Frittata Success

by HEAB on July 30, 2010

Yesterday was CRAZY, and I totally overcommitted myself as usual. We did eventually make it to our friend’s house for dinner, and it was a much needed break after my day. Many thanks to Greg and Stephanie for a lovely evening…and to my mom for coming over and keeping the dogs out of the painters’ way while we were gone. :)

I love going over to Stephanie’s house because: A)I love her. B)She has two adorable children. C)She has a beautiful home. D)The food is ALWAYS amazing.


We dined on sauteed zucchini squash, salad made with fresh basil, corn, and avocados, bread, frittata, and eggplant spread, which Stephanie made especially for me because she knows I love it. Thanks Steph! See recipe below.


There was also homemade blueberry cake and ice-cream for dessert.


Chris enjoyed dinner as well, but I think he enjoyed his time with Stephanie and Greg’s dogs even more…


For the frittata, I followed Carrie’s advice, and made sure to cook my eggs over low heat so as not to burn the bottom of the frittata like I usually do, and following Wendy’s advice, I used this recipe as a guideline. Thanks Carrie and Wendy. The frittata turned out great! Since we basically have no food left in our fridge, Steph was kind enough to pack up some of the leftovers from dinner for my breakfast this morning…


Broccoli, bell pepper, and goat cheese frittata with cheese toast and eggplant spread. So yummy!

Eggplant Spread Recipe:

Roasted Eggplant Spread, from The Barefoot Contessa Cookbook by Ina Garten


1 medium eggplant

2 red bell peppers (I used green)

1 red onion (I used some from the farmer’s market, green onion and a white one)

2 garlic cloves

3 tbsp olive oil

1 1/2 tsp kosher salt

1/2 tsp black pepper

1 tbsp tomato paste


Preheat oven to 400°

Cut eggplant, bell pepper and onion into 1 inch cubes. Toss them in a large bowl with the garlic, olive oil, salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, tossing once during cooking (I didn’t toss). Cool slightly.

Place vegetables in a food processor, add tomato paste and pulse 3 or 4 times to blend.

We’ll be on the road all day tomorrow, and so you probably won’t be hearing from me again until Sunday. We will have Internet access, but it’s going to be limited. However, I’m fine with that as my goal for these next few weeks it to spend as much down time as I can with CD and the pups. I’ll definitely be blogging regularly, but I plan to be away from the computer as much as possible. Thanks for understanding. :)

Edited to Add: Please vote for my good friend Lara in the Mad Men Casting Call photo contest. So excited for you Lara – gorgeous picture! :)