Sunday, June 23, 2013


When anticipating a busy week, I often like to prepare my breakfasts ahead of time on the weekend. A frittata is a favorite because of its versatility and ease. Each morning, I cut a slice and warm it or allow it to reach room temperature and eat it with some fruit. For variety, I like to try different vegetables and seasonings each time I make it. Frittatas also make a great brunch entrée.

Taste in Bloom Original Photo

Difficulty: Easy; Serves: 8-10 Total time: 30 mins (15 mins for prep)

Taste in Bloom Original

  • 8-10 large eggs
  • 1 Tbsp water
  • 1 Tbsp butter
  • 3 chicken sausage links or 3 breakfast sausage patties or breakfast meat of your choice, diced (opt.)
  • 1/2 cup - 1 cup fresh steamed broccoli or veggie of your choice
  • 1/4 small onion, diced or minced
  • 1 clove garlic, minced
  • 1/2 tsp turmeric or seasoning of your choice
  • freshly grated Parmesan cheese or cheese of your choice (opt. - omitted in this recipe)
  • salt and freshly ground black pepper to taste


Preheat oven broiler on low.

Melt butter in a large oven-proof skillet on medium-high heat.

Beat eggs with 1 Tbsp of water. Season the eggs with turmeric or your choice of seasoning and add salt and freshly ground black pepper to taste. Whisk seasonings into the eggs.

Combine sausage, onion and garlic into skillet and allow to cook until the sausage is heated through and the onion is slightly browned, about 5 minutes.

Add steamed broccoli or veggies and stir to combine.

Pour the egg mixture slowly into the skillet, making sure it spreads evenly around the sausage and veggies. Cover and reduce heat to low. 

The frittata should only cook long enough for the sides to solidify. The middle should remain runny. Sprinkle a generous amount of freshly grated Parmesan cheese on top if using.

Once the sides have cooked, remove cover and transfer the skillet to the top rack of oven and broil on low just until the top has browned. Remove and allow to sit a few minutes before slicing. Serve immediately or store in the refrigerator for up to several days.

Note: Frittatas are a great dishes in which you can exercise creativity with flavor. Instead of using onion and garlic, try mincing a shallot. Diced roasted red pepper or jalapeños also create exciting flavor. Nutmeg and cinnamon can make the frittata more earthy. 

Sunday, June 9, 2013


Some days I want a substantial meal that isn't overly rich or filling. With summer just around the corner, Ratatouille seems great for its seasonal vegetables. I made a full batch to store half in my refrigerator to enjoy for lunch with a salad of mixed greens for a few days this week and stored the other half in the freezer for later use. Ratatouille is considerably versatile. You can always add protein to it in the form of chicken, beans, cheese, or I'm sure even shellfish would be good. I kept it to a simple vegetable makeup this time. It would be delicious served with bread and maybe even a glass of white wine if the occasion calls for it.

Taste in Bloom Original Photo
Difficulty: Easy; Serves: 4-6 Total time: 45 mins - 1 hr (20-30 for prep)

Adapted from Food Network: Emeril Lagasse

  • 1/4 cup or more olive oil
    Taste in Bloom Original Photo
  • 1 medium yellow onion, diced
  • 1 clove garlic, minced
  • 1 medium eggplant, diced (leave skin on)
  • 1 medium zucchini, diced
  • 1 medium yellow squash, diced
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 1 14 oz can diced tomatoes
  • 1/2 tsp fresh thyme leaves
  • 1 Tbsp fresh basil leaves, thinly sliced
  • 1 Tbsp fresh parsley leaves, chopped
  • salt & freshly ground pepper to taste


Heat oil in a large sauté pan over medium heat. Once hot, add garlic and onion and cook until onions are slightly caramelized, about 5-7 minutes.

Add the eggplant and thyme leaves and cook for 5 minutes until the eggplant is slightly cooked, stirring occasionally.

Add the diced peppers, zucchini and yellow squash and cook for an additional 5 minutes, stirring occasionally.

Add the diced tomatoes, basil, parsley and salt and freshly ground pepper to taste. Cook for 5 more minutes. 

Stir well and serve hot or at room temperature.