Before the twins started eating table food, the typical amount I cooked for dinner included enough for all of us, some second helpings, and one lunch serving for Dee for the next day at work. Now, with cooking more at dinner and having to plan intentionally for breakfasts and lunches, we often have small portions of things leftover. What do you do with one zucchini and half of a squash, a half cup of beans or broccoli, or one small serving of rice? I definitely can and do use it to feed the babies, but with two of them, and one eating like a boy already, one small portion just doesn’t do it sometime. Dee is really good at this. He can put different things together so well and know just what seasoning it needs. He can also taste and smell something in a restaurant and make comments like, “I think this has dill in it.” or “I can taste the tarragon.” or “This would be better with more oregano.” How does he do that? I definitely do not have a pallet like that. I follow recipes and measure things.
I am learning to be more creative and innovative in my cooking with inspiration like that around all the time. One tasty thing he has done lately has become a regular in our house. He takes small portions of vegetables or meat, adds seasonings (which always includes what he calls the tri-fecta, garlic, onion, and bacon) and makes a frittata.
Here’s how it goes:
- Cut up ingredients.
- Saute ingredients. (Dee would add to always use a cast iron skillet.)
- Add seasonings.
- Beat 8-12 eggs, depending on size of skillet and how many servings.
- Pour eggs over ingredients in the skillet and cook over medium heat until it starts to set.
- Sprinkle cheese over the top.
- Bake at 400 for 15-20 minutes until it’s cooked all the way through.
The only thing I’ve come up with is using leftover rice and beans to make quesadillas but they ate it up.
I will vouch for the frittata!! It was delish!
Can't go wrong with garlic, bacon and onion!