This past week was wonderful…a blissful “vacation” getaway to the scenic destination of Land Park, just a short 5 minute drive from downtown Sacramento, but worlds away. Really. House sitting for Beth’s Aunt was truly such a gift to us…While Beth still had to work during the week, I spent my days lounging by the pool and sipping an endless supply of Ice cold Sprite (which just so happens to be my FAVORITE soda besides Sun Drop!). We ate FABULOUS Food, and watched LIVE TV for the first time in probably 2 years. We slept in a California king sized bed that was so soft and pillowy that it literally felt like you might be swallowed whole. We hot tubbed every single night, and swam in the pool on the weekends. AAAAND to top it all off I got to watch the Opening Ceremonies of the Olympics 2012, on LIVE TV…which as my mother can tell you, is my FAVORITE part of the Olympics, I LOOOOOOOVE the parade of nations!
aaaand now, we are back home. Back to our tiny but comfortable apartment, back to hulu or olympics online, back to my pathetic excuse for a stove, and back to our double bed….not even a queen size.
But alas This is a cooking blog…enough of me complaining lets get to some eats.
As I’m sure most of you have experienced coming back from vacation can be nice, that wonderful “ah back home” happens as soon as you enter the door. But coming home from vacation even if its only a week long trip like ours was, has its challenges. Mainly for me, in the area of What to make for dinner…
We arrived home sunday night after dinner, so Monday was really the first chance I had to cook anything. I opened my fridge and to my extreme disappointment, I saw….very little. My fridge contents were mostly soggy and some things had gone bad so it smelled all together unappetizing. But somehow I managed to scrape the bottom of the barrel and find the ingredients for a tasty fritatta.
Now if you have never had a Fritatta, think of it as a crustless quiche, or an unfolded Omelet. it is a simple italian dish…with endless room for creativity, and it is also VERY forgiving, it is almost impossible to screw up a fritatta.
So here is what I made…and let me just say, it was SO good.
Dilled Turkey and Potato Fritatta
1/2 Red Onion (diced Small)
1/2 Green Pepper (diced Small)
4 Baby Bella Mushrooms (sliced thin)
6-7 Slices (good) Smoked Turkey Lunch meat (bitesized pieces)
2 Small red Potatoes (peeled and sliced thin)
1/4 cup low fat sour cream
A splash of milk
a handful of Dill (chopped)
1/2 (or more) Shredded Cheese
1. Preheat your oven to 375 F (make sure you use an oven safe saute pan for this recipe)
2. Put a small pot of water on the stove to Par Boil the potatoes (Par Boil: To pre cook in Boiling water)
3. melt a small knob of butter in a 10′ saute pan, add onion, green pepper, and mushrooms. Saute on high for a few minutes to brown the veggies, then turn down and cook until the veggies are soft.
4. When your water is boiling add the potatoes, and cook for about 1-2 minutes, just until the edges are soft.
5. add the potatoes and turkey to your veggie mix.
6. add your 3 eggs, sour cream, milk, dill, and shredded cheese in a bowl and mix together well.
7. once the turkey and potatoes are warmed and slightly brown, add the egg mixture. Cook on medium to high, until the edges are lighter in color, and slightly firm. Don’t worry about the middle being raw, it will cook in the oven.
8. Place in the oven, for about 20 minutes.
9. Remove from the oven, and flip onto a plate, This is easiest to do by placing a plate on top of your saute pan (like a lid) and flipping the saute pan over with the plate still on top when you remove the pan you will have a perfectly flipped fritatta.
Heres what was left of ours. 🙂 Enjoy!