Name: Frittatas
Ingredients: Onions; Potatoes; Rosemary; Eggs; Salt to taste

I…remind you what the true ministry of the Holy Spirit looks like. It’s not chaotic, flashy, and flamboyant (like a circus). It’s usually concealed and inconspicuous (the way fruit develops). We cannot be reminded too often that the Holy Spirit’s primary role is to exalt Christ, especially to elicit praise for Christ from His people. The Spirit does this in a uniquely personal way, first of all by reproving and convicting us - showing us our own sin, opening our eyes to what true righteousness is, and making us sense deeply our accountability to God, the rightful Judge of all (John 16:8–11). The Holy Spirit indwells believers, empowering us to serve and glorify Christ (Rom. 8:9). He leads us and gives us assurance of our salvation (vv. 14–16). He prays for us with groanings too deep for words (v. 26). He seals us, keeping us secure in Christ (2 Cor. 1:22; Eph. 4:30). The Spirit’s daily presence is the source and the secret of our sanctification as He conforms us to the image of Christ.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Eggs	Jewish		1	Servings

INGREDIENTS

		Onions
		Potatoes
		Rosemary
		Eggs
		Salt to taste

INSTRUCTIONS

Sautee some onions, potatos and rosemary (w/ salt to taste) until cooked.
Beat eggs (anywhere from 4 to 12, depending on number of eaters. (I often
add some ricotta or cottage cheese because they seem to "lighten" the dish,
but this is highly untraditional.) Heat a cast iron skillet or another
heavy pan and add some butter and/or olive oil. When sizzling, add egg
mixture and then potato mixture (spreading it out). Cook over low heat
until just set. Sprinkle grated parmesan (or some equivalently pungent
cheese) on top and run under a hot broiler for a minute or two. Serve in
wedges.
Variations: For large parties, I often make several of these. To avoid
spending the whole time at the stove, I bake them in shallow ceramic
caseroles. Substitute anything that sounds appealing for the potato
mixture. I've done eggplant, tomato and basil, mushrooms and onions,
sauteed red and green peppers, etc. (There are some classic versions
involving things like cooked spaghetti or hotdogs, but I take the vegetable
approach.)
Posted to JEWISH-FOOD digest V96 #090
From: Lori Fox <lef@ogc.wustl.edu>
Date: Fri, 29 Nov 1996 18:58:34 -0600 (CST)

A Message from our Provider:

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