Veggie Breakfast Frittata

I was in one of my Kitchen MacGuyver moods one Sunday morn. I had a 1/3 of a bag of wilting spinach, half a container of little cherry tomatoes that were staring to shrivel and my last 6 eggs in the fridge. If anything will make me feel like an Iron Chef, it’s one of those situations. I’ve become very fond of making frittatas because they are so versatile. They are a great vessel for those little bits of leftovers, cooked or uncooked, that you need to use up in the fridge. You can also save leftover slices and have a tasty breakfast ready to be warmed up throughout the week in a matter of seconds. If you’re feeling particularly swanky, pair a slice with a salad for what the fancy people like to call a light lunch. Or if you’re strapped for cash (like myself), you can call it not-tuna-salad-again-because-I-get-paid-in-two-more-days lunch.

One thing I have been sneaking into my cooking lately is this crazy blend of spices called Berbere. It’s a north African blend of spices that is really robust and give a complex and distinct flavor. It has lots of cayenne pepper, turmeric, ginger, garlic, and a few other things. I picked up some at Penzy’s, but any specialty market might have it. If you can’t find it, a good pinch of cayenne pepper and turmeric might do the trick.

Side note: Remember to use a pot holder when removing your pan out of the oven and after. Maybe you all are smarter than me, but I can’t stop burning myself because I keep forgetting that the pan came out of a 375 degree oven and I just grab it as if I were making an omelet or something.

Veggie Breakfast Frittata

Veggie Breakfast Frittata

1 cup spinach
½ cup cheery tomatoes, halved
3 whole eggs
3 egg whites
1 tsp Berbere spice blend
1 clove of garlic, minced
1 Tbs olive oil

1. Preheat your oven to 375 degrees.

2. Heat your garlic and oil in an oven-safe pan over medium-high heat.

3. Just as the garlic starts to get a bit of brown, add your tomatoes and spinach. Sprinkle in the Berbere spice and toss to wilt the spinach and cook the tomatoes.

4. Whisk together your eggs and egg whites. Add them to the pan.

5. Gently stir the bottom of the pan with a spatula to move the veggies around in a uniform layer.

6. After the eggs cook for about 4 minutes on the stovetop, place the ovenproof pan in the oven to cook the eggs longer. Bake for 10 minutes, until the eggs have set.

7. Remove the pan from the oven and slide out the frittata on to a cutting board for cutting.

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Dinner: Cube Steak

I whipped this original recipe up last weekend before our home bout. I was NSO’ing, so I didn’t really care about what I put into my body. I just wanted something hearty and comforting. I wanted to make cube steak earlier that week, so I had some on hand. I also had some baby portabellas and some leftover onions that needed to be used. Every time I tried to find a recipe for cubed steak I kept being told I needed to use canned soups and soup mixes.

Why is it so hard to make something flavorful and convenient without having to use sodium-packed mixes and canned soups?!

Turns out, it’s not. I grabbed my ingredients, took the basics of cube steak, and just started cooking.

Here we go!

You’ll need:

1 lb cube steak
1 cup Portobello mushrooms, sliced
1 onion, sliced
2 cloves of garlic, minced
Salt & Pepper
1 cup of flour
Butter or oil, or in my case bacon drippings (bacon makes it better…)
1 ½ cups of stock

Mushrooms, garlic, and onions. Great start!

Mushrooms, garlic, and onions. Great start!

1. Turn your burner on to medium-high heat. Melt a little butter or oil in the pan, just enough to slick the bottom.

2. Take your cube steak and season each side with salt and pepper. Lay it in a Tupperware bowl that you’ve put the flour into. Knock the sides of the bowl (over the sink!) to shake flour all over the steak. *This method is much easier and less messy than shaking things in a bag.* You could omit the flour, but the flour helps develop the rich gravy that you get at the end. Your call.

Dredging the cubed steak...

Dredging the cubed steak…

3. Fry each cube steak in the pan until each side gets a golden crust, about 5 minutes per side. Remove from the pan and set aside.

This smells amazing...

This smells amazing…

4. Add a little more butter or oil to the pan, again just enough to slick the bottom. Add your mushrooms, garlic, and onions. Sautee until the onions get a golden brown color to them.

More amazing smells...

More amazing smells…

5. Slide the cube steak back in, pour in any drippings that may be left on the plate, and add your stock.

6. Cut the heat down to medium-low, cover, and simmer for about 20 minutes. Halfway through, turn the cube steaks.

7. Pair with some mashed potatoes and veggies. I had some brussell sprouts that I roasted. Then I did my hair in a cute pin up bandana and enjoyed my retro meal!

Cubed Steak with Roasted Brussell Sprouts

Cubed Steak with Roasted Brussell Sprouts