Week 14: Easter Morning Frits—Scrapple & Lox

Ah, sweet Spring! Lovely sunny days, flowering trees and bulbs, and long breezy walks all lead to me spending less time on the computer. We made these frits last Sunday and now almost a week later I am finally getting around to posting.

Hubs, pup and I drove down to Baltimore to spend time with family for the holiday. Our frittata making skills were requested and put to the test—cooking in a new kitchen without our own equipment did have some challenges, but I'd say all in all the frits were good.

My mother-in-law did the shopping for us after a brief discussion of what we would make. One frittata would be a tribute to home (MD) and the other a bit more refined and fitting of an Easter breakfast. We prepared both frit "bases" with 8 eggs each, ~2 tbsp milk, and ~1/4 cup sauteed onions, salt and pepper.

The first frittata had fried thinly sliced Scrapple and Kraft cheese, simple and yummy. The second frit had smoked salmon, finely chopped red onion, capers, and dollops of sour cream.

We enjoyed these with a great green salad and roasted red potatoes with rosemary.