I made frittatas last week in an attempt to change up our breakfast menu. The turned out really good. Super tasty. I made a little one because there are only two of us, but this would be easy to scale up.
- 2 Large Eggs
- 2 Egg Whites
- 1 oz Feta Cheese (crumbled)
- 1 cup Spinach
- 1/2 Small Onion
- Salt & Pepper
- Preheat oven to 375.
- In a 6 inch iron skillet saute onion until soft in a healthy amount of butter (you need the butter so the frittata will slid out of the skillet). After onions are soft and spinach to skillet and cook until fully wilted.
- Meanwhile, beat eggs and egg whites, adding salt and pepper. Pour into skillet with onion and spinach after spinach has cooked down.
- Add feta on top. Bake at 375 for 15-20 minutes or until frittata separates from edges of skillet.
I’ve seen many variations of this pizza, all of them very yummy. This is how I make it:
- Pizza Crust (premade or from fresh dough)
- Basil Pesto (I buy it from the store)
- Pine Nuts
- Onion, Sliced
- Spread pesto over pizza crust, draining excess liquid from spoon before placing on crust.
- Cover lightly with half of cheese
- Distribute onions and pine nuts evenly over pizza
- Cover with remaining cheese
- Bake at 450 for 10 minutes or until it looks yummy.
I love soup because the actual prep time is so low normally. This one falls into a category I call dump soup. Dump soup is where you dump cans of stuff into a pot and turn on the burner. This is slightly more complicated than that but most of the work is already done for you if you have a stock of canned food.
- 1 lb of Chicken (your favorite kind, I use what ever is on sale, dark or white)
- 28 oz Canned Tomatoes
- 22 oz Canned Corn
- 14-28 oz Canned Black Beans
- 1 Can of Rotel
- 1 Can Tomato Paste (the little ones)
- 3 Cups Chicken Broth
- 1 Large Onion
- 1 Garlic Clove
- Salt and Pepper
- Cook Chicken. I grill mine on our George Foreman and work on the rest of the soup while it is cooking. Alternate directions for making your own broth below.
- Chop Onion and mince garlic. Add to pot with a swirl of olive oil (or what ever you got). Cook until onions are tender.
- Drain black beans and corn. Dump in pot along with tomatoes, rotel, tomato paste, chicken broth, and salt and pepper to taste. Cook on medium-low.
- When chicken is cooked through remove from heat and shred. Add to pot.
- Cook for 5-10 minutes on medium. Keep warm until ready to serve.
Homemade Broth Directions:
- Place chicken on the bone in soup pot with 6 cups of water and 1 tsp of salt. Bring to a boil. Reduce heat to medium and cook for 20 minutes or until chicken is cooked through.
- Remove chicken and allow broth to reduce by half (or to 3 cups of liquid).
- Chop onion and mince garlic. Add to pot. Add tomatoes, tomato paste, rotel, and drained black beans and corn. Shred chicken and add to pot.
- Cook for 20-30 minutes on medium-low heat. Keep warm until ready to serve.