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…In under 30 MINUTES!
(not including bake time)

Perfect for springtime brunches, great for baby showers and other midday events where you’re expecting many guests and want a beautiful table presentation. Conveniently make this in advance and serve at room temperature.

INGREDIENTS:
10 large eggs
1/4 cup cream
Kosher salt
Freshly ground black pepper
1 heaping cup cubed (1/2 inch cubes) day-old sweet batard or Italian bread, with most of the crust removed before chopping (see Note)
1 tablespoon olive oil
1 cup small-diced onion
1 bunch arugula, thick stems removed and leaves roughly chopped
1 tablespoon butter
1 heaping cup cherry tomatoes, stemmed

INSTRUCTIONS: Preheat the oven to 350°.

Crack the eggs into a large bowl and whisk together with the cream, 3/4 teaspoon kosher salt and pepper to taste. Fold in the bread cubes and let soak while you chop and saute the vegetables.

Heat the olive oil in a 10-inch ovenproof nonstick or cast-iron skillet over medium heat. Add the onion and saute for 2-3 minutes, then stir in the arugula leaves a little at a time until wilted, then saute until any stems are mostly tender, 3 minutes. Season vegetables well with salt and pepper to taste.

While still on medium heat, add the butter and stir around until foamy, then add the egg mixture and spread out the bread cubes and vegetables evenly, then dot the top with the cherry tomatoes, pushing down any that aren’t mostly submerged in the egg mixture. Let the frittata brown on the bottom for 5 minutes. It should bubble lightly in only a few places.

Place in the oven and cook until almost completely set with just a little liquid on top, 20 minutes. Increase heat to broil and place on a rack a few inches under the broiler until browned and puffy, about 5 minutes.

Slide a thin spatula around the sides of the frittata and gently under the bottom, then slide out onto a large plate. Serve right away or at room temperature.

Serves 6

Note: If you don’t have stale bread, toast bread cubes in a 300° oven until slightly dry, about 10 minutes.

PER SERVING: 235 calories, 12 g protein, 9 g carbohydrate, 17 g fat (6 g saturated), 373 mg cholesterol, 158 mg sodium, 1 g fiber.

Recipe from the San Francisco Chronicle Food and Wine Newsletter

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…In under 30 MINUTES!
adapted from a recipe in the San Francisco Chronicle Food and Wine Newsletter

Make the whole family happy by putting out the basics for the kids and lots of spicy options for the adults. If your kids like helping in the kitchen, have them mash the avocado for the Guacamole (fun for the kids).

INGREDIENTS:
Guacamole:
2 small, ripe avocados
1/4 cup finely chopped white or sweet Walla Walla-type onion
2 tablespoons chopped cilantro
Juice of half a fresh lime
Salt and black pepper to taste

Fish Tacos:
1 pound thick fish fillets, such as salmon or halibut, cut into 1-inch cubes
1/4 cup all-purpose flour
4 tablespoons corn or peanut oil
Salt and black pepper to taste
8 or flour corn tortillas
Optional garnishes: Small head of cabbage, cored and thinly sliced; fresh salsa; chopped cilantro; Mexican crema or sour cream; slices of lime; diced tomatoes; shredded cheeses; sliced jalapeno peppers (fresh or canned)

INSTRUCTIONS: To make the guacamole, pit the avocados and place the flesh in a bowl. Use a fork to mash roughly. Mix in the onion, cilantro and the juice of half a lime or to taste. Season with salt and pepper to taste.

Coat the fish in flour, dusting off any excess. Set out a plate lined with a paper towel. In a heavy skillet over medium-high heat, heat 2 tablespoons of the oil. Add the fish and let cook in the pan for about 2 1/2 minutes per side without moving, turning individually with tongs, a total of 5 minutes. The fish should be a light golden brown. Salt and pepper to taste. Remove the fish the paper-towel lined plate.

To prepare the tortillas, place directly over a medium gas burner flame, turning with tongs, about 20 seconds per side. If you don’t have a gas burner, place in a hot, dry skillet for the same amount of time. As you warm them, place them on a plate and cover with foil.

Place the fish, the tortillas, and the fixings in separate dishes and let your family serve themselves.

Serves 4

PER SERVING: 375 calories, 28 g protein, 29 g carbohydrate, 17 g fat (3 g saturated), 36 mg cholesterol, 124 mg sodium, 5 g fiber.

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