Showing posts with label Aunt Agatha's bookstore. Show all posts
Showing posts with label Aunt Agatha's bookstore. Show all posts

Tuesday, September 15, 2009


First of all, I want to send a shout-out to Robin Agnew of Aunt Agatha's Bookstore in Ann Arbor, Michigan. Robin's also the president of the Kerrytown Bookfest (also in Ann Arbor) and invited me to participate in this year's event, which I did this past Sunday.

The day was beautiful, the readers friendly - I was thrilled to be a part of it. (I'll be blogging more about it on my "Julie Hyzy" blog later this week. But I just wanted to let everyone here know that it was a truly fun event and Aunt Agatha's is a wonderful store. If you ever have the chance to go to the Kerrytown Bookfest or visit Aunt Agatha's -- you should absolutely jump on it.

Pictured here are those of us on the Cooking with Mystery panel.

From left: Connie (Miranda Bliss), Eve (Joanna Carl), me, and our wonderful moderator Angelee whose last name escapes me at the moment.


Because this was such a busy week, and because I've been using way too much heavy cream and sugar in many of my recipes, I decided to go with a somewhat healthier alternative this week.

After watching Alton Brown once on the Food Channel, I attempted my first-ever frittata. At that time I didn't have all the ingredients in the house I needed to recreate his version, so I improvised, which is something I love to do.

This time I tried a different version, and even though I was certain I had all the necessary items, I found out at the last second that I did not.

No worries... There's a lot of room for creativity with fritattas!

Although I usually prefer a more low-carb option, the potatoes in this one don't add horribly to the carb count and they give the frittata a nice texture that allows this dish to be enjoyed at any meal. Just because it features eggs doesn't mean it's solely a breakfast item!

Ready for an easy recipe?


1 T butter
6 eggs**
**You can use egg substitute if you prefer. Measure out about 1.5 cups for equivalent to 6 eggs.
1/4 cup chopped onion
1 cup frozen broccoli florets
1/4 cup chopped green pepper
1/2 big bag of frozen hash browns - about 13 ounces
salt and pepper
1/2 cup shredded cheddar

Preheat oven to 400 degrees

In a large skillet (must be oven-proof) melt the butter and saute the onions, green pepper and broccoli until the onions are soft and the broccoli is al dente. If you want to add more butter (I did), you may.

Add frozen potatoes and cook until they're warmed and cooked through, though not necessarily brown. Mine stayed white.

Mix the eggs until well blended, add salt and pepper to taste. Add eggs to the skillet and cook, stirring slightly until the eggs start to set. Don't pull them to the center of the pan, like scrambled eggs. You want the mixture to take up the entire bottom of the pan.

Place pan in the preheated oven and bake for about 4 minutes. Add shredded cheddar (yikes! mine was gone, so I chopped up a block of cheddar) and return to oven until cheese is melted and the sides of the frittata begin to brown.

Remove from the oven and serve hot.

As I said, this can be a wonderful low-carb option if you omit the potatoes. I made this once with some leftover salsa and it was fabulous.

Hope you enjoy!


My White House Chef Mystery series includes State of the Onion, Hail to the Chef, and Eggsecutive Orders (coming in January). All from Berkley Prime Crime.

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