A few weeks ago, I rediscovered the joy of my vegetarian cookbooks, particularly one from Deborah Madison.
The first recipe I made of her vegetarian stuffed peppers fit a large casserole, so no blogging about it, but you can get the recipe here. However, it had an interesting way of incorporating onions that at first I scoffed at. As I looked closer, though, I didn’t see a way around doing it her way. I ended up very glad I actually followed the recipe. While the onions (first deglazed in wine) baked on the bottom of the casserole, since it was stuffed peppers, they ended up as a sweet and sour topping that complemented the rest of the ingredients incredibly well.
So, for my second recipe, I looked specifically for things that would work in my small skillet.
It didn’t take long to find the perfect meal. With the amount of cheese, it wasn’t light exactly but a simple eggy dish didn’t feel all that hefty in the summer heat.
Even better, it was incredibly easy. Mix up some ingredients in a large-ish bowl. Pour in a buttered small skillet. Bake, and voila, you’ve got dinner.
Pulling back the curtain, I will admit I made the focaccia to go with this meal, and a bread is the perfect addition so you have a more filling meal. Alternatively, it’d make a good breakfast item.
Here’s what I did, sticking to the recipe, though I used my 9-inch skillet rather than the called-for 10-inch (and it just fit!):
- ¾ lb. feta cheese
- 1 lb. ricotta cheese
- 6 eggs
- ¼ c. flour
- ¾ c. milk
- 1 T. dill, preferably fresh and chopped (I used more)
- Salt and pepper, to taste
- Butter, for coating
Heat the oven to 375 degrees.
Mix ¾ of the feta with the ricotta in a medium bowl, without worrying about getting it perfectly smooth. Beat the eggs into the cheese. Then, add the flour and milk. Season with the dill and salt and pepper.
Butter a 9- to 10-inch cast iron skillet. Pour in the batter, and crumble the remaining feta cheese on top. Bake until golden, about 35 to 40 minutes.
Cut into wedges and serve with bread or another preferred side, and enjoy!