Saturday, January 26, 2013

"Egg Pie"

So far in 2013, I've been doing fairly well with my weekly meal planning and grocery shopping. Last week's meal plan took a detour though, because when Wednesday night rolled around and I informed Ash I was making frittatas for dinner, he suggested we go out on a date because he didn't want "egg pie" for dinner (you know, because it tastes like eggs). The plan wasn't a total loss, though, because we made frittatas for brunch on Sunday.

What I like most about frittatas are that they're like making a pizza or going through a salad bar: same base, but you can add just about whatever you want so that you never have eat the same combination twice. That's also what makes a frittata great as a last-minute meal idea. As long as you have eggs, I'd be willing to bet you have a few other things in your pantry or fridge that you can chop up and toss in to make your meal.

Here are some of the ingredients I like to add: cheese (any kind), asparagus, broccoli, black beans, potatoes, onions, peppers, scallions, sausage, bacon...the list goes on.

Ash and I, at times, have very different ideas about what "good" food is. He can go for basic meat and potatoes while I like loads of veggies. Sometimes that makes preparing one large dish difficult because it can leave one person unsatisfied with their meal or forceone to eat what they don't like. The solution? Two adorable Fiesta miniature pie plates. Their 6-3/8 inch diameter makes them perfect for individual servings. (We recently purchased really fun dishes from Terrain...they're blue, red and yellow with designs like dancing cows and roosters and pigs. Since then, I've been picking up pieces in coordinating solid colors to fill out the set.).

What You Need:
Olive oil or cooking spray
Other ingredients (cheese, potatoes, peppers, sausage, etc.)
Seasonings (salt, pepper, Old Bay, paprika, etc.)

What You Do:
1. Give each pie plate a light spray of olive oil or cooking spray.

2. Crack the desired number of eggs into each dish, and beat (3 for Ash, 2 for me).

3. Wash, chop, peel, etc. all of your extra ingredients and add desired amount to each dish with any seasonings, then mix it all up. When using potatoes, I chop into small pieces and cook in a frying pan with olive oil and Old Bay seasoning until soft before adding them to the beaten eggs.

4. Bake uncovered at 350ยบ for about 25 minutes or until the egg is cooked all the way through (you'll notice the frittata will cook from the edges of the plate toward the middle, so when there is no longer a puddle of egg in the middle, it's done).

Over the years I've developed a sort of love-hate relationship with eggs. Some mornings I can't wait to dig into freshly scrambled eggs with cheese. Other mornings, well, the thought of eggs kind of makes me want to vom a little. I realized after making the frittatas that this was one of those no egg mornings for me...sigh. The dogs were pretty happy about that.

This is not a sponsored  post. All products and brands mentioned were purchased by my choice with my money. 


Christina said...

We had a frittata for dinner last night. TWINNING
I don't ever bake mine, I'm too lazy. I usually saute the ingredients on medium high, then turn the heat down low, pour the eggs and cheese in, put a lid on, and leave it like 10 minutes or until the center isn't runny.
I'm the same way about eggs. It's either scarf em down, or the thought makes me want to vom dot com. We're weirdos.

live pura vida said...

Cooking them in a pan is a good idea! I don't think I have any pans with lids though...must add to my Ikea list. I bought the frying pans, but not the lids. *dumb*