Archive for the ‘Eggs’ Category
Use up those leftovers in the most delicious way by transforming them into a Seriously Delicious frittata! Customize it to your liking with just a few basic ingredients straight from the fridge! Make one and have breakfast for the week or brunch for the family!
So for as long as I can remember Sunday mornings meant sleeping in, lounging around a little bit longer in your pajamas, blueberry buttermilk pancakes for Mr. Fantabulous and a frittata for me. I love eggs in pretty much any fashion where dippy eggs are my most favorite however my 2nd favorite way is in a frittata. Frittatas mean it’s a meal for me that last days. It’s great cold or straight out of the oven. You can slice it, cube it or even put it on toast to make an awesome breakfast sandwich (fyi… a slice of a frittata on an English Muffin with cheese and dash of hot sauce.. EPIC!!!)
What I will do is make a big one on a Sunday morning then for the rest of the week I take a slice in with me to work. This way I’m eating healthy and getting more protein. And it more importantly means I don’t have to grab something in the cafeteria – lord knows this child does NOT do drive-thru… ever! But yeah, frittatas are kinda like the most delicious way to clean out your fridge and re-purpose those leftovers.
So what’s a frittata you ask? So Frittata loosely translates from Italian to ‘fried’. Originally they started out in a hot skillet and were cooked low and slow – much slower than an omelet. It would contain at least one additional item and is never ever folded over like an omelet. So then what’s the difference between that and an omelet? Both are started out in a pan though frittatas are most often made in a well seasoned cast iron pan or an oven-safe pan. Omelets are cooked on top of the stove with the ingredients oven laid on top of the egg mixture then gently folded in half or rolled prior to serving.
Let’s use up those leftovers in the most delicious of ways!
So next to pizza, breakfast foods are probably one of my favorite things to eat. I think it stems back from my childhood as breakfast is where I was first introduced to bacon. It was truly love at first bite however this post isn’t about bacon though I literally could write an entire blog about my love with bacon. I’ll spare you that…for now. LOL Now I’ve shared with you a recipe kinda-sorta-but-not-really similar to this recipe – Baked Egg Florentine Breakfast Birdnests. Those are one of the Fantabulous in-laws favorite things I make.
I had every intention to make that recipe on to find when I went to make it I had no hash browns nor any potatoes. But since I was so craving something like that I had to think fast on my feet cause I needed something like that in my belly STAT!
To me there is just something honest about mashed potatoes. They are a simple man food. They fill your tummy up and comfort you through out the day. They are inexpensive and have often fed my family growing up when other foods were hard to come by. Mom could make wonders out of them. And what was awesome is that it never was just plain mashed potatoes every night (even though hers were seriously the best!). Sunday she’d always make at least 10lbs of them to go with our pot roast. Monday she’d turn them into croquettes. Tuesday were potato stacks and so forth through out the week. By Saturday there wasn’t much left so she’d make them into some type of breakfast treat.
The thing is, she never made them the same way each and every time. Why? We didn’t always have the same ingredients on hand so she went with what she had however the basics were pretty much the same – eggs, mashed potatoes, corn flakes and bread crumbs. After that the mix-ins were endless.
There’s just something awesome about a frittata. They are rustic yet elegant. They are comforting and one of my favorite anytime meals. I’ve been on this major frittata kick as of late as I’m now finally able to start getting back to my old lifestyle (pre-injury) which means I get to live at the gym again (yes I’m still taking it easy… kinda) and I am back to my normal healthy diet. Since December with not working out my energy level was pretty much crap which meant I slipped back into some old, bad, food habits. Yes I still ate good but it was no where near my normal diet. And just like expected some clothes started to get snug and I developed this muffin top thing that seriously if Mr. Fantabulous comes up behind me on more time and squeezes it I’m going to punch his lights out. He thinks it’s cute because I get so bent out shape over it. But I have no one to blame but myself however I’m back in the saddle and bound and determined to get rid of that damn muffin. I worked way too hard to slip back. So yes, even I, the gym rat can slip up. I’m human.
Now what prompted this whole frittata craze is I was at the store and saw the cutest little paper baking cups. They were about 3-4″ round and about an inch high. Immediately I knew I wanted to make frittatas in them. For those of you that do not have those paper baking pans, no worries. You can easily use muffin tins or those individual cake pans that I LOVE LOVE LOVE!
I’ve been on this breakfast-y/brunch food type of kick. Literally every day last week I had a bagel with extra garlic herb cream cheese and a side of bacon. TRUST ME, my thighs are HATING me right now. Actually no, my spinning pants are hating me. Yeah, I think I overdid it on the carbs. However in my defense I’m in this one month cardio challenge with a group of friends and I’ve been working out even more than usual. I’ve added in a few times a week a ‘filler’ workout during the day when I’m not running, spinning or doing weights. It’s Body Pump. This class is more for overall endurance versus strength. It has some toning involved but nothing like the workouts I do. However you sweat… A LOT. And it hurts, up to 2 days later. My quads and butt cheeks were on FIRE for 2 days. I walked around like my dear sweet Grandma did. And to do steps… might as well get the cattle prod out to get me to move up or down them any faster. So for some reason my body craved carbs. And I’m down 4 pounds this week so it’s all good however it’s not healthy to stay at that amount, at least not for me so that week of carb overload is done.
Well… that is after I share this recipe *wink* Like usual I made another dozen of my Soft ‘n Chewy Hoagie Rolls to which most of them get put in the freezer until we need one. Have you tried these yet? No? OMG you have to! This recipe is the single highest rated and requested hoagie roll recipe on the internet. It’s THAT GOOD! I had taken a few out and was going to make us meatball subs for lunch the next day but Mr. Fantabulous was ‘burnt out on meatballs’ which meant I had to use them for something else. I’m not one to freeze, thaw and re-freeze. That’s just bad and wrong and well… don’t do it… ESPECIALLY with meat! The next morning I went to make him his typical Sunday breakfast when I spied the rolls. I remember having these once at my grandma’s house when I was wee little. I think she just cracked the egg in the bread and cooked them that way. I figured I would tweak hers recipe and give it a try.
What do you think? Think I knocked it out of the ballpark and made my Grandma proud?