Easy Cheesy Frittata

This one is easy and a lot of fun.  You should be able to make this in less than 30, and impress everyone at the table!  Enjoy!

4 whole eggs

4 egg whites

2 Tbsp. water

1cup 2% Milk Shredded Mozzarella Cheese

1/2 cup chopped seeded tomatoes

2 slices cooked bacon or turkey bacon, crumbled

1/4 cup chopped fresh basil

Here's all you do:

HEAT oven to 350°F.

BEAT whole eggs, egg whites and water with whisk in medium bowl until blended.

STIR in 1/2 cup cheese, tomatoes, bacon and basil. 

Pour into greased 9-inch pie plate.

BAKE 25 min. or until puffed and golden brown. 

Sprinkle with remaining cheese; bake 5 min. or

IRISH COLCANNON WITH BACON

Ingredients

4 large potatoes, peeled and quartered

3 slices bacon, chopped

1 medium onion, chopped

1/2 cup water

4 cups cabbage, thinly sliced

2 tablespoons butter

1/2 cup milk, warmed

salt and pepper to taste

Directions

Place potatoes in a dutch over or large saucepan. 

Add enough cold water to cover potatoes. 

Bring to boil, then reduce heat to med. low 

Simmer 20 minutes, or until tender.

Meanwhile, cook bacon in large skillet on med. 

Heat until crisp, stirring occasionally.

Remove bacon from skillet and drain on paper towels.

Stir onion into drippings 

Cook and stir until crisp-tender. 

Add 1/2 cup water 

Stir to release browned bits from bottom of skillet.

Add cabbage; mix well

Cover and cook 7 minutes or until cabbage is tender and water has evaporated. 

Drain potatoes; return to saucepan. 

Add butter; Mash potatoes until creamy, gradually adding

milk. 

Add cabbage mixture, bacon, salt and pepper. Stir until well blended

Rue 77 Butter Ginger Chicken*

Prep Time ~15 minutes ~Total Cook Time 60 minutes

1 lb of cubed raw chicken

1 tsp olive oil

*1 tablespoon of curry mixture

1 medium onion diced

1 teaspoon garlic

2 tomatoes diced

1 bunch of cilantro

1 green pepper diced

1 small root of ginger sliced

4 oz of butter

*Curry mixture:

1 tsp turmeric

1 tsp black pepper

1 tsp of kosher salt

1 tsp coriander

1 tsp cumin

1 tsp garlic powder

Marinate raw chicken in the curry mixture and set aside. 

Next heat up olive oil in a sauté pan. 

Brown the onions. 

After allowing the chicken to marinate at least an hour, brown chicken with ginger in oil. 

Next add the tomatoes, peppers, butter and cilantro to top. Cover and allow simmering for 15 minutes. 

Serve with basmati rice.

*Thanks to our friend Chef Arif Ashfaq at Rue 77 Restaurant on Lady Street in Columbia for allowing Chef Gary to wrestle this recipe out of his hands.