Vegetarian Frittata

Once again I've found myself in the position of needing to use up Egg Beaters from Costco before they go bad. I've done better this time than a lot of other times I've bought them, so that's good. And it means we get to have Frittata!! According to the ol' blog here, I haven't made this since July! Good golly, is it possible it's been that long?! I'm excited for it--it's a healthy, light dinner that we always enjoy. I think I'm going to make some hash browns to go with it, and I have a container of Grands biscuits in the fridge that need to be used. I might make a fruit salad to go with it, or we have regular lettuce salad, too.

It's time for another trip to the potty for the boy, so here's the link to the previous post of this:

Vegetarian Frittata

I don't think I'm changing up much, although I may use feta instead of the parmesan cheese because I also bought feta at Costco, plus I think it would lend an interesting flavor to this. Yum...I'm excited for dinner!

Vegetarian Frittata

I buy Egg Beaters at Costco. I'm thinking I might stop doing that. I have four cartons of them with a sell by date of August 6th. Look for lots of egg dishes over the next week or so! Or baked goods. I don't know what, but I don't want to throw them all away! When I was figuring out meals for the week I realized we hadn't had a frittata in quite awhile...especially this one! Since I have so many freakin' eggs, I figured now was a good time to make it.

Vegetarian Frittata
2 Tbsp extra virgin olive oil
1 large yellow onion, peeled and cut into 1/4-inch crescents
2 cups fresh spinach leaves, cut into a chiffonade
1 bell pepper, preferably red, roasted, peeled, seeded, and cut into 1/4-inch die
6 large eggs
1/2 tsp salt
8 grinds cracked black pepper
3/4 cup freshly grated parmesan cheese

Generously butter a 9 or 10 inch pie plate. Heat the olive oil in a saute pan. Add onions and saute until browned. Add the spinach and cook just until wilted. Stir in the roasted pepper and remove from heat. Spoon the vegetables into the buttered pie plate, distributing evenly. Let cool.

Meanwhile, beat the eggs in a larege bowl just until yolks and whites are blended. Add salt, pepper, parmesan cheese. Mix thoroughly.

When vegetable mixture has cooled, pour egg mixture over it, again making sure that the ingredients are evenly distributed. Dish can now be set aside, covered and refrigerated, for up to 8 hours before baking.

When ready to bake, preheat oven to 450. Bake for approximately 15-20 minutes, or until the edges of the frittata are golden brown and the center is set but still slightly creamy. Do not overbake. Remove frittata to a rack and let cool approximately 15 minutes. Carefully loosen frittata from the paln with a metal spatula. Slide out and continue to cool on rack. To serve either hot or at room temperature, slide frittata onto a flat surface and cut into wedges.

*****

I added in some fresh oregano and basil to the egg mixture because I had them in the fridge and they needed to be used. I also used mozzarella instead of parmesan because I just didn't feel like grating up the parm. It smells really yummy, and I'm really hungry! We're just going to have hash browns and toast with it. THe boy is having chicken nuggets because he doesn't like eggs. If I know he doesn't like it, I'm not going to force it on him. It's just not worth ruining my dinner. ;)

Green Chile Frittata

We are finally back in the land of the living!! Took long enough. The boy is still kind of fighting the virus, if he has milk he throws up again. Yuck. I'm still hovering between sick and well. Sometimes I feel great, othertimes I feel sick again. Food is a bit of an issue, too. A lot of stuff still doesn't sound good, so it was really hard to come up with dinner ideas for the week...especially since I was still sick when planning them.

So tonight I think I'm going to try this recipe I found on allrecipes.com for Green Chile Frittata. There are a couple things on my menu plan for the week that sound better, but I'm missing a couple ingredients. This doesn't sound stellar to me right now, but I don't have many other options. Hopefully by dinner time it will be more appealing.

Green Chile Frittata
10 eggs, beaten
1/2 cup all-purpose flour
1 teaspoon baking powder
1 pinch salt
1 (7 ounce) can diced green chile peppers, drained
1 (16 ounce) container low-fat cottage cheese
1 cup shredded Cheddar cheese
1/4 cup melted butter

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a large bowl, mix the eggs, flour, baking powder, and salt. Stir in the green chile peppers, cottage cheese, Cheddar cheese, and melted butter. Pour into the prepared baking dish.
3. Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking for 35 to 40 minutes. Cool slightly, and cut into small squares.

*****

I think I'm going to cut it in half because I don't need a whole 9x13 pan of this. It said it makes 10 servings which is way too many anyway. We'll see how it turns out. I hope it starts to sound better to me because it sounded really good when I first came across it. I don't know what we'll have with it, I can't think that far ahead right now.

Vegetarian Frittata

Phew...finally I'm all caught up! My husband always makes dinner for me on Valentines Day, so I was off duty last night. It was such a treat! Although, he made what I had planned on having tonight, so I had to do some quick thinking. I had some spinach from the portobello pitas earlier in the week, and we haven't had this frittata in quite awhile, so that's what we're having. I also have a red pepper I need to use up. I'm excited, this is always so good!

Vegetarian Frittata
2 Tbsp extra virgin olive oil
1 large yellow onion, peeled and cut into 1/4-inch crescents
2 cups fresh spinach leaves, cut into a chiffonade
1 bell pepper, preferably red, roasted, peeled, seeded, and cut into 1/4-inch die
6 large eggs
1/2 tsp salt
8 grinds cracked black pepper
3/4 cup freshly grated parmesan cheese

Generously butter a 9 or 10 inch pie plate. Heat the olive oil in a saute pan. Add onions and saute until browned. Add the spinach and cook just until wilted. Stir in the roasted pepper and remove from heat. Spoon the vegetables into the buttered pie plate, distributing evenly. Let cool.

Meanwhile, beat the eggs in a larege bowl just until yolks and whites are blended. Add salt, pepper, parmesan cheese. Mix thoroughly.

When vegetable mixture has cooled, pour egg mixture over it, again making sure that the ingredients are evenly distributed. Dish can now be set aside, covered and refrigerated, for up to 8 hours before baking.

When ready to bake, preheat oven to 450. Bake for approximately 15-20 minutes, or until the edges of the frittata are golden brown and the center is set but still slightly creamy. Do not overbake. Remove frittata to a rack and let cool approximately 15 minutes. Carefully loosen frittata from the paln with a metal spatula. Slide out and continue to cool on rack. To serve either hot or at room temperature, slide frittata onto a flat surface and cut into wedges.

*****

I think I'm just going to saute my red pepper instead of roasting it. And instead of parmesan, I'm going to use feta. For one thing, I'm out of parmesan, and for another I have feta to use and think it would taste really good with this. The husband was going to happy hour after work, so we'll probably eat after the little man goes to bed.

Vegetarian Frittata

What a day! I had my MOMS Club regional luncheon, so I got an entire day away with some of my friends from MOMS Club. It was way fun...and I even got to dress up! It's nice to break out of my stay-at-home-mom attire every now and then, but rarely do I get a chance.

Anyway, I've made this frittata before, but it's been a few months. We really liked it last time. I just realized I should have read my review to see if there was anything I wanted to change up the next time I made it.

Vegetarian Frittata
2 Tbsp extra virgin olive oil
1 large yellow onion, peeled and cut into 1/4-inch crescents
2 cups fresh spinach leaves, cut into a chiffonade
1 bell pepper, preferably red, roasted, peeled, seeded, and cut into 1/4-inch die
6 large eggs
1/2 tsp salt
8 grinds cracked black pepper
3/4 cup freshly grated parmesan cheese

Generously butter a 9 or 10 inch pie plate. Heat the olive oil in a saute pan. Add onions and saute until browned. Add the spinach and cook just until wilted. Stir in the roasted pepper and remove from heat. Spoon the vegetables into the buttered pie plate, distributing evenly. Let cool.

Meanwhile, beat the eggs in a larege bowl just until yolks and whites are blended. Add salt, pepper, parmesan cheese. Mix thoroughly.

When vegetable mixture has cooled, pour egg mixture over it, again making sure that the ingredients are evenly distributed. Dish can now be set aside, covered and refrigerated, for up to 8 hours before baking.

When ready to bake, preheat oven to 450. Bake for approximately 15-20 minutes, or until the edges of the frittata are golden brown and the center is set but still slightly creamy. Do not overbake. Remove frittata to a rack and let cool approximately 15 minutes. Carefully loosen frittata from the paln with a metal spatula. Slide out and continue to cool on rack. To serve either hot or at room temperature, slide frittata onto a flat surface and cut into wedges.

*****

We don't eat real eggs, so I'll be using Egg Beaters for ours. And I'm too lazy to roast my own red peppers, so I'll be using ones from a jar. I never really know what to have on the side with frittata. Usually we just have toast. I guess I should get some kind of fancy bread or something like that, but it will have to be wheat toast because that's what we have. :)

Frittata Review

The frittata was EXCELLENT!!! We both really liked it. I didn't know if the husband would like it because he's not a fan of spinach, but he went back for seconds. I don't remember if I put it on my recipe below, but the cookbook said it was four servings. Maybe ours seemed less because it was Egg Beaters instead of eggs, but I cut it into six slices and only one slice was left.

Vegetarian Frittata

We're still out of chicken, so it's another vegetarian recipe tonight! I see that Safeway has chicken breasts on sale this week, so I'll pick some up today. Tonight we're having a Vegetarian Frittata. In case you don't know, a frittata is kind of like an omelet only you bake it in the oven instead of on top of the stove. This recipe comes from one of my favorite cookbooks, Pasta & Co. Encore. Pasta & Co is a take-out food shop in Seattle and the surrounding area.

Vegetarian Frittata
2 Tbsp extra virgin olive oil
1 large yellow onion, peeled and cut into 1/4-inch crescents
2 cups fresh spinach leaves, cut into a chiffonade
1 bell pepper, preferably red, roasted, peeled, seeded, and cut into 1/4-inch die
6 large eggs
1/2 tsp salt
8 grinds cracked black pepper
3/4 cup freshly grated parmesan cheese

Generously butter a 9 or 10 inch pie plate. Heat the olive oil in a saute pan. Add onions and saute until browned. Add the spinach and cook just until wilted. Stir in the roasted pepper and remove from heat. Spoon the vegetables into the buttered pie plate, distributing evenly. Let cool.

Meanwhile, beat the eggs in a larege bowl just until yolks and whites are blended. Add salt, pepper, parmesan cheese. Mix thoroughly.

When vegetable mixture has cooled, pour egg mixture over it, again making sure that the ingredients are evenly distributed. Dish can now be set aside, covered and refrigerated, for up to 8 hours before baking.

When ready to bake, preheat oven to 450. Bake for approximately 15-20 minutes, or until the edges of the frittata are golden brown and the center is set but still slightly creamy. Do not overbake. Remove frittata to a rack and let cool approximately 15 minutes. Carefully loosen frittata from the paln with a metal spatula. Slide out and continue to cool on rack. To serve either hot or at room temperature, slide frittata onto a flat surface and cut into wedges.

******

I'll be using Egg Beaters for ours because of the cholesterol in eggs. I also have a jar of roasted red peppers because I'm too lazy to roast them myself. Plus red peppers weren't on sale this week at my grocery store.

Oh, and here's a really easy way to do a chiffonade. I use it for fresh basil all the time. Stack a few leaves on top of each other and roll from one side to the other so you have a cylinder of leaves. Make small slices from top to bottom, and there you go! Super easy.

This is a new recipe I haven't tried before, so we'll see how it turns out. The last frittata I made wasn't very good, but I think that was more because of the ingredients.