Torture

[cjsmith]

Yesterday's free lunch: pasta in assorted sauces, with bread and butter.
Today: someone brought in Krispy Kremes and left them by the microwave.

I don't for one minute think other people should have to change what they're doing for my comfort, but my God, I never knew how AWFUL this sort of thing could be. I am getting a major education here.

edit: AND there's an Enforced Fun at the office tomorrow! Guess what we're having! Pizza and ice cream! I think I feel an attack of bubonic plague coming on. *eyeroll*

Comments

[ambar.livejournal.com]

Spinach onion and garlic totally counts.


Here's my frittata base:

brown 1C chopped onion in a little bit of olive oil in a nonstick pan. Add chopped garlic to taste (ie, none to 4 cloves, whatever you want). Add a big fistful of spinach leaves and cook (stirring them around) until they are wilted -- a shake of salt (seasoned or plain) will help wilt them.

Other veggies go in fine at this point. I am lazy and TJ's has lots of pre-prepped frozen veggies. Ie, half a cup of bell pepper strips, or the same of sliced zucchini and squash, or their green mix of asparagus tips, edamame and more spinach. Whatever.

Option: throw in 4oz of diced already cooked meat -- roasted chicken breast or ham or whatever.

In a separate bowl, beat 1C egg whites with 1 whole egg plus spices -- eg, 1 teaspoon Penzey's Northwoods Seasoning.

Pour the egg mix over the veggies and cook until the bottom seems reasonably solid (I jiggle the pan to see if it swirls or not).

You can either flip the frittata in the pan to get the top finished, or brown it under a broiler.

[ambar.livejournal.com]

should have mentioned, you can simply use 6 whole eggs instead of the egg whites if you feel the need increase calories and aren't sweating your cholesterol intake.

[jtidwell.livejournal.com]

I do Yet Another Variant on the frittata theme. I mix the eggs with some amount of cream or milk (are those okay?), and add around a quarter teaspoon of baking powder per 6-8 eggs. This helps the whole thing puff up very nicely. Fractionalize as necessary for fewer eggs.

I cook it mostly on the stovetop, then grate some hard cheese on top and pop it under the oven broiler. Yep. Flipping an 8-egg frittata in the pan takes more skill than I've got!

For fillings, my favorites are (1) onion, garlic, and zucchini slices cooked until brown, and (2) spinach and feta cheese. The latter would also be good with a few diced tomatoes in it....