I post a nice long rant about the DMV and disappear for a week. Man I’m fickle!
I took a trip home this weekend. Saw my friends, my family, my special friend, a terribly depressing play and spent some qt with my “little ones” while hanging out and watching a high school basketball game. It was glorious. Plus, I accidentally spent an extra day in Lincoln due to some serious fog (think Sleepy Hollow style). Plus, I picked up my birth certificate, so watch out DMV, here I come!
But as the post title suggests, I also got some cooking in. That’s right friends, I cooked on my vacation. Be scared. I’m a whole different person these days. The family went to church, we came home and in discussing the various ingredients already in the fridge… we settled upon attempting my first frittata (thank you Pinterest).
Here’s the recipe thank you to the lovely Jessie over at the Pleasant and Plump blog (ps. the name. kills me.) :Spinach and Potato Frittata
2 tablespoons olive oil
6 small red potatoes, sliced (or just six potatoes, you know, whatever is available)
1 cup fresh chopped spinach
2 tablespoons sliced green onions (we used plain onion, because it was on the counter)
1 teaspoon crushed garlic
Salt and Pepper to taste (what this is saying, SALT ME OR I WILL BE BLAND)
1/3 cup milk
1/2 cup shredded Cheddar cheese (optional) (seriously, who makes cheese optional? silly frittata)
Place potatoes in a skillet with olive oil over medium heat for about 10 minutes cooking them until tender (but still somewhat firm). Stir in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.
*You can also add bacon, sausage, or any other kind of breakfast meat if you want.
(Did you see that footnote at the bottom? I missed it. This would have been incredible with some salty bacon goodness in it. Instead – we had bacon as a side dish. Also – it took much longer than 5-7 minutes to cook it in the end. But you’ll know it’s done when the eggs are nice and firm! ) Overall – this was quick – it was easy – and it was a PERFECT way to fairly quickly throw food into a LARGE skillet and tada! done! The best part? I feel like this is fairly customizable. Have tomatoes? Sure, throw them in. Leftover chicken? Why not. Some spices? Toss away.
We’ve got a way to go until we’re absolutely caught up on blog posts. A story about a crock pot… a post about some buffalo chicken… and the follow-up on my January goals and setting goals for February. Maybe you’ll just get two posts today? Could you be so lucky?You might friends. You just might. Keep those little fingers crossed!