Sunday Mornings at My House...

   

   My daughter stopped by yesterday; possibly to see me, but more likely to see the new puppy, Bisous.  She opened the refrigerator door and said, "You need to go to the grocery store.  There's nothing to eat".  I haven't been baking or cooking much this week.  My husband is visiting his father (and I've been busy with Bisous), but that gives me the opportunity to eat the kind of simple meals I love.  My daughter may have thought there was nothing to eat in the house, but I have eggs, vegetables, and fruit.  Perfect...

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     I eat a LOT of eggs, each and every day.  During that horrible stretch of time when we were told to eat eggs sparingly because of cholesterol, I would continue to consume several a day.  It didn't stop me.  Lately, my morning breakfasts are two fried eggs with toast and smashed avocados.  Dinners recently start with salads topped by poached eggs. Sometimes, the salad is followed by a savory tart of vegetables baked in an egg custard.  Like I've always said... If something is topped with an egg, that something is better because of it. 

     I wish the frittata I made this morning for one person, would have been larger (for 4 possibly?).  I devoured it quickly and right now I would really like some more.  If I had bacon on hand, I probably would have tossed some of that to the mix, also.

Serves 1 person and can be easily increased

• 1 yam, cut into small cubes
• extra-virgin olive oil
• sea salt and freshly ground pepper
• 1/2 pear, cut into slices
• 1 handful arugula
• fresh ricotta (recipe HERE, or purchased)
• 3 large eggs, lightly whisked

1.  Preheat oven to 375˚F.  Toss the cubed yam in a bowl with a drizzle of olive oil and a sprinkling of sea salt.  Spread onto a sheet pan and roast in the oven until softened and starting to caramelize.  Remove from oven and reserve.
2.  Drizzle some olive oil onto a medium skillet over medium heat.  Add the pear slices and cook, until they begin to soften and caramelize slightly. 
3.  Using an 8-inch skillet (for 1 serving), place over medium heat and drizzle with olive oil.  Add about 3/4 cup of the cubed yams.  Stir briefly, then add the arugula.  Toss over the heat until the arugula just starts to wilt.  Turn the burner to low and pour the beaten eggs evenly over the top.  Spoon generous dollops of the fresh ricotta over the eggs. Season with salt and pepper.  Place the pear slices on top and sprinkle with some more of the cubed yams.
4.  Place the skillet on the middle rack of the 375˚ oven and bake until the eggs are just set,  approximately 10 minutes.  NOTE:  If increasing the size of the frittata, additional baking time will be necessary.  Remove from oven and serve hot or at room temperature.

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