From Victoria Abbott
As summer continues, there’s still time for casual outdoor dining
and for picnics. We love picnics and MJ
found this little dish many years ago in England. Lately we have been pining away for these great little frittatas and found the scribbled recipe. They can be eaten
warm or at room temperature and are easy to pack for a picnic.
We first made them when we lived in England, but it all
works very well here too. Of course, we’ve
tweaked them. They lend themselves to
tweaking. There are only five ingredients and you can mix and match whatever
you’d like to put in them. We couldn’t
wait for a picnic but we enjoyed a casual meal in the screened porch where the
frittatas hit the spot.
You will need:
4 oz smoked salmon, chopped fine
3-4 oz crumbled goat cheese
2 green onions, white and green, sliced fine and sautéed in
a bit of butter OR chopped fresh chives
6 eggs, room temperature
¼ cup light cream (5 %)
The smoked salmon is salty, so we didn’t even add S & P,
but you could.
All you do is:
Preheat your oven to 400 F.
Grease a 12-cup muffin tin.
Divide the cooked great onion, smoked salmon and goat cheese
equally in the twelve cups.
Beat the eggs until nice and yellow and then blend in the
cream.
Pour over the cups, trying to keep them equal.
Bake for 8- 10 minutes.
Cool on a cookie rack if serving at room temperature. We ate them nice and piping hot, but they’re
good either way.
We think they would have been great with a dollop of sour
cream added to the plate and I’ll report back on that. You could also vary the fillings with cooked
mushrooms, prosciutto, different cheeses –whatever flavors you like with eggs.
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