We were a day late with our summer solstice celebration meal from The Wicca Cookbook, but since our wonderful daughter had offered to cook for us on the actual solstice I wasn't about to start worrying about specific dates.
Of the fifteen recipes included in the cookbook under "Summer Solstice" we selected the vegetable frittata because we had all the ingredients (or reasonable facsimiles thereof) on hand, it was simple, and because our vegetarian daughter was dining with us. This frittata has peppers, sliced potatoes, onions (the recipe says scallions, but we used what we had), basil, and goat cheese (the rest of what was left from last week's Pasta with Grapes), and of course eggs and milk. The recipe as written in the book has a few problems: for instance it begins with a description of how to roast a red pepper by holding it over a flame, wrapping it, letting it sweat, and then rubbing off the skin before slicing. The recipe, however, never mentions when, exactly, one is supposed to add the pepper to the dish. Since I was using frozen, pre-sliced bell peppers I wasn't too concerned though. I figured out to sauteé them as I was finishing with the potatoes. I mixed all the ingredients (except the potatoes and peppers) together in a bowl first, then cooked the potato slices in our indispensable cast-iron skillet until they were tender then I added the peppers and cooked a few more minutes. Once the potatoes and peppers were ready I added the egg mixture and cooked until the eggs just started to set, then put the skillet in a preheated 350 oven for 25 minutes. I impressed myself with how perfectly fluffy this came out. We enjoyed our meal outside with some Malbec.