Wednesday, September 7, 2011

breakfast, lunch and dinner

There's a new, simplified meal plan around here that can be neatly summed up in one word: Frittata.

Without going to the store, I'm sure to have eggs, milk and plenty of fresh vegetables on hand. For breakfast, we serve it with toast and fruit. For lunch, we add some kale chips sprinkled with parmesan. For dinner, a salad or sliced tomatoes with fresh mozzarella and basil pair just fine. It's easy as can be.

Anytime Frittata

Olive Oil
Diced vegetables (try onions, potatoes, peppers, zucchini, tomatoes, or squash)
A few leaves of fresh chopped basil or other herbs
salt and pepper
5-6 eggs (more if using a larger pan)
1/4 cup milk
salt and pepper

In a 9" cast iron skillet, heat oil and saute vegetables. Add herbs and seasoning, stirring in pan to release flavors for a minute. Spread the vegetables evenly in the pan. In a seperate bowl, beat eggs and milk. Pour egg mixture over veggies. When the bottom of the eggs have cooked, place the pan under the broiler until the top is cooked. Sprinkle with cheese, slice and enjoy!

You can change it up anyway you'd like... cut up some bacon to cook with the veggies, add diced jalapenos and cilantro and top with salsa and sour cream, toss in italian sausage and parmesan cheese for an italian twist.

Oh, the possibilities are endless and delicious.