Foodie Friday featuring the Fabulous Frittata

The much needed long weekend is finally here and what better way to kick it off than with a recipe perfectly suited for holiday brunch? This recipe puts one of my all-time favorite ingredients at center stage, as it should be- the incredible, edible egg!

For as long as I can remember eggs have been a staple in my diet and not just for breakfast- no, no, no. Eggs make the perfect, breakfast, brunch, dinner, you name it! Their warm, fluffy texture makes my belly smile just thinking about them.

Most recently, I have been craving the more mature and cultured form of eggs- the quiche- thanks to the remarkably delicious Quiche Florentine from Main Street Bistro and Bakery in Grapevine, Texas.  The homemade, wonderfully flaky crust of the Quiche Florentine is adorned with layers of spinach, artichokes, cream cheese, asiago, and eggs of course!

As is typically the case with me, I couldn’t take the craving any longer and I decided I wanted to make my own quiche 🙂

Well, wait, where does the frittata come in your might ask? Here were go-

On a weeknight it’s just not practical to make a pie crust from scratch- exercising on top of laundry, on top of taking care of the bear, there’s just not enough time so I went in search of a healthy pie crust. Unfortunately, our local, big chain, normal run of the mill grocery store only carries frozen pie crusts ridden with “bad ingredients,” like hydrogenated oils and bleached flours. “Oh no, no, no this is not going to work” I thought to myself as the myriads of weekend shoppers paraded around me searching for the perfect bag of frozen green beans and Uncrustable sandwiches (which are delicious, I cannot lie).

With this being said, the idea to make a crustless egg pie (my eloquent description) or a frittata was born. I weaved my way in and out of those wild, weekend shoppers like the champion of a dodge ball game and darted into the baking aisle where I grabbed two aluminum pans- why make one frittata when you can have two and enjoy leftover eggs all week 🙂 ?

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Ingredients I used to create our frittatas:

  • 10 eggs (5 per frittata)
  • ½ a cup of milk (1/4 cup per frittata. Any kind of milk will do- I used 2% because that is what we had.)
  • 3 cups of spinach (about 1 ½ cups pre-steamed per frittata)
  • 2 tomatoes on the vine (1 per frittata)
  • Ground turkey (I used about ¾ of a pound total)
  • ½ a zucchini (1/4 per frittata)
  • Fat free feta cheese
  • Sharp white cheddar cheese
  • 1 teaspoon of garlic powder
  • 1 tablespoon of dried basil

Directions

  1. Preheat the oven to 350 degrees.
  2. Cook the ground turkey in a skillet with the garlic powder and dried basil until the meet is browned.
  3. Drain the turkey on a plate covered in paper towels.
  4. Sautee the spinach until wilted. Drain on a plate with paper towels as well.
  5. Slice the zucchini and tomatoes to your desired thickness.
  6. Crack 5 eggs into a bowl with ¼ cup of milk. Stir until the yolks are well combined.
  7. Layer slices of zucchini along the bottom of the pan.
  8. Place the cooked spinach on top of the zucchini slices.
  9. Place slices of tomato on top of the spinach.
  10. Then layer the feta and cheddar cheese on top of the veggies.
  11. Sprinkle the ground turkey on top.
  12. Pour the egg mixture on top.
  13. Cook the frittata until the center of the eggs is set, about 55 minutes.
  14. Places slices of avocado on top as a tasty garnish.
  15. Allow the frittata to settle for 10 minutes, then cut yourself a little piece of heaven!

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We of course enjoyed our frittata with slices of backed sweet potatoes- our favorite!

What is your favorite brunch recipe? I would love to hear! I hope you enjoy this tasty and nutritious anytime meal.

PS- post frittata making I found a gluten free, organic frozen pie crust at Central Market. Hooray!

I am trying to work on my photos- I promise they will soon be shadow free!

Have a wonderful and safe Labor Day weekend!

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Love,

AH

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Taco Tuesday

Time for a recipe!

Taco Tuesday has sparked quite the buzz lately- I know it certainly has in our home and for good reason. Who doesn’t love tacos? They are easy to make and with the surplus of taco shops and trucks popping up around the area concocting unique, but delicious creations I have realized the possibilities are endless.

Although we haven’t tried anything too adventurous in the Harris casa, we have taken the tortilla out of the picture. I know, I know that sounds absurd, but look at it this way- with the tortillas gone, you can enjoy more of the good stuff, like guacamole 🙂 !

We recently discovered the joy that sweet potatoes can bring to your life, sort of a superfood nirvana. Slice them up, pop those puppies in the oven and in as little as twenty minutes you can be tantalizing your taste buds.

Sweet potatoes and Taco Tuesday may not sound like the dream pair, but I swear together they are like heaven on earth.

My take on Taco Tuesday- replace tortillas with slices of baked sweet potatoes and make a delicious taco bowl!

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Recipe:

Boneless, skinless, chicken tendersIMG_1977

Fiesta brand fajita seasoning

1 lime

½ of a bell pepper (your choice in color)

¼ of an onion (your choice in color- I tend to use white)

½ a serrano pepper

1 sweet potato

½ a cup of diced tomatoes

Guacamole- we love Wholly Guacamole!

Salsa- if you have ever mentioned salsa in front of my husband he has most likely oohed and ahhed about the deliciousness that is Happy Tomato salsa– and he couldn’t speak truer words.

1. Preheat the oven to 350.

2. Slice the sweet potato to your liking. We use one of our favorite toys, the professional chopper from Williams-Sonoma, to cut the potato into “fries.”

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3. Place the fries in a pan and lightly coat with olive oil, then dash on some of your favorite seasoning- we love Fiesta brand Cajun All-Seasoning.

4. Season chicken tenders with fajita seasoning and lime juice and place in a casserole dish.

5. Bake the chicken and potatoes for 30 minutes, stirring the potatoes occasionally to ensure even cooking and to prevent them from burning.

6. Slice the bell pepper, onion, and serrano pepper into bite size pieces.

7. Sauté the veggies in olive oil on medium heat until they brown to your liking.IMG_1980

8. While the chicken and veggies are cooking, dice the tomatoes.

9. Once all elements are finished cooking, it is time to assemble your taco bowl.

10. Layer the sweet potatoes, sautéed veggies, chicken, tomatoes, salsa, and guacamole.

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Mix up an ice, cold margarita and you are ready for the perfect Taco Tuesday!

What are your favorite kinds of tacos? Have you created any unique tacos lately?

 

Enjoy!

 

Love,

AH