Southwestern Frittata, Bread, and Fruit

Dinner 9/28/09 from Holly and Chris

I hope no one minded a cold frittata. Every other Monday we have to make our meals in advance and I've always thought this meal was just as good the next day. Turns out it was fortuitous this week since Heather had her baby early Monday morning and Roman hung out with us for part of the day.

Southwestern Frittata

onion, sliced 1/8 in

potato, sliced 1/8 in

1/2 c. sweet corn kernals

Smoked cheese, sliced

1/2 roasted poblano, diced

oregano

7 eggs

milk

garlic

olive oil

Preheat oven to 450 degrees. Place onion in bottom of baking dish with a few glugs of olive oil, bake for 10 minutes. Add garlic on top of onions. Rub potatoes with olive oil, layer on top of garlic, sprinkle with salt, bake for 10 minutes.

Reset oven to 400 degrees. While oven cools, whisk together eggs and milk. Add corn, roasted poblano, oregano, and cheese slices to the baking dish and cover with the egg mixture, bake for 20 minutes until the eggs have puffed.

Garlic and Herb Pecan Bread

1 c. milk

5/8 c. water

4 tbsp EVOO

5 1/4 c. bread flour

2/3 c. rolled oats

1/2 c. chopped pecans (I'd add more next time)

2 garlic cloves

1 1/2 tsp dried oregano

1 1/2 tsp basil, chopped

2 tsp salt

2 tsp sugar

1 1/2 tsp yeast

Pour the milk, water, and EVOO into the bread machine pan. Sprinkle the flour over and rolled oats, ensuring they cover the liquid mixture. Add the chopped walnuts, garlic, oregano, and basil. Place the salt and sugar in separate corners of the bread machine. Make a shallow indention in the center of the flour and add the yeast.

Set the bread machine to the dough setting. Remove, divide into 2 loaves, and let rise for at least 3o minutes. Preheat the oven to 350 degrees. Bake for 30 minutes.

Fruit Salad

Cantaloupe, blackberries, and strawberries

Total cost = $25