recipe

It’s Yum Time- Easy Frittata!

Abby H.2 Comments

Whomever coined the term “morning sickness” either had never been pregnant or couldn’t tell time. I’ve been really nauseous lately all the time, so I’ve been cooking a lot of dinners that I haven’t been eating. Most of my evening meals have comprised of cold cereal and a splash of whole milk.

However, I made an awesome, easy Frittata last night that smelled so good, I actually ate about a quarter of it.

I love making Frittatas. They are super easy to make, and you can use basically anything in your kitchen. Veggies, cheese, and protein of any type. Frittatas are gluten free, and can be made vegetarian (but not vegan, since they do have eggs as a major ingredient).

Here is the recipe that I cobbled together. I didn’t write anything down, I just rummaged through the fridge and pulled out stuff that looked good together. I chose the yellow potatoes because when they cook, they have a rich, creamy texture without adding tons of empty calories (Potatoes are high in potassium, which his mama needs to keep the charlie horses at bay).

Easy Frittata (serves 4-6)

Ingredients:

  • 6 eggs
  • 3/4 cup Milk (use whatever kind you normally use- soy, cow’s milk, whatever)
  • 1/2 lb turkey sausage (or your fav. breakfast sausage)
  • 2 T. butter, divided
  • 8-10 small yellow potatoes, chopped into small pieces (you can leave the skin on)
  • 1 16oz bag of peppers and onions
  • 1T minced garlic
  • 1 ripe tomato, roughly chopped
  • 1 cup sharp cheddar cheese, shredded (If you are watching calories, opt for a low cal. cheese)
  • salt, pepper to taste
  • Olde Westport’s Gold Coast Garlic Shake or your favorite garlic powder to taste

Directions:

  1. Preheat oven to 350 degrees.
  2. In a medium mixing bowl, whisk the eggs, milk and salt and pepper. Set aside.
  3. In a large oven proof skillet, cook sausage per package directions. Once sausage is cooke, remove from the pan, chop into bite size pieces and set aside (You can also use pre-cooked sausage- just heat it up and cut into bite sized pieces).
  4. Deglaze the pan with a scant 1/4 c. water. scrape the yummy brown bits off the bottom of the pan.
  5. Add the potatoes and 1 T butter. Cook the potatoes on medium/low until the potatoes are “al dente”.
  6. Add the remaining butter, garlic, and the onions/peppers. Continue to cook on medium heat until the veggies are soft, about 10 minutes.
  7. Remove from heat, add the sausage back into the pan.
  8. Pour the reserved egg mixture over the veggies, and sprinkle with a touch of garlic powder (if desired).
  9. Top with the chopped tomatoes and cheese
  10. Place the entire oven proof skillet in the oven, bake for 20-30 minutes, or until the eggs are set.
  11. Serve right away with a small green salad or with fruit. I love frittata topped with fresh salsa and a little plain greek yogurt or sour cream.

And here are some shots before we demolished it. If you can’t eat it all in one meal, you can always stash the leftover in the fridge and eat it cold, or re-heat it in the microwave. It’s good for breakfast too!

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Notice all the yummy veggies!!

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Delectable Tuesday: Quinoa tri-color pepper salad

Abby H.

This is a super yummy salad that is easy to prepare and can be kept in the fridge for up to a week. I used green red and orange peppers but feel free to use whatever color bell peppers you can find in your local supermarket.

Ingredients:

  • 1 cup quinoa ( I used red quinoa)
  • 2 cups water or broth, your choice
  • 3 bell peppers, cleaned and diced
  • 1/4 cup oil, your choice (I used corn oil)
  • 1/4 cup vinegar, you choice (I used pomegranate, but balsamic would be good too)
  • 1/4 cup stone ground mustard
  • Pepper and salt to taste
  • (optional 1/4 c. feta or goat cheese crumbled)

Directions:

  1. Cook quinoa in water or broth as indicated on package directions.
  2. Once quinoa is cooked refrigerate until cool.
  3. In a large bowl mix cooked chilled quinoa and bell peppers set aside.
  4. In a small bowl mix oil, vinegar, and mustard until combined.
  5. Pour over quinoa mixture and stir to combine. Taste and salt and pepper as needed.
  6. Store in refrigerator for at least four hours prior to serving.

Delicious as a side dish or top a green salad with this mixture to make a large entree salad.

Because of this salad is a vegan (sans cheese, of course), vegetarian, and gluten free it is a great option for a potluck with friends or family.

This recipe makes six side dish servings or three main dish servings

Recipe Tuesday: Black Beans and Brown Rice!

Abby H.

I’m going to try to publish a recipe at least once a week. Some of these may seem familiar to those who have eaten in my kitchen before. Most of these recipes are family favorites with a healthy twist.

Ingredients:

  • 1 T. butter
  • 1 T. diced garlic
  • 1 bag Birdseye Recipe Ready Mirepoix OR 1/2 cup each, chopped: white onion, celery, & carrots
  • 1 red or green bellpepper, diced
  • 1 1/2 cups brown rice
  • 4 cups water or broth (I used homemade chicken broth)
  • 1 can black beans, rinsed and drained
  • 1/2 T. Cajun Seasoning

Directions:

  1. In a large saucepan, melt butter and add garlic. Cook until fragrant (about 5 minutes)
  2. Add Mirepoix and pepper.  Cook on medium until onions are clear.
  3. Add rice and liquid, cook on medium, stirring often, for 30-35 minutes, until rice is tender.
  4. Add black beans, and cook until beans are heated.
  5. Add Cajun Seasoning and serve.

This makes 6-8 servings. It’s yummy!

*To make it vegan,use coconut oil in place of butter, and use veggie broth instead of chicken broth.

 

 

Photo credit: ronnieb from morguefile.com