Grilled Bell Peppers - Video Recipe

Fire up the backyard grill and let's get cooking with The 99 Cent Chef. My summertime stop motion animated video series features a kaleidoscopic selection of grilled veggie recipes. With fresh summer produce stacked in roadside fruit and vegetable stands, local farmers markets and regular grocery stores, this Frugal Forager is buying canvas bags full -- and cheaply too.

Some of the veggie recipes that will be featured in my warm weather grilling video series are: Curry Carrots, Italian Squash with Fresh Herbs, and Spicy California Chile Peppers. So do keep checking back all summer!

I'm starting off simply with Grilled Bell Peppers. It's my favorite way to cook them. First slice in half and take out the seeds, then just rub or brush on some olive oil and season with salt and pepper. And finally cook them 5 - 10 minutes on your backyard grill. This sweetens them considerably.

I have a cheap gas grill, so it's easy to keep track of how long it takes to cook veggies thoroughly. If you have a charcoal or wood burning grill the cooking time will vary according to how intense the fire is, and you will have to watch things closely. What you are looking for is a medium brown, to black, blistered char and for the Bell Peppers to soften.

The Grilled Bell Peppers will continue to steam and soften after removal from the fire. And you can easily peel off the most blackened skin parts, if you like. Me, I like some of that charred flavor.

You can adapt this recipe for indoor cooking. I like to broil them in the oven, too. Just check on them every minute or so. You lose some of the smokiness, but the sweetness still comes through. You could even roast the Bell Peppers in the oven, especially if you are baking a chicken; it takes about the same amount of time -- just pull them out after they collapse and start to blacken.

And be sure to cook plenty. Grilled Bell Peppers make a low calorie side dish and can easily be reheated anytime. Pull them out of storage from the refrigerator and zap them in the microwave for 30 seconds or so - they add warm heft to your favorite salad.

When I'm grilling protein, bell peppers are a nice lighter contrast to typical heavy sides like potato salad or french fries.

In my stop motion recipe video I go overboard with the olive oil, but that's just for show -- you can lightly brush on a minimal amount or use your favorite oil spray. I've even grilled them with only a pinch salt and pepper. (Start grilling them, and as they soften, sprinkle on a little salt and pepper.)

My Grilled Bell Peppers recipe works with almost any  crisp veggies like: ears of corn, thick slices of cauliflower and eggplant, broccoli florets, whole carrots, halved yellow neck squash, onion slices (or whole green onions,) and spears of asparagus. If you've never put vegetables alongside that summertime barbequing burger, hot dog or chicken leg, now is the time to start. And you can't do better, or easier, than the Green Thumbed Chef's Grilled Bell Peppers.

Grilled Bell Peppers   - VIDEO

 Play it here, video runs 2 minutes, 12 seconds.

My YouTube video link for viewing or embedding, just click here. 

Ingredients (serves about 2-3)

• 2-4 Bell Peppers - any color on sale, including: green, red, yellow or orange.
• 2 teaspoons of olive oil - or your favorite cooking spray. Use as little as you want. It's okay to brush (or rub) on oil for a light coating, on the outside of the bell pepper.
• Salt and pepper to taste.

Directions
If you are using a charcoal or wood burning outdoor grill then get it going first.

Slice Bell Peppers in half, lengthwise. Remove white membranes and seeds. You can chop off the stem (I usually just leave it on -- it becomes a handle to grab.)

Lightly coat the shiny outer Bell Pepper halves with oil. You can just spray with oil or brush it on, or even use your fingers and rub on the oil.

Finally, lightly sprinkle the Bell Peppers with salt and pepper to taste.

Now time to grill the Bell Peppers. I have a cheap patio gas grill. I like to use a low/medium heat to control the charring. I usually cook the inside of the Bell Pepper first for 3-5 minutes until the edges blacken.

Next I turn them over and finish the grilling until the oiled skin starts to blister and blacken. It's up to you how much blackening you want. There will be some burnt spots, but they rub off easy enough once the Bell Peppers are removed from the grill and have set for a couple of minutes. (They will keep cooking and steaming, softening considerably.)

If you have a charcoal grill then keep the Bell Peppers closer to the outer edge of the fire for more control. You will have to babysit the veggies to keep them from becoming totally burnt. And remember, burnt spots actually have flavor.

Ready to eat right off the grill.

Hindsight
Simply coating a crunchy vegetable with olive oil, salt and pepper is a good way to practice backyard grilling. Once you've done it a few times, my grilling technique may become your default recipe.

Shucked corn, whole carrots, yellow neck or Italian squash, and thick slices of cauliflower and eggplant work well with this recipe.

For an indoor version, you can broil the Bell Peppers in the oven. Don't set the oven rack up against the heating element, it's too easy to smoke up the kitchen. It almost takes the same amount of time as a patio gas grill to cook the Bell Peppers.

You could just simply roast the Bell Peppers in a 375 degree oven for about 30-45 minutes. Bake with the shiny outside skin up. When I roast a chicken I always like to fill up the other oven racks with a metal pan of foil-wrapped sweet or regular potatoes (may take an hour to cook through,) carrots and bell peppers.

Warm Steak Salad

It's light and heavy, hot and cold, crunchy, succulent and tender -- this recipe has it all.

There's nothing better for a meat eater than slicing into charred juicy protein, unencumbered by anything else, except maybe another heavy carb like mashed or fried potatoes. A grilled slab of medium rare steak with a cool crisp salad seems like a waste of bovine.

Well I'm here to change your mind with a delicious entree that's so different than your everyday meat and potatoes -- A hearty Warm Steak Salad.

Plopping down a sliced steak done your way on a salad shouldn't work, but curiously enough it all goes together. And it's easy to do and cheaply too if you have some cheapskate connections.

I fortunate to have chain groceries and 99c only Stores in my neighborhood that sells frozen small three ounce fillets of Rib-eye steak for a dollar. Now that's just over five dollars a pound, not really cheap, but then I'm not gorging on a five dollar steak in one sitting. And when done eating you will not sink into a protein coma. So per serving this is an excellent deal. (If you don't have access to cheapie small cuts of beef, sirloin or tri-tip is tender and inexpensive enough to use.)

I have a simple salad recipe that fits snugly under the steak and a Warm Salad Dressing to bring it all together.

For the salad I combine greens, tomato, sliced onion and a little crumbled cheese. Of course you can make the salad any way you like it with the addition of fresh and seasonal farmers market veggies and greens. I also added a small jar of marinated artichoke hearts that always show up at my local 99c only Store.

The Warm Salad Dressing is just oil and vinegar (actually the artichoke marinade) that's heated up in the same pan you fried the steak in. Just scrape up those tasty steak bits and mix it all together and pour it over the salad and steak.

You can toss this meal together in no time and the flavor combinations will have you adding my Warm Steak Salad to your treasured home recipe list.

Ingredients (1-2 servings)

• Beef steak fillet - I used a small 3 ounce thin-sliced Rib Eye steak for 99.99 cents.
• Greens - about 3 cups. More or less to your liking. Any type of lettuce and/or spinach.
• 1 whole medium tomato -  a couple of smaller Roma tomatoes, or a handful of Cherry tomatoes.
• A thin slice of onion - yellow, red or white.
• 1 jar of marinated artichoke hearts - drain and set marinade aside.
• A favorite crumbled cheese - optional. I used a 1/4 cup of Mexican Queso Fresco. Blue cheese, or shredded mozzarella, cheddar, and fresh shaved parmesan are other options.
• Salt and pepper for the steak - to taste.

Other salad additions include: olives, avocado, sliced or shredded carrot, drained canned beets or beans, and pickled veggies like artichokes, heart of palm and roasted peppers. Also lightly steamed veggies:broccoli, cauliflower, corn and squash.

Warm Salad Dressing Ingredients

• 2 tablespoons each of olive oil and vinegar - I used 1/4 cup of the marinade from a jar of artichoke hearts (which contains oil and vinegar.) Okay to add more for a larger salad.
• 1 teaspoon of honey - or a small amount of your favorite sweetener.

Directions
Shred lettuce or spinach leaves. (Spinach leaves may be small enough to leave some of them whole.) Slice tomato and onions. Add to your serving plate or bowl, mixing lightly.

Season then grill or pan fry the steak. Set aside. I've found with a thin steak all you need to do is cook one side until nice and browned, then flip it over and finish cooking for a few seconds more to desired doneness. Serve with the charred side showing.

Quickly add a 1/4 cup of marinade (or plain oil and vinegar,) with artichoke hearts, to the steak pan over a medium/high heat.

Loosen charred steak bits from pan and heat the liquid and artichoke hearts for a minute. When it starts to boil it's done. Turn off heat and add sweetener, mix well.

Slice steak and pour half of the warm marinade over salad. Place steak on salad and sprinkle on cheese (optional) and the rest of the marinade.

Hindsight
I used the oil and vinegar marinade from a cheap small jar of artichoke hearts. If you can't find these then just use plain olive oil and vinegar. Sprinkle in a pinch of dried Italian herbs to plain oil and vinegar for extra flavor (when heating up the Warm Salad Dressing.)

You can make this salad seasonal, so add any veggies or greens you like from the farmers market  or your local grocery store. You can also lightly steam the more crunchy vegetables for a couple of minutes, or thin-slice and serve them raw.

If you find canned or jarred veggies on sale just drain and add about 1/2 cup total. You can top with a handful of canned black olives, too.

I used a thin-slice of Rib eye on sale for 99.99 cents. You can use any tender cuts including: sirloin, New York and tri-tip. There is no need to cook a large expensive fillet, your appetite will be filled with the salad. If you have to buy a large steak then slice into single servings, wrap and freeze it to make more Steak Salads later. Or feed your meat eater companion the left over steak and enjoy your lighter Steak Salad.

Adapt my Warm Steak Salad to suit you taste, mix and match any of the above ingredients.

Of course, leave out the steak and you have a delish Warm Vegetarian Salad.

Video Small Plates - a Cheap$kate Storage Tip

This new series is a bunch of entertaining loose ends, first impressions, recipe tests, comedy sketches, fun outtakes, and video diary entries. Small Plates are just a few scraps that will eventually find their way into a full course video somewhere down the cooking line. 

The Cinematic Chef is improvisational by nature and sometimes it takes a while to figure out what to do with all my disparate culinary concepts.

The Video Small Plates series is just an appetizer. My blogposts can be over-stuffed with ad nauseam recipe prose, too many photos, long videos and jittery gifs. Your are now entering my culinary zen garden.

And it's just fun to make a simply shot video. Hopefully this video series will whet your appetite and keep you coming back for more of my easy to digest food antics.

A Cheap$kate Storage Tip  - VIDEO 

Play it here, video runs 41 seconds.

99 thanks to Pete Handleman for his camerawork.
My YouTube video link for viewing or embedding, just click here.

Chef Matt's Pecan Crusted Fish & Spinach Salad with a Strawberry Vinaigerette - Video

It's a family affair, in the latest 99 Cent Chef recipe video. My nephew, Chef Matt, picked the spinach from his garden, Lacee caught a whopper in the stream behind a powder blue trailer, and their cute kid, Miles, picked the pecans scattered at the base of a pecan tree in the front yard! And the Chintzy Chef was in Gonzales, Louisiana to record it all.

Uncle Tightwad sticks his toe back in the swamplands for his latest culinary tale. And I'm as pleased as Mom's Pecan Pie to bring you this tasty recipe from Cajun Chef Matt: a Pecan Crusted Fish & Spinach Salad with a Strawberry Vinaigerette.

This is a country club expense account recipe where Chef Matt cooks, rattling copper coated pots and laying out real silverware. While his entree is on the fine dining end of the scale, anyone can easily afford to do it now that The 99 Cent Chef  has run the recipe through this chintzy food blog.

I get my small fish fillets from the frozen discount case in local markets and 99c only Stores. As I've mentioned before, unless you catch it yourself (or are lucky enough to personally know who hooked them) most fish are put on ice and refrigerated when caught, so don't feel you are getting a inferior fillet, just because it's frozen. This recipe works best with a firm fish like: rockfish, tilapia, catfish, salmon and swordfish. If you have a local catch you like them by all means use it.

Pecans are harder to come by, but every time I go back to visit Mom in Louisiana she always locally shelled, and frozen pecan meat in the refrigerator. You can use any cheaper local dried nut that is special to your area. Here in Los Angeles I can get small $1 packages of nuts from my local 99c only Store, including: cashews, almonds, pistachio and peanut. You could even use a cheap small packaged of nuts from the corner liquor store. Just be sure of wash off the salt and pat dry the nuts.

Strawberries in season are certainly cheap enough and pre-washed packages of spinach are too. If it's cheaper, then use any favorite greens you have locally.

The preparation is simple and straight forward. Just soften some strawberries with a small amount of vinegar and water over medium heat and blend it all with some olive oil, for a tasty Strawberry Vinaigrette. I have the feeling you will come back to make Chef Matt's Strawberry Vinaigrette recipe many times and add it to all manner of salads you come up with.

As for the Pecan Crusted Fish, it's simple to do. Just crush some peeled pecans (or favorite nuts) in a blender or use Chef Matt's outrageous beer bottle method! Mix in a little flour and coat the fish for a quick saute. Assemble the salad with strawberry dressing and add the fish, that's it.

So watch my video below and try out Chef Matt's Pecan Crusted Fish & Spinach Salad with a Strawberry Vinaigerette -- and impress your date,  family, or friends.

Pecan Crusted Fish & Spinach Salad with a Strawberry Vinaigerette  - VIDEO

Play it here, video runs 9 minutes, 17 seconds.

99 thanks to Chef Matt, Lacee, Miles and my Cajun family.
My YouTube video link for viewing or embedding, just click here.

Ingredients for Pecan Crusted Fish (serves 2-4)

• 2-4 fish fillets - best to use a firm fish, like: catfish, salmon, halibut, swordfish, bass, cod or almost any local catch. Chef Matt coated one side only, but you could do both for extra coating.
• 1 cup pecans - if you are using a small cheap package of nuts you can reduce other ingredient amounts by half.
• 1/4 cup flour
• 1 tablespoon oil per fillet - as needed for sauteing fish.
• 1 teaspoon butter per fillet - optional. For a lighter meal, okay to leave it out.
• Salt and pepper to taste.

Spinach Salad with Strawberry Vinaigrette Ingredients (serves 2-4)

• 5 large strawberries - quartered or roughly chopped.
• 1/4 vinegar - any type, Chef Matt used red wine vinegar.
• 1/4 water
• 1 cup of olive oil - It's okay use half the amount for a lighter vinaigrette.
• 1/2 teaspoon sugar - or favorite sweetener
• 1 bunch of spinach or favorite greens - clean spinach if necessary. Set greens aside until fish is cooked.

Directions for Strawberry Vinaigrette
Remove green tops from strawberries. Quarter or roughly chop them. Add to a pot along with 1/4 cup each of water and vinegar, and 1/2 a teaspoon of sugar. Low boil over medium heat until strawberries are soft, about 3-5 minutes.

You can let the strawberry mixture cool down for a couple of minutes, then add to blender. Pulse blend until smooth, about 15 to 30 seconds. Now bring it all together by slowly adding a cup of olive oil while blending. This will emulsify and create a thick soup-like salad dressing. For a lighter vinaigrette it's okay to use half the amount of oil. Set aside in the refrigerator until ready to serve.

Directions for Pecan Crusted Fish
Crush 1 cup of pecans. You can easily place pecans in a plastic bag and use a hammer, rolling pin, or like Chef Matt, the bottom of an empty (beer) bottle. Okay to use a food processor or blender, just be careful not to pulverize pecans into powder. Pieces should be similar to bread crumbs when done.

Add a 1/4 cup of flour to crushed pecans. Mix well.

If a fish fillet is too dry, do a quick rinse with water to moisten it, so the pecan mix will stick to the flesh. Sprinkle fish with salt and pepper to taste. Press fish fillet onto a plate of pecan and flour coating.

Add a tablespoon of oil to a frying pan over a medium to medium/high heat. When oil is hot place fillet with the pecan coated side onto the hot pan -- okay to add a few fillets to fill the pan. Chef Matt just coated one side of the fish, but you could do both, for extra pecan flavor.

Allow the pecan coated fish to saute for a minute before moving the fillet -- this allows time for the coating to stick to the fillet and not the pan. After a minute check to see that the pecans are nicely browned, then flip the fillet and cook on the other side for another minute or two. Add a pat of butter for a luscious finish -- this is optional of course if you want to keep it lighter. And watch the video to see how Chef Matt deglazes the pan and bastes the fish in it's own buttery juices.

Cooking time will vary depending how thick the fish fillet is, or how well-done you like your fish. Better to finish cooking on the uncoated side, so you don't loosen pecans from fish. But if a few pecan pieces come off during cooking, it's okay to set them aside, then put them back on when plating the fish.

While the fish is cooking, time to finish the Spinach Salad with Strawberry Vinaigrette. Over cleaned and washed spinach, drizzle on the cooled Strawberry Vinaigrette. Add as much as you like, about 2 tablespoons per salad. Mix well.

When Pecan Crusted Fish is done, place it on the Spinach Salad. Drizzle on some of the Strawberry Vinaigrette and chow down! It's also okay to leave off vinaigrette and serve fish with pecan coating only -- it's a little extra crunchy that way.

You could also just place the cooked fish on the plate and serve the salad on the side.

Pasilla Chile, Potato & Cheese Frittata

Like an open faced or unfolded omelet, an Italian Frittata is a versatile dish to serve any time of day. It's perfect for two but my chintzy recipe is easily expanded to feed the whole family. And you can make the recipe your own to feed any finicky eater.

I've made a Frittata photo story recipe before, just click here to see it. It was a vegetable crisper-emptying meal. For my latest version it has a Latin twist with the addition of Pasilla Chiles from my local Mexican market. But as I mentioned, this recipe is easily adaptable to use any local low-spicy chile you have on hand (or from the can.) Almost any thin-sliced or leafy veggie can also be used, like: squash, bell pepper, green beans, corn, cauliflower, broccoli, kale and spinach.

Latin markets often list a Poblano Chile as a Pasilla (which is actually the dried version name,) but both are the same. A Pasilla (or Poblano) Chile is much milder than a spicy jalapeno. I find that they are even milder when cooked and take on a much deeper pepper flavor. They are about the same size as a bell pepper, but slightly longer with a darker green hue. Pasilla Chiles cost about the same too. They also stuff nicely like a bell pepper, and I have a delish recipe that you should check out, by clicking here.

As for a Frittata, it's prepared almost like an omelet, you just don't fold it, and you finish it topped with melting cheese in the oven -- like an omelet pizza! For more heft I also added some sliced potatoes. You can make it to serve two or ten; as a light breakfast or a full on brunch. Just add more eggs, chiles, potatoes and cheese to a bigger oven-proof pan, that's all. To get more detailed directions for a Frittata that feeds 10 go to the end of the post and read my Hindsight section.

Try out my Italian Frittata with a Latin twist -- it's a one pan dish. But be sure to make plenty, as seconds will surely be requested.

Ingredients (2-3 servings)

• 5-6 eggs
• 2-3 Pasilla Chiles (or Poblano Chiles) - Anaheim chiles are a local tasty mild chile, too.
  
• 1 medium potato - I used russet, but you can use red or white potatoes. Enough to fill the bottom of your omelet pan.
• 2 tablespoons of milk - optional. For mixing into eggs.
• Cheese - enough to cover the Frittata. Any type you like. I used about a half cup of Mozzarella (use more or less to your liking.)
• Tablespoon of oil - to fry potatoes.
• Salt and pepper to taste.

Directions
First char Pastilla Chiles over an open gas flame. Use a pair of tongs to turn them every 10 seconds or so. They should blacken on all sides. As each chile is done, add to a bowl and cover with a plate so they continue to cook and steam - this will make the blackened skin easier to remove. You don't have to remove all the skin, it's just about cooking the chiles to soften them.

For an electrical range just broil or bake them in the oven. Watch closely and turn when each side darkens and blisters. You could also just saute them whole in a pan until they soften and lightly char. The idea is to cook them until soft, and you don't have to remove all the skin.

Once the chiles are blackened keep covered (I use a plate) for about 2 minutes. (You can go to the potato sauteing part now.) The chiles will continue to steam when covered and this will make it easier to rub off the charred skin.

Slice potatoes into 1/4 inch thick rounds. (Okay to slice or chop the potatoes any way you like.) Over a medium heat, add oil to an ovenproof pan (about 6-8 inches wide.) When oil is hot add potatoes. Allow them to cook about 5 minutes each side until tender and browned.

Best not to move the potatoes around when you first put them in the pan as they will stick and crumble apart at first; just let them set 2 - 3 minutes then loosen, check until brown.

As the potatoes cook, fill up a bowl with water and rub off the blackened skin. Finally rinse off the chiles to remove the last bits of char -- don't worry about removing every last bit, hey it's just extra flavor. If you bake or saute chiles, there will  be less char to remove.

The last step for the cooked chiles is to remove the stem and seeds. Just slice lengthwise into each chile and slice off the stem top. Remove the seeds - they should just slide off the skin. Finally slice or dice the chiles. I like large pieces or strips.(The chiles have very a little heat, but still don't rub your eyes or they will burn, and wash your hands with soap after handling them, just in case -- you could also use rubber gloves when cleaning chiles.)

Add eggs to a bowl and some milk (optional). Whisk and blend together for a minute. Once both sides of potatoes are browned (and not stuck to the bottom) slowly pour in the blended eggs. Add the tender Pastilla strips on the eggs and potato mixture. Salt and pepper to taste.

Turn heat to medium/low and allow to cook without stirring. After about 3-5 minutes eggs will start to solidify along the edges of the pan. Cook until eggs are solid about an inch inward from the edges of the pan, but still watery in the middle. It's time to finish up by adding the cheese.

Turn off the stove heat and turn on the oven broiler. Top Frittata with cheese and add to the oven. I don't put the pan right up against the heating element because the Frittata may burn too easily, best to have it a at least 6 inches away from flame or heating coil for better control.

You will want to check every minute, so the cheese doesn't burn. You are looking for a light browning -- my version, in the photo gif above the ingredients, looks good but it got too brown and the cheese was not gooey enough. So next time I would remove the Frittata at the first sign of browning. It should only take a few minutes total. You will get better at timing with practice.

When the Pastilla Chile , Potato and Cheese Frittata is lightly browned carefully remove the hot pan from the oven. You can cut into the middle of the Fritatta to make sure the eggs is cooked through -- if not then return to the oven for a couple more minutes (regular 350 degree heat, no need for the broiler.)

Take a knife and slice along the outside edge of pan to release the Frittata. You should be then be able to get a spatula under it to loosen and make it easy to serve.

*For a cheesy version spread on a handful of shredded cheese during the last minute of broiling or last 3 minutes of baking.

Hindsight
Poblano chiles are about 4 inches long, much larger than typical spicy chiles. Pastillas are very mild -- actually not spicy at all to me. I charred the chiles over a gas flame but it's easy enough to just bake them in a pan for about 30 minutes at 375 degrees, until they soften. Or just saute them in a pan on the stove top over medium heat until soft, about 5 minutes each side.

Once the cheese is added you can bake (375 degrees) or broil the Frittata. Watch closely, once it first starts to lightly brown, it's ready. Remove and ready to serve.

This recipe is easy to expand. Add any favorite veggie, depending how you like them, cooked or raw. Also, cooked sausage, ham and bacon are easy protein additions.

 I had a brunch and made a huge Pasilla Chile, Chorize Sausage, Potato and Cheese Frittata, inviting 10 of my friends and neighbors over. So the day before, I pulled out my largest frying pan and fried up enough potatoes to cover the bottom. Then blackened about 8 Pasilla Chiles. I washed off the chiles and sliced and removed the seeds. I put the browned potatoes and sliced cooked chiles in containers until the next morning.

A hour before the guests arrived, I started heating up the sliced Chorizo (I used a dry-aged type, similar to pepperoni sausage,) and added the potatoes in my large ovenproof frying pan (it's 11 inches across and 2 inches deep.) I cracked and separated 2 dozen eggs into a large bowl. Next I added a 1/4 cup of milk to the eggs and whisked it all together.

Once the potatoes were reheated, I added the egg mixture and topping with the pre-cooked sliced Pasilla Chiles. I cooked the eggs until they were solid about a couple of inches in from the outer edge. (It takes twice as long to cook since the pan is larger.) When almost done (while the eggs are still runny in the middle of the Frittata,) I turned off the heat and added a lot of cheese (at least a cup.)

Finally, I turned on the broiler and cooked the Frittata until the cheese was melted and just starting to brown, about 5 minutes (depending how close the oven-proof frying pan was to the flame or heating coil.) Be sure to check every minute, to make sure the Frittata doesn't burn.

You can also just bake it slower at 375 degrees, about 20 to 30 minutes. It will take longer, but this is a safer way to go. Just check that the eggs are not runny in the middle before serving. And add the cheese during the last 5 to 10 minutes, so the cheese stays moist.

The Pasilla, Potato and Cheese Frittata was a big hit and got a lot of compliments -- I hope your version gets the same reaction!