Tuesday, September 30, 2014

No Crust Required

I'm sticking with my mission to provide easy and relatively quick weeknight recipes to help take the pressure off all you busy people.  I go about my menu planning for the week in a variety of ways but sometimes it's all about using up what we have an abundance of.  We belong to a CSA for our beef and pork (and occasional chicken).  Each month we pick up our insulated bag of goods and see what we got.  Since we aren't eating beef and pork everyday (as no one should) sometimes we have a little stockpile going.  At the moment I have three roasts in my freezer!  Anyway, last week I dug around to see what meat and veggies we had stored up in the freezer and decided to make a fritatta for dinner.  A fritatta is basically a quiche without the pastry crust.  This makes it easier and healthier right there.  What I love about this dinner is that you can use anything you like, whatever is on hand. Change up the veg, change up the meat, or skip the meat all together.  If you like a little cheese, use whatever strikes your fancy.  Here's what I came up with...
I started with a medium onion and half of a red bell pepper chopped.  I cooked them in a tablespoon of olive oil in a cast iron skillet until softened.
While those were cooking I thawed and chopped some kale, about 2 1/2 to 3 cups worth.  Until recently (last week) none of us were crazy about eating kale.  We love it in our smoothies but couldn't get a taste for it otherwise.  After this dinner, I served it up again in....something....I can't even remember what right now but I do remember being shocked that we ate kale twice in one week and we all liked it!
 I also chopped a couple of tablespoons of parsley and grated a little sharp cheddar.
Next I beat 8 eggs with a splash of milk (1/4 cup) and salt and pepper.
Then I added the kale and about a cup of chopped ham steak (from the CSA) and continued cooking until the kale softened a bit. Then pour the eggs in and give it a stir.  Unfortunately I didn't get a photo of that part but just let it cook it until the eggs start to set but are still runny on top.  Top with a little cheese and put it under a broiler on high for about 13-15 min (keep an eye on it).
Now doesn't that look good?
You just slice it up and serve.  We usually have this with a side salad but since we were in "use stuff up before it goes bad" mode, I made some potatoes instead.  Salad would've been better.  Just so you know.  This served the four of us and we had a couple of slices left over for an awesome week day breakfast.

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