Whew! Survived a long, busy week! Technically, since I’m writing this on Sunday night, we’re already into a new week but I had to work this weekend so it feels as though the week is just over. It included:
– a trip to Barrie on Tuesday evening to speak to the Community Food Advisors about eggs,
– a display and stage presentation about eggs at the WOW Seminar in Elora on Wednesday evening,
– setting up the Egg Farmers of Ontario‘s (EFO) display at the Good Food Festival in Toronto on Thursday (and into Thursday evening!), then staffing the display where we prepared Pizza Frittata for the crowds (and I do mean crowds!!) to sample throughout Friday, Saturday and Sunday…..and being a presenter at the Ask a Professional Stage organized by the Ontario Home Economics Association (specifically Professional Home Economists Mairlyn Smith and Barb Holland).
I’ve been attending the Good Food Festival for many years – the past 13 years as an exhibitor, and prior to that for a couple years as a consumer. It’s a great place to sample new and interesting foods, pick up some great recipes and bargains, and learn a few things about food and nutrition by watching cooking demonstrations and talking to the exhibitors. It’s a well attended event. (Translation: it’s a feeding frenzy with huge crowds and line-ups for samples!)
I’m always intrigued that people will stand in line (usually quite patiently) for a small morsel of food. Often, those in line have no idea what they’re lining up for, and many take the sample and walk away with no clue whose booth they were just at and what they are sampling. Thankfully, there are many others who are interested in more than just the bite of food and they happily pick up recipes and even have a question or comment about the food (in our case, eggs).
At the EFO booth, we were sampling Pizza Frittata. The recipe is on a card to which is stapled a packet of seasonings used to make the Frittata. The recipe was a hit! Here it is……
(Makes 4 servings)
1 tablespoon (15 mL) olive oil
1/2 cup (125 mL) diced onion
1/2 cup (125 mL) diced sweet green pepper
1-1/2 cups (375 mL) mushrooms (8 oz/250 g)
2/3 cup (150 mL) sliced pepperoni (3.5 oz/100 g)
1/4 cup (50 mL) grated Parmesan cheese
Seasoning Mix (see recipe below)
Salt and pepper, to taste
1/2 cup (125 mL) pizza or tomato sauce
3/4 cup (175 mL) shredded mozzarella cheese
Seasoning mix: 1-1/2 teaspoons (7 mL) dried oregano, 1 teaspoon (5 mL) dried basil, 1/2 teaspoon (2 mL) garlic powder, 1/2 teaspoon (2 mL) onion powder, and 1/4 teaspoon (1 mL) dried thyme.
Heat oil in a 10-inch (25 cm) non-stick skillet over medium heat. Add onion, green pepper and mushrooms. Cook, stirring, until vegetables are soft. Add pepperoni; cook 1 minute.
Beat eggs and Parmesan cheese in a medium bowl. Stir in Seasoning Mix, salt and pepper. Pour egg mixture over vegetable mixture. As egg sets at edges, use spatula to gently push cooked portions toward the centre of the skillet; tilt skillet to allow uncooked portions to flow into the empty spaces. When frittata is almost set, place pan on upper oven rack under pre-heated broiler to cook top.
Remove from oven, spread with pizza sauce and sprinkle with mozzarella cheese. Return to oven until cheese melts.
Cut into wedges and serve.
* Frittata recipe can be halved to make in a small skillet.
* Frittata can be cooked on stove top. Proceed as above, cooking frittata until set before adding pizza sauce and cheese, then covering skillet with lid to melt cheese.
* If you want to make up the Seasoning Mix in bulk, use these measurements: 1/3 cup (75 mL) dried oregano, 1/4 cup (50 mL) dried basil, 5 teaspoons (25 mL) garlic powder, 5 teaspoons (25 mL) onion powder and 2-1/2 teaspoons (dried thyme). Combine in a small bowl. Store mixture in a glass jar in a cool, dark place. Stir before using. Use 3-1/2 teaspoons (17 mL) per recipe.