It has no name, but it was good....

So, I needed dinner. Looked in the cupboard (because I am broke and am not allowed to buy new food until I use up what I have). Started with this:

Sautéed about a half cup of onion and a clove of minced garlic in butter (the real kind). Cooked a cup of orzo per box. Drained the orzo and added it to the onion and garlic with a can of stewed tomatoes (no judging - I was out of fresh tomatoes). Heated that up.

Then added about this much fresh mozzarella cheese (this is a 10-inch skillet):

Stirred that in until it was nice and melty. Then, added about this much fresh chopped basil:

Stirred that in and added a handful of fresh spinach:

 After I stirred it in and let it cook down a bit, it didn't look like enough, so I added another handful:

Cooked it down for a little bit (only took about 3 minutes) and viola!! Look at that perfect sheen - Italian moms would be proud of me. And it was delicious. (one bad thing - it is dinner for 3-4 nights....it may not be as great the 4th time I eat it in a row. I don't think it will freeze well.)

Mini Fritattas

Mornings in our house are EARLY.  And Bob takes FOREVER getting ready to leave.  This is my experiment to have something (other than PopTarts... ick) that is fast and easy so she will eat breakfast.  These can be frozen and popped into the microwave to heat up quickly in the morning.

 

 

Ingredients:

• 4 large eggs
• 1/2 cup half-and-half
• 1/2 teaspoon salt 
• pepper to taste  (you can add some Alpine Touch or other seasoning if you like)
• Assorted mix-ins (such as shredded cheese, diced vegetables, and cooked and chopped bacon, ham, or sausage)
• Grated Parmesan cheese (optional)

 

Instructions:

 

          Heat oven to 350 degrees and coat a 6 cup muffin pan with nonstick cooking spray.

Whisk together the eggs, half and half, and seasonings in a medium bowl, then evely distribute mixture among the muffin cups.  Don't fill each cup more than 1/2 full.

         Add about 2 tablespoons of mix-ins to each cup, then sprinkle on a bit of Parmesan cheese, if  you like.

Bake the frittatas until they are puffy and the edges are golden brown, about 20 to 25 minutes.  These puff up pretty high in the oven, then sink back down as they cool. Mine looked a bit like popovers while they were in the oven......

I left them in the pan until they were set and cool enough to handle.
 (If necessary, run a butter knife around the edge of each one to loosen them before removing them from the pan.  My newer pan let them loose much better than the old seasoned pan--- which made no sense to me)

This is supposed to make 6 mini frittatas.     The actual amount you make will depend on the size of your muffin cups. One of my pans is deeper than the other because it is pretty old. Just make sure the cups are only 3/4 full with all the fixin's and everything. I filled a couple too full, and they make a mess.

Be sure they are totally cooled before you put them in the freezer.

Note:  I actually used a dozen eggs and 1 cup heavy cream plus 1/2 cup milk (because I did not have half and half on hand), and made 2 dozen fritattas.

I will let you know if this improves  the "I don't have time to eat anything... I will be late" scene that occurs every morning.