Fritta me

     It is a warm summer evening and begs for a lite meal. I have some leftover spinach from last night and a fresh garden tomato begging to be consumed. I decide on a fritatta. It is a very easy meal cooked in one of my favorite cast iron skillet. I begin with some onion minced and sauteed in butter. I set the oven to 350@. Then I chop some ham and tomato and cut up the spinach. I whisk six eggs and season with salt and ground pepper. As soon as the onions are clarified I toss in the ham and tomatoes to warm and then whisk in the eggs. You can use any cheese in this dish but I opt for grated cheddar which I quickly whisk into the eggs and then remove the dish from the stove and place in the oven.

     As it bakes I prepare my sides which for tonight are a toasted bagel and salsa enhanced with some of the garden fresh tomatoes. I test if the fritatta is done the same way I test if a cake is ready. I press lightly on the center of the eggs and if they are firm I know it is done. I cut into pie shape and plate along with the salsa and bagel. Making this meal even better is the company of my daughter Amy. She is preparing for a Wisconsin River canoe trip with friends and has some time to kill. And she killed it with me in the company of food!