A Frittata for Shadow Friends

 I was recently provided with an early-release copy of Tess Gerritsen's 3rd book in the Martini Club Series, The Shadow Friends.

I wish to thank Tess Gerritsen and NetGalley for this opportunity.  I received this book in return for an honest review on the NetGalley page and on this blog.  I did not receive any monetary compensation, and all writings and opinions are my own.

I was excited to have this opportunity. I had read the first two books in this series and enjoyed them very much.  The first novel, The Spy Coast, got me hooked immediately. You can read my review of this first novel of the series and the delicious Goulash it inspired in this post.

The second book of the Series, The Summer Guests, inspired a Martini.  You can read all about it here.  

The first two novels centered around Maggie Bird and her circle of friends, with whom she worked, Ben, DeClan, and Ingrid, as well as Ingrid's husband, Lloyd, who was also CIA but not in the field.  This novel features Ingrid, who finds herself embroiled in the search for a mole within the CIA who is delivering the names of Russian agents who have defected and are living under assumed names.

When it is discovered that Ingrid's name is on the kill list, the friends find themselves questioning how much they really know about each other and who they can trust.

To protect Ingrid, they gather at Maggie's residence.  As they discuss the situation, Lloyd, the group's chef, throws together a frittata.  This is the inspiration for the recipe that I am sharing with you today.

Following Lloyd's lead, I went into the refrigerator to see what I could find to make my frittata.  I pulled out an onion, red bell pepper, and baby kale.  I had a plum tomato on the counter.  This seemed like a great start, so I sautéed it in a little olive oil, seasoning simply with salt and pepper.

I whisked some eggs with a little heavy cream, poured them in with the vegetables, and let them cook until the edges began to set.  Sprinkle with some Parmesan cheese and put it in the oven to finish.

It was a comforting, homey meal.  Just what you need when you are trying to figure out how to survive the day.  This novel is being released in August and can be preordered on Amazon.  It stands alone without the previous books, but you still have a couple of months, so I recommend ordering up the first two right now.  They make great beach reads.  

The recipe that I'm sharing makes 2 generous servings.  You can add ingredients to serve more.  The slices will be smaller and thicker.

I have also read and reviewed a Tess Gerritsen book outside of this series, Under the Knife, which inspired me to make an amazing butter-roasted tomato sauce.  You can read the review and get the recipe in this post.

Entrees, Eggs, Vegetables, Frittata, Meatless, Vegetarian,

Entrees

Italian

Yield: 2 servings

Author: Wendy Klik

Vegetable Frittat

This is a great meal to make with the odds and ends languishing in your produce crisper. It is wonderful for breakfast, lunch, or dinner. Enjoy.

Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

Ingredients

• 5 eggs
• 1 T. heavy cream
• 1 T. olive oil
• 1/4 c. chopped onion
• 1/4 c. chopped red bell pepper
• 1 large handful baby kale
• 1 plum tomato, diced
• 2 T. parmesan cheese

Instructions

1. Whisk the eggs with the cream, set aside.
2. Heat the olive oil in a cast-iron or other oven-safe skillet over medium. Add the onions, kale, and peppers. Season with salt and pepper, then sauté until fragrant and tender.
3. Add the tomatoes, cook for about 30 seconds, lower the heat to medium-low and add the eggs. Cook for a few minutes, until the eggs begin to set around the edges, and then sprinkle with the cheese.
4. Place the skillet in a preheated 350* oven and bake until puffed and completely set, about 5 minutes.

Nutrition Facts

Calories

288

Fat (grams)

22 g

Sat. Fat (grams)

7 g

Carbs (grams)

6 g

Fiber (grams)

2 g

Net carbs

4 g

Sugar (grams)

3 g

Protein (grams)

17 g

Sodium (milligrams)

250 mg

Cholesterol (grams)

421 mg

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