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.

Advertisements

Sweet {Pecan} Turkey Burger with Spicy Yogurt Aioli

I LOVE that show, “The Best Thing I Ever Ate” on the Food Network.

Well, really anything on the Food Network.

But, who doesn’t enjoy see those amazing dishes, and learning about what food gurus think is the BEST of the Best?

It seems like we’ve all had those few dishes that really stick with us: The ones that we dream of as we eat random green leftovers for lunch, or choke down that rubber chicken they serve at conferences and college events…. again. The ones that we crave all the more because they are so unattainable – Nestled in a cozy booth in a restaurant far away, or at your grandmother’s table in another state.

Well, I’m no guru, but this is one of those meals.

I’ve eaten this burger exactly once, about 5 months ago, and I’ve thought of it about 127,000 times since then. So, I decided to do something about it!

Inspired by Barley’s Brewing Company’s Turkey Nut Burger, this sandwich is spicy, sweet, juicy and fresh. The pecans are surprising. The aioli is secretly healthy. Best enjoyed with crispy baked sweet potato fries.

Oh, yes.

{Perfect for a summer dinner, or a “wishing for summer” dinner… like tonight}

The secret is really in the maple syrup, pecans and aioli, so feel free to use your tried and true burger recipe (I based mine off of this one), or even use ground beef, chicken or pork. Those caramelized, sweet pecans are to die for!. The millet, onion and veggies in this version do a great job of keeping things juicy… just be very careful when flipping. The lower fat content can cause the burgers to crumble easily…. but it’s so worth it : )

Sweet Turkey Pecan Burger with Spicy Yogurt Aioli

Serves 6

For the Burger:

  • 1 lb ground turkey (lowest fat content may not hold together as well when formed into patties – try 93%-lean)
  • 1/4 cup cooked millet (you can substitute couscous, quinoa or another grain if you have it on hand)
  • 1 medium yellow onion
  • 1 stalk celery
  • 1 T chopped fresh thyme
  • 1 T chopped fresh basil
  • 1 t oregano
  • 1/2 t salt
  • 1/2 t pepper
  • 1/4 cup finely grated Parmesan
  • 1/4 cup chopped pecans

For Grilling:

  • 3 T olive Oil
  • 2 T pure maple syrup

For Spicy Aioli:

Measurements are “to taste” – add a little more spicy or sweet if you’d like!

  • 1/4 cup plain Greek yogurt
  • About 1 T Sriracha Asian Chili Sauce (available at most grocery stores!)
  • About 1 T honey
For Caramelized Onion:
  • 1 medium yellow onion
  • 1T olive oil
  • 2T fig or balsamic vinegar
  • Sprinkle of brown sugar (optional)
For Garnish – Optional:
  • Sliced tomato
  • Spinach
  • Cheese of your choice

Directions:

  • Prepare millet according to directions, or (like I did) use leftovers!
  • Preheat grill to medium-high.
  • Prepare aioli: Mix yogurt, chili sauce and honey to taste, cover and place in refrigerator.
  • Prepare caramelized onions: Place ingredients in pan on medium heat, stir often until crust forms, golden brown, fragrant. Set aside.
  • Heat oil in a large skillet over medium heat. Add onion and cook, stirring, for 1 minute. Add celery; cook, stirring, until softened, about 3 minutes. Add thyme, basil, oregano, salt and pepper; cook until fragrant, about 20 seconds more. Remove from heat.
  • Add millet to the pan, toss, and let cool for 5 minutes.
  • Add onion and grain mixture to the ground turkey and stir until combined; do not overmix. Form the mixture into 6 patties.
  • Mix olive oil and maple syrup. Press crushed pecans onto the top of each patty, and brush with the maple-olive oil mixture.
  • To grill: Oil the grill rack, and grill the burgers for 5 to 6 minutes per side, flipping gently to avoid breaking them. Garnish, and serve immediately!
  • To cook on the stovetop: Coat a large nonstick skillet, preferably cast-iron, with cooking spray and set over medium-high heat for 2 minutes. Add the patties, reduce heat to medium, and cook for 4 minutes. Turn and cook on the other side for 2 minutes. Cover and continue to cook until lightly browned but still juicy (the juices should run clear, not pink), about 4 minutes more. (An instant-read thermometer inserted in the center should read 165° F.)

Don’t forget those fries…

Enjoy!

What is one of your “Best Thing I Ever Ate” dishes?


A {Happy} Harvest

Happy Harvest!

Our weekend involved music, friends, a race and far, far too much pumpkin fluff. In other words, it was great :)

We woke up on Saturday for a “Pumpkin Run” at a local park. Proceeds from the two-mile trail run went to benefit a Youth Leadership program. It was c-c-c-cold early in the morning, but our two miles through trees, puddles and over bike paths warmed us up in no time! We dressed up (keepin’ things festive) and had a fun time with a few friends that joined us. I placed second for women, and one of our friends took home the first place prize. It was for a good cause, but the race was also a great reason to go to a fun breakfast out :) We didn’t meet anyone famous this time, though…MMMMM… Oats!

We spent the rest of the afternoon hanging out, watching movies, and getting ready for one of our FAVORITE seasonal traditions. Danny & Halley’s Annual Pumpkin Carving Party! Danny works with the Husband, and his lovely wife Halley is the queen of all hostesses, She always makes every party delightful with her attention to detail and fun, crafty decor. I could have taken pictures all night!

I brought Pumpkin Fluff that I made using this amazing recipe (I just switched out the whipped topping for marshmallow fluff, and used a little less sugar. It was good on everything…. including pancakes the next day!) and an old favorite, Spinach Artichoke dip (from Cooking Light! Try it…it is easy and so, so yummy. Just use the whole box of spinach instead of half : )

We actually had to leave the party a bit early to make it to our next event, but Halley and Danny had a special announcement for their guests that they shared with us before we left:

Congrats on the ‘lil punkin’ (to arrive May of 2012)! And thanks to good friend Heather for the beautiful photo. We can’t wait to meet him or her!

After the party, we made a quick change, and went to a brand new venue for a special throwback concert – The Contours. Their big hit was, “Do you love me? (Now that I can dance)” recorded in 1962. I adore music from that era (I have a stash of my parents’ records and have seen Paul McCartney (Beatles), Paul Simon (Simon & Garfunkel), Bill Medley (Righteous Brothers), Don McLean (American Pie), Peter Noone (Herman’s Hermits) and Mickey Dolenz (The Monkees) in concert!) They sang a ton of great hits by other Motown artists, and Alexandria’s – a new tapas bar and event space downtown – was breathtaking.

Look at that lighting…and those sparkly suits! We danced the night away, enjoyed fun cocktails and got autographs… Loved every groovy minute of it.

Because we had to leave a little early from the pumpkin party, I didn’t get to finish my carving. But, I loved the design I had picked out so much (and my white pumpkin) that I rounded out my festive weekend by carving it on Sunday!

Loved the finished product! Super easy, too (yay for stencils!)

All of these activities put me into full-fledged harvest/crunchy leaves/thanksgiving/just-double-digits-until-christmas mode. So, for dinner I HAD to whip something up that matched my autumnal-hued mood…

I have something special for you coming soon!

Sorry -But this little post is a book already. Get the recipe next time!

{In the mean time, visit Halley’s blog – The Halley Daily!}