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Spicy Pepper, Potato and Bacon Frittata

1 Jun

Breakfast in our house is a scramble.

(Ha! Get it? I’ll wait…)

We need to prepare food for two active, hungry little almost-10-month-olds, and two active, often post-morning run, and hungry adults.

We usually stick to the basics: a scrambled egg, a pancake and some fruit for the girls, and a fried egg and toast or a green smoothie for the adults.

But we sometimes, usually on weekends, make something more special for ourselves—what Christopher refers to as “big breakfast”. This morning, we took our big breakfast and stuffed it in a frittata.

Frittatas are great because they come together in a flash and completely customizable. (See my bacon, green bean and Gouda frittata or my onion, herb and Swiss frittata.) Got leftovers? Stuff it in a frittata. Got some on-their-last-legs veggies? Stuff ‘em in a frittata. Got a bountiful garden? Harvest those fruits of your labor and stuff ‘em in a freakin’ frittata!

Alright, enough dilly-dallying. Here’s the recipe…

20140601_101306 Spicy Pepper, Potato and Bacon Frittata

With hearty potatoes, sweet peppers and salty bacon, this scrumptious egg dish makes a filling and well-rounded breakfast, lunch or dinner! And really, what could be bad about eggs and potatoes covered in spicy, gooey pepper jack cheese?

Ingredients

1 tablespoon butter

2 large red potatoes, cut into quarter-inch cubes (We use this fancy schmancy chopper to get them perfectly uniform every time.)

1 medium bell pepper

1 small jalapeno, diced

5 eggs

4 ounces pepper jack cheese, shredded and divided

6 strips bacon, pan-fried or baked and chopped

Salt and pepper, to taste

Directions

Preheat the oven to 350 degrees.

Spray a nonstick, oven-safe skillet with nonstick cooking spray. In the pan, over medium heat, melt the butter. Add the potatoes and cook until starting to brown, 5-7 minutes; then add the bell pepper and jalapeno and continue to cook until the potatoes are tender and browned and the peppers are soft and their bite has mellowed, another 5-7 minutes.

Meanwhile, in a medium-sized bowl, whisk together the eggs, cheese (leave a few tablespoons for the top) and bacon.

Pour the egg mixture over the cooked potatoes and peppers, making sure to evenly distribute all the ingredients. Top with the remaining cheese, and place the pan in the oven. Bake the frittata for 15 minutes, or until the eggs are cooked through and the cheese is starting to brown.

20140601_101431This incarnation of my favorite baked egg dish was the bomb! Just a little spicy, just a little sweet, just a little salty, just a little ooey-gooey, and 100 percent satisfying.

Give this one a try. It’s a winner.

Warm Peanut Butter Apple Crisp for One

31 Mar

It was a weeknight. My chores were done – the dishes, the laundry. My workout was complete. My stomach rumbled.

I’m trying to be better about not snacking as much, not reaching for a granola bar the instant I think I’m hungry, or worse, the moment I’m bored or stressed. I’m also trying to be better about needing wanting dessert after dinner, trying to limit it to just the weekends.

But on this weeknight, with almost 400 calories left in my food budget for the day, I needed something and I wanted something sweet.

I thought about broiling a grapefruit. Not dessert.

I thought about a bowl of strawberries and pineapple.  Again, not dessert.

Then, I thought I’d slice up an apple and grab a big spoonful of peanut butter for dipping. Still not dessert, but more along the lines of an ideal not-too-healthy-but-still-satisfying snack.

For some reason, I was moved to find a new way to enjoy my beloved duo. A quick Google search led me to peanut butter apple crisp. Um, yes please!

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Warm Peanut Butter Apple Crisp for One

(Adapted from A Kitchen Addiction)

This perfectly portion-controlled dessert is warm and comforting. It’s just the right balance of sweet and not-so-sweet, rich and not-too-rich, ooey-gooey and crispy-crunchy.

Ingredients

For the filling:
1 small apple, peeled and diced
1 1/2 teaspoons honey
Pinch each of cinnamon, nutmeg, allspice and cloves

For the topping:
3 tablespoons old-fashioned oats
1 tablespoon flour
2 teaspoons packed brown sugar
1 tablespoon crunchy peanut butter, softened
1 teaspoon butter, softened

Directions

Preheat the oven to 350 degrees. Spray a ramekin or individual baking dish with nonstick cooking spray.

In a small bowl, toss the diced apple with the honey and spices.

In another small bowl, combine the oats, flour and brown sugar. “Cut in” the softened peanut butter and butter with a fork until the mixture is crumbly. (Tip: I microwaved the peanut butter and butter in a small glass dish for about 15-20 seconds, then added it to the oat mixture.)

Pour the honey-coated apples into the prepared ramekin. Sprinkle the peanut butter-oat topping on top.

Bake for 20 minutes, then, remove from the oven and allow it to cool a bit before eating.

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Go make this now.

The end.

P.S. Simply double the ingredients to make this a crisp for two!

Inside-Out Chicken and Root Vegetable “Pot Pie”

30 Dec

Hey! How about a recipe post on the ol’ blog?

A few weeks ago, as I laid in bed, trying to fall asleep—which nowadays means laying in bed, listening to the whooshing sounds coming over the baby monitor and watching the clock, waiting for a baby to stir—I was smacked in the head with the idea for this dish.

I used to do some of my best thinking while out running. I now do it in bed, when I should be sleeping.

Oh well.

Make this. You won’t regret it.

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Inside-Out Chicken and Root Vegetable “Pot Pie”

(Inspired by a chicken a la king dish on “Diners, Drive-Ins and Dives” on Food Network and adapted from Food Network)

The name of the game with this dish is comfort. Tender, flavorful roasted root vegetables and a wee bit of roasted chicken breast are enveloped in a light, yet rich mushroom gravy and served over fluffy buttermilk biscuits. It’s food that is healthy for the body and soul.

Ingredients

3 sweet potatoes, cubed
4 red potatoes, cubed
3 carrots, diced
3 parsnips, diced
5 ribs celery, chopped
4 cloves garlic, minced
4 tablespoons olive oil
Salt and pepper, to taste

3 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper, to taste

4 tablespoons vegetable oil
4 tablespoons flour
4 cups mushroom both (or vegetable or chicken stock)
Dried parsley, crushed red pepper flakes, nutmeg, salt and pepper to taste

1 tablespoons chopped chives

Directions

Preheat the oven to 400 degrees. In a large bowl, combine the potatoes, carrots, parsnips, celery and garlic with the oil and salt and pepper. Stir to coat the vegetables in the oil, then pour the vegetables onto a large baking sheet or two; just make sure the veggies aren’t too crowded or they will steam, rather than roast. Roast for 25 minutes, or until the vegetables are tender and starting to brown.

20131217_175123 While the vegetables are roasting, brush the chicken breasts with the oil and sprinkle with salt and pepper, then place them on another baking sheet and roast until the juices run clear, about 20 minutes. Cube the chicken so it is about the same size as the vegetables.

When the vegetables and chicken are almost done, in a large Dutch oven, heat the 4 tablespoons of vegetable oil over medium heat. Add the flour and stir to make a roux. Then add the 4 cups of stock and whisk until it starts to thicken. Sprinkle in a bit of dried parsley, red pepper flakes, nutmeg and salt and pepper, to taste.

20131217_211105 Add the roasted vegetables and chicken to the gravy. Then add the chives. Stir to combine.

Serve hot over buttermilk biscuits.

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This new take on pot pie was a huge hit. I like the idea of pot pie, but I don’t often like the execution. Most pot pies are filled with too-salty gravy and out-of-the-freezer mixed vegetables (which means peas…and we all know how I feel about peas). But this “pot pie” took all the good things about the traditional comfort-food and put a spin on them.

Roasting the vegetables brings out an incredible amount of flavor and adds a lovely velvety texture to the already rich-tasting (but not totally unhealthy) gravy. And serving it all over biscuits? Well that’s just the best… because who doesn’t like a warm, buttery biscuit?

This dish could easily be made vegetarian, if necessary; just omit the chicken and be sure to use mushroom or vegetable stock for the gravy.

Carrot Apple Pumpkin Soup

4 Oct

This soup was born out of the desire for a piping hot meal on a rainy day* and the need to use up a pound and a half of baby carrots that had been sitting in the refrigerator for nearly two weeks.

I combined the carrots with other things from the refrigerator and pantry to create a thick, hearty and healthy fall-tasting soup—all while juggling two infants who refused to sleep for more than 30 minutes at a time. #momproblems

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(Not exactly the most photogenic dish…)

Carrot Apple Pumpkin Soup

(Adapted from How Sweet It Is and Food Network)

It’s fall in a bowl! The sweetness of carrots and apples—amplified by the roasting process—combines with the velvety smoothness of pumpkin puree. The soup gets a heated bite from ground ginger and curry powder to warm you up from the inside out.

Ingredients

4 teaspoons olive oil, divided

1 1/2 pounds carrots, roughly chopped

2-3 small apples, roughly chopped (about 2 cups)

Salt and pepper, to taste

1/2 teaspoon poultry seasoning

1/2 large Vidalia onion, chopped

2-3 cloves garlic, minced

4 cups chicken stock/broth

1 15-ounce can pumpkin puree

1 cup milk

2 cups apple juice

1/2 teaspoon ground ginger

1 teaspoon curry powder

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Directions

Preheat the oven to 400 degrees. On a large baking sheet, coat the carrots and apples in 2 teaspoons of olive oil, sprinkle with poultry seasoning and salt and pepper, then roast for 45-50 minutes.

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When the carrots and apples are almost done, in a large Dutch oven, heat the remaining 2 teaspoons of olive oil over medium-low heat. Sauté the onions and garlic until they are very soft and translucent. (Add a bit of salt to help sweat the onions.)

Add the roasted carrots and apples to the onions. Then add the chicken stock. Working over medium heat, scrape any brown bits off the bottom of the pot, then simmer the soup for about 25 minutes, until the veggies are very, very soft.

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Add the pumpkin puree, milk, apple juice, ginger and curry powder. Stir, then puree with immersion blender (or transfer in batches to the food processor or regular blender).

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Christopher and I both enjoyed the soup. It’s super healthy and comforting. The ginger and curry add just a little something, while the pumpkin puree makes it rich in texture and the apple makes it more complex in flavor.

I’ve tried a handful of carrot soup recipes, but I’ve never been satisfied with the texture. Previous incarnations of carrot soup always were heavy, not velvety, no matter the amount of liquid. (Although, I will confess I never made a carrot soup that called for half and half, cream or coconut milk, so maybe I am to blame.) But this version is just right.

Greek Pasta Salad

3 Oct

Remember when I wrote about food? (My last recipe post was Dec. 16!)

Well, now that the girls are nearly 2 months old and the four of us are falling into somewhat of a routine, I figured it was high time for me to return to my love of puttering in the kitchen.

So, for my first recipe back in action, I threw together something fast, easy and relatively healthy that would serve as my lunch throughout the week. I need no muss, no fuss meals these days—meals that are healthy, yet satisfying and require little to no prep (and can be eaten at room temperature with one hand while standing at the kitchen counter while holding a baby). Enter: this Greek pasta salad.

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Greek Pasta Salad

This Greek pasta salad is no fail. It combines the classic Greek flavors in a fast and easy one-bowl salad that yields lunches for at least a week. Chewy shells, crunchy onions and juicy tomatoes are covered in a light Greek vinaigrette and punctuated by chunks of salty, tangy feta. Beans and tuna add protein, and cucumbers would add another element of flavor and texture had they not spoiled in the refrigerator.

Ingredients

12 ounces medium shells, cooked according to package directions

3/4 cup chopped red onion (about half a medium onion)

3 Roma tomatoes, diced

1/2 cup chopped bell peppers

2 small cans sliced black olives (or Kalamata olives)

1 can cannellini beans, drained and rinsed

1 can chunk light tuna, packed in water, drained

5 ounces crumbled feta cheese

3/4 cup bottled Greek vinaigrette or Greek dressing

1 teaspoon dried oregano

Salt and pepper, to taste

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Directions

In a large bowl, combine the pasta, veggies, beans, tuna and feta cheese. Pour the dressing over the salad, add the oregano, salt and pepper and toss to combine.

Could it be any easier?

I definitely miss the cucumbers in this salad—what’s a Greek salad without cucumbers?—but the peppers do a fine job in their place. I also might add more oil and vinegar, as the salad is a bit “dry.”

It’s nothing special, but it marks a return to the kitchen. Hooray!

Shepherd’s Pie

16 Dec

With both Christopher and I working, it’s important for us to plan our meals ahead of time. We usually sit down on a Saturday or Sunday, pore over my Pinterest boards and pick a handful of recipes to carry us through a week of dinners.

Usually, we rely on those recipes to a tee. But sometimes, one of us has a brilliant idea, and we run with it.

For Christopher, last week was his week to shine. He couldn’t get a away from shepherd’s pie. We hemmed and hawed over how to make it: Beef or turkey? If no peas, what vegetables? Plain or cheesy potatoes? I decided to freestyle in the kitchen and wound up with fabulous weeknight dish – so fabulous, Christopher took two servings just the other day, ate them just 5 hours apart and still looked forward to it both times.

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Shepherd’s Pie

Shepherd’s pie is at its heart a peasant dish of meat and vegetables held together by a gravy-like sauce covered in mashed potatoes. This pie is hearty and flavorful, but totally healthy and nutritious.

Ingredients

1 tablespoon canola oil

1 pound ground beef

6 cloves garlic, minced

3 large carrots, diced

1 medium zucchini, diced

2 cups chopped broccoli

4 medium Yukon Gold potatoes, chopped into 1/2-inch to 1-inch pieces

3 1/2 cups shredded cauliflower, lightly steamed

1/2 cup milk

2 1/2 tablespoons butter

2 tablespoons flour

2 cups beef broth

1 1/2 tablespoons tomato paste

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dried parsley

Salt and pepper, to taste

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Directions

Preheat the oven to 350 degrees. Spray a 9-by-13-inch baking pan with nonstick cooking spray and set it aside.

In a Dutch oven or other heavy pot, heat the oil over medium-high heat. Add the ground beef, breaking it up with a wooden spoon, and cook until it is starting to turn brown. Add the garlic and cook for a few minutes. Add carrots and cook for several minutes, until the carrots are starting to soften. Add the zucchini and broccoli and cook until all the vegetables are tender.

In the meantime, while the beef and vegetables are cooking, fill a large stock pot with water, add a hefty sprinkle of salt and drop in the cubed potatoes. Bring the water to boil and cook the potatoes until they are fork tender. Drain the potatoes and return them to the pot. Add the cauliflower, milk and butter and mash until the mixture is smooth.

Returning to the beef-vegetable mixture, sprinkle in the flour and stir, then add the broth, tomato paste and herbs. Cook until a gravy-like sauce forms. Add salt and pepper to taste.

Pour the beef-vegetable mixture into the prepared baking pan and spread it out evenly. Top it with the mashed potato-cauliflower mixture and spread it out evenly.

Place the pie in the oven and bake for about 30-45 minutes, using the last 5 minutes to broil the top until it is golden brown.

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*My apologies for the blurry pictures. I was hungry.

Thanksgiving recipe remixes

29 Nov

We hosted Thanksgiving again this year, and save for two hodge-podge plates for my dad and brother, we had a lot of leftovers to use up this past week.

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Christopher noshed on the legs after work a couple nights, and I made the obligatory “leftovers sandwich,” but we did a few other creative things with our supply of turkey, stuffing and vegetables.

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Leftovers used: Stuffing, egg whites (from the pumpkin crème brulee) and gravy

Notes: We used 2 cups of stuffing, which included apples, celery and mushrooms; 4 egg whites and 5 whole eggs; 1/2 cup milk + 1/4 cup cream; and 1 cup grated gruyere. We also topped our slices with a bit of leftover gravy.

Results: Incredible—by far my new favorite way to eat leftover stuffing!

Leftovers used: Turkey carcass (to make broth) and remaining turkey meat

Notes: No changes.

Results: Blah—not very flavorful; had to add more salt. The broth was great, though; I should have stuck with turkey noodle soup.

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Leftovers used: Turkey, stuffing and red cabbage

Notes: We used one sheet of refrigerated pie crust to make five pop tarts. We way overfilled our pies, but we managed fine.

Results: Fun and tasty—a new vehicle to deliver that delicious Thanksgiving-in-a-bite taste!

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Leftovers used: Multigrain dinner rolls and pumpkin puree (from the pumpkin crème brulee)

Notes: We used 1/2 cup skim milk + 1/2 cup cream and 1/2 cup dried cranberries. We added a pinch each of nutmeg, clove and allspice, as well as a 1/2 teaspoon almond extract. We didn’t have quite 1 cup pumpkin.

Results: Awesome—creamy, warm and comforting!

 

We still have a whole container of leftover cranberry-pineapple sauce, which I plan to use to make a loaf of cranberry swirl bread this weekend.

How have you used your leftovers?

A very happy Thanksgiving

22 Nov

I haven’t blogged in a while. I’ve been busy with my new job and some weekend adventures (some of which even have supporting photographic evidence that should have made it to this blog). So, I just wanted to pop in and share some pictures from Thanksgiving which included all the things this blog usually includes: running, cooking, eating, spending time with family and general Midwestern goodness!

We started the day with the St. Anne’s Turkey Trot 5K, which winds up and down the roads and trails through Lowell Park along the Rock River on the north side of Dixon. More than 450 people showed up!

Christopher and I fared well on the tough, hilly course; he finished in about 27 minutes, while I finished in 31:30 – without a walk break! I felt a little nauseous at some spots and wanted to walk, but I convinced myself to just go slow and put one foot in front of the other. We treated this “race” purely as a fun run and a means to stay active on the biggest eating day of the year. We’ll be back next year.

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We came home, cleaned up and prepared the turkey, which sat in a brine (in a cooler on the back porch) of vegetable broth, water, salt, brown sugar, lemons, oranges and spices from late Tuesday night to this morning. First, we thoroughly rinsed the bird in cold water, then patted it dry. Next, we placed cut carrots, onions, apples, lemons and oranges in the bottom of the roasting pan and in the cavity of the turkey, along with (in the cavity only) fresh rosemary, sage and thyme, as well as some garlic. Then, we rubbed compound butter (basil from our garden, chopped and frozen in the butter after the last harvest, plus some rosemary, sage and thyme) and oil all over the bird. Last, we put it in the oven, 30 minutes at 500 degrees, then 2 hours at 340 degrees.

The family arrived and contributed their dishes. We noshed on a caramelized onion, gruyère, and bacon dip, as well as an eggplant-walnut pate, both of which my dad made. We had a couple beers, which my brother brought. And we watched football.

My mom and I made gravy from the pan drippings, turkey stock and heavy cream, and we heated up all the side dishes. Christopher carved the turkey.

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Everyone filled their plates, gathered around the table and toasted each other and the day.

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We feasted on:

  • Turkey

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  • Apple-cranberry-mushroom dressing
  • German-style red cabbage
  • Bacon-wrapped asparagus bundles with a sweet-and-savory butter sauce)

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Christopher and I made pumpkin crème brûlée for dessert, and everyone loved it as an alternative to pumpkin pie!

All in all, we have a lovely Thanksgiving, full of football, food and family (human and canine). I am so very, very blessed to have a loving husband, a caring and supportive family that doesn’t mind make the trek to our house for the holiday and a wonderful home. I hope you had a great day, too!

Chicken Soup for a Reporter’s Soul

16 Oct

If you’ve been reading this blog from the beginning, or if you’ve peeked at my About page, or if you follow me on Twitter, then you know I am a journalist at heart.

2007-09-25 kbreporter

(Interviewing a couple elementary-school students at a school-farm event
in Brodhead, Wis., in September 2007)

I worked as a reporter for daily newspapers in southwestern and south-central Wisconsin for four years, until our lives switched gears. At that time, I wanted to get out of journalism so badly; I was burned out. We moved, first to Michigan and then to Illinois, and I worked part-time jobs that only somewhat used my training and talents because we could not afford to be a one-income household. But within he last year, I missed journalism—the unique experiences that come with each story, the buzz of a newsroom and the value and importance of the newspaper—and wanted back in.

For the last year or so, I have been a freelancer for two local, daily newspapers and several local, niche, magazine-style publications for the last year. But starting in a couple weeks, I will be a full-time reporter, covering local schools and education issues, for the same company.

I am ecstatic. I can’t wait to work for a company where everyone—from the reporters to the editors—cares about the newspaper and its unmatched ability to tell the local stories that affect local, everyday people. I can’t wait to delve into the education beat, a literal goldmine of stories, and bring classroom initiatives to life and make complex legislative issues understandable. And I can’t wait to feel like my work makes a difference.

Going forward, I hope to maintain this blog and continue to chronicle our lives through running, through food and through our Midwestern adventures.

So, in keeping with that, I documented my method (a no-recipe recipe) of making homemade, from-scratch chicken noodle soup, a warm, comforting meal that really is foolproof and, especially if you roast your own chicken and make your own broth, totally impressive.

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In a large stock pot, heat a bit of olive oil over medium-high heat. Add a coarsely chopped carrot or two, several celery tops and a quartered onion plus a couple smashed garlic cloves—really whatever vegetable pieces and parts you might have in the fridge—and season with salt and pepper. (I save the tops and ends of celery and carrots and freeze them for stock. I tossed in some freezer-burned California medley vegetables—carrots, cauliflower and broccoli—to the mix, too.) Sauté the vegetables until they are fragrant, about 3-5 minutes.

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Add in the carcass of a whole chicken and pour in enough water to cover the vegetables and chicken bones by a couple inches. (I fill my stock pot almost to the top, leaving just enough room to comfortably stir and to allow the stock to boil.) Add in several sprigs of parsley, a couple bay leaves and a couple teaspoons of dried herbs—again, really whatever you might have on hand. (I used fresh parsley and chives, as well as dried oregano, basil and bay leaves and a bit of allspice.) Add in some salt and pepper, too.

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Bring the stock to a boil, then lower the heat and allow the stock to cook and the flavors to develop, or about an hour.

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Remove the stock pot from the stovetop and pour the stock through a fine-mesh strainer into a large bowl. Throw out the vegetables, chicken bones and herbs. Set the stock aside.

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In the same stock pot, heat a bit of olive oil over medium-high heat. Add in a chopped carrots and celery (and onion if you and your family like it in soup)—as much as you like—and sauté until they are tender and fragrant, about 5-8 minutes.

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Pour in the stock, then add in shredded chicken—a mix of light and dark meat is best—and stir to combine everything.

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Bring the soup to a rolling boil and allow any fat to rise to the top and pool at the edge of the pot. With a spoon, skim the fat off the top of the soup and place it in a measuring cup or bowl to dispose of later. (I boiled or vigorously simmered the soup for about 30 minutes total.)

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Add in a couple cups of dry egg noodles, stir the soup and leave the soup on the heat until the noodles are tender, about 10 minutes.

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Take the soup off the heat and either serve immediately, or allow it to come to room temperature and then store in a container in the fridge or freezer.

See? It’s pretty simple, tastes delicious every time (no matter what ingredients or how much of them you have) and is a healthy and comforting meal for this chilly fall weather.

Enjoy!

Onion, Herb and Swiss Frittata

11 Oct

Christopher has grown his vegetable repertoire tenfold since we started dating five years ago. He went from eating carrots, corn and potatoes to eating bell peppers, broccoli, cauliflower, green beans, spinach, squash and more. He has not, however, come around on onions.

He understands their purpose in cooking and eats them if they are finely, finely minced and “melted” into sauces, soups and other dishes, but he hates the taste and texture otherwise.

I, on the other hand, love onions, and I often eat dinner alone during the week, so I made a dish that was all mine…

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Onion, Herb and Swiss Frittata

A frittata essentially is a baked omelet and easily is customizable. This combination of sweet onions and sharp Swiss cheese is classic and understated. The dish is best accompanied by sausage or bacon for a salty note.

Ingredients

1 tablespoon butter

2 cloves garlic, minced

2/3 cup chopped white or yellow onion

1/3 cup chopped red onion

4 eggs

1/2 cup milk

1-2 tablespoons chopped parsley

1-2 tablespoons chopped chives

Salt and pepper, to taste

1/3 cup chopped scallions

4 ounces shredded Swiss cheese

Directions

Preheat the oven to 400 degrees.

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Spray a nonstick, oven-safe skillet with nonstick cooking spray. In the pan, over medium heat, melt the butter. Add the garlic and onions and sweat them until the biting, pungent smell fades and a soft, sweet smell emerges, about 5-7 minutes; the onions will be translucent and starting to brown.

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Meanwhile, in a medium-sized bowl, whisk together the eggs, milk, salt, pepper and herbs.

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Pour the egg mixture over the cooked onions, sprinkle on the green onions and Swiss cheese and place the pan in the oven. Bake the frittata for 15 minutes, or until the eggs are cooked and the cheese is starting to brown.

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This frittata was tasty! The yellow and red onions were soft and sweet, while the green onions provided more of a bite. The herbs offered a verdant taste (perhaps a bit too much), while the cheese lent a creamy, savory taste.

I, once again, was pleased that an idea turned into another tasty recipe to add to the collection. I’ve said it before, and I’ll say it again: I love frittatas because they are quick, easy and customizable and can be served for breakfast, lunch or dinner.

Anyone got any more bright ideas for frittatas?

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