Recipe(tried): Vegetable Fritatta, Fresh Blueberry and Citrus Muffins

Good Morning Everyone!

What is with the weather lately? It rained for two days and now there is fog making for a dreary day indeed.

Tonight for dinner we will enjoy a Vegetable Fritatta. This recipe is from Michael and Jane Stern who have a discriminating palate...only the best passes through their lips! This fritatta bakes in a springform pan and it is high and mighty full of luscious veggies! I like to serve it alongside muffins and a fruit cup sprinkled with confectioner's sugar. It is an easy meal to prepare especially during the holiday season.

Enjoy! Gina

Vegetable Fritatta
serves 6-8

Michael and Jane Stern
Real American Food

1 cup sliced and halved zucchini
1 cup sliced mushrooms
3/4 cup chopped green bell pepper
3/4 cup chopped onions
1 clove garlic, minced
3 Tbsp. olive oil
6 eggs
1/4 cup cream
1 lb. cream cheese
2 cups cubed white bread, crusts removed
1 1/2 cups grated sharp Cheddar cheese
1/2 tsp. salt
1/2 tsp. pepper

Saute zucchini, mushrooms, bell pepper, onion and garlic in oil til barely soft. Cool.

Preheat oven to 350. Beat eggs and cream together in a large bowl. Add cream cheese in pinches. Add bread, cheddar and cooled veggies. Add salt and pepper. Pour mixture into a well-buttered 10-inch springform pan. Bake 55 mts. Let stand 10-15 mts. before serving.

Fresh Blueberries & Citrus Muffins
makes 12 muffins

2 cups sifted flour
1/2 cup sugar
1/4 cup brown sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 cups fresh blueberries
1/4 cup butter, melted
8 oz. vanilla yogurt
1 egg
2 tsp. grated orange rind
1/2 tsp. lemon extract
2 tsp. vanilla extract

Heat oven to 375. Line 12 muffin tins with paper baking cups. In a large bowl, combine flour, sugars, baking powder and soda and salt. Add blueberries and toss to coat with flour. Set aside.

In another bowl, combine the cooled melted butter with yogurt, egg, orange rinds and flavorings. Beat until well blended. Stir the wet mixture into the dry mixture just until moistened. DO NOT OVER-STIR. Divide batter into tins and bake 20-25 mts. Cool in pan on wire rack for 5 mts. Remove from tins and serve dusted with powdered sugar on top once they are cool.