Many of our Anchorage Bed and Breakfast Club members have sent the past two weeks working on improvements to their B&Bs. Carol at Big Bear is having new carpet laid in the living room of the bed and breakfast while Marge and Ed at Teddy Bear Bed and Breakfast have upgraded the Teddy Roosevelt’s private bath as well as painted walls and shampooed carpets throughout the B&B. Caroline and Craig at Camai B&B are putting the finishing touches on their entirely new kitchen as well as replacing/upgrading light fixtures in the rooms. Sam at Calla House is working on revising her website and will has new pictures of her improvements. Rita at Alaskan Frontier Gardens is renovating her already exquisite Ivory Suite.
In all of this flurry of activity Kim at Summerset B&B has a delicious recipe to share.
Sausage Vegetable Frittata
1/4 c milk
2 tablespoons grated Parmesan cheese
1/2 teaspoon dried oregano leaves
1/2 teaspoon black pepper
1 (10 ounce) package skinless link sausage
2 tablespoons butter or margarine
1 small zucchini, sliced (about 1 cup)
1/2 c of shredded carrots
1/3 c sliced green onions with tops
3/4 c (6 ounces) shredded Swiss cheese
carrot curls (optional)
Whisk eggs in medium bowl; stir in milk, Parmesan cheese, oregano, and pepper. Set
aside. Cook sausage in large skillet over medium heat until browned, turning
occasionally. Drain off any drippings. Remove sausage from skillet and cut into
1/2 inch lengths. Melt butter in same skillet. Add zucchini, shredded carrots and
onions;cook and stir over medium heat until tender. Top with sausage, then Swiss
cheese. Pour egg mixture over vegetable mixture. Stir gently to combine. Cook,
without stirring, over low heat 8 to 10 minutes or until center is almost set.
Remove from heat. Let stand 5 minutes before cutting into wedges;serve hot.
Garnish with carrot curls, if desired. Refrigerate leftovers. Makes 4 to 6
We are ready to greet you and make your visit to Anchorage the best possible!