A clafoutis is an egg custard typically made with cherries. In this version, I used Rainier cherries and blueberries but you can use Bing or sweet cherries instead. Or you can even use plums or blackberries. You know, the sky's the limit! 

Serve this with brunch or as a dessert to a nice meal. 

Rainier Cherry and Blueberry Clafoutis

• 1 pound (about 2 cups) fresh Rainier cherries, pitted
• 1 cup fresh blueberries
• 3 large eggs
• 1 1/4 cups half and half
• 1/2 cup mascarpone cheese
• 1/2 cup sugar
• zest of 1 orange
• 1 teaspoon vanilla extract
• 1/2 cup flour
• 2 tablespoons butter, sliced

Preheat the oven to 375ºF. Lightly butter an 10-inch pie or quiche dish.

Spread the cherries and blueberries on the bottom of the dish. Whisk together the eggs, half-n-half, mascarpone cheese, sugar, orange zest, vanilla, and flour until well combined. Pour the batter over the cherries and blueberries. Sprinkle the top with raw sugar and scatter the butter slices over the top.

Bake until puffed and golden around the edges, about 40 minutes. If the center seems too runny, bake for another 10 minutes or so. Cool for 30 minutes at room temperature. Cover and refrigerate until cold and set. Dust with powdered sugar before serving.

Think of a frittata as a quiche but without the crust. Perfect for breakfast, brunch, or dinner. 

I like to make frittatas when I need to clean out the fridge. You know, when you have vegetables hanging around in the crisper that have seen better days but you know you can still use. Soups, are also a good way to use up vegetables but sometimes you want something a little more satisfying. Or perhaps you really want eggs. Lots of eggs. Who knows. 

At any rate, frittatas can be made with any combination of eggs, vegetables, cheese, and meat (if desired). There isn't a rule for these, just use your imagination and whatever you have laying around. Well, ok, within reason. I'm not sure raisins or chocolate belong in frittatas. 

This recipe is for a southwest style frittata. I sometimes make them using eggs, bacon, veggies, and goat cheese (delicious, too!), but today I had chorizo hanging around ready to be cooked along with onions and peppers begging to be used up. So, what I'm saying is, you can use this recipe as basic template -- keep the egg and half and half ratio the same but vary up the meat, veggies, and cheese. 

And use a cast iron skillet. Best non-stick pan around, especially the more you use it. 

Southwest Frittata
Yield: 1 (10-inch) frittata
Serves: 4-6 

• 1 tablespoon olive oil
• 8 ounces Mexican style chorizo
• 1/2 cup diced onion
• 1/4 cup diced bell pepper
• 2 cloves garlic, minced
• 2 cups Swiss chard, roughly chopped
• 8 large eggs
• 1/4 cup half and half
• salt and pepper, to taste
• 2-3 ounces shredded cheddar or Monterey Jack cheese

Preheat oven to 350ºF. 

In a 10-inch cast iron skillet (or other oven proof skillet -- one that eggs won't stick to), heat the olive oil over medium heat. Add the chorizo and sauté until cooked through, about 5-10 minutes. Break up the sausage into smaller pieces as it cooks. Add the onions, peppers, and garlic; sauté for 2-3 minutes. Add the chard and sauté until it starts to wilt down, about 1 minute. Season lightly with salt and pepper. 

In a bowl, whisk together the eggs, half and half, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Pour the mixture into the pan. Stir to combine and evenly distribute the eggs and filling. Sprinkle the top with cheese. Bake in the oven until the top is lightly golden brown and the center is firm to the touch, about 30 minutes. 

Cool slightly and serve.