Epically Late Weekend Dinner Wrap-Up

Midway through Sunday, I got hungry after lunch and before dinner. I've been wanting to try the recipe for spaghetti frittata (recipe at end) from Everyday Food for a while now, so since I had leftover spaghetti I decided to make it. Finally. The recipe calls for peas, but I used seeded and chopped pickled cherry peppers and avocado slices on top.

The texture was really good, ranging from eggy and noodley in the middle, to crunchy on the top where the spaghetti took the hit from the broiler. Again, I love cherry peppers with eggs because it's an amazing combination that really works. The avocado was a great addition, its smoothness combing the egg-spaghetti combination and melding well with the cherry peppers.

Dinner was salmon patties with tartar sauce on a bun with coleslaw on the side. For the record, I prefer coleslaw with an oil-vinegar dressing to those with mayonnaise. And I like salmon patties because sometimes I don't feel like eating beef.

If you remember from the last post, I decided to go with a non-chocolate pastry instead of chocolate. I ended up with a passion fruit trifle. I figured it had to be pretty dang tasty.

Passion Fruit Trifle Review -

- The tapioca seemed undercooked, meaning the tapioca balls didn't "roll" off your tongue but felt grainy. -5

- Pastry cream was seemingly whipped, very light and smooth. +3

- On the tart side, but bursts of sweetness with the crumb topping. +2

- A lemony-pineapple taste, because that's the best I can describe passion fruit. +2

- The fruit chunks were good, sort of almost pineapple-ly-banana, very tropical. +1

In total, that's +3, which means I probably won't get it again.

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Spaghetti Fritatta
From Everyday Food

Ingredients

• 2 large eggs


• 2 tablespoons milk


• ½ teaspoon coarse salt


• 1/8 teaspoon ground pepper


• 1 ½ cups plain cooked spaghetti


• ½ cup shredded Jarlsberg cheese (I used Italian blend)


• ¼ cup thawed frozen peas (I used five seeded and chopped cherry peppers)


• 1 teaspoon olive oil


• I topped the frittata with sliced avocados

Directions

1. Heat broiler. In a medium bowl, whisk together 2 large eggs, 2 tablespoons milk, ½ teaspoon coarse salt, and 1/8 teaspoon ground pepper. Mix in 1 ½ cups plain cooked spaghetti, ½ cup shredded Jarlsberg cheese, and ¼ cup thawed frozen peas.



2. In a small (7-to 8-inch) broiler-proof nonstick skillet (I used a cast iron skillet), heat 1 teaspoon olive oil over medium-low heat. Pour in spaghetti mixture; cook until top is almost set, 5 to 7 minutes. Transfer to broiler, placing pan 4 inches from heat source; cook until set, about 1 minute.