This simple three-egg frittata was cooked then baked in a non-stick copper pan with plum tomato and bits of cream cheese. The tomato was sliced and sautéed in a teaspoon of coconut oil before three beaten eggs were added to the pan. The bottom of the frittata was cooked on the stove-top for a minute, dotted with bits of cream cheese, then placed under the oven-broiler in the same pan for about another minute. ~~M-J
This elegant dip straight out of the 1960s has two ingredients: pineapple and cream cheese. Drain and chop the pineapple–I prefer the canned type without added sugar–and blend with sightly-softened cream cheese. The crackers you serve with this cream-cheese-pineapple dip ought to be the original, plain Ritz brand. Acceptable substitutes are Townhouse or Waverly crackers.