Pepper and Onion Frittata

I spent most of yesterday asleep on my couch, various morning shows humming in the background, trying to will away a fever that had suddenly come on the day before.

All I wanted was juice. Juice and fruit. Tropicana orange, strawberry, banana is the s!$&. You probably already knew that, though =)

I managed oats in the morning but only because who could ever turn down oats? After a day of mostly popsicles, juice, and broth, I woke up around 5:00 with, gasp, a rumbly tummy (and the energy to take a much needed shower!).

What’s the best way to satiate a crazy hungry belly in no time? Eggs!

I’m not so sure a yellow mapina was the best backdrop for this meal. Despite it’s washed-out tone, this frittata was fantastic and revived me from my fever-stricken state.

The beautiful thing about a frittata? Anything goes. The only items you have to have on hand are a few eggs! I had most of a red bell pepper and half of an onion pleading to be used so, there ya go, pepper and onion it is!

Pepper and Onion Fritatta

serves 2 (or makes for a great sandwich the next day)

*note: you don’t have to use nutritional yeast – it is an option for us dairy-challenged folks who want that cheesy flavor, though! Plus, you can never go wrong with B vitamins! Parmesan or whatever you have will work, too, but reduce the amounts – more like a teaspoon or 2.

Egg mixture:

• 4 eggs
• 2 tablespoons of nutritional yeast
• a few generous cracks of black pepper
• sprinkle kosher salt

Veggies mixture:

• 1/2 red bell pepper, diced
• 1/2 yellow onion, diced
• 1 clove garlic, minced
• olive oil

Method:

• Preheat the oven to 350*.
• In an oven-safe non-stick pan, heat about 1 teaspoon of olive oil over a medium flame and add the onions. Cook for about 5 minutes and then add the peppers. After another 5 minutes, add the garlic and stir well.
• While minding the veggies, whisk together your egg mixture. It shouldn’t be totally homogeneous – varying shades of yellow are a good thing!
• When the veggies are nicely softened and the onions beginning to caramelize, spread them evenly across the pan and pour the egg mixture on top.
• Spread the egg mixture evenly throughout the pan and stir every few seconds. When the mixture begins to set (after only about 2 minutes), transfer the pan to the oven. Bake for 15 minutes or until it has begun to brown on the edges and is cooked on top.
• Carefully tip the frittata upside down onto a waiting plate (I had a bit of trouble with mine and lost a bit of the frittata onto the floor…I blame the fever).
• Eat up!

I salvaged the last few perky leaves from a bunch of week-old kale and made chips (baked up right along with the fritatta) and rounded off the meal with a whole spelt English muffin.

I had half of the leftovers on a delicious toasted sandwich today. Don’t shake your head at cold, leftover eggs. They are completely underrated and are always a lunch that I look forward to.

Don’t knock it til you try it!

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All Pigs Go to Heaven

I made the mistake of trying to run errands after work today.

Big, big mistake.

Traffic. Red lights. Crazy pedestrians. Rain. Headache. Starving.

I was a total bear. Do you get like this, too? You’re absolutely beyond starving and suddenly turn into the Queen Bee of queens? I finally had to shake my head to stop the endless stream of “she can’t possibly think that coat looks good”, “that’s fine, move at a glacial pace toward a green light”, “we’re not making friends here! you don’t have to let everybody in!”.

I swear I’m a very nice person.

After making it through the madness to the library, I realized I would be heading right by When Pigs Fly bakery. I could practically smell the baby spinach and garlic ciabatta from across the street. I didn’t have my Nikon with me or else I would have been snapping mad photos of rack after luscious rack of fresh bread in every imagineable flavor. Best part of this bakery? There are always samples. Oh, and you can ask to try whatever you want 😉

I tried all 4 samples. A rosemary and garlic oil ciabatta, whole wheat honey apricot raisin, and two that didn’t really stick in my mind. I snuck seconds of the apricot. Unbelievable. I’m certain it would make fabulous French toast.

I ate the butt of the bread while sitting in more traffic on my way home and it hit me – an omelet would be this bread’s best friend.

A two egg omelet filled with sauteed green and orange pepper and onion with about a tablespoon of shredded sharp cheddar. I love my eggs loaded with pepper – you can even see the flecks! Two small pieces of baby spinach and garlic ciabatta and a heaping pile o’ kale chips. Dollops of Trader Joe’s ketchup, of course =)

I tried to show off for my empty kitchen and make my omelet like a French master….it kinda sorta worked out. I cheated but it came out just how I like it in the end. Omelets should nevery be tough and chewy, always soft and pillowy.

Time to catch up on some shows. Yeah, yeah, I know. “Never watch TV during the week.” Some days are just like that!