Thursday, March 2, 2017

A Brunch Treat

The Blog Tech and his wife went on a wonderful trip over Spring Break.  The flew to LA and took 2 weeks to drive from there to Victoria, Canada and then flew back from Seattle.  They visited lots of Natural Parks and saw as much as they could fit in along the way.  They flew back late last Saturday so I made them a welcome home brunch on Sunday morning.  I made my DIL her favorite cake, a Kentucky butter cake.
 I made them a fritatta which everyone always loves and is so simple to throw together.  Crack 6 large eggs into a bowl, add 1/2 C. of milk or cream, 1 small diced onion, 1 box frozen spinach thawed and squeezed dry, 1 C. grated cheddar cheese, 1/2 C. feta cheese, crumbled, 3 T. diced fresh dill, 1 tsp. dry mustard, 5 slices of bread cubed and salt and pepper to taste.

   Mix this all together and pour it into a buttered 9X13 pan.  Drizzle it with melted butter and sprinkle it with more grated cheddar.  Bake it at 325 degrees for about an hour until it no longer jiggles.
 This freezes very well so you can freeze the leftovers.