I told Joe we were having “Breakfast for dinner”. I’m going through cookbooks, searching online, and racking my brain for dinner ideas. I think I’m about to the end of my patience with this cooking thing.
We will be leaving, once again, in the next few days to be gone for who knows how long. I have only a few days to craft and have fun and I’ve been cramming as much time in my room as I possibly can. The pressure is on and I’ve found myself back in my “emotional eating” zone.
I’m not eating the way I should. No more daily snacks and drinking water. Those take up precious time in my crafting 😦 I’ve lost my mind.
Priorities are a bit upside down around my house and in my head. I’m still working at this Glycemic Index thing. I guess everyone goes through a difficult patch when doing something new and find excuses to not continue on the path to good health from time to time. Why should I be any different.
Then there are those that have been waylaid by health issues. Jann, of WhatYouMakeIt, with her pneumonia and now Lynn of Garden Pinks is down with a stomach bug. Ladies, I’m sending healing vibes your way.
I have to have pep talks with myself and they go like this. Leslie – put your “Big girl panties on and deal with it”!!
Okay, enough of the whining and on to what to fix for dinner when you are a bit short on time. This meal is a quick one. In and out in about 30 minutes. You get your protein needs met as well as the daily fiber requirements and it tastes pretty good.
You will need a 10 inch skillet that is oven safe. If you have a skillet with a plastic or wooden handle and are concerned about putting it in your oven I have a fix for you.
Tear off about two (2) feet of aluminum foil. Fold the length in half so you have a long strip. Take one of the narrow ends of the folded foil and begin wrapping the length around the handle of your skillet. Make sure to cover ALL of the handle that is not heat proof. Wind the foil around and around the handle and squish it good.
The foil protects the wood or plastic from the intense heat of the broiler. Take necessary precautions when handling because the foil will get hot, hot, hot. And it is not permanent. It slides right off.
Store it away in a drawer. That way anyone looking in the drawer for something will come across this bit of foil and ask you a bunch of questions. Starting with “What the heck are you keeping this for?!”
Alright, now that this is out of the way and you are ready to begin. One medium onion sliced thin and in your skillet with a bit of olive oil. You will be cooking the onions by themselves until they begin to caramelize.
You are going to be thinking I’ve done gone bonkers because of the amount of onion in the pan but it does cook down.
While the onion is cooking you will be doing some more chopping *groan*. One clove of garlic smashed like a bug and chopped well. About a cup of sliced mushrooms. Here is where you can get adventurous or use what you have in your refrigerator or freezer.
- Bacon – 4 slices (rashers) cooked crispy and drained of grease
- 3 to 4 slices of deli meat chopped into 1/2 inch squares – or approximate squares
- Prosciutto chopped into 1/2 squares – or approximate squares
- Spinach – fresh or frozen – about 1 cup. Drained of all water (or thawed and drained). Pat the spinach dry with paper towels until there is no standing water.
- Asparagus chopped from tip to mid way down the stem, about 1-1/2 cup (this is what I used)
- Green, red, or yellow pepper chopped and diced
You can find several recipes online for Frittata to see what your options are.
Four whole eggs in a bowl big enough to mix up.
You can add dry herbs, like Italian herbs, to the eggs if you so choose.
Stir your onions from time to time as they cook. Make sure they are not burning and getting black. When they begin to turn brown you are at the point of adding your chopped vegetables and any meat you have decided to put in the mix.
Now dump your vegetables, garlic included, into the skillet and let this all cook for about 5 minutes. If you will be using any hard vegetables like potatoes or carrots put them in and let them cook for about 4 to 5 minutes before adding the remaining vegetables.
Turn your oven on to the “Broil” setting and get it heating up while the vegetables are cooking in your skillet.
Add one (1) tablespoon milk to the whole eggs.
It is a bit hard for me to take a photo and pour milk at the same time. Look, you can see me in the reflection of the measuring spoon 🙂
Next you will whip up the eggs. An old song was playing in my head at this point. I don’t remember who the group was. Devoe, Cars, Duran Duran. “Whip it. Whip it good.” Crazy things that pop in my brain.
Anyway, whip up the eggs and milk until it is frothy. You want to incorporate some air in this to make the eggs a bit fluffy. I forgot to tell you about the benefits of a Frittata. It has less calories than an Omelet and, purportedly, is better for you. Still, it is an omelet of sorts. At this point you can add your dry herbs and get them thoroughly mixed in the eggs.
Pour the eggs into your skillet over the cooked vegetables and meat. The skillet contents do need to be cooked pretty well before you add the eggs or you will have bad results. The water content naturally found in vegetables needs to be cooked off first before you add the eggs.
Move this mixture around in the skillet a time or two. Don’t go beating this into scrambled eggs. Just push through the mixture to get the runny eggs on top under the skillet contents. Leave this then to cook for a few minutes until you begin to see the very edges of the egg mixture pull away from the sides of the skillet and be dry.
The eggs are beginning to set in the skillet and it is time to put this in the oven about 6 inches from the broiler element or gas fire – whichever type you have.
Check the cooking of your Frittata in about 5 minutes. Make sure it is not burning.
Don’t look too closely at my dirty oven. I love my self cleaning oven because it does all the hard work for me. It has been too flaming hot recently to clean the oven. Sounds like a good excuse to me 🙂
When the eggs have a bit of golden color on the top and look fully cooked….this is important now. Use a pot holder to take the skillet out of the oven. Leave it on, don’t turn it off because we are not finished yet. If you have foil wrapped around your skillet handle make sure to get a good grip when taking it out or you will be jumping out of the way of a hot skillet headed to your feet while you are holding on to the aluminum foil. Experience talking here.
Slice or shred some cheese. Swiss is usually good. You can use just about any cheese you like. Put it on top of the eggs.
Put it back in the oven until the cheese is bubbly and golden.
The cooking is now done. Remove the skillet from the oven. Using a spatula or wooden spoon loosen the Frittata from the pan. Go all around the edges and down into the middle. It won’t fall apart on you as you are doing this if the vegetables were fully cooked before adding the eggs.
Dump this out onto a plate and cut into wedges for serving.
Joe picked up some bagged salad. Goody, goody. No additional chopping for me 🙂
Serve the Frittata with a salad, another vegetable if you wish. We are having left over peas. And some bread that is a whole grain. Pumpernickel is a good bread to eat and is recommended in the Glycemic Index food list.
Enjoy your dinner. Cold or hot, this Frittata is good as well as being good for you.
I’m going to squeeze in some crafting time today. The gathering and packing process will come all too soon and I want to go play while I can.
Have a great day everyone.