Fancy {pants} Frittata

Sometimes I just need something super easy to make for dinner. 

Yet, at the same time, I need it to make me feel good about myself.

And it has to be yummy.

And the Husband has to approve.

And it has to be made of things I have languishing in my fridge.

Arg – Impossible, right? Wrong.

Enter Fancy Pants (and ridiculously, awesomely, embarrassingly easy) Frittata:

Just the word “frittata” feels sophisticated as it roooooolllllsss off the tongue (especially when the Husband says it. He also tried to incorporate it into a Lady Gaga song… another story altogether).

Mmmmm…. cheesy.

But seriously, with that fancy name and cute little triangle shape, you wouldn’t dream that this ‘lady’s brunch dish’ is glorified scrambled eggs. Way easier than an omelet (no flipping required), healthier than quiche, and perfectly customizable (do half-and-half with different ingredients!) this MUST be on your next ‘breakfast for dinner’ list…

Or weekend breakfast list. Or brunch for the parents list. Or pack for lunch to take to the office the next day list.

Again, seriously.

Fancy {Pants} Frittata

Ingredients:

Serves 4

  • 6 Eggs or 3 eggs and 1 cup of egg whites
  • About 1 Cup of Spinach, chopped
  • About 1 Cup of Mushrooms, chopped
  • 1/2 Onion, chopped
  • 1/2 Green Pepper, chopped
  • About 1/2- 1 cup shredded or crumbled cheese of your choice – I used goat cheese on one half, and part skim mozzarella on the other (His & Hers!)
  • Any other vegetables, meats or cheeses your little heart desires (Bacon? Parmesan? Broccoli? Go for it.)
  • About 1 T of Olive oil
Directions:
  • Pre-heat oven to 350.
  • Break eggs into a medium-sized bowl, whisk.
  • Sauté veggies in olive oil in an oven-safe 10″ skillet on medium-high heat until softened (about 5 minutes), add spinach for last minute or so.
  • Pour egg mixture evenly over veggies. Do not stir. Turn burner to low.
  • Sprinkle cheese over eggs – be as generous as you like ;)
  • Let the mixture cook on low for five minutes so the bottom begins to set.
  • Put the entire pan into the oven for 8-10 minutes, or until the eggs are set in the middle (no longer jiggly!).
  • Use a hot pad and pull pan from the over (remember not to grab that hot handle!) and let cool for a minute or so before cutting and serving.
  • Serve slices with fresh fruit, toast or yogurt or nutella or bacon…. you get the picture!
 

Enjoy!

Do you have an easy-but-seems-fancy dish that you love to whip up? Tell me about it!

P.S. I got a surprise visit from my college roomie, Chelsea last night! Thanks for the visit, C!

Yes, I am “R”… we also had an “A” and an “L”.

And yes, we were super hip ;) Not.

{Old Fashioned} Popovers

Heart-shaped Swedish Waffles, timbales, and popovers, all delights with special shapes, give a dinner party special charm. Try them and see.

Pulled right from the pages of one of my great-grandmother’s vintage magazines, these little breakfast treats are more fun than filling, but have the flavor of a lighter-than-air pancake and are a joy to eat…

Give these a try (and watch them grooooow before you eyes!). Just be sure to have your butter and jam close at hand – and a cup of coffee and good read.

Playing make-believe has always been a favorite pastime of mine, and these piping hot, topsy-turvy little treats transport me to a whole other world:

One where Jackie O. is on the cover of magazines, Sucaryl Sweetener was the latest craze, and my Maindenform girdle is my best friend…

*sigh*

Sometimes, I wish…

Old Fashioned Popovers

From McCall’s “First Magazine for Women”, March 1963

Makes 8 Popovers

Ingredients:

  • 3 Eggs
  • 1 Cup milk
  • 3 T Salad oil (I used olive oil)
  • 1 Cup Sifted all-purpose flour
  • 1/2 t Salt
  • A splash of Vanilla and Cinnamon (My own additions…)

Directions:

  1. Preheat over to 400F. Lightly grease 8 (5-oz) glass custard cups.*
  2. In a small bowl, beat eggs, milk, and salad oil with rotary beater until well combined.
  3. Sift flour with salt over egg mixture. Beat until smooth. Pour into custard cups. Bake 50 minutes. (Note: My custard cups were 7-oz, and the cooking time was closer to 45 minutes.)
  4. Serve hot, with butter and your favorite jam.

*Or preheat cast-iron popover pans (eleven 3-oz cups) until sizzling hot; grease cups lightly just before filling. Bake 40 minutes. Makes 11 popovers.

Take a step back in time, and enjoy!

{Did you happen to notice my lovely, new “toy”? We found this antique hutch for a steal over the holidays at a little shop called the “Swanky Abode”. So fun, such a beautiful backdrop – Perfect place for all my odds and ends!}

Have you had any wonderful finds lately? What are your favorite old fashioned treasures?