This week a had to wait until Wednesday to food shop. Leaving two nights getting by with what’s around. I always say I could live for a few weeks on the food in my pantry and freezer. It just might not be what I want to eat. Well this week it was a requirement. So Tuesday I made a frittata. They are like a crustless quiche. I told the kids it was egg pizza. The great thing about them is like quiche you can change up the flavors to your liking or what is around. No bacon? Try ham. No onions? Try garlic. The one thing you do need is eggs. I made a big one and froze 3 slices to eat for breakfast another day. This would also be a great brunch item if you are playing hostess to a crowd.
Monday- Lasagna from the freezer I made a month ago
Tuesday- Frittata with Soup
Wednesday- Swai fillets for the kids and I, stack for DH, rice, and a veg
Thursday- Take Out (DH requested chinese)
Friday- Sante Fe Cheesy Beef (test driving a slow cooker recipe)
Saturday-Penne ala Vodka with bread and salad
Sunday- Minestrone Soup in the Slow Cooker (I’ll most likely make it Saturday and reheat it)
about 40 minutes start to finsih
5 Slices of Bacon
1/2 White Onion, diced
3/4 of a large Red Pepper, diced
1 garlic clove, smashed and chopped
2 medium white potatoes
6-8 eggs depending on their size
1/2 cup milk
Lea and Perrin’s Chicken Marinade
Salt and Pepper
large oven safe non-stick frying pan
food processor with grating blade or box grater
salad spinner or lots of paper towels
1. Pre heat the oven to broil
2. Place your largest non-stick pan on a burner and ad your bacon to the cold pan. Turn it on to the lowest heat setting. Low and slow will give you great crisp bacon that doesn’t spit at you.
3. Dice the onion and peppers (that was all I had, squash, broccoli, spinach, mushrooms, all would be great) while the bacon is cooking. Check the bacon and flip it once. Chop the garlic.
4. Wash and trim any funky spots off the potatoes. Shredded them in the food processor or box grater. Place the shreds in a bowl and fill with cold water to wash the extra starch off.
5. Remove the bacon from the pan and drain it on paper towels.
6. Add all veggies to the hot bacon fat and sauté over medium heat. Don’t add the garlic right away or it will burn. It may seem like there is a lot of fat but the potatoes will be joining the pool. Allow the veggies to cook about 6-7 minutes until they start to get soft.
7. While the veggies are cooking. Drain and rinse the potatoes. Dry them well in a salad spinner or with lots of paper towels.
8. Add the garlic and stir. Add the potatoes and stir. They will need to cook about 10 minutes to soft up, under cooked potatoes are gross. Stir them often. I added a splash of water half way to help steam them.
9. While the potatoes are cooking beat the egg with the milk, mustard and herbs. Here is where you can get creative and add flavors you like. Don’t forget a good pinch of kosher salt and black pepper.
10. Taste the potatoes for doneness. Pour the whole egg mixture over and gently shake the pan to evenly distribute. Allow the frittata to cook over medium heat until you see the edges turn solid. About 2 minutes.
11. Top with some shredded cheese and move to the broiler. Set a timer for 3 minutes. Check it. If you shake the pan and it looks tight and springy you are done. If it is liquid and jello like give it another minute. There is a fine line between, raw, done, and burned.
12. Remove from the oven and run a spatula around the edge to free the whole thing. Slide it out onto a cutting board and serve it up!