Sunday, October 10, 2010

Sunday Suppers

On any given Sunday you will find Dr. C and I cheering on our San Diego Chargers; unfortunately the teams' inconsistency has made me close to crazy; and this comes from a member of the Red Sox Nation who knows what it's like to lose in style.  Martyrdom comes to us naturally and we root for teams that break our hearts every year--hear that Padres???

Sundays we can be found puttering around the house, reading the New York Times, and sitting down to cheer on the Chargers.  It's a lovely day, except, if they lose; then my demeanor changes, and I'm in the dumps.  Cooking dinner is the last thing on my mind; I want justice, and a win.  Today was one of those days, but the team didn't play like they wanted it as much as I did. 
So, with Dr. C looking for dinner, I came up with a great frittata from what's leftover in the fridge.  Serve this with your favorite Riesling, and you're bound to feel better, and there is always next week!

Potato Frittata
Serves 2

1 tablespoon olive oil
1/2 cup finely chopped ham (if you want to keep this vegetarian, sub. a leftover veg like peppers, or onions)
2 medium Yukon gold potatoes, scrubbed and microwaved on high for 5 minutes and cut into 1/2-inch dice
5 large eggs
2 tablespoons water
1/4 teaspoon Tabasco
1/4 cup shredded imported Swiss Cheese
1/4 cup grated Parmigiano Reggiano

Preheat the broiler for 10 minutes. 
In a 10-inch oven proof skillet, heat the oil, and saute the ham and potatoes for 3 to 5 minutes, until the potatoes begin to turn golden brown. 

In a small bowl, beat together the eggs, water and Tabasco. 
Pour the mixture over the potatoes, and swirl in the pan. 

Sprinkle the cheese evenly over the eggs, and run under the broiler for 5 minutes, or until the eggs are set and the cheese is golden brown.  The frittata can be served hot, or at room temperature.     

Cooks Note:  Substitute your favorite cheeses, and use what you have in the fridge that you need to move on: leftover diced tomatoes,red or green peppers, or roasted red peppers, roasted chilies, broccoli, spinach or any other vegetables that you have hanging around. 

When I was a kid, my parents would have a big meal in the middle of the day on Sundays; reminiscent of the Norman Rockwell painting, it really looked more like this with interesting characters populating the table.   

In an empty nest, big Sunday dinners like these are few in number, but cherished when they occur.  No matter what you serve for a Sunday supper, remember to prepare it with care and love.  Enjoy what's left of the weekend and I'll be back on Monday.

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