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Wednesday, May 4, 2011

Rave Reviews Keep Pouring in for Camp Blogaway 2011

Bidding for Vintage Scout Shirt Starts Soon
 Hello Muddah, hello Foddah,                                   
I've just got back from Camp Blogga,
Camp was really quite amazing,
Smores & seminars & even some stargazing.

Hello Muddah, hello Foddah,
What a great time at Camp Blogga,
From the learning to the eating,
and especially the new friends I was meeting...

But seriously - last weekend I had the best time in a long time at Camp Blogaway, a weekend mountain retreat for food and wine bloggers.   From start to finish this was an outstanding combination of fantastic organization and leadership (thanks Patti Londre), great workshops, delicious food (duh), and super nice, fun people of like minds.

To pay homage to some of the camp sponsors, and with a tip of my sombrero to Cinco de Mayo, I've created this tasty, zesty, colorful, light, and versatile dish, perfect for any meal of the day, in front of a fragrant wood-burning fire in a mountain lodge, or on a sunny deck outside your own backdoor.

Fiesta Frittata with Watermelon & Avocado Salsa


Tip: Replace Tomatoes in Salsa with Watermelon!
 2 California avocados, peeled & cubed                            
3 cups fresh watermelon, cubed                                   
1 shallot, diced
1/3 cup fresh key lime juice
2 Tbsp. fresh mint, chopped
2 Tbsp. extra virgin olive oil
at least 4 splashes of hot sauce
S& P
2 1/2 cups peeled & cubed Idaho potatoes
1 16 ox. container liquid egg whites or equivalent
3 green onions, diced (green & white)

Potato Man Reaching for Refreshing Watermelon Mocktail
 1/4 cup fresh
2 Tbsp. olive oil
S & P to taste

For the salsa, in a bowl mix together the avocado, watermelon, shallots, and mint.  Whisk together the hot sauce, fresh lime juice, olive oil, and add S&P to taste.  Pour the dressing in the bowl and toss to combine.  Set aside for 20-30 minutes - enough time for all the different flavors to come together.

For the frittata, first steam or boil the potatoes until tender, then mash and cool them.  Mix the potatoes, eggs, diced onions, and cilantro together, then season with S&P.  Put 2 tablespoons of olive oil in a saute pan and heat to medium-high.  Add the frittata mixture to the pan and after the mixture begins to set on the bottom (about 3 minutes or so), put the lid on the pan and continue cooking about 8-10 minutes.  As soon as the frittata is nearly set, place the pan in your broiler at highest heat and brown the top, about 2 minutes.

For more camp info -

Need Key Limes for your favorite Latin recipes and Summer drinks? -   


  1. Oh yay, I found you! It took me longer to unpack everything than I expected. I had a great time talking with you about food and Melissa's and everything else and hope we can keep up the communication! :-) Please let me know when you are on Facebook or Twitter so I can follow you there also.
    Talk to you soon,

  2. Nancy, so grateful to have you at Camp. LOVED the camper ensemble you sported throughout the weekend, very fun. Looking forward to seeing you again at Camp. And IACP!

  3. Thanks Heather and Patti, it was great hanging out with you in the lodge and thanks again for all your hard work. Keep in touch!!

  4. That sounds like so much fun. Wish I had been at camp with you!

    I admire your willpower to hold off sampling the fragrant frittata while you photographed it!

    What about bread--fold all that yumminess in a hot tortilla or put some inside a fresh bolillo?

    How do you like a frittata made with all egg whites?

    How many portions does a 16-ounce container of egg whites make? That looks like quite a lot of salsa - does it keep OK for the next day?

  5. Didn't wait too long to dig in. Love your ideas for the frittata sandwich too. It worked great with all egg whites, and 1 container makes at least 8 servings. If that's too much, cut the ingredients in half and use a smaller pan. The salsa does keep overnight but it's so good you'll eat it all up - I did!

  6. We have fond memories of flat omelet sandwiches in Israel when we were around 20 years old. We often had them at an outdoor "cafe," which was actually a bench under a big tree. The bread was fresh and there was nothing better!

    Your version with avocado salsa sounds even more delicious. You're right, I'm sure we would eat it all up!

  7. Oooh, I love frittatas! Great idea to use the sponsors in a fantastic dish. (P.S. I love the salsa photo on top of the tip box. That's my kind of tip!)

  8. Hi Kristina,
    I was pleasantly surprised how the frittata came out using egg whites only - nice & light & fluffy. Thanks so much for your comments. It was nice to see you at Camp!

  9. What a cute post! I want to try this recipe and I have everything I need except avocados (ate them already!) Shucks :p

  10. The frittata is yummy cold too, and would be delish with any salsa wrapped in a tortilla. Thanks so much for visiting my little, unknown, struggling, looking-for-more-followers blog!

  11. Oops, that last post was for Lamb-A. (Thanks Danni!)

  12. This salad is fantastic, the watermelon was so good I thought that it tastied like tomatoes only better! This recipe is a keeper, thanks for sharing it!

  13. Thanks Cynthia. Watermelon in salsa - who knew?