Frittata with Cheddar

Frittata's are one of my "I Have No Idea What I'm Making For Dinner And Have 3 Hungry Children Demanding Food Or They Will Die" meal.  I make it for everything...breakfast, appetizers for play dates, lunch with a salad, dinner with salad, side and grilled bread.  Name it...this works for it.  Unless it's a dessert party.  This would suck for that.
So this was the other request I had gotten from the largest one after she had to have 4 teeth extracted to make room in her mouth for big teeth and eventually braces.  The dentist tells me she has a small mouth but she sounds so freaking loud at home that I really had to sit back and question his degree.  I may have to go online and find out if he graduated from  an accredited school or an online version.  I'm not joking.
She also requested Risotto.  I made that too!  My poor baby!
Notice that adult beverage in the background?  My husband and I fight over who gets the pink straws...tonight I lost the battle but he was the one making the Vodka Tonics so I really didn't mind too much!  I'm not very happy with the picture but until I make it again, this is the best I can do for you.  My bad.

Here's What You Need

• 1 Tablespoon Butter
• 3 Tablespoons Olive Oil
• ½ Onion, I use Vidalia or a sweet type usually
• 1 Large Portabella Mushroom, chopped small
• 1 Medium Zucchini, quartered and sliced
• 1 Bunch Beet Greens, about 3 cups chopped
• ¼ Cup Parsley
• 10 eggs, beaten
• ½ Cup Milk
• 1 Cup "Seriously Sharp" Cheddar

Preheat your stove to 350˚.

As usual I start with a large pan, oven safe this time, butter, olive oil and onion.  Stir them around with some salt and pepper for a few minutes and then add in your mushrooms.  After a few minutes of these two getting to know one another add in the zucchini and saute them all until they are to your liking.  Personally I like mine with some color.  Next comes the beet greens...if you are afraid of them add in something else like spinach, arugula or kale.  I will say beets and their greens are some of my favorite things on the planet.  No joke.  While the veggies are working their magic crack the eggs, add the milk and whisk away.  I like to get a little bit of air into them.   Once your green of choice has wilted down enough to your liking (spinach will take no time, while kale will still keep it's body) spread the filling around the pan evenly and add in the egg mixture gently so as to not disturb the filling.  I keep the heat on medium/low to medium.  This is when you add your cheese...spread it around the top of the mix and just leave it.  Wait until the edges are just set, the middle will still be liquid and then put it on the middle rack of your stove.  This is where the oven proof pan comes in handy.  You will have to wait 13-15 minutes or just until the middle is set and not jiggling.

We cut ours like a pie and have hot sauce on the table.  If you're serving the frittata as an appetizer I cut it into 16th's.  If it's a main meal I cut it into 8th's and I serve it with a salad or other side.

Bon Appetit...it's time to eat!!!

Mama's Anytime Burrito's

I have pulled this recipe out of my back pocket more times than I can count.  It makes plenty for 4-5 people and then enough for one to two servings the next day.  Most recently it was when I was at my friend Bianca's house.  The four of us (the children and I) invaded her house and the mayhem ensued.  She has a great house full of fun things (inside and out!) for the children to do...she also always happens to have delicious beer.  Hence the need to bust this recipe out again. We were home later than expected and needed something quick for dinner, easy and delicious that all would enjoy!  My babies love breakfast, hence the name, anytime of the day.  This is what happened...

Here is what you need:
   

• 5 vegetarian sausage patties (use regular if you so choose!)
• 1/2 of a large leek
• 1 green pepper, small dice please
• 2 portabello mushrooms, again, diced
• 1 can good quality black beans (I most always use Goya), drained and rinsed
• 1 medium sweet potato, bust out your box grater
• 1/2 of a medium onion, diced
• 1 heavy tablespoon garlic, minced
• 3/4 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• Salt and pepper
• 1/2 cup sharp cheddar
• 6 eggs (for 4 people)
• Salsa, roll with mild or spicy, either would be fabulous
• whole wheat tortillas
• a 12 inch saute pan

So I start by cooking the sausage in a large saute pan.  Did I mention that you only need ONE for this recipe?!?!  That's a total score in my world.  While they are cooking I slice the leek down the middle and then make half moons out of them.  Separate those half rings and put them in a large bowl of water to clean them.  There is nothing worse than biting into "leek grit".  Blech.  The leeks will float at the top and the dirt will fall to the bottom.  Brilliant.
Once the sausage is cooked, take it out of the pan and add a wee bit more Olive Oil.

Drop in the onions, S & P and after 5 minutes introduce the garlic.  Leeks should go next along with green pepper and mushrooms.  More S & P if you please.

Everything should fit...just.  Once it cooks down a bit you will have more room to add the rest of the goodness.  This should all cook for about 10-15 minutes...then start with the spices.  Chili, Cumin, Oregano, Paprika.  Add.  Them.  All.  Then stir.

 After say, 5 minutes go and add in the sweet potato and put on your seat belt.  It's going to smell insanely good, more so than it already does,  just prepare yourself.  You are going to want to add more S & P.  While the veggie's are  getting to know one another you can chop the sausage (which ever you choose to use, veggie or something with parents).  You might as well grate the cheese and crack your eggs since you clearly have nothing else to do.  HA!  Whisk the eggs with a splash of milk.  At this point I want you to take a spoon and see if the potato is cooked, it should take about 15 minutes since I was smart and had you grate them!

If they are to your liking add the black beans and sausage just to heat them through.  Your kitchen should smell incredible at this point.  Incredible.  My kids were foaming at the mouth and setting the table, without being asked mind you!  Give the mix a few minutes to figure themselves out and then get a bowl large enough to hold the whole lot.  Dump it in and throw some tin foil over it.  Add a wee bit more Olive Oil to the saute pan then get to scrambling your eggs.  And for the love of all that is holy, don't over cook them!  Don't wait until the eggs have no liquid left.  Pour them in the warm pan and "lift" the edges to allow the liquid to fill in the empty spots.  I like to use a rubber spatula for this whole process (only because I like to use it for the eggs and why dirty more dishes than necessary?).  You still want the eggs to have a sheen on them...dry eggs are Nasty.  Capital N.

Now comes the assembly.  I have three children.  They all want to be served at once or someone is clearly a favorite...lay out your plates, put a tortilla wrap on each. We are talking assembly line style here.  I would say you can fit 1/2 cup of the veggie mix on the top two thirds of the wrapper.

Then the egg.  These babies of mine like a smaller egg to veggie mix ratio.  Do what you think will work for you and yours.  Sprinkle on the cheese...I have to go heavy on this step or there will be a mutiny.  I'm not joking.

Some like salsa next, some don't.  I am all for doing what makes the brood happy.  Wrap them up burrito style (bottom up, sides next) and...
Bon Appetit...it's time to eat!