eggs and sage and stuff

i clearly have fallen down on the job.  i've been in huntersville for more than two months, and i haven't tried anything new that's worth documenting.

by no means am i saying that i haven't cooked anything...i've baked pies, made soup, and pan-seared chicken, pork, and other things.  but it's all been food that has previously been blogged.  (well, except for those toasted pumpkin seeds)

but i do seem to like frittata-type things, and i decided to document the final product of this one because it has different innards than previous versions.  however, since the basic concept is the same, i won't bore you with the details (bake at 350°F until golden brown and the egg is set...easy, right?).


i'll just say that this time, i browned some zucchini and grape tomatoes in a skillet with pepper and basil, added some spinach, smoked turkey (courtesy of dad's grill), and cheddar cheese to the five egg mixture.  i also used sage, garlic powder, and texas pete.

based on the smell alone, i think i like sage.  in addition to that herb, i think that browning the squash and tomatoes contributed to a lovely aroma to my kitchen.  and when everything was in the oven, the smoked turkey also shined through to make my apartment smell so nice.

all told, i may have slightly underseasoned the dish.  there were some definite pockets of spice in the frittata, but other parts were a little bland.  i suspect that the pockets correspond with the presence of the turkey.  still, it's a nice dinner for a weirdly warm december evening.