Caribbean Frittata

Here's an easy, colorful dish that won a Better Homes and Gardens contest.  If you've never made a frittata, it's simply an Italian-style omelet that you never fold in half.  It fills the whole pan and works great for breakfast, brunch, lunch, or dinner.  A super easy, one-pot meal that's a fun departure from the usual fare.  Frittatas are so forgiving, too-- you can substitute your favorite ingredients or whatever you have on hand.  If you want to melt cheese on top you need to make frittatas in a broiler-proof skillet, such as a cast iron one, but that's not essential.  This one is a great fusion because it uses zesty Caribbean flavors-- enjoy!

Here's what you need:
2 Tbsp. cooking oil (I like coconut oil)
2 medium red potatoes, cubed
2 tsp. Caribbean Jerk Seasoning (McCormick/Schilling makes a great one)
1 & 1/2 Cups diced cooked ham (or bacon, or sausage)
1 (4.5 oz.) can diced mild green chili peppers
2 green onions, chopped
1/4 tsp. salt
1/8 tsp. pepper
6 beaten eggs
1/4 Cup shredded cheddar cheese
1 Cup mango sliced, chopped (may use bottled)
Snipped fresh parsley

In a 10-inch broiler-proof skillet cook potatoes and jerk seasoning in hot oil over medium heat, until potatoes are tender and golden, about 10 minutes.  Add ham, chili peppers, onions, salt and pepper.  Gently stir to combine.  Cook for 5 minutes more, until onion is tender.  Pour beaten eggs over all.  As mixture sets, run a spatula around edge of skillet, lifting egg mixture so the uncooked portion flows underneath.  Continue cooking and lifting until the egg mixture is just set.  Place skillet under the broiler 4 to 5 inches from the heat.  Broil for 1 to 2 minutes or until top is set.  Remove from oven and sprinkle with cheese.  Broil for another minute until cheese melts.  Sprinkle with chopped mango and parsley.  Cut into wedges.  Serves 4.

Iowa Short Stack Omelette

Today I thought I'd share the first recipe I ever entered in a contest.  It won 2nd place and I was thrilled!  We had just moved from L.A. to Iowa so Bob could be the evening TV news anchor, and I'd read about an egg cookoff in the local paper.  I've always liked cooking and goodness knows I love to play with my food, so I came up with an idea that's actually current for today, almost 20 years later.
Today the hottest trend is a cake with a zillion thin layers, and now you can impress brunch guests with an OMELETTE stack, every bit as pretty as a cake (see the photo below).  I layered it with Iowa products such as ham and cheese, and called it the Iowa Short Stack (but there are other variations I've listed below).  I surrounded it with flowers and berries, then sliced it into wedges.  Bingo-- gorgeous enough to be a centerpiece, and a fun way to serve an omelette to a crowd.

Here's what you need:
2 eggs
1 tsp. water
1/8 tsp. salt
1 dash pepper
2 tsp. butter
6 thick slices of ham
6 slices of your favorite cheese
1 small onion, sliced and grilled
1 chopped tomato, or a scoop of thick salsa
Garnishes: Fruit, berries, flowers, or parsley

1. Beat eggs lightly with water, salt and pepper.  Coat a hot, 7-inch frying pan with butter, tilting pan to coat evenly.  Add egg mixture and shake pan to spread eggs across surface. Lift with spatula to allow uncooked eggs to flow beneath if necessary.  When surface is set, turn omelette out of pan onto serving plate.  Repeat to make 3 more omelettes.
2. Assemble the stack: Place first omelette on serving platter.  Cover with ham slices, overlapping as necessary.  Top with second omelette.  Cover with cheese slices.  Add third omelette.  Cover with grilled onion.  Top with final omelette and place tomato or scoop of salsa in center. Surround with garnishes.  Cut into wedges.  Serves 4-6.
Variations:
* Sour cream, mild green chilies, avocado, and black olives
* Crab, Jack cheese, bacon, and sauteed mushrooms
* Flaked salmon, spinach, hollandaise sauce, and green onions
* Sausage, mozarella cheese, pizza sauce, and mushrooms

Easter Eggs 202

I was going to call this Easter Eggs 101 but since it takes egg coloring to a new level, I had to say 202.  We take egg decorating pretty seriously in our family (except for Bob who colors ONE and only ONE egg every year).  Richie is the Egg Kingpin, which is a whole lot better than being a drug kingpin, and most of the following are his creations. 
Here's what we did with silk neckties:

It's super easy-- and you can use any silk fabric.  Wrap uncooked eggs tightly in the fabric, tie with rubber bands or twist-ties, then wrap in white fabric (an old sheet or remnant), tie again, then place in a pot of cold water.  Add a cup of vinegar.  Bring to boiling and cook 20 minutes. When cool, unwrap, and voila!
The blue and yellow egg is one of Richie's designs-- he clipped some Maidenhair Fern from our patio, placed it on a yellow egg then slipped a length of pantyhose over it, tying it off tightly.  Then he dipped it in blue dye, and after it dried peeled off the stocking and the fern.  We did this with several different leaves.
Now check out this striped egg:

Richie created this cool effect by spinning a boiled egg (colored or not) and touching them lightly with a SOFT-TIPPED artist's marker.  For the one above, he spun the egg several times and used 6 different markers to get the rainbow effect.
Last, here's a shot of the Italian Easter Egg Bread we make every year:

Simply use your favorite bread recipe (or thawed frozen dough), roll out ropes, twist them together, place them in a wreath shape on parchment paper, then tuck UNCOOKED yet colored eggs into the spaces.  Sprinkle with colored sugar sprinkles if you wish.  Bake at 350 degrees for 30 to 35 minutes.  I usually brush it with butter but forgot this year, so it's not quite as glossy and gorgeous as usual.  But it always makes a great-- and delicious-- presentation.
Thanks to all the friends who came over this year for our Easter feast, and who helped us color eggs and pretend we're kids again!