Skip to main content

Improv Frittata (recipe)

So tonight I ventured in to the world of cooking on the fly, a task I had not done in quite a while. The plan was to make frittatas, based on a combination of two recipes I'd seen.  BUT, given my current forgetfulness brought on by a heavy dose of preggo brain, I kept forgetting to get the veggies needed for what I was attempting to make.  Instead, I opened the fridge, and threw this together.  I was nervous, but even my two-year-old daughter (Picky Ricky) ate a few bites.

Hashbrown, cheesy frittata

15-20 oz frozen southern style hash browns 
1 tbs oil
1 carton Egg Beaters (16 oz)
1/2 c salsa
1/4 c bacon pieces
1/3 c finely chopped baby spinach
1/2 c + 3 tbs shredded cheddar cheese

Preheat oven to 350 degrees.  Warm skillet to medium heat, with ~1 tbs oil.  Cook hash browns through for about 7 minutes.  In the meantime, whisk together eggs, salsa, bacon bits, spinach, and cheese.  Place cooked hash brown in thin layer on bottom of oven-safe dish, then pour egg mixture over.  Cook in oven for 20 minutes.  Pull out, set oven to broiler,  sprinkle remaining shredded cheese over, and place back in oven.  Broil 2-4 minutes, until golden bubbly.  Let stand 5 minutes before slicing in to it.

**Since I was making this on the fly, most measurements are estimates.  You may adjust accordingly, based on our tastes and desires.

Keep on saving!  :o)
--Barbara
**This post may contain affiliate links.**
Labels:

Comments

Post a Comment

Got something to say? Please gently speak your mind. AFM loves hearing from readers. :o)

Popular posts from this blog

Ditching the Sponge

Ditching the Sponge This summer I accomplished something I once thought unthinkable: I gave up the sponge.  It was a gripping addiction, harder to kick than a nasty nicotine habit.   ...a habit that had the ability to spar k the silliest of arguments amongst even the best of   roomies.  Right, SwimBikeMom ?  :P  But once again, I digress; that's a blog for another day. Perhaps a tad  OCD, I was one of *those* people who had a sponge designated for various parts of the kitchen: one for the floor, one for the counters, and another one for dishes.  I knew for quite some time that sponges were a breeding ground for all things disgusting; however, I was not keen on the idea of using paper towels, or other disposable products -- I had  to find a GREEN alternative to sponges.
Post a Comment
Read more

(Shhh.... Sneaky) Sloppy Joes

Want to bulk up a simple classic with some veggies?  Try my Sneaky Sloppy Joes. Sauté some onions, garlic (two staples I put in just about any skillet dish), finely diced squash, finely chopped spinach.  You can also add finely diced carrots, bell peppers of assorted colors, brocolli, and whatever else you can sneak in to the pan!  I do all this before browning the ground turkey.  Then, prepare as you normally would, whether your sloppy joe sauce is canned, enveloped, or made-from-scratch (c'mon!). I've been packing mine with extra veggies for over a year, and no one is none the wiser.  Yet. (Please don't show this to my family...  please?) This recipe is also posted under my Big Oven account.  :o)
1 comment
Read more

Unit Price, Unit Price, Unit Price!!!

I have discovered that many people do not take unit price in to account when attempting to shop savvily.  (Did I just make up a new word?!!)  So for my fellow frugal shoppers, or my frugal-shoppers-in-training, let me explain the value in knowing the unit price of an item you wish to purchase, or are pondering purchasing. What the heck is a unit price??
Post a Comment
Read more