Green Olive and Pine Nut Casserole Rating: 8
This was a marriage of two recipes. I took the basic egg casserole recipe from this post (minus 1 egg, the zucchini and the chiles) and raised it from a 6 to an 8 by adding in the yumminess inspired by Peter Berley's Green Olive Frittata with Ricotta, Pine Nuts, and Thyme as seen in his book The Flexitarian Table; namely, 1/3 cup slice green olives, 3 Tbsp. toasted pine nuts, fresh parsley, thyme, and rosemary, and a large handful of fresh spinach.
It was a nice pop of flavor with the olives. The leftovers kept well and the toasted pine nuts were even better in it the second day. It was quick and easy.
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