
6. Place the bread bits in a dutch oven or casserole dish.
7. Pour the hot mushroom mixture over the bread bits and mix it all around.
8. Add the liquid ingredients and combine (this can sit overnight in the fridge and made for breakfast or dinner the next day).
9. Sprinkle the cheese on top and feel free to add more or use a different kind of cheese!  The cheddar was left over from someone bringing it to a dinner party.  I bet Gruyere or goat cheese would be amazing with the mushrooms.
10. Put a lid on the dutch oven or just cover tightly with tinfoil.
11. Bake for about 45 minutes.  Uncover and bake for another 15-20, until the top gets all bubbly and brown.
12. Serve!  Excellent for dinner with a green salad or as an amazing brunch dish.