Students of Warlawurru Catholic
School, Red Hill, (L) Domino Bidwee
and Alec Bidwee, at the time of the
Matso's Classic Car Run. Photo: CAS.

How good, how
delightful it is
for all to live
together like
brothers
Psalm 133:1

Issue 5, July/August 2007

Highlights:

Editorial

Viewpoint

Priestly Profile

100 Years of John of God Service

Kimberley Kitchen

Book Review - Once was Broome

Desert Angels

KCP Magazine

Kimberley Kitchen

Pat Walton, from Melbourne, is a car enthusiast and was co-driver with Bishop Christopher Saunders in the recent Matso’s Classic Car Run to Kununurra. Pat is also a bit of a food enthusiast and is delighted to share this recipe with readers.

Pat's Egg Frittata -  (Can be eaten Hot or Cold)  

Ingredients

10 Eggs
1 capsicum
2 Carrots
2 Potatoes
2 Large Onions
0.5 a garlic
4 Slices of Bacon (optional) Vegans choice
2 Tomatoes
3 sticks of celery
Olive oil
3 tablespoons Cream
Mixed herbs     (to own taste)
Tabasco            (to own taste)
Salt                  (to own taste)
Pepper             (to own taste)
Chilies              (to own taste)
Grated Parmesan Cheese         

Method

Cut up all vegetables and cook in a large fry pan or saucepan with olive oil, stirring occasionally. I usually brown onions and garlic first then add the rest and more oil. Add spices and herbs to your own taste

Lightly beat eggs with cream. Add cooked vegies to egg mix. Pour mixture into large pan or baking dish (that can be left on hotplate) and cook on hotplate until nearly done. Sprinkle grated parmesan on top and put under grill until golden brown. Cut into slices as required and serve with salad.

Photo: CAS

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