Tuesday, July 10, 2012

Last-Minute Meals: Southwestern Frittata

You know those days when five o'clock rolls around...and you have nothing planned for dinner?

Or those days when you have a dinner planned...and it's just not going to happen?

I had a day like that last week.
When days like that roll around, I look into my fridge and freezer and hope that whatever is in there will yield something remotely tasty and nutritious.

Lucky for me, I came up with eggs, spinach, salsa, cheese, leftover brown rice, and frozen peppers and onions.  Add some olive oil, heat and a few spices, and there was dinner: a southwestern frittata!

For those of you who have never had a frittata (and seriously, you are missing out), it's an Italian-style flat omelette that gets cut into wedges and served; it's made from eggs and anything else you want to throw in.  It's also the fastest meal in the history of meals!  It's a great weeknight option and a very well-rounded vegetarian meal - and don't forget that eggs are involved, so it can be a quick brunch too!  In case you couldn't tell, I'm a total frittata convert!

The next time you're in a crunch for any meal, preheat your broiler, heat up a skillet and pull out that carton of eggs!  Let the leftovers in your fridge inspire you :)

Southwestern Frittata
Serves 6

1-1/2 tbsp olive oil
6 large eggs
4 large egg whites (I used 1/2 cup of egg whites from a carton - they're awful convenient!)
1-1/2 tbsp milk
1/2 tsp salt 
1/4 tsp black pepper
1/2 tsp hot chili powder
1 large handful baby spinach leaves, torn
1/2 package frozen bell pepper and onion blend
2-3 oz cheddar, jack, or pepperjack cheese, shredded
Salsa, for serving

Preheat the broiler on low.  Heat the olive oil in a large, oven-safe, nonstick skillet over medium-high heat.  Add the frozen peppers and onions and cook until hot and soft, stirring occasionally.
As the mixture on the stove cooks, whisk together the eggs, egg whites, milk, and seasonings until smooth.
Move back to the stove.  Add the spinach to the skillet and stir briefly, then pour the egg mixture over the vegetables.  Cook, lifting the edges to allow uncooked egg to flow underneath, until the bottom of the frittata is golden brown - about 3 minutes.  Sprinkle the cheese over the top and transfer the pan to the preheated broiler for 3-5 minutes, checking frequently, until the cheese is melted and the top of the frittata is golden and puffy.  Take out of the oven and allow to rest for about 3 minutes.  Slice, top with salsa, and serve - enjoy!

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