Do you ever feel like meal planning is a big chore? Riding the treadmill of recipes your family only eats? Last year I set out venturing out of my cooking comfort zone and sharing the results and recipes. Most Mondays I try to share a recipe I have tried for meal plan Monday or food related post. I must admit I love to bake more than cook, but that doesn’t feed the family and only makes my hips wider. “Sigh” And since I am trying to get a little healthier sometimes my recipes I share will be too. But, today I am sharing a few breakfast recipes and a Frittata recipe.
Yes, why not change things up with a breakfast dinner once in a while? Or even make a nice brunch on the weekend. I typically am not a huge egg fan but, occasionally I like to break them out. It reminds me of visits to my dads when I was little. He would fix up these big pans of eggs with veggies and tomato sauce. I didn’t know what they were called at the time. Toasted french bread, hot tea or chocolate, dessert consisted of fresh fruit,nuts and cheeses.The adults would have wine. This would be served picnic style on the floor.
With the table cloth laid out we’d all carry our plates over and eat. Usually listening to his favorite music, then he would toss on a record (yes, record!) of some opera songs my grandparent’s listened to. Asking us if we remembered the songs.
Make your breakfast dinners a picnic or not. Frittatas can be an easy meal solution and delicious meal. If we were asked what kind of eggs we wanted my brother would pick Eggs Benedict. My favorite would be a Frittata which is the egg based Italian dish similar to omelette or quiche. You can see how to cook them up on this video Egg Frittata at the Food Network. Now I’ll share how I make my Frittata and the easy recipe. Unlike in the video I don’t finish mine off by broiling the top in the oven.
As the eggs cook lift and start to separate from the edges I lift them, tilting the pan and let the layer of uncooked egg go right underneath and do this several times. Until cooked.
My dad used to call them kitchen sink eggs because you can just use what ever you have to toss into them. With or without meat or potatoes which were made fresh or from left overs. On this day that I used pre-cut I set aside in a bowl from the night before, cutting down the time even more. I had mushrooms, artichoke hearts, roasted red bell peppers, garlic and sharp cheddar cheese. I sauteed the zucchini and mushrooms in butter with a dash of olive oil then tossed in the rest, holding back the cheese until just about done.
With veggies sauteed I added a mixture of eggs and milk to the sauteed veggies. This is when I also added my secret ingredient that’s not so secret around my house, a teaspoon or so of Italian seasoning, pepper and a dash of salt. I measure it in the palm of my hand tossing it in to the egg mixture until it looks just right. Nothing exact needed. Then when almost done added the cheese.
I served it up with sour dough English muffins, salsa. Delicious!
- 6 eggs
- milk or half and half
- olive oil
- Italian seasoning 1-11/2 tsp.
- salt & pepper to taste
- garlic (chopped or crushed)
- Any vegetables you like chopped small:
- red bell pepper
- green bell pepper
- You get the idea!
- add a pad of butter and a little olive oil in pan
- toss in your chopped veggies with garlic
- saute until veggies are slightly cooked (we like a little crunch to ours, but you don't want to over cook them)
- mix eggs and a little milk in a bowl
- add mixture to pan cook until done on a medium / low heat
- as getting down lift up cooked egg and let uncooked slide under to get cooked continue cooking until done.
When is the last time you made a brunch or eggs for dinner? Have you ever had a indoor picnic?