So, what is it?
A frittata without potatoes? Or a Pizza with no crust?
Inspired by the Swiss Chard from last week’s basket.
Besides. I needed to use up some eggs.
I started with some leftover thin sliced sausage. Reminiscent of pepperoni. Sautéed with scallions and garlic and sun dried tomatoes. Chard added to wilt down.
Eight eggs whisked with a little milk. Leftover mozzarella.
Everybody into an oven proof pan and put in a 300 degree oven until browned.
Looks like a pepperoni and cheese pizza meets an eggy crust.
We had half of it tonight and the rest will be brunch this weekend.
The star of the dinner though? A 2001 Elk Run Liberty Tavern Estate Cabernet Sauvignon. Found in the cellar. Still hanging in there!
Who says Maryland can’t make good wine? This one was smooth, fruity, just a hint of smoke.
hocofood@@@
AnnieRie Unplugged 