Frittatas Are Italian Omelets

Frittatas Are Italian Omelets

Frittatas are Italian omelets. The perfect “Meatless Monday” meal. In addition to tasting delicious, they are quick and easy to make!

They differ from their French cousins in several ways:

  • The fillings are combined with the eggs before cooking.
  • The eggs are cooked without stirring.
  • Frittatas are served cut into halves or wedges.

Two methods for cooking frittatas:

  1. Pour the egg and filling into a pan, cook while lifting the sides so that the  uncooked portions can flow underneath, and broil until the top is set and browned, about 4 minutes. This method is my favorite!
  2. Pour the eggs and fillings into the pan, stir once, cook the eggs undisturbed until the top is just set, place a heat proof plate on top of the pan, invert the plate/pan, cook on the other side, cook for a couple of minutes, invert the eggs one more time onto a serving plate.

    Spinach Frittata

    Frittatas are a perfect "Meatless Monday" meal. They are quick and easy to make. The ingredients are simple staples to keep on hand. No rush to the grocery store is required. A bonus for Monday meal planning!

    Prep Time 30 minutes
    Cook Time 5 minutes


    • 1 T. extra-virgin olive oil
    • 1 T. butter
    • 1 small onion, diced
    • 1 small tomato, diced
    • 1/2 bag frozen spinach, defrosted and strained of all moisture
    • 2 garlic pods, finely minced
    • 8 large eggs
    • 2 T. water
    • 1/4 cup basil, finely julienned
    • 2 T. freshly grated Parmesan cheese
    • salt and pepper to taste
    • 2 T. extra-virgin olive oil

    Garnish: fresh basil


    1. In a large sauté pan, set over medium heat, add the butter and olive oil. Just as it begins to sizzle, add the onions, tomatoes, and spinach. Cook for 8 to 10 minutes. Add the garlic in the last minute of cooking.

    2. Meanwhile, whisk the eggs in a small mixing bowl, add the water, basil, Parmesan cheese, and vegetable mixture.

    3. Heat a well-seasoned, ovenproof 9" skillet over medium heat until it's quite hot. Add 1 tablespoon olive oil and swirl to coat the pan.

    4. Add the egg mixture. Cook, occasionally lifting the sides so the uncooked portion can flow underneath. Cooking time will be about 5 to 8 minutes or until the edges are set and the bottom is golden.

    5. Place the skillet about 6 inches from the boiler element. Broil for until the top is set and golden, about 4 to 5 minutes. Watch closely!

    6. Slice into wedges. Place on serving plates. Garnish with fresh basil.

    Frittatas Are Italian Omelets, FrittataFrittatas are Italian Omelets!

When One Has Tasted Watermelon

When One Has Tasted Watermelon

“When one has tasted watermelon, he knows what the angels eat.” – Mark Twain – 

Watermelon Gazpacho is a light, refreshing soup. Make and chill in the fridge. Ice-cold Watermelon Gazpacho tastes heavenly on a hot summer day!

Enjoy the joyful days of August with a ripe, juicy watermelon. Even better, drop by your local farmer’s market and purchase one. My favorite farmers market is St Michael’s Farmer’s Market. 

It’s open from 8:00am to noon today. See you there!


Enjoy these last days of summer with some ripe, juicy watermelon!

Watermelon Gazpacho

Watermelon Gazpacho tastes heavenly on a hot summer day!

Prep Time 30 minutes
Chill in the fridge! 4 hours


  • 4 cups watermelon, seeded and cut into small bite-size pieces
  • 1 cup cherry tomatoes, cut in half
  • 1/2 english cucumber, partially peeled & julienned
  • 1 red pepper, seeded & julienned
  • 1 orange pepper, seeded & julienned
  • 1 bunch green onions, finely chopped
  • 1 jalapeño, seeded & finely chopped
  • 1/4 cup cilantro, minced
  • 4 oranges, freshly squeezed
  • 2 limes, freshly squeezed
  • 1 T. lime zest
  • 1 T. ginger, finely grated


  1. In a large bowl, mix all of the ingredients except for the watermelon.

  2. Stir in the watermelon.

  3. Cover and chill for at least 4 hours or overnight.

  4. Serve chilled.

Happy National Pots de Creme Day!

Happy National Pots de Creme Day!

Happy National Pots de Crème Day! Actually it was yesterday, August 27th. Because of Hurricane Laura and concerns about my family and friends, I postponed this post.

There was much destruction from south Louisiana to north Louisiana. Many are without power. Other neighborhoods have power, but have lost trees. 

Our family and friends are in our thoughts and prayers. We are staying in touch with them.Chocolate Pot de Crème

French for “pot of cream,” pot de crème is a rich, velvety dessert served in little pots or ramekins.

Chocolate Pots de Crème is better than chocolate cake, chocolate mousse, brownies  . . . and it’s so easy to make. Really! 

Here’s the new recipe that I had been working on prior to the storm . . . Chocolate Pots de Crème. 

Chocolate Pots de Crème

A classic, chocolate French dessert served in little cups . . . "pots of cream".

Prep Time 20 minutes
Cook Time 30 minutes
Chilling time is 4 hours. 4 hours


  • 2 cups half-and-half
  • 4 ounces semisweet chocolate
  • 6 egg yolks
  • 1/3 cup sugar
  • 1/2 t. salt
  • 1 t. vanilla extract

Topping: 1 cup heavy cream, 1/2 cup confectioners sugar and 1/2 teaspoon vanilla


  1. In a heavy-bottomed saucepan set over medium heat, add the half-and-half. Heat just until tiny bubbles form around the edges of the pan, being careful not to boil.

  2. In a double-boiler set over simmering (not boiling water), add the squares of chocolate. Heat, stirring occasionally, until the chocolate melts (about 8 minutes). Remove the top of the double-boiler, add the egg yolks and stir to combine. Stir in the sugar and salt.

  3. Replace the top of the double-boiler over the simmering water. Gradually add the half-and-half to the chocolate mixture. Cook, stirring constantly, for about 5 minutes.

  4. Set a fine-mesh sieve over a 4-cup Pyrex® measuring cups, pour the mixture through it.

  5. Pour the mixture into six 6-ounce pots de crème cups. Place the cups in a water bath - a deep casserole filled the with hot water. Bake for 30 minutes. Cool.

  6. Refrigerate until the mixture is set, about 4 hours.

    Just before serving, dollop with whipped cream topping.

Topping: In a mixing bowl, beat the cream, sugar and vanilla until soft-peaks form with a hand-held mixer.


Oh My, Coconut Cream Pie

Oh My, Coconut Cream Pie

Oh my, Coconut Cream Pie is so delicious! Here’s a classic, creamy coconut cream filling topped with mile-high Italian meringue. 

Four things to know about Coconut Cream Pie:

1. Whipped cream or meringue topping?!!

Meringue – It’s lighter and very delicious!

2. Italian, French or Swiss meringue?!!

Italian meringue – This method of preparing meringue with a hot simple syrup and whipped egg whites produces a meringue that is stable and safe to eat!

3. For browning the meringue, a Chef’s torch or an oven?!!

Chef’s torch – It is a fun-to-use kitchen gadget and creates beautiful golden brown peaks!

4. Equipment needed:

Coconut Cream Pie

Cook Time 40 minutes


  • 1 9" pre-baked pie crust
  • 1 cup sugar
  • 1/2 t. salt
  • 1/2 cup all-purpose flour
  • 1 cup 2% or whole milk
  • 4 egg yolks
  • 1/2 cup unsalted butter, sliced into 1 T. pieces
  • 1 t. vanilla
  • 2 cups sweetened coconut

Italian Meringue: 1 cup sugar, 1/2 cup water, 4 egg whites(room temperature) and 1/2 teaspoon cream of tartar



  1. Mix the sugar, flour and salt in a heavy-bottomed saucepan.

  2. Gradually add the milk, stirring until well combined.

  3. Beat the yolks and add to the pan. Mix together.

  4. Add the butter. Over medium heat, cook the mixture and stir constantly to prevent sticking to the pan. The mixture will begin to thicken. Continue cooking until it is the consistency of pudding.

  5. Remove form heat. Stir in the vanilla. Stir in the coconut.

  6. Pour into the pre-baked pie crust.

Italian Meringue:

  1. In a heavy-bottomed saucepan set over medium heat, add the sugar and water. Stir to combine. Cook until the mixture reaches 240ºF.

  2. Meanwhile, in an electric stand mixer fitted with a whisk attachment, add the egg whites. Beat until frothy, add the cream of tartar, continue beating until the mixture reaches soft peaks, being careful not to over beat until the white are dry.

  3. Continue beating the egg whites, gradually add the cooked simple syrup, beat until the meringue is thick and creamy.

Finishing the pie:

  1. Spread the meringue on top of the coconut cream filling. Spread to the outer edges. With the back of a spoon, form decorative peaks.

  2. With a kitchen torch, apply the flame until the meringue starts to turn golden brown.




Eat Your Veggies!

Eat Your Veggies!

Eat your veggies! Whisk up some homemade Buttermilk Ranch Dressing and serve it with your favorite vegetables!

My Favorite Veggies:

  • Red, orange and yellow peppers- slice in half, seed and julienne
  • Cherry tomatoes
  • Cauliflower – Cut into bite size pieces, blanch for 1 minute, plunge into an ice-cold water bath and drain.
  • Asparagus – Trim the ends, blanch for 1 minute, plunge into an ice-cold water bath and drain.
  • Green beans – Trim the ends, blanch for 1 minute, plunge into an ice-cold water bath and drain.

Eat your veggies!

Buttermilk Ranch Dressing

Creamy and tangy . . . this is the dip to serve with your favorite vegetables. Delicious!


  • 1/3 cup buttermilk
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/2 lemon, freshly squeezed
  • 2 T. fresh parsley, minced
  • 1 t. dried thyme
  • 1 t salt
  • 1/2 t. smoked paprika
  • 1/2 t. onion powder
  • 1/2 t. garlic powder


  1. One hour or the day before, whisk together the buttermilk, mayonnaise and sour cream. Stir in the lemon juice.

  2. Add the remaining ingredients, stir to combine. Chill for at least one hour before serving.

*Serving platter available at Nicholson Hardie, Dallas, Texas