‘Frittata’ Articles at Sweetnicks

Recipe: Pizza Frittata

August 31, 2016 · Narrative

A delicious way to get a whole lotta veggies into your meal … whether it’s your plate or your kid’s.

I’m teaching kids’ cooking camp this week, and one of the things I look for when I’m choosing the menus is to get kids to eat more vegetables without complaining about it.

I don’t want to hide the vegetables. I’ve never been a fan of that movement.

I just want to see them in a different light. As in the kind of light that makes them want to eat more vegetables.

This Pizza Frittata is that.

Because it is seriously PACKED with vegetables.

Copious amounts of broccoli and spinach.

And then rounded out with onions, tomato sauce, and cheese.

Always cheese.

This recipe, as with most frittata recipes, is also easy enough that the kids can do most, if not all, of it themselves.

From the chopping of the broccoli and the onions, to the grating of the cheese to the hand-ripping of the spinach. Mixing the eggs. Dolloping with tomato sauce. Topping with pepperoni.

Totally kid-friendly both in terms of making and eating.

But, full disclosure, two kids wanted no part of eating it. Which is absolutely fine because they at least tried it. Camp rule.

The best victory? One of my campers looked at it and said, “Pizza Frittata? That doesn’t look anything like pizza!”

I explained that we’re calling it that because of the tomato sauce, cheese, and pepperoni, and it was an adaptation of pizza as he knows it.

He promised to take one bite.

And then he proceeded to eat his entire slice.

**cue the victory dance here**

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Recipe: Greek Egg Bake

November 16, 2015 · Breakfast, Narrative

Greek Egg Bake – a quick and delicious way to meal prep your way into a week’s worth of breakfast.

I feel like I eat eggs ALL THE TIME.

Mostly because I do.

And given we go through about three dozen eggs every two weeks, this shouldn’t be a surprise.

Eggs usually appear in at least one meal a day.

Sometimes more.

And because of this, it means I need to get creative.

Otherwise I will lose my mind.

So here we are.

Greek Egg Bake.

Also known as breakfast for the week.

The thing about egg bakes (which are a close cousin to frittatas) is that they are completely dummy proof and completely customizable. Because I was after a Greek-inspired flavor, I used spinach, feta, and oregano in this version. But you could easily do an Italian version with tomatoes and mozzarella. Or Mexican with chiles and Jack cheese. Or even French with Brie with ham. Or forget international references – just use up whatever leftover vegetables you have on hand.

The possibilities are endless once you have the guidelines. And with, seriously, only five minutes to put everything into the baking dish, and about 25 minutes to bake, you can toss this together any time.

And likely with ingredients you have on hand already.

You can just slice this up and eat as is (I eat it alongside homemade sausage balls, a recipe for another day), or slap it between a few pieces of whole wheat toast for a quick egg sandwich. Because you are making a full dish, it’s perfect for a grab-and-go breakfast you can feel good about.

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Recipe: Summer Frittata {Jones Dairy Farm}

July 21, 2014 · Narrative

A frittata, taking full advantage of summer produce, perfect for a lunch or light dinner.

Warm weather means trips to the local farmer’s market to stock up on fresh summer produce like yellow squash and zucchini. These vegetables are so versatile they can lend themselves to many different dishes. They’re perfect sauteed and added to a light pasta, or mixed up with chicken in a stir-fry. But the way I love it the most? In a frittata. Frittatas are one of those great go-to dishes that are ideal for a light summer dinner, or to get a week’s worth of lunches made in one fell swoop. Once you have a basic recipe, you can mix and match the ingredients you add in, using up farmer’s market bounty, leftovers from your fridge, or favorite flavors of your family.

Since this is the season for squash and zucchini, and we had a lot of it from a recent trip to the farmer’s market, I added them to this most recent frittata. Also cheese. Because, well, cheese. If I can add cheese to a recipe, I will. Cheese is one of my happy places, no doubt. And this time, to add a little bit of salty crispness to the frittata, I added some frizzled bits of Canadian bacon from the folks at Jones Dairy Farm.

I love this Canadian bacon, so easy to use in a variety of recipes, and easy to find (even Costco has large packages of it). It’s great in breakfast sandwiches, stir fries, and, of course, this frittata. I might have swiped a few from the dish after they came out of the pan.

I mean. They’re all crispy, and juicy, and just bursting with flavor.

You totally would have done the same.

Just a few minutes of hands-on work, and 45 minutes in the oven, and you’ll have the easiest Summer supper yet. Or a week’s worth of lunches if your kids ::coughcough:: don’t like zucchini either.

This recipe was created as part of my ongoing relationship with Jones Dairy Farm. The last recipe I made for them was a delicious sundae using their cherrywood smoked bacon. You can find the recipe right here.

Tomorrow? We drink.

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Recipe: Thinny Thin Spinach Cheddar Frittata

March 23, 2012 · Narrative

Happy Friday, folks! This is going to be a quick one because this is the last thing standing between me and my pillows … and a bit ‘o migraine relief.

When it comes to mornings in our house, it is a c-r-a-z-y time. We do a lot of grab-and-go. Which is pretty much the same as grab-and-eat-in-the-car-on-the-way-to-school. Weekends are, of course, different. During the week, I pack breakfast up and eat at the office. There’s just not enough time to do it at home. Usually it’s yogurt and fresh fruit. Or a toasted thin bagel. Or oatmeal. But sometimes I’m ahead of the game and make a frittata in the beginning of the week and feast off it all week.

This recipe came about because I bought two huge bags of spinach from Costco (can’t beat the $3.99/lb price as compared to $6.99 at the grocery store), and didn’t realize they expired so soon. A cup and a half of spinach went into this frittata, along with a few other simple ingredients, and less than five minutes later, it was baking in the oven. It doesn’t get simpler than that. Easy, pretty healthy, and filling enough to get you to lunch time. My kind of breakfast.

I’ll leave you with a conversation Madeline and I had tonight.

“Mom, are you going to have another birthday this year?”

Yes, I have one every year, just like you.

“So when I’m older, I’ll still have birthdays?”

Yes, same as you do now.

“How old will you be on your next birthday?”

42.

“Wow.”

What?

“That’s old!”

Thanks a lot, Madeline.

“No, I mean on your next birthday, that’s old. Not now.”

Yet somehow that didn’t make it much better, did it?

I’m going to try and get back here tomorrow night for a book review, but if I don’t, have an AWESOME weekend. We plan on doing the exact same thing.

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