Category: Breakfast and Brunch

Pasta Frittata and a quick meal plan

Breakfast and Brunch, Eggs, Leftovers/ Freezer Meals, One pot meal, Pasta, Vegetarian

Evening everyone! I know this week I have been a little AWOL. It has been crazy busy! It has been one of those weeks that seems like it is taking forever to end, yet it seems like you can’t keep up and everything is moving too fast! You know what I mean? Anyways, on to the food…We ate most all of my meal plan from last week, minus the hotdogs and shrimp alfredo. Instead we had leftover night Wed, random pasta night Thursday (hence the pasta frittata), and Friday was Marco Pizza (thin crust hawaiian and one 1/2 cheese 1/2 black olive and mushroom). Tonight, the girls ate leftover pizza and a bowl of cereal. Random! I choose to make the most of my leftover pasta and veggie tomato sauce by making this leftover pasta frittata.

This coming week looks to be extremely challenging…school functions, cheerleading, gymnastics, and lots of early mornings. Meal plan is going to be using what we already have; Sunday- something with shrimp (maybe with some yellow rice?) Monday- Grandpa is taking cooking duty making tuna noodle casserole. Tuesday- Hotdog and baked beans night Wed- Fish and mac and cheese TH- Ummm…clean out the fridge Friday- Mexican Please???? Margaritas????? PHEW! Nothing too exciting unless I come up with something better…

Pasta Frittata

Ingredients

Cooked pasta (I had whole wheat spaghetti), sauce (I made a sauce that consisted of onion, garlic, halved cherry tomatoes, 1/2 each of yellow and red pepper chopped, sliced black olives, broccoli florets, 1 can diced tomatoes, salt and pepper to taste).

8 eggs- whisked

cheese- I used some shredded cheddar, mozzarella, and parm, enough to cover the top, maybe 1 cup in total.

Directions

In a large cast iron skillet or oven safe dish, start warming your pasta and sauce. Whisk your eggs with some salt and pepper. Add them to the pasta. Stir around. Top with cheese. Let cook for 5 minutes or so. Put the pan in a 375 oven and bake for 25 minutes or until your cheese turns golden brown. Set out of the oven and cool a bit. Great way to have pasta leftovers!
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Sun-dried Tomato and Black Olive Omelet

Breakfast and Brunch, Eggs

Morning all! I made this quick breakfast before leaving for work this morning. Now that school is in full swing, I am going to try to add more recipes for quick breakfasts at home and easy to make school lunches. I have made a few omelets on the blog before, but here is another idea. I am sure I will have lots more to come as well =)

Sun-dried Tomato and Black Olive Omelet

Heat up a pan with a pat of butter. Whisk 2 eggs with some salt and pepper.001

Then once the bottom is set a bit, maybe a minute or so, add your filling. I added shredded cheese, sliced kalamata olives, and sundried tomatoes.

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Then fold over one side of the omelet to the middle. Then take your spatula and fold it over on your plate. You could dress it up with more chopped olives and sundried tomatoes on top or add a couple of slices of summer tomatoes, but this is a busy morning and I don’t have time for fancy presentation =)

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Olive Oil Fried Eggs

Breakfast and Brunch, Eggs, Kids

Skip the spray and butter! Instead use a good layer of olive oil in the bottom of your pan to fry up some yummy eggs. Cook to your liking. I love mine sunny side up!

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Serve with some toast to soak up all that yummy yolk. For the kids, cut up the toast in strips. We call them dipping strips or soldiers. Fun and delicious!

Sautéed Kale with Egg and Tomato

Breakfast and Brunch, Eggs, Vegetarian

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Beautiful kale from the farmer’s market.

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Sautéed in a bit of olive oil with salt, pepper, and a couple of shakes, of red pepper flakes for spice.

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Top with a sunny side up egg and a fresh summer tomato! A delicious healthy vegetarian meal!
I think this would be great with a whole wheat piece of toast or on a bagel.