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Pizza? Frittata?

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So, what is it?

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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!

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Who says Maryland can’t make good wine? This one was smooth, fruity, just a hint of smoke.


About AnnieRie

Retired, I am following my dream of living in quiet west Howard County, a rural oasis, not far from the urban chaos, but just far enough. I love to cook, bake, garden, and travel. I volunteer at Howard County Conservancy. I lead nature hikes, manage programs and show children all the wonders of nature, and the agricultural connection to their food.

One response »

  1. How funny! I intended to make a quiche or frittata using some Buttercup Squash from the Strategic Winter Squash Reserve on Monday but it turned out more like sweet potato or pumpkin pie. So I’m gonna post it for an April Fool’s recipe, as it was delicious even if it looked like pie.
    I planted chard–probably too early, but I’ve been hankering for it so on the one warm day we had, I was out digging in the garden!


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