In Praise of the Frittata

spinach-frittata-goat-cheeseFor most of this hot summer my evening meal of choice has been anything cold. I’ve eaten salads in every variety possible. I’ve also done a few cold soups. I’ve had various combinations of cheese and fruit and/or veggie plates. And some nights I’ve just had Greek yogurt piled with fruit and a few nuts. But finally this past week my stomach — and taste buds — started to rebel. At last, the longing for warm food returned.

Unfortunately, I’d worked late that night and needed to make something fast. My pantry was also rather bare. So, I decided to make something I’d never tried before, a frittata. While preheating the oven to 375f, I pulled together the rest of my ingredients. I chopped a zucchini and sauteed it in a bit of olive oil. After it was a bit soft, I added in some leftover spinach leaves from a salad, as well as some grape tomatoes. I beat two eggs with a bit of salt and pepper, and then added them to the sauteed veggies and let the eggs cook for just a minute. I topped it with some crumbled feta cheese, and then popped it in the oven for 15 minutes.

Delicious. The eggs fluffed up nicely and the cheese melted in with the eggs and veggies. It was satisfying, tasty, and quick.

Now with all the contradictory health messages we get about eggs — they’re unhealthy, they’re healthy, they’re a great source of protein, they’ll raise your cholesterol — I’m not about to make this a daily meal. But once or twice a week this will make a nice addition to my quick meal repertoire.

Have you ever made a frittata? What ingredients did you put in yours? And what are some of your quick, go-to meals?


5 thoughts on “In Praise of the Frittata

  1. Jean

    I love frittatas! Except I just call them crustless quiches. Mine are almost identical to yours, actually; sometimes I just go with corn and cheese.

    As to go-to meals, I discovered the trick of boiling pasta in the early morning, when it’s not so hot, then refrigerating it so I can make pasta salad when I get home.

      (Quote)  (Reply)

  2. Missie

    Oh, that sounds yummy! I’ve never made — or eaten a fritatta. Now you’ve got me pondering them! :-)

    My hubby has a hearty appetite, so quick meals for me mean ones that I can either easily adjust the portion size, or that would serve as a meal for a family, which sometimes or often means we might have a serving or two leftover for lunch the next day.

    My quick, “go to” meals for busy or hot days (when I’ve not preplanned something in the CrockPot) are usually omelets; bacon or sausage and eggs or steak and eggs (if we have leftover steak), usually with some diced seasoned potato fried in a non-stick skillet; taco salad or chef salad; turkey dogs on WhiteWheat buns; smoked turkey sausage with sauerkraut, usually served along with reduced-fat macaroni & cheese; salmon patties; or frozen or refrigerated ravioli with a commercially-bought sauce that I doctor up, along with a tossed salad.

      (Quote)  (Reply)

  3. LinnieGayl AAR Post author

    Jean, they’re exactly like a crustless quiche! I like that name. I’d never thought about cooking pasta in the morning for an evening salad. That’s an excellent idea.

    Missie, ravioli with a doctored sauce is a great quick meal. My problem with salmon patties is I tend to buy a bunch frozen, and then forget to thaw them out in time for dinner. I must do something about that.

      (Quote)  (Reply)

  4. Missie

    Linnie, salmon patties can be made from tinned salmon or the salmon in foil packets quickly and easily. The foil packets would be great for a single person, as 1 packet would make 2 salmon patties. I’ll get the recipe for you when I have some time.

      (Quote)  (Reply)


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>