Monday, September 7, 2015


by Kate Collins

I met a friend for lunch the other day and ended up having a much bigger salad meal than I expected. Of course, if restaurants served "real people" portions, I wouldn't have had this problem. But that's a subject for a whole different blog. (But am I right about those portion sizes?)

Anywho . . . I wasn't very hungry at supper, so I looked for something tasty, nutritious, and easy. After casting about in my fridge for a few minutes, I finally eyed the carton of eggs. Actually, I reached for the carton of eggs, then stood there trying to decide what to do with them.

Ah. A frittata. Of course. When in doubt, make a frittata. You can put just about anything in it -- bacon, ham, sausage, onions, garlic, tomatoes, cheese, any vegetable you have on hand -- and end up with a satisfying meal. And you can wing it with amounts. Just figure 3 eggs per person and adjust the other ingredients accordingly.

I happened to have goat cheese that I needed to use up, plus a lot of baby spinach. So I sautéed the spinach in olive oil with chopped onion and garlic, threw in my garden cherry tomatoes chopped into quarters, then whipped up 3 eggs with a little almond milk and parmesan cheese, added it to the skillet, baked it for 12-14 minutes at 400 degrees -- and VOILA. If you want the top browned, you can slip it under the broiler.

I've heard asparagus is delicious in it, as are artichokes. The great thing about this dish is that it's simple and will help clean out the refrigerator. It's my fall back meal.

What's your fall back meal?

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