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Musical pairing – Easy by Rascal Flatts
I’m pretty sure even those who love to cook or bake want to push the Easy Button every once in a while; it happens here in my kitchen too. Even though I have an office at home, I still have clients to service, phone calls to make, emails to respond to, bills to pay, invoicing to send out, mail to drop, yadda-yadda-yadda. And like the rest of you, I juggle all of that and then some amongst the laundry, running the sweeper, grocery shopping and cleaning the toilets – ah yes, Cinderella, I do live a glamorous life (said very much tongue-in-cheek).
While a quick run to a drive-thru or eating chips and salsa while standing at the kitchen counter and calling it a day might be tempting, we pull out a few easy-peasy go-to recipes like this frittata – something most people might think of for breakfast or brunch but we rather enjoy ‘brinner’ . . . and honestly, you can whip a frittata together, slide it into the oven to bake and be sitting at the table in less than an hour . . . really.
Eggs are an inexpensive protein and if you’re lucky enough to have your own chickens, you’re likely to always have eggs on hand. Or if you’re like me, lucky enough to purchase eggs from a farm a couple miles down the road, then it’s simply a matter of looking to see what you might have on hand as potential fillings – especially if you have leftovers in your refrigerator that need using up: bits of onion, peppers, potatoes, olives, bacon, ham, sausage – we usually try to keep it vegetarian so I look for something green like this broccolini and go from there. Add a little milk, half-and-half or cream, whatever cheese you like, salt and pepper – throw everything into a pie plate or cast iron skillet (no crust required) and bake for about 25 minutes – done!
While the frittata is baking, set your table, light a few candles, turn off the television and cell phone, turn on some nice background music, add a few tossed greens lightly dressed with a simple vinaigrette and pour yourself a glass of wine. Leftovers at our house are packaged up for The Professor’s lunch the next day – another real plus – one less thing I need to think about.
Now that we have that solved, how about an Easy Button for the rest of my ‘to-do’ list . . .
BROCCOLINI & GOAT CHEESE FRITTATA
Serves 6 with a side of lightly dressed salad greens or fresh fruit
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 pinch red pepper flakes
- 1-1/2 cups chopped onion
- 1 garlic clove, minced
- 4 cups steamed broccolini, chopped and cooled
- 2 cups goat cheese chunks/pieces (approx 1/2-inch pieces, give or take)
- 7 eggs
- 1-1/4 cups milk
- salt/fresh ground pepper
- Preheat oven to 400 degrees
- In large, seasoned, cast-iron skillet (can use a non-stick pan in lieu of seasoned cast iron), heat oil, butter and pinch of red pepper flakes over medium heat
- Add onion and garlic and sauté until soften and has a little color – about 7 minutes; set aside to cool slightly
- Whisk together eggs, milk and salt and pepper
- Add chopped broccolini and feta cheese to egg mixture; pour over onions in cast-iron skillet and give it a little stir to blend
- Bake for 25-30 minutes or until egg is set and golden
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Squash & Pecorino Frittata by Smith Bites
Baby Peas and Cheese Frittata by Family Fresh Cooking