Monday, September 15, 2008

Garden Vegetable Frittata


1 pound asparagus
6 ounces button mushrooms
1 tbsp olive oil
1 clove garlic
1 shallot
1 small or 1/2 large zucchini

6 large eggs
1/3 cup 1% milk
1 tsp salt
1/4 tsp freshly ground black pepper
dash nutmeg
1 tbsp chopped chives

1/4 cup freshly grated parmesan cheese
2 medium or 1 large tomato


1. Preheat the oven to 350 degrees.

2. Wash and trim asparagus and cut into 1-inch long pieces. Blanch asparagus in boiling water for 1-2 minutes and immediately shock in ice water. Drain and dry asparagus, set aside.

3. Clean and slice mushrooms. In a skillet, heat olive oil and saute the mushrooms over medium heat for about ten minutes. While they cook, grate or finely mince the garlic and shallots. Add the garlic and shallots to the mushrooms and continue to cook for about two minutes more. Remove the mushroom mixture from the heat and set aside.

4. Cut the zucchini in half lengthwise and slice into thin, half-moon shapes.

5. In a large bowl, beat together eggs, milk, salt, pepper, nutmeg, and chives. Add asparagus, mushroom mixture, and zucchini.

6. Lightly spray a 2-quart baking dish (11 x 7 x 1.5) with cooking spray. Pour the egg and vegetable mixture into the dish.

7. Thinly slice tomatoes and arrange on top of the egg mixture. Sprinkle parmesan cheese over the top and bake in the oven until set, about 30-35 minutes. If desired, place under the broiler for 2-3 minutes to brown the top.

8. Allow the frittata to cool before serving. Frittata can be made ahead and chilled, covered, overnight -- allow to come to room temperature before serving.

Makes six servings

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 148.8
Total Fat: 9.0 g
Cholesterol: 216.4 mg
Sodium: 545.9 mg
Total Carbs: 7.6 g
Dietary Fiber: 1.9 g
Protein: 10.5 g



Tuesday, August 26, 2008

Send me your favorite recipes

Do you have a favorite recipe? A fan favorite? If so, email it to me at It may just appear on the food blog one day! I'll make sure to give you credit for it :o)

Monday, August 25, 2008

So you found me...

I was making Paula Deen's Beef Stroganoff tonight (which I stole off of my friend Carla's blog). I was boiling the egg noodles and they started boiling over, as noodles always do. Then I had a light bulb moment, "I want a cooking blog and I want to call it My Pot Boileth Over"! So there this cooking blog was born. I'll try to post one recipe a week - rather it be a tried and true or a new one. Some weeks I may post more, some less.

So in honor of my new found blog name, here is Paula Deen's Beef Stroganoff Recipe:

1 1/2 pounds cubed round steak, cut into thin strips
House Seasoning, recipe follows (I used Jane's Crazy Mixed Up Salt)
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
Salt and black pepper
House Seasoning, recipe follows
1 cup sour cream
Cooked egg noodles

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve.
Serve over cooked noodles.