Thursday, September 23, 2010

A Lifesaver Recipe!

If you are like me, you try to make a plan for things. Especially things like meals. Since we don't have kids I'm sure you wonder how complicated could our schedules be? Right. I know. This should be the time of our married life where things are simple. I shouldn't feel like I have to get dinner quickly & cheaply. But I do.

I love to cook. I really enjoy trying out new recipes. What I don't enjoy is spending lots of extra money on food. I also do not like spending hours in the kitchen, whether I'm cooking or cleaning up. We don't have a dishwasher & I'm not so fond of soapy water that I want to have my hands in it for hours at a time. Mike & I also both work full time. Recently he's been off work because of his hand injury, but he's back on the time clock now & clocking overtime every day. The hours that we have in the evening to be together are the swiftest hours of the day so I am looking to streamline the whole dinner making process.

I have discovered a new recipe that fills me with glee - it's quick (only about 20 minutes from start to finish), it's fairly healthy (lean protein & veggies!), & it's adaptable (next time I going to try adding mushrooms & peppers & possibly switch in spinach for the broccoli).

Best of all, we actually liked it!

Broccoli Feta Frittata

1 Tablespoon unsalted butter

1/2 onion, finely diced

2 cups chopped broccoli florets

Salt & Pepper

7 large eggs

3 oz. feta, crumbled

1. In an 8-inch ovenproof nonstick skillet or well-seasoned cast iron pan, melt butter over medium heat. Add onion & cook, stirring occasionally, until translucent, about 4 minutes. Toss in broccoli, sprinkle with salt & pepper, and cook, stirring occasionally, until just tender, about 6 minutes longer.

*I used a bag of the steam 'n go broccoli & cooked it in the microwave while I was sauteing the onions. It seemed to work really well & cut a few minutes off of the total cooking time.

2. Preheat broiler to high & set an oven rack 4 inches from the heat source. In a medium bowl, whisk together eggs; season with additional salt & pepper. Pour eggs over vegetables, stir to combine, then dot surface with feta. Cook, without stirring, until eggs are set on bottom & beginning to set on top, about 5 minutes. Transfer pan to oven & broil until eggs are set & beginning to brown, 2-3 minutes. Cut into wedges & serve warm or at room temperature.

I got this recipe from All You magazine. It was quick, it was easy, it tasted good, & from the whole cooking process I only had one cutting board, one paring knife, one wooden spoon, one bowl, one whisk, & one skillet to wash. I'm thinking that's not too bad!

I'm sure I didn't do anything earth-shattering or Nobel Peace Prize deserving with my extra time, but that doesn't matter, does it?

Have a great weekend!

1 comment:

Alicia said...

Sounds yummy! Like a quiche without the fattening crust! Thanks for sharing. I'd probably make it with cheddar to please the kiddos.

Btw, I totally get where you're coming from with meals and busyness even though you're sans kids. I bet getting supper on the table promptly after a long day of work can be draining and stressful. At least with staying at home you can prepare and plan in the afternoon so it doesn't feel so overwhelming to me.

A great weekend to you too!