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April 05, 2002 - Image 76

Resource type:
Text
Publication:
The Detroit Jewish News, 2002-04-05

Disclaimer: Computer generated plain text may have errors. Read more about this.

./egf

PHOTOGRAPHY B

PLANTATION SHUTTERS

ALAN RICHARDS

THE WINDOW TREATMENT THAT IS ALWAYS IN STYLE

Your Invitation to Beautiful Living

HUTTER
HOP INC.

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Complete Interior Design service also available.

APRIL 2002 • STYLE A"I"I' E JN

AN

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14 •

2 /) ■- ..

SYLV

Margarida's Frittata

4 russet potatoes
2 tablespoons olive oil
2 garlic cloves, chopped
112 cup each:
red peppers, orange
peppers, baby portobello
mushrooms, and onions
coarsely chopped
112 cup peas
112 cup minced parsley
8 large eggs
Salt and freshly ground
" black pepper to taste

Preheat oven to 350
degrees. Peel and cube
potatoes. Parboil in salted water for about 8 minutes. The pota-
toes should be firm. Heat oil in large iron skillet over medium
heat. Add garlic and saute until golden. Remove garlic. Add all
the vegetables except the potatoes and peas. Saute for about 8
minutes. Add potatoes and continue to cook for another 3 min-
utes. Add peas and parsley and continue to saute for another 3
minutes. Beat eggs with salt and pepper. Add beaten eggs to
vegetable mixture. Remove skillet from stove. Put egg-vegetable
in the oven and bake for about 20 minutes or until eggs are set.
Serve 6 to 8 immediately.

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