I am interrupting this regularly scheduled blog post to give a shout out to my website developer extraordinaire, Lorell Gifford Ambrose of RiverVisions. Not only did she nail my website design after just one meeting, she has stuck with me as we’ve encountered all the twists and turns of the past few years. She has scraped me from the ceiling when the website has been “down”, and come through in the clutch when all the watermarks mysteriously disappeared from nearly every, single photograph on the blog for no apparent reason just a few months ago.
Most recently, we decided we needed to take the website’s Recipe Index to a new level so that it was easier to use, especially for someone new to the blog. Please take a moment to check it out using the drop down menu under the tab, Recipes on The Kitchen Scout’s homepage. Or click here. Thank you, Lorell for my wonderful new Recipe Index and for all that you do to keep The Kitchen Scout humming along!
And now, back to our regularly scheduled blog post…
About a month ago, my husband sent me an email with a link to a Wall Street Journal article entitled, Make America Quiche Again: Recipes that bring everyone to the table. Along with the link, he mentioned he could go for some quiche subtly suggesting that I get cracking, literally. I replied that somehow over the course of the last 24 years, he had never once mentioned that he even liked quiche so there’s that. Hmmm.
I haven’t made a quiche from scratch for years, but I have made a lot of frittatas which we happen to love. While a frittata doesn’t have the ethereal, custardy texture of a quiche or a buttery crust, it does celebrate one of my favorite ingredients, the egg. Frankly, they are so much easier to execute than a quiche as well. So when this frittata recipe came through my email via Serious Eats that used my husband’s favorites corn and jalapeno, not to mention a few slabs of bacon, I asked him if this would temporarily satisfy his quiche craving. He happily gave me the green light.
The recipe was delish, although I changed a few of the cooking techniques and amped up the cheese a bit. As my husband said, how can you go wrong with corn and bacon? You can’t and if you like that combo and haven’t tried my Seared Scallops with Corn & Bacon then you really should before the summer is over!
But, since I have another Frittata on my blog that includes bacon, I thought I would try the recipe again using sweet turkey sausage which also pairs delightfully with eggs, corn and cheese. To twist it further, I thought a couple of handfuls of fresh baby spinach would lend some additional color and texture to the frittata. I brought my Sausage, Corn & Spinach Frittata as an appetizer to a gathering this past week and it was well received.
The best thing about a frittata is that it can be served for breakfast, lunch, dinner or as a snack. It’s great warm or at room temperature. Cold works too. Preparing a frittata is a great way to use up leftovers, or you can just start from scratch with some simple ingredients.
Enjoy these last few weeks of summer and all the farm fresh corn that goes with it. Please let me know if you make the frittata and what you think by posting a comment below…
Until next week…