“How to make this your best Thanksgiving yet!”
“Wow your guests with these new recipes!”
“How to make this year’s meal easier!”.
I don’t know about you but I really don’t love stressing about anything, especially a meal. Why all the hype? I imagine everyone wants to enjoy their holiday and though some people thrive on stress I suspect the majority simply want to gather and eat. Plus I think a lot of those “quick fixes” are rarely tasty nor are they healthy. Boxed mashed potatoes I’m looking at you. Mashed potatoes from scratch are just as simple. Sure one can spice things up by adding wasabi powder or cream cheese but I seriously doubt anyone has ever walked away from a plate of simple mashed potatoes. Unless something about potatoes doesn’t make you all warm and fuzzy inside….
My point is, this year I have a diminished pool of energy and I don’t want to waste any of the energy I do have on stressing about wowing anyone. Simple fresh ingredients will always win me over. Regardless of your menu I think you’ll likely have the ingredients for this delicious frittata. Probably from leftovers too! So the day after the great meal, before going hiking (!) this can be a stupendously simple breakfast, brunch, or lunch addition. I made this for myself for lunch and it was awesome. This recipe is easily doubled or tripled for your crew though the cooking times may be slightly longer since there will be more to cook.
- 1 TBS butter
- ¼ cup leek, white part only throughly washed and trimmed thinly
- 2 TBS cooked ham steak, nitrate free
- ½ pear, thinly sliced
- 2 eggs, whisked
- Preheat oven to 350F.
- In an oven safe skillet over medium heat melt the butter.
- Sauté the leek for 4 minutes.
- Add the ham and cook for 2 minutes, stirring occasionally.
- Add the pear slices and pour in the whisked eggs.
- Cook until bottom is set, transfer to oven and cook until the top is set, about 2-3 minutes.