As many times as I say I will, and wish and hope that I’ll have the energy and time to do it, the weekends come and go and I haven’t done any meal planning for the week ahead. Instead, random creations from what’s left in the refrigerator end up becoming breakfast, lunch, and dinner.
Being a food blogger isn’t always as easy as we might make it look. Confession: Not all of our meals, or even half of our meals are as gourmet or tasty as the things we post in the LYK. Sometimes, convenience wins.
Hodge podge salads have been fairly common lately. We usually have some kind of green leaf (kale, spinach, arugula, perhaps even lettuce) that can be used then we top with…what’s left in the refrigerator.
Meal planning would really help alleviate some stress of “I wonder what we’ll eat tonight” throughout the week but our weekends seem so busy lately. When I have a second to rest, I want to turn off and tune out for a bit.
This frittata came about when I woke up Saturday morning wanting something other than our usual Saturday morning scramble with…what’s left in the refrigerator. So I made a frittata with…what’s in the garden!
I found a recipe from The New York Times that look interesting and put my own twist on it. Walnuts in a frittata seemed a little strange but I went with it and we all agreed it was a good idea.
Lesson learned, if it seems weird, do it anyways.
After all, how do you think peanut butter & jelly was discovered?
Fresh Herb & Walnut Frittata
Adapted from The New York Times
Ingredients
8 eggs
1/2 cup plain Greek yogurt
4 cups combination of fresh herbs (parsley, cilantro, mint, tarragon, dill, thyme, or basil), finely chopped
3/4 cup spinach, chopped
1/4 cup walnuts, chopped
2 tablespoon olive oil
4 green onions, finely chopped
2 cloves of garlic, minced
1/3 cup parmesan cheese, grated
1/2 teaspoon salt, or to taste
Freshly ground pepper
Directions
Beat the eggs in a large bowl. Stir in the yogurt, walnuts, salt and pepper. Add the spinach, herbs, onions, and garlic, and mix together well. Let sit for 20-30 minutes. Mix in half of the parmesan cheese.
Heat an 8-10 inch nonstick skillet over medium-high heat and add the olive oil. Pour in the egg mixture. Tilt pan while lifting up the edges of the frittata with the spatula to allow the eggs to run underneath during the first few minutes of cooking. Turn heat to low, and cover for about 10 minutes. Preheat the broiler.
Sprinkle with remaining parmesan. Place frittata under the broiler, for 2-3 minutes, watching closely, until the top is set. Remove from the heat, allow to sit in the pan for five minutes or longer, then carefully slide out onto a platter.
From the Little Yellow Kitchen,
Lauren
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