Food & Drink by Shari McIntyre (formerly Darling) For more information on wine and food, go to www.sharidarling.com Ingredient combinations can include: • Tomato, asparagus and feta cheese • Spinach, artichoke and feta cheese • Broccoli, cheddar and green onion • Cremini mushrooms, arugula and brie cheese • Cherry tomatoes, zucchini, mozzarella and basil • Sweet potato with chorizo sausage (sweet and spicy) • Sweet potato with ground turkey I remarried last October 3, 2019. Even thoughThanksgiving was yet to come, my soon-to-be husband Shawn and I decided to have a Thanksgiving-themed dinner for our guests. We served roast turkey with all the trimmings, prepared by Shawn’s best friend Chef John Wilson. John did an exemplary job. We also knew that our guests would enjoy the comfort food experience of a full-course turkey dinner in the fall. In this column, I wanted to write about fall ingredients such as turkey, sweet potatoes, peas, onions, sage and thyme. I also wanted to cook with eggs. I think that eggs are such an underestimated, yet prized source of inexpensive protein. I remember the 90s and the fat-free craze. Egg whites were accessible for all sorts of dishes, including frittatas. But nowwe know that the yolk is just as important as the egg white. I decided to prepare Fall Frittata! Egg yolks contain most of the good stuff in the egg! The yolk contains many excellent vitamins that help prevent heart disease and make you feel good. Eggs contain vitamins A, D, E and K, and omega-3 fats. Yolks are also rich in folate and vitamin B12, and are loaded with tryptophan, tyrosine and amino acids. The yolk also possesses lutein and zeaxanthin, which support eye and brain health. I love making frittata. It’s a fancy Italian omelette served like a pizza, rather than being folded over. In frittata, you can add all sorts of healthy and seasonal vegetables. The perfect frittata is creamy, custardy and full of veggies with protein and cheese. Make the frittata in a heatproof dish or pan that you are comfortable serving right at the table. Slice the frittata right from the dish or pan. This egg dish can be served for breakfast, brunch, lunch or dinner, and during every season of the year. Choose seasonal vegetables. Be sure to whisk the eggs with the whites in a blender in advance. Use the oven or stovetop to make your frittata. I like to use a combination of both. If baking, set the pan in the middle of the oven and never use the broiler! The broiler will overcook the top of the eggs before the middle is firm. Depending on how many people you are serving, calculate the number of eggs which you’ll require. To make the eggs creamy in texture, use whole milk, cream, almond milk or coconut milk. You might even choose sour cream, crème fraîche or yogurt, if you want a more tangy taste. Be sure to sauté the vegetables before adding the egg mixture. A small frittata can be made with six eggs and a half-cup of each of the vegetables. Medium-sized frittatas use eight eggs and a cup of each of the vegetables. A large frittata is made with one dozen eggs and can accommodate up to three cups cooked vegetables. Don’t be shy about adding the cheese! 60 | www.snowbirds.org
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