Turmeric, Pea & Onion Frittata

Lois & I made this with zucchini instead of peas in an effort to minimize the carbs for me. Modified liberally from Rocco’s Healthy & Delicious cookbook

1 T olive oil
1 cup sliced red onion
2/3 cup frozen peas, thawed or
1 medium zucchini sliced (or go wild and use both)
1 Tablespoon finely grated fresh turmeric (are you kidding? we used dried, about 1 teaspoon)
4 eggs, beaten
1/3 cup grated parmesan

Preheat the oven to 325F

Heat a 6-inch nonstick, ovenproof skillet over medium heat. Add oil and onion and zucchini if using. Sweat until soft, about 7 minutes. If using peas, add now and cook another 3 minutes.

Add the turmeric and eggs and stir until about half-set.

Move the pan to the oven abnd bake until set, about 7-10 minutes. Be careful not to overcook.


Poached Eggs

This method works well for me.

4-5 eggs
1/4 cup distilled vinegar

Fill a 12-inch skillet, or large pan with a couple inches of water. Bring to a boil and add vinegar. Reduce to a gentle simmer.

Break each egg into a small cup. Gently add the egg to the water, tipping the edge of the bowl into the water.

4 minutes – soft set
5 minutes – medium
8 minutes – hard
(I like to flip the eggs over about half way through cooking but it is not really necessary)

Remove with a slotted spoon, drain on a clean dish towel or blot with a towel/paper towel.


I have debated about adding this “recipe” for days.  Quiche always seemed such a mystery to me, even with a recipe. But I have never been very good at following recipes to the letter.

I started with a recipe for crab quiche from the cookbook Fresh from the garden state, a cookbook produced as a fundraiser for The American Cancer Society, New Jersey Division in 1981.  I quickly gave up the crab for vegetables, then I gave up the pie crust and either left it plain or lined the quiche dish with thinly sliced potatoes (we love potatoes in our family).

This filling is enough for a 9-inch pie plate, increase the recipe by 50% for a quiche dish

In a medium bowl whisk together:
1/4 cup mayonnaise
2 eggs
1/2 cup milk
1/2 teaspoon salt
2 tablespoons flour

Line a pie plate with pie crust or lightly oil and line with thinly sliced potatoes or leave plain.

Add desired filling, pour custard over all. Bake at 350˚F for 45 minutes or until a knife inserted in the center comes out clean.

Filling Options

1/2 cup finely chopped celery
1/4 cup chopped green onions
1 1/2 cup lump crabmeat
8 ounces swiss cheese, cut up

1/4 cup onions, finely minced
1 1/2 cups cooked broccoli, coarsely chopped
shredded cheddar cheese, about 1 cup (more if desired)
diced cooked potatoes – also make a nice addition

This works so well with many vegetables and it’s a great way to transform leftover vegetables.

Try shredded cooked carrots with a little tarragon. Or shredded zucchini and carrots with a little basil.

Of course bacon makes a great addition if you eat it, as does ham.  And try experimenting with the cheeses too, asiago is fantastic.

Deviled Eggs

My sister Gail always makes the Deviled Eggs. I admire her patience. I love deviled eggs, especially if Gail is doing the cooking.

Hard boiled eggs

Mix the yolks with:
a very little grated onion
dash each of vinegar & Worcestershire sauce
pinch of sugar
pickle relish

Fill eggs and sprinkle with paprika