Kale and Red Pepper Frittata

I just had to Google “frittata” to figure out how to spell it… awkward.

Moving right along.

If you read my blog often, you know how much I love quiche. Well, the way I see things, the frittata is quiche’s cousin: it’s got all the yummy eggy goodness of quiche, but without the crust. Sometimes, I feel like quiche but I want to forego the crust, so I make a frittata (read: I don’t have a crust in my freezer and am too lazy to go buy one).

In all seriousness, frittatas are a wonderful lighter alternative to quiche, with all of its flavour but less fat. Frittatas are simple to make and easily customizable, so you can try many versions before tiring of the dish. Plus, it seems really fancy, so you can serve this up at a brunch and wow your guests without slaving in the kitchen for hours. Bonus!

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Spanish Eggplant and Red Pepper Dip

My father got into his head over the holidays that it would be totally great and practical to invite friends over for a tapas night.

Now, I really like tapas. The idea of having lots of little fresh dishes to pick and choose from is seriously appealing. But making 10 dishes for as many people is kind of ridiculous.

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