God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Indeed, the existence of fellowship within the Trinity (John 17:23-24) makes it evident that the creation of mankind was not intended to meet some deficiency in God. God was not lonely, bored, or incomplete before he created humanity. God is perfect in Himself, happy in the fellowship and love that exist from all eternity between the Father, Son, and Spirit. Thus, rather than being an attempt to make up for a lack within the Trinity, God created mankind simply because he delights in sharing Himself as an expression of his overflowing self-sufficiency.
Scott Hafemann
Artichoke and Potato Frittata
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Vegetables, Eggs, Dairy
Italian
Vegetables, Eggs
2
Servings
INGREDIENTS
1/2
c
Artichoke hearts (you must thaw them if they are frozen) 6 to 8 of them
2
tb
Olive oil
1
sm
Potato, cooked and cubed
1
ts
Rosemary leaves, fresh and minced
Freshly ground black pepper to taste
3
Eggs
1/4
ts
Salt
2
tb
Mozerella cheese, shredded
1
tb
Freshly grated Parmesan
Italian parsley, chopped
INSTRUCTIONS
GARNISH
1. Bring a small saucepan of lightly salted water to a boil, and add the
artichoke hearts. Lower the heat and simmer for 3 minutes; then rinse,
drain and pat dry. Set them aside.
Heat 1 tablespoon of the oil in a 10-inch skillet (preferable nonstick.)
Add the potato and rosemary, and saute until golden and crisp, about 3
minutes. Add the artichoke hearts and saute until golden, about 2 minutes.
Sprinkle with a pinch of salt and pepper and set aside.
3. Preheat the broiler.
4. Lightly beat the eggs with the 1/4 ts. and black pepper to taste. Heat
the remaining 1 tablespoon oil in the same skillet. Pour in the eggs and
cook, over medium-low heat, stirring lightly, just until the bottom is set,
3 to 4 minutes. The top should still be wet. Add the artichokes and
potatoes; sprinkle with the cheeses. Place the skillet under the broiler
and cook until the frittata is golden and sizzling, about 2 minutes.
Sprinkle with parsley, and serve immediately.
From the book "The New Basics cookbook" by Julee Rosso amd Sheila Lukens
Wonderful book, I highly reccomend it.
MM format courtesy Mary Riemerman
Posted to recipelu-digest by GramWag <[email protected]> on Mar 18, 1998
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