A frittata is a deep dish omelette. I like to make mine in a cast iron frying pan, so that I can cook it on the stove top and then finish it under the broiler. Really anything goes, that is, anything you like in an omelette. It being harvest time, my frittata will have potatoes, onions, red peppers and tomatoes.

Thursday’s recipes

Frittata

Crack eggs into a bowl (2 per person) and whisk with a 1/4 cup of milk for every 2 eggs, and salt and pepper to taste.

Parboil potatoes and cut into thick slices. Saute in cast iron pan with a lump of butter until nicely browned along with diced onions. When onions start to become translucent, add chopped peppers and diced tomatoes.

When vegetables are all somewhat cooked (tender, not mushy) pour egg mixture over them and let cook on a low heat until it begins to harden.

When it seems that the bottom is hard but the top is still runny, place in the oven under the broiler and watch it so it doesn’t burn.

Serve directly from pan in pie slices

Cole slaw

Dressing:

1/3 cup white vinegar

1 Tbsp white sugar

1 tsp salt

1 tsp black pepper

1 Tbsp celery seed

3 Tbsp mayonnaise

Pour over shredded cabbage and mix