Made with multigrain bread, eggs, milk, white wine, dry mustard, fresh grated nutmeg, salt & pepper, extra-virgin olive oil, onions, leeks, minced garlic, asparagus, scallions, Virginia ham, Parmigiano-Reggiano cheese, fresh parsley, fresh mint, and lemon zest.
I’m not sure what the difference is between a strata, frittata, and quiche but they’re all the same to me—gunk baked inside some eggs. Once again, I used Virginia ham instead of prosciutto in this recipe.
And I really love those round doohickies of fresh nutmeg, too. I like those suckers so much better than the already-ground nutmeg. Talk about FRESH and POTENT stuff.
So, if you have nothing else to do today, make a nice strata, frittata, or quiche of sorts and buy some fresh nutmeg just for the sheer fun of grating it.
Take-Away Life Lesson: Fresh nutmeg can be some powerful stuff.