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Friday, October 31, 2008

Friche....Friche? Yes, Friche!

I love quiche and frittatas and K makes great omelets. For a semi quick good breakfast I make a friche ~ a cross between a frittata and a quiche.

Lately I've been making it in a bread (loaf) pan: Don't forget to lightly grease or oil the pan.

  • Whisk together 4 to 6 eggs with a dollop or two of milk ~ the number of eggs depends on how many people are eating. We use 5 to 6 for two people. I usually use between 1/4 and 1/2 cup of milk and I mix these right in the loaf pan.
  • Dice mushrooms and tomatoes and saute them lightly (and separately) with some olive oil and seasonings:: we use salt, pepper and garlic, all freshly ground, even the dried garlic.
  • Put sauteed mushrooms and tomatoes into the egg mixture.
  • Add fresh Parmesan, shaved or shredded and other cheese if you want. We sometimes had mozzarella or feta. Again, whatever you love, use it.
  • Add any other veggies or meats you love:: this morning we added asparagus, sometimes I add bacon or sausage but I tend to like my meat on the side rather than in it.
I bake this for about a half hour at 400 or until done and add a little cheese topping if you like, with a few more minutes in the oven to melt it.

BIG NOTE: always season the mushroom when you saute them. The tomatoes too, although sometimes I put the tomatoes in without cooking them first. It depends on the firmness of the tomato. However: salt, pepper, garlic, whatever your taste buds desire put it in. Otherwise... kinda boring scrambled eggs!

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