Lee’s Margarita Frittata

Happy Saturday, everyone! Time to rise and shine! And what better way to do that than with a fresh-from-the-oven Margarita fittata.

I don’t think I’ve ever made the same frittata twice because I always use whatever I have on hand. And I love it when a great way to clean out the fridge actually turns into something as delicious as a Margarita frittata. Here’s what went into this one:

2 tablespoons olive oil
4 eggs
4 scallions, finely chopped
2 cups fresh spinach, coarsely chopped
1 fresh tomato, sliced
5 or 6 slices bocconcini cheese or buffalo mozarella
1 handful fresh basil, julienned
salt and pepper to taste

Preheat your broiler. Crack the eggs into a small bowl and whisk them until they’re smooth and butter-colored. In an oven-proof pan, heat the olive oil over medium heat and lightly saute the scallions. Toss in the spinach and cook until it’s wilted down. Add the eggs to the pan and give everything a gentle stir, then leave the frittata to set for about two minutes. Layer on the sliced mozzarella and tomatoes, sprinkle with salt and pepper, garnish with fresh basil, and slide the pan under the broiler. At this stage you need to keep a close watch on the frittata because you don’t want it to burn but you do want the egg mixture to puff up and turn golden. Once the egg has set completely, remove the pan from the oven, serve and enjoy!

Until next time, bon appetit!


PS: If you have read Kiss at the Cove, you might recall that a frittata was the first breakfast Prudence prepared for Spencer!

Eat Like a Pirate

With last Tuesday being International Talk Like a Pirate Day, I decided it would be fun to research what it would be like to eat like a pirate.

Photo via Visualhunt

What did I learn? The name of the dish favored by pirates as they plied the high seas is one of my absolutely top favorite words in the English language.


Don’t you just love how that rolls off the tongue?

According to Wikipedia, “Salmagundi is a salad dish, originating in the early 17th century in England, comprising cooked meats, seafood, vegetables, fruit, leaves, nuts and flowers and dressed with oil, vinegar and spices.”

And, “Salmagundi is also purportedly a meal served on pirate ships. It is a stew of anything the cook had on hand, usually consisting of chopped meat, anchovies, eggs, and onions, often arranged in rows on lettuce and served with vinegar and oil, and spiced with anything available.”

Well (in the words of Jack Sparrow) avast, me hearties.

If you ask me, salmagundi sounds a lot like today’s oh-so-trendy charcuterie boards and Buddha bowls. Of which I know a thing or two, since I prepare both…frequently.

Al fresco charcuterie a deux
Quick supper salads (aka salmagundi!)
Summer Glow Buddah Bowl served family style

Blimey! With my proclivity for feeding my family with salmagundi, I can’t help wondering if I…like Prudence, Livy, Brynn and Eloise…have an ancestor who was a pirate.

Ahoy, mateys! And until next time, happy reading and happy eating!


PS: While I have your attention, I’d love for you to check out my new website!