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Filtering by Category: holidays

Frittata with Ham and Roasted Vegetables

Patricia Reitz

Frittatas are one of my favorite egg dishes for a few reasons.  First, there's no need to make a crust - which is both a time saver and it reduces our carb intake.  Second, you can fill them with just about anything - specific meat/veggie combos, leftovers from last night's dinner, forgotten items from the crisper drawer, etc.  And last, but certainly not least, they're equally delicious served both warm and at room temperature.  So that makes frittatas tasty, versatile, and convenient!  I hope I've convinced you to give them a try.


Start by roasting a mixture of vegetables in the oven as directed in the recipe below.


In a 12-inch cast iron skillet, saute ham and scallions in a little butter.  Remove from heat.

Note: this recipe can be reduced in half and baked in an 8 or 9-inch cast iron skillet.


Add the roasted vegetables to the skillet with the ham and stir well.  Lightly press the vegetables into an even layer - don't press too firmly, there needs to be lots of air spaces for the egg mixture to seep into.

Wondering what that red thing is?  It's a silicone handle cover so I don't burn my hands on the hot skillet.

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Whisk together eggs, cream, milk, parmesan cheese, scallions, kosher salt, and pepper.

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Pour the egg mixture over the vegetables.

Carefully transfer the skillet to a 350F oven for 30-35 minutes or until the eggs are no longer giggly in the center of the pan.


Remove from oven and sprinkle shredded cheddar cheese and chopped chives evenly all over.  Return to oven for 3 or 4 minutes to melt cheese.  If you like your cheese browned, carefully place under broiler for a minute or so.

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Allow to rest for 10-15 minutes before slicing.  Serve warm or at room temperature.  

Items used to make this recipe:

Frittata with Ham and Roasted Vegetables

makes 12 servings


  • 3 tablespoons olive oil

  • 2 cups chopped bell pepper (I used red and orange)

  • 2 cups seeded and chopped zucchini and/or summer squash

  • 2 cups chopped mushrooms

  • 1 cup chopped red, white, or yellow onion

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon ground black pepper

  • 2 teaspoons finely minced garlic

  • 1 tablespoon butter

  • 2 cups cubed ham

  • 2 scallions, sliced

  • 12 large eggs

  • 1/4 cup heavy cream

  • 3/4 cup whole milk

  • 2 scallions, chopped

  • 1/4 cup grated parmesan cheese (use the good stuff)

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper

  • 1/2 cup shredded cheddar cheese

  • 1 teaspoon chopped chives


  1. Preheat oven to 425F and place rack in center position.

  2. Place chopped peppers, zucchini/summer squash, mushrooms, and onion on half sheet pan.

  3. Coat vegetables evenly with olive oil, salt, and pepper, tossing as needed; shake pan to spread vegetables in an even layer.

  4. After 15 minutes, remove vegetables from oven and add minced garlic; toss well and spread veggies out in a single layer and return to oven for 15-30 minutes until they are caramelized (the time will vary depending on which vegetables you use).

  5. Remove vegetables from oven and set aside until needed.

  6. Reduce oven temp to 350F.

  7. In a 12-inch cast iron skillet over medium heat, saute ham and scallions in butter for about 5 minutes or until ham browns a bit; remove from heat.

  8. Add roasted vegetables to the skillet; stir the ham and vegetables together well and lightly press into an even layer (don't pack it tightly - you want to leave lots of air pockets for the egg mixture to seep into).

  9. In a medium bowl, whisk together the eggs, cream, milk, scallions, parmesan cheese, kosher salt, and black pepper; pour evenly over vegetables.

  10. Carefully place skillet into 350F oven and bake for 30-35 minutes until the eggs are cooked through and no longer giggly in the center of the pan.

  11. Remove from oven and top with shredded cheddar and chopped chives; return to oven for 3-4 minutes until cheese melts. If you like the cheese to brown a bit, place under broiler for a minute or two (watch it carefully to prevent burning).

recipe inspired by ina garten

Cherry Clafoutis

Patricia Reitz

I spotted some lovely dark sweet cherries at the farmer's market and immediately thought about rushing home to make cool, creamy clafoutis - a classic French custard dotted with ripe fruit.  Cherries are traditionally used, but you can use other fruits, like this blueberry version I posted a few years back.  

Happy summer!    

how to make cherry clafoutis, cherry clafouti, recipe with how-to photos - ButterYum

Start by removing the pits from 2 cups of cherries (or maybe a little more if you really like cherries).  These cherries were particularly delicious so I definitely wanted to add a few extra to each serving.

LOVE my cherry pitter.  I only use it once or twice a year, but it's one of those kitchen tools that turns an arduous task into a fun one.   

how to make cherry clafoutis, cherry clafouti, recipe with how-to photos - ButterYum

Next, butter mini tart pans and place them on a half sheet pan just in case there are any spills to catch.  Don't forget to butter those dishes or you'll have to chisel custard-cement out of your dishes.  Been there.

These are actually individual creme brulee dishes that measure 4.5-inches in diameter.  I love them for individual desserts, but I actually don't like to use them for creme brulee (find out why here).  If you don't have individual dishes, just make this recipe family-style using a 9-inch quiche pan, casserole, or pie plate.  

how to make cherry clafoutis, cherry clafouti, recipe with how-to photos - ButterYum

Back to the recipe, divide the pitted cherries evenly among the dishes.

how to make cherry clafoutis, cherry clafouti, recipe with how-to photos - ButterYum

Make the custard by combining the remaining ingredients in a blender until smooth.  So easy! 

how to make cherry clafoutis, cherry clafouti, recipe with how-to photos - ButterYum

Pour the custard evenly over the cherries.  See all those air bubbles?  They won't affect the flavor of the custard, but I don't like the way they look so I have a trick to share with you...

Break out your kitchen torch!  I love any excuse to pull out the kitchen torch.  So much fun!!!

how to make cherry clafoutis, cherry clafouti, recipe with how-to photos - ButterYum

Time to bake.  The clafoutis will puff up in the oven, but it will shrink down again as it cools.  I didn't have any spillover, but the sheet pan is there just in case.... and it makes removing 6 molten-hot dishes of custard from the oven much easier.  Just saying. 

how to make cherry clafoutis, cherry clafouti, recipe with how-to photos - ButterYum

Mmmm... I wish you could smell the intoxicating aroma wafting through my kitchen right now.   I want!!... but first I have to wait for these babies to cool.  Ugh... Torture!

Traditionally, clafoutis is served at room temperature or chilled.  It's hard for me to wait for one to chill completely before enjoying, but I must confess that I do prefer them cold out of the fridge, especially for breakfast.  

Dust with a little confectioner's sugar before serving if you like, but I don't find it necessary.  Hope you'll give this one a try.  Enjoy!  

Items used to make this recipe:



  • 2 cups fresh sweet cherries, washed, pitted, and stems removed

  • 2 large eggs

  • 1 cup whole milk (or half and half)

  • 1/2 cup granulated sugar

  • 1/2 cup all purpose flour

  • 1/4 teaspoon pure almond extract

  • 1 teaspoon pure vanilla extract

  • pinch of fine salt

  • optional: confectioner's sugar for dusting


  1. Preheat oven to 350F.

  2. Butter six 4.5-inch round creme brulee dishes; place on a rimmed sheet pan.

  3. Divide cherries evenly among dishes.

  4. Combine the remaining ingredients in a blender or food processor until completely combined.

  5. Pour batter evenly over the cherries.

  6. Bake in preheated oven for 20-25 minutes, or until the custard begins to turn golden brown around the edges.

  7. Remove from oven and cool to room temperature.

  8. Garnish of whipped cream, creme fraiche, and/or a dusting of confectioner's sugar. Makes 6 servings.