I find good value in wholesome, savory foods this time of the year. They provide something of an anchor among all the merrymaking and passing of sweets, and this Christmas I'm giving up my former tradition of gingerbread pancakes for this divine torta. There is plenty of time for gingerbread in the afternoon.
In the photos you see a Spinach Artichoke Torta. (This recipe is from The Best American Recipes 1999 Cookbook. If you haven't tried one of them before, check one out from the library, or head to this link and buy one: http://www.amazon.com/Best-American-Recipes-1999-Newspapers/dp/0395966477 I haven't found a dud recipe in one of their books yet.)
Spinach-Artichoke Scramble (Inspired by the above Torta)
1/2 c milk
3 Tbls Extra Virgin Olive Oil (EVOO)
1 can artichoke hearts (in water) drained and chopped
1 Tbls lemon juice
1 bunch scallions
3 oz frozen, chopped organic spinach, thawed and sqeezed of excess water
3/4 c grated havarti
1/2 c grated parmesan
1 bunch basil, chopped
2 oz prosciutto, cut into tiny squares
1. Heat one Tbls EVOO in frying pan and add scallions over medium heat. Cook until they become transluscent. Add Artichoke hearts and lemon juice, cover and cook until fluid decreases (about 4 minutes.) Set aside to cool. (This step can be done the night ahead to make prep a cinch on Christmas morning.)
2. Mix eggs and milk with whisk in a large bowl. Stir in remaining ingredients.
3. Heat large frying pan over medium heat with remaining olive oil. Add egg mixture and cook, stirring constantly to scramble until eggs are well cooked. Enjoy.