Frittata is an Italian egg-based dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheese, vegetables or pasta. It may be flavored with herbs. They are so versatile that I never make them the same way twice and they are perfect for breakfast, lunch or dinner. It is a great way to get more veggies into my family’s diet and everyone in my house is pretty happy when I make them. The kids especially like a slice with a little ketchup drizzled on top.
Pre-cook 1/3 cup of quinoa in 1/3 cup of water for 15 minutes until the water is absorbed. Set aside.
This frittata was a veggie version. But, sometimes I check out my fridge to see if there is any leftover ham, chicken or pork. Any leftover meat or veggies are perfect for a frittata!! Cube it and throw that in too. Otherwise, pick any veggies that you have on hand and chop them.
I was pretty excited that I was able to harvest my first batch of asparagus from the garden today. Since it is a small handful, it will not be enough to serve for dinner, so into my frittata it goes!!
Use a medium-sized fry pan that can be placed in the oven, under a broiler. Sautee the veggies in a tablespoon of extra-virgin olive oil until softened.
Once the veggies are done, spread them out evenly in the fry pan and place the cooked quinoa on top. Quinoa is perfect because it will settle to the bottom of the dish and give it some crunch, almost like a crust. This is the perfect time to add leftover meat.
Wisk 5 eggs in a small mixing bowl and season with salt and pepper to taste. Gently pour the eggs over the veggies and quinoa evenly. I strategically placed a few slices of sweet baby red peppers to fancy it up. This is the perfect time to sprinkle a little shredded cheese or grated parmesan if you’d like.
Cook over medium heat until the eggs are almost completely set.
To finish cooking the eggs, I place it under a broiler a few minutes until the top is cooked and golden brown.
Slide the frittata out of the pan and cut into wedges to serve.
Lunch is served!!
What a fun sized portion of Mac n Cheese! Perfect for kids and adults alike. Great for lunch or a side dish to compliment dinner. Shhhh….I am even adding some veggies in too!
Wouldn’t this recipe be fun way to get your kids in the kitchen cooking? Basically, have all of the ingredients cooked and ready for them to mix, then give them a few choices of veggies to add. They can even fill the muffin tin and sprinkle the bread crumbs on top. This recipe is versatile because I have tried many different veggies in the Mac n Cheese Muffins…be creative!
Mac n Cheese Muffins
8 oz box of macaroni or elbow pasta; cooked and drained
1 1/2 cups of shredded cheddar cheese
1/2 cup plus 2 TB grated parmesan cheese
2 large eggs
3/4 cup milk
1/3 cup plain yogurt
2 carrots, shredded
1/4 cup frozen peas, thawed
1/4 teaspoon ground nutmeg
1 TB Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
3/4 cup Panko bread crumbs
Cook the macaroni pasta according to the instructions on the package. Preheat the oven to 375 degrees. Spray muffin pan with cooking spray. Drain the pasta, return to the pot and mix in the cheddar cheese and 1/2 cup of parmesan cheese. In a large bowl, beat the eggs and stir in the milk and yogurt until combined. Add the egg mixture to the pasta mixture, mix with the selected veggies, nutmeg, mustard, salt and pepper. Divide the mixture among 12 count medium muffin pan. Heat butter in a small skillet. Once melted, add bread crumbs and stir until browned. Add in the remaining 2 tablespoons Parmesan cheese. Sprinkle over the pasta mixture and bake until set about 15 minutes. Let cool for 5 minutes before removing from the pan.
Other suggestions for pre-cooked veggies:
small broccoli florets, diced zucchini or summer squash, diced asparagus, sliced grape tomatoes
Hope everyone had a wonderful holiday and Happy New Year! This was one of the first recipes that I tried with my Christmas gift – a food processor. I had a mini prep machine and used it all of the time to chop smaller items. But, I figured with all that I am cooking, I could really benefit from a food processor. I am loving it!!
For the holidays I picked up a spiral ham at my local grocery store for our Christmas Eve dinner. I am glad it dawned on me to save the bone once I cut the meat off of the Ham. What a tasty soup it made….Ham and Pea Soup! Even the kids liked it…though they needed a little coaxing to try it, probably because it is not one of the prettiest soups they have seen. But my, was it yummy and quick to make!!
Ham and Pea Soup
5 carrots, sliced
2 stalks of celery
2 leeks (remove greens and root base, slice down the middle, rinse to remove sand, then finely chop)
1 onion, chopped
2 TB olive oil
7 cups of water
1 teaspoon chicken soup base (optional)
1 -16 ounce bag of split peas, rinsed
left over ham bone with some meat attached
2 cups ham, diced
salt and pepper to taste
Heat oil in a large pot and add the carrots, celery, leeks and onion. Sautee until softened, about 8 minutes. Add water, chicken soup base, split peas and ham bone. Bring to a boil, then reduce heat and simmer for 35 minutes. Remove the ham bone and trim meat off and reserve.
Puree about half of the soup in a blender or use an immersion blender to puree to your liking. (I prefer some chunky vegetable left in the soup).
Stir in diced ham. Salt and Pepper to taste, if needed.
Why not freeze some ham and pea soup for a cold snowy day!?
Carrot Salad…yeah, I was never a big fan until I tried this combination and my kids loved it! Only 4 ingredients, how much easier can you get?
I am trying to change things up and find new ways to get more servings of vegetables in our diet. I thought this was a pretty clever salad that appealed to all of my kids (and Mom & Dad too). Raw veggies are the best for us. I have some success with my kids eating raw baby carrots at lunchtime, but they are too difficult to eat for young children. So my 5-year-old will eat them and my 3-year-old says “it’s too hard”. So this salad is perfect for even my 1-year-old to eat because the carrots are shredded and the apples are cut into a very small dice. The combination of flavors are very appealing too. I like the sweet flavor of the carrot and raisins combined with the crunch of the apple.
Here’s is another tip that I learned recently for getting your youngsters to eat their vegetables at dinnertime and I think it makes perfect sense! Serve the vegetable as a first course instead of a side. I watch my kids eat up their dinner and usually leave their veggie for the end. Sometimes it turns out that they are “full” by the time they get to the most important part of their meal. So I tried this theory one night and served this Carrot Apple Salad as a first course, in a small individual bowls for my whole family. My kids at first looked at me funny and said, “hey, where’s my dinner”, but then I explained that it was still coming. All three kids gobbled up this salad with no complaints. They were hungry and didn’t fill up on the rest of their dinner yet.
Carrot Apple Salad
note: may be doubled, tripled depending on how many you are serving
1 large organic carrot, shredded with box grater
1 small apple, diced small
1/4 C raisins
1-2 TB mayonnaise
Toss the shredded carrot, apple and raisins together and coat with mayonnaise.