Garlic-Asparagus Sun-Dried Tomato Frittata

Seasoned with Love.
Oh! and lots 'n lots of Chives!

What You Need

4-6 EGGS
1/4 cup liquid, such as milk, tomato juice, broth (I used broth )
1/4 tsp. dried thyme leaves OR herb of your choice
(My selection: Fresh Minced Chives & Herbs De Provence)
Salt and pepper (to taste)
2 tsp. butter. olive oil. or ghee.
1- 2 cups sautéed veggies of your choice.
I used Garlic, Asparagus & Sun Dried Tomatoes. yum! Some of my favorites. But get creative. use what you love! as one foodie put it. . . "You could put just about anything in a frittata! . . . though I'd avoid chocolate chips" :p

So here it is
"La Frittata!
An Egg Dish with Endless Possibilities!"
- Amy Hoch


Step 1
BEAT eggs, liquid, herb and salt and pepper in medium bowl until blended.

Step 2
ADD filling.

Step 3
Heat 12-inch non-stick, oven safe saute pan over medium high heat.
Add butter to pan and melt.
Pour egg & Sauteed Veggie mixture into pan and stir. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley/chives.

Step 4
Place pan into oven and broil, until lightly browned and fluffy.

Step 5
Remove from pan and cut into servings.

Step 6
Serve thee Lovely "Frit--aaa--taa" (Frittata in Italian ; )

& Enjoy!

Roasted Tomato Basil Soup

“Good soup is one of the prime ingredients of good living.
For soup can do more to lift the spirits and stimulate the appetite than any other one dish.
It is cuisine's kindest course.
It's wisp of aromatic steam making the nostrils quiver with anticipation, to dispel the depressing effects of a grueling day.
It breathes reassurance;
steams consolation after a weary day"
~Louis P. De Gouy, ‘The Soup Book’


ENJOY.

Recipe taken From Ina Garten, Food Network.com

Ingredients
3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water
Directions
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.