I’m a sucker for a 20-minute meal. After a long day at work, sometimes the last thing I want to do is cook (and honestly sometimes all I want to do is cook). On those I-have-no-inspiration-and-may-just-make-pasta nights, I came up with a solution: the weeknight frittata.
The weeknight frittata is basically a mix of all of the veggies in your fridge (zucchini, asparagus, broccoli, mushrooms, tomatoes) + eggs + cheese. Super easy. Super delicious. Especially served with some good crusty bread. What I love most about this recipe is that it really works for whatever you have in your fridge- if you only have tomatoes and asparagus, that works! If you have mushrooms and truffle salt- that works!
Quick tip: You want to cook your crunchier veggies first (asparagus, broccoli) and then add your softer veggies a few minutes later, so nothing overcooks. I always add my tomatoes after I add my eggs so they don’t get mushy.
Oh and PS- this obviously works well as a breakfast food too!
Easy Weeknight Frittata
Serves 4 (big pieces)
- Mix of vegetables (zucchini, asparagus, broccoli, mushrooms, tomatoes)
- Olive Oil
- Salt & freshly ground pepper
- 8-10 eggs
- Cheese (fresh mozzarella and Parmesan are my favorites)
- Heat oven to 425 degrees.
- Rinse and chop vegetables into small bite-sized pieces (especially broccoli) and set aside.
- Turn stove to medium and in a large non-stick pan (you can use regular if you want) add a teaspoon of olive oil or spray with Pam.
- Once oil glistens, add crunchy veggies first (broccoli, asparagus, zucchini) and sprinkle with salt and pepper. After 4-5 minutes once veggies soften, add softer veggies (mushrooms). Cook 4-5 minutes until vegetables are cooked 90%. Pull pan off the stove.
- Whisk together 8-10 eggs (depending on the depth of your pan, you want the eggs to cover the veggies) and pour over vegetables.
- Add tomatoes and cheese (fresh mozzarella and Parmesan are my favorites) and put pan into oven for 10 minutes or until eggs have set.
- Slice like a pizza and serve with warm bread.
Let’s be honest here – most weeknights I am all about the easy dinner. This cheesy polenta is the easiest side dish EVER. Seriously. You mix all the ingredients in a baking dish, pop it in the oven and voila!
I love serving polenta with earthy veggies especially mushrooms or topped with some warm marinara sauce. It’s also a great side to chicken or pork. This is a great weeknight side dish that isn’t brown rice or pasta!
For my mushrooms, I top them with some olive oil, salt and pepper and use my toaster oven. Bake them for 350 degrees for about 15 minutes and top with a little truffle salt to be truly sinful!
Easy Cheesy Oven Baked Polenta
Serves 6-8 as a side dish
- 1 cup polenta (I like Bob’s Red Mill)
- 3 1/4 cup lukewarm water
- 3 tablespoons butter, cut into pieces
- 1 teaspoon salt
- 1/4 cup Parmesan cheese, halved
- Preheat oven to 350 degrees. Spray an 8″ square baking dish with Pam.
- Place all ingredients in baking dish (only half the Parmesan) and give it a stir. Bake uncovered for 45-50 minutes, take out of oven. Add remaining Parmesan to top and return to oven for 5 minutes so cheese crisps and browns. Remove from oven. The sides should be crunchy and the center moist. Top with veggies or your favorite marinara sauce.
Q and I seriously indulged over the holidays. We went from daily workouts and eating every meal at home to sleeping in late and eating nearly all of our meals out. And we got so tired of it. After two weeks of vacation, we were ready to hit the ground running in 2014.
We are big on eating leftovers for lunch, but recently I have been going a little different route. I’ve been creating what I like to call “Koko Bowls.” To start I add a grain: quinoa, brown rice, bulgur, barley, farro and wheatberries are all solid options. My favorites are this one pot farro recipe and this wheat berry one! Then I add some sort of veggie. I’m a big fan of roasting them in our toaster oven, but any type you like will work! Next is your protein. I am partial to baked tofu: take extra firm tofu, slice into pieces, top with salt, pepper and herbes de provence and bake at 350 degrees for 10 minutes (I like the toaster oven for this). Add some lemon juice and you are good to go. These bowls are easy to prep in advance and take to work, so no excuses for getting sandwiches instead!
Why I love it? Healthy, SOOO filling and you can make an enormous bowl and feel good about eating it all. What are some of your go-to lunches?