Spinach and Goat Cheese Frittata
This makes a great breakfast because its fast, filling and nutritious. I love an easy way to have veggies for breakfast. I make frittatas fairly often because they’re very useful to for using any leftovers veggies, cheese, or whatever is in the fridge. Today’s mix was frozen spinach, a red potato, onion, and some goat cheese along with 4 eggs and a splash of milk.
Heat oven to 350. Heat a teaspoon of olive oil over med-low heat in a 10″ oven-safe, non-stick skillet. Saute veggies until soft. Meanwhile, beat 4 eggs, a splash of milk, salt and pepper in a bowl. When veggies are soft, pour egg mixture over over veggies and let sit approximately 5 minutes, until sides are slightly starting to set. Place skillet in oven for 5 minutes, until top puffs up.
Cut into wedges and eat.
Tofu Lo Mein
Well I made breakfast, but Brent was in charge of dinner tonight. He wanted to make the Pork Lo Mein from the latest issue of Cook’s Illustrated. Our modifications were using tofu instead of pork (not Brent’s idea), and using carrots, not mushrooms.
Here he is with his sous chef Larry.
It was very, very good.