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Welcome and a Frittata

Welcome to my new food blog!  If you are looking for some fun recipes, glimpses of life as a world traveler and expat living in China, luscious pictures of food, and some random ranting, you’ve come to the right place.

I decided to start this blog to record my successes and (hopefully not too many) disasters in my tiny kitchen.  I live in a small city called Xiamen in Southern China, and cooking therefore has its challenges, especially if I want to cook healthy, varied food.  Finding Western groceries is difficult, and, as necessity is the mother of invention, I find myself making many things from scratch that I would otherwise have bought premade (such as pitas, tortillas, ricotta cheese, gnocchi…the list goes on…).

My husband and I love traveling, so naturally many of my recipes have been inspired by international cuisines from the places we have visited or lived.  I am of Chinese descent, grew up in Toronto, but lived in France for two years when I was a child, and now live in Mainland China.  My husband is half German, grew up in California, and loves Mexican food.  Together, we have traveled all over SouthEast Asia, the Middle East, Europe, China, across the US, and to Australia and New Zealand.  In every country, we have found new ideas for recipes.

So without further ado, let me introduce you to an easy meal, not particularly exotic, but absolutely yummy and doable in about 30 minutes.

Frittata with Vegetables and Herbs

adapted from Tea and Cookies

Frittata

A frittata is basically a baked omelet, and this version packs a punch with vegetables.  Frittatas keep well, and I’ve served one cold as an appetizer (cut into wedges), and packed one for dinner when my husband and I have to work in the evening.  This version is flavorful with the fresh herbs mixed in, but feel free to use any vegetables and herbs you like (fresh shiitake mushrooms are delicious here).

6 eggsTomatoes

2 chopped green onions

1 diced red onion

1 diced green pepper

¾ cup halved grape tomatoes

5-6 fresh basil leaves, finely choppedFrying

a sprig or two of fresh oregano, finely chopped

salt and pepper

oil for sautéing

butter

1.  Preheat oven to 350 degrees.  Sauté the onion in oil until softened, then add the green pepper and continue sautéing until crisp-tender, about 2 minutes.  Season with salt and pepper.

2.  Beat the eggs in a bowl, and add all the vegetables and herbs.  Season again with salt and pepper, and mix together.

3.  Butter an 8 or 9 inch quiche pan (my quiche pan is in California, so I used an 8-inch cake pan).  Pour in the egg mixture.

4.  Bake for about 15-20 minutes, until egg is set in the middle.  Cool for 10 minutes, then cut into wedges and serve.  Serves four as a main course.

Baked

Note: I tried oiling the pan, and ended up with a baked-on mess that took me 20 minutes to scrub off.  I really think butter works better for greasing the pan because the eggs are so runny, but this might vary depending on what kind of pan you are using.

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