Oh my!  Happy Friday! As I sit down to write this post, I see that my blog has been dormant for almost six months.  In a period where I have no shortage of time to do things, clearly I haven’t given blogging priority.  I’ve mostly cooked along with Cook the Book Fridays though I haven’t shared my thoughts on the recipes.

This week’s recipe for Western Frittata is a twist on the diner favorite, the Western Omelet.  Frittatas are a favorite at my house.  Like Dorie, I seldom use a recipe, varying the filling based on the season and the contents of the refrigerator.  This recipe’s filling of sautéed scallions, red pepper and jalapeño is worth repeating.  The pinch of chile powder and dose of hot sauce added some zing but not unbearable heat.  Sliced tomato and thyme sprigs on top made for a pretty dish. 

I did have some issues unmolding it.  It was slightly undercooked in the center and when I flipped the frittata onto the cutting board, the center stayed in the pan.  I channeled my inner Julia Child, patched it together and flipped it back onto the serving plate. 

I served the frittata for dinner with a salad and home baked bread.  It was delicious.

Here’s a gallery of the other recipes from Dorie Greenspan’s Everyday Dorie that I made since my last post for Cook the Book Fridays.  I did skip December 2020 and March 2021.

Oh my! I’m feeling out of practice with blogging. Hopefully I’ll stay on the bandwagon moving forward. I’m looking forward to catching up with my Cook the Book Fridays friends at their blogs later today.