ShyGuy's Journal, 06 March 2015

It's Frittata Friday again! What's in your Frittata? Actually, I haven't decided yet. However, I do have a 6 pound pork butt, in my oven, as I'm typing this, and since it won't be coming out for about three hours, dinner plans are up in the air. I do have some leftover roasted chicken, and green beans mixed with wax beans in the fridge, which could very well find it's way into a frittata, along with some onion, garlic, and parmesan cheese; time will tell. :-)

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All of it sounds yummy. 
06 Mar 15 by member: nicholaix
Mine will have fresh asparagus as it was delicious last night and I saved a bit for my frittata tonight. Probably a bit of onion, garlic, and parm as well.  
06 Mar 15 by member: 2227Gwen
I've never been a fan of asparagus, so it will never find it's way into one of my frittatas, but if I ever develop a taste for it, that's one I'll try. Do you ever eat a mixture of white and green asparagus? That might make for an interesting frittata, fanned out with a bit of garlic, onions, and wrapped in prosciutto. Just a thought. :-)  
06 Mar 15 by member: ShyGuy
I don't like asparagus! However, I got this for DH. It was slender like spaghetti in size. Really thin pieces. I steamed it until slightly crunchy and bathed it in butter. He told me it was delicious and to try it. Yum!!!! I never liked it before because it always appeared slimy as in overcooked with too much water. Didn't have my frittata tonight. Plans changed but I will tomorrow morning.  
06 Mar 15 by member: 2227Gwen
I didn't have my frittata tonight either. The slow roasted pork butt was served with some leftover brown rice, and the green and waxed bean combo I'd intended to go in the frittata. Maybe it will make it into a frittata, tomorrow, but for tonight, I wanted to savor the flavor of the pork butt with it's natural companions. I had to stop myself from nibbling on it, even more, after dinner. Sometimes I amaze myself; the pork butt was cooked to perfection. :-)  
06 Mar 15 by member: ShyGuy
LOL - "Sometimes I amaze myself.." Good for you! 
06 Mar 15 by member: HCB
not-a-frittata here either. LOL Leftover chicken & veggies. 
06 Mar 15 by member: LambiePi
Friday's have always been CORN night in my house...clean out refrigerator night....so I could do shopping Saturday.  
07 Mar 15 by member: nicholaix
Over cooked asparagus is not very good, best used pureed and in soup or make a sauce. lightly cooked and crunchy of really fresh and raw it is yummy. CORN night Love it!!! Have to do that today, planned for last night, didn't do.  
07 Mar 15 by member: wholefoodnut
Last nite's frittata was herbed tomato sauce, fresh garlic, zucchini, a couple of mushrooms, parsley and parmesan. Going to have another meatless frittata tonight.  
07 Mar 15 by member: carol in kinderhook
Carol, that sounds delicious. I rarely make frittatas without meat, but that sounds like a winner.  
07 Mar 15 by member: ShyGuy
True to my word, had another frittata last night. It was shitakes cooked in a little butter and a handful of arugula, some parmesan on top. Trying to live lighter, but I loves my meat too, Shy Guy. Tonight is gonna be a succulent pot roast. Wonder what kind of frittata can come from the leftovers...  
08 Mar 15 by member: carol in kinderhook
Carol that sounds yummy. Arugula is still hard to find here unless it's in a salad mix. I plant it and use it a lot in the summer and fall. It goes dormant when it gets really hot then comes back when it cools off some. If one really wants meat in it add some cooked bacon or a cooked sliced chicken basil. Those flavors go well with arugula.  
08 Mar 15 by member: wholefoodnut
That does sound good, and the pot roast, added to a frittata, will be a tasty treat. I look forward to adding some of my pork butt to a frittata as well. 
08 Mar 15 by member: ShyGuy
Shy Guy: Pot roast is so-o-o good, I'm going to eat it straight. I'll figure somethng else out for this Friday. Wholefoodnut: So sorry you don't have arugula on a regular basis. I love it! One of my goals is to eat a wider varity of foods, including new vegies. Hated chard, loved frisee, on to savoy cabbage this week.  
10 Mar 15 by member: carol in kinderhook

     
 

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