I play this game every night at about 5 pm. It’s called “Let’s see what mom can defrost, prepare and cook in twenty minutes.” There are rules to this game. The meal has to be healthy, only available pantry items can be used, and sometimes it has to be a handheld item that can be eaten while riding to soccer practice. No strange veggies allowed.
Obviously this isn’t always easy to do especially with a somewhat picky eleven year old boy . He ends up with foods like chicken cutlet sandwiches, grilled cheese and quesadillas. But food is not a priority of his. It is more important for him to get to soccer practice on time than on what he is eating for dinner. So there are some nights where a peanut butter sandwich is on the menu with some fruit. But there are others in the household that do have to eat too. And a peanut butter sandwich is just not acceptable.
One option for a quick easy meal is a frittata. I love eggs for dinner. My husband just started eating eggs a few years ago and I am thankful for that. What’s a more balanced meal than some eggs with spinach, mushrooms and cheese? I served this with turkey bacon to keep my non vegetarian hubby happy.
This is such a great choice for breakfast, lunch or dinner. I can quickly prepare this frittata then go back to my holiday meal planning.
- 2 TBS olive oil, divided
- 8 ounces sliced mushrooms
- 6 ounces baby spinach, chopped
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- 6 eggs, beaten
- 2 TBS water
- 4 ounces crumbled goat cheese
- Preheat oven to 400 degrees. Heat 1 tablespoon of the olive oil over medium-high heat in a nonstick 10 inch oven proof skillet and add the mushrooms. Cook, stirring often, until they begin to wilt about 3 to 5 minutes. Add salt, pepper and the garlic powder. Add the spinach and stir until wilted. Turn up the heat and let any excess liquid evaporate from the pan, then remove from heat.
- Beat the eggs in a large bowl, add water and the mushroom spinach mixture. Mix in the goat cheese.
- Heat the remaining olive oil over medium-high heat in the skillet. Pour the egg mixture into the pan and cook, scraping the sides with a rubber spatula. Once the eggs have started to cook, turn the heat down to low and cook for about five minutes or until eggs are starting to set.
- Transfer skillet to oven for 8 to 10 minutes, until frittata is golden and puffy
- Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Cut into wedges. Serve hot, warm, room temperature, or cold. Season with more salt and pepper to taste if desired.