ShyGuy's Journal, 27 February 2015

That is a fabulous idea! Frittata Friday it is. Hmmm mushroom garlic and spinach in mine. 

that really takes the guesswork out of 'what will I have for supper?'. Great idea!  

Been thinking about that all day. Checked the fridge and it will include broccoli, spinach, tomato, green pepper, mushrooms, garlic and sausage crumbles all topped with some grated cheese. This will be a rather large frittata so may be eaten throughout the weekend! Great idea and once again thank you for suggesting it as a weekly event! 

Mine's going to be sort of a bacon-lettuce-tomato and cheese frittata using arugula instead of lettuce. Ditto on suggesting the idea, ShyGuy.  

As expected, this week's frittata turned out pretty good. I'm thinking about roasting a pork butt, sometime, next week; so that should make for a great addition to my next frittata; along with some caramelized onions and some braised kale, which I've never even cooked before. No guts, no glory, but I had success the first time I cooked beet greens too, so; no worries. :-) 

I call it an omelet, but it's basically a frittata. I have what I call an omelet almost every morning :) Today's frittata consisted of zucchini, red onion, red pepper, mushrooms, bacon, Parmesan cheese & a lot of spices. I've heard turmeric is supposed to be good for you, so I added some to the frittata. Other spices used: garlic pepper, cayenne pepper 

It sounds like all of your frittatas will be delicious, or should I say were delicious, assuming you made them. LambiePi - Your ingredients sound awesome, and as you said, the turmeric is good for you. It's easy to add to your diet being one of the main ingredients in both curry powder, and yellow mustard, which gives them their yellow color. I also like the subtle tangy flavor it gives to scrambled eggs; I should have added some to my frittata. :-)  

Sharing the recipes provides us with even more creative ways of enhancing the simple egg and using up some of those small amounts of veggies leftover in the fridge. I am with you, ShyGuy, I need to learn to cook kale. It's touted everywhere and talked about in all the gourmet cooking magazines! It stares at me in the stores but I have yet to venture into the world of greens. Maybe one of our FS friends has a delish way to cook. Am already thinking about next Friday:) 

I eat a lot of kale, because it's good for me ;) Usually I slice it up and saute it in some butter, then I add garlic pepper. Recently I added mushrooms to the mix and it was really good. I have also added chopped kale to my omelet. I like to saute my veggies prior to adding to my eggs. Here is my technique: Beat 2 eggs with a fork, set aside. Saute desired veggies (chopped small). Make an even layer of veggies in the pan. Pour eggs evenly over veggies. Lower heat. Sprinkle on desired spices. My favorites: garlic pepper & cayenne pepper Sprinkle on Parmesan, or other cheese. Sprinkle on real bacon bits too, if desired. Cover pan with lid until egg sets. If you don't have a lid that will fit the pan, then you could flip the egg over to cook the other side. I would only do this with Parmesan cheese though ;) Fold omelet in half and serve. Sometimes I prepare the night before and heat it up at work for breakfast. Everyone in my department comments on how good my breakfast smells.  

Thanks; as I was, and still may try treating kale the same as I would some collard greens; by braising it with onions and garlic in the stock made with smoked pig tails, and a bit of crushed red pepper. However, I will be using your technique to make a frittata, which does sound good. :-) 

Love your idea. Unfortunately DH thinks eggs are only for breakfast.  

Uh Oh... my frittata looked so good that I ate a double portion. 12 oz. instead of 6 oz. Next Friday I'll use a smaller pan to cook in. I bought some smaller plates and bowls on advice of my dietician to train myself re: portion control.  

Fritta Saturday instead as work mornings are timed almost to the minute. You can treat Kale like any other green.  

Wholefoodnut - I understand your dilemma, as my mornings are very hurried too; but Frittata Fridays are a dinner concept, not for breakfast, unless you happen to have some left over, as I did this morning. It was an easy and tasty breakfast option, as I didn't really feel like cooking anything more than a couple of strips of bacon this morning. Thanks for the tip on preparing kale. 

Thanks for the tips on kale. Will be buying some this week.  

I do also make them for dinner sometimes, but mostly a brunch meal on the weekend. I toss kale in my workday morning smoothie so start the day with a serving each of fruit and veggie. I like most veggies cooked rather quickly, unless I roast them, so stir fried like spinach maybe with some other veggies, mushrooms, noodles or rice, tofu as it can add up to a complete meal. It's also excellent in Italian pasta dishes instead of broccoli raab, course you can use Chines broccoli for that as well. Cheaper and easier to find than broccoli raab and has almost the same taste and texture.