Greens, Eggs and Ham Frittata (In honor of Dr. Seuss’s birthday on 3/2/19)
10 large eggs
1 ½ c. shredded Monterey Jack cheese
½ c. finely grated Pecorino Romano or Parmesan cheese
4-6 thin slices smoked ham, torn into pieces
2 Tbsp. butter
2 Tbsp. olive oil
1 large spring onion or 4 green onions, sliced into thin rounds
10 oz. mixed baby greens, such as chard, kale and /or spinach
Preheat oven to 350°. In large bowl, whisk together eggs, cheeses, ham and ¼ tsp. black pepper. In 10” oven proof skillet, heat 1 Tbsp. butter and 1 Tbsp. oil over MEDIUM heat until butter is melted. Add onion; cook and stir 2 minutes or until tender. Gradually add greens; cook and toss 2 minutes or until wilted. Transfer to colander to drain, pressing out excess liquid. Stir greens into eggs. In same skillet, heat remaining butter and oil over MEDIUM until butter is melted. Pour in egg mixture. Bake 20 minutes or until slightly puffed and set. Remove; let cool 10 minutes before servings.
Peanut Butter Frosting
½ c. butter
1 c. creamy peanut butter
4 c. powdered sugar
1/3 c. cream
In large bowl, beat butter and peanut butter until light and fluffy. Slowly beat in ½ of powdered sugar. Mix in ¼ c. cream. Beat in remaining powdered sugar. If necessary, add a little more cream or milk until frosting reaches a good spreading consistency. Makes enough to frost one 2-layer (9”) cake or one 9×13” cake.
No Bake Peanut Butter Pie
1 (8 oz.) pkg. cream cheese
1 ½ c. powdered sugar
1 c. peanut butter
1 c. milk
1 (16 oz.) pkg. frozen whipped topping, thawed
2 (9”) prepared graham cracker crusts
Beat together cream cheese and powdered sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping. Spoon into two 9” graham cracker pie shells, cover and freeze until firm.