Mornings were my biggest challenge in preparing and eating real food as a family. This summer I focused on coming up with a long list of quick and make ahead meals that we can serve in stages (think buffet breakfasts). I also worked with my older children in the kitchen to help them know how to prepare some simple foods. What a joy to have older kids who can really cook!
Early in the summer I took three of my children to one of the kids cooking classes at Sur La Table in the Village. The biggest surprise during our class was how much my children enjoyed the Frittata. I make quiche fairly often and only one of the children has shown any enthusiasm for it. All of them enjoyed the frittata with spinach and other veggies. Since getting protein and at least one serving of fruit and vegetables in my children at breakfast is a goal this was a big win for our family.
Fritatta and Quiche are very similar with the main difference being that a Quiche has a crust. Both dishes reheat well so long as you don’t overcook them. Below are basic recipes for both dishes. Beyond being delicious these dishes appeal to my sense of creativity. I have a very hard time following a recipe so the “basic” recipes below serve as spring board for your imagination. We have sure enjoyed experimenting with the fresh vegetables of the season. I have been surprised to find there are several vegetables we love for breakfast in the frittata that we might not have thought of such as summer squash and green beans. I hope you enjoy great tasting real food meals this late summer and have fun in the kitchen!
for Brown Box Family
1 Pie Crust – I like to make several and freeze.
1 cup half-and-half or milk – Cloverleaf Half and Half is amazing in this recipe
5 eggs, slightly beaten – the local eggs give this dish a beautiful dark yellow color even if you use white cheddar or light colored cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Swiss or Cheddar cheese (4 oz) – We love Organic Valley Mild Cheddar or Ballard Cheese Idaho White Cheddar
1/4 cup grated Parmesan cheese – Organic Valley
1/8 cup chopped onion, optional
• 1Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
• 2In medium bowl, mix half-and-half, eggs, salt and pepper; set aside. Layer bacon, cheeses and onion in crust-lined plate. Pour egg mixture over top.
• 3Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut into wedges.
- 12 whole Large Eggs
- Salt And Black Pepper
- 1/4 cup Grated Parmesan Or Romano Cheese
- 1/2 cup Grated Cheddar Or Monterey Jack Cheese (more To Taste)
- See ideas for mix ins above.