Step by Step to a Fabulous Frittata (Quick Dinner Alert!)

After another long day I came home and began my rummage through my fridge...hmmmm.....eggs, veggies, prosciutto, goat cheese, milk...ooo la la--time for a frittata! My first experience with a frittata was at my dear friend Kathie's home. I walk in and on the counter is a beautiful circle egg dish loaded with thinly sliced zucchini. It looked a little like an omelet, but it was at room temperature. It was fabulous! Kathie's family is from Italy, and her mother, Maria is a culinary goddess! That day we enjoyed zucchini frittata and apricots for lunch. The simple things in life! For me, I am forever thankful for my CSA (Community Supported Agriculture) goodies which constantly add variety to my life! Frittatas-- a great way to curve your hunger in under 15 minutes!
Wendy's Wednesday Night Frittata
Serves 2 or 1 with leftovers
Ingredients:
1 small potato
2 Tb canola oil
2 broccoli crowns
2 oz prosciutto or ham
4 eggs
1/3 cp crumbled goat, feta, or favorite cheese

Step 1: Preheat oven to 350*F
Step 2: In a heavy skillet or cast iron pan heat oil over medium high heat. Add cubed potatoes and allow to brown on each side (about 10 minutes)
Step 3: While waiting for your potatoes to cook steam your broccoli in the microwave for 3 minutes with 1/2 cup water or in a pot. Drain and chop the florets.
Step 4: Cut up your prosciutto and add prosciutto and broccoli to potatoes
Step 5: Whisk eggs and pour over potato mixture
Step 6: Crumble cheese over top and bake for 5 minutes or until set.
Step 7: Allow to rest for 3-5 minutes before cutting into wedges. Serve!

Serve with fresh fruit and a glass of milk! Well, I did and it was FABULOUS!!! Let me know if you decide to fix it! Be creative and avoid limiting yourself to only certain vegetables! Spinach, peppers, onions, garlic, or squashes all work! Add a splash of fresh herbs, too--darn, I wish I would have thought of that earlier! I was too hungry to think at the time. Enjoy!

Southwestern Quinoa & Roasted Sweet Potatoes--WOW!

Excuse me for tooting my own horn here, but WOW! This dish is fabulous! I'll be honest...I was craving pizza, but went to my pantry instead. Tonight I decided that I should cook up some quinoa with roasted sweet potatoes. I really hope you give this meal a try! Quinoa (pronounced Keen-Wa) is a popular grain in South America, and is just beginning to gain popularity here in the U.S. Quinoa is gluten free, and loaded with nutrition. A simple 1/4 cup of quinoa packs in 3 grams of fiber and 7 grams of protein! Plus, it cooks in 15 minutes! This delicious grain is similar in taste to rice or cous cous, but far more superior in nutrition. Give quinoa a taste! Check out Bob's Red Mill at http://www.bobsredmill.com/ for more information. Many grocery stores are carrying quinoa now, but if not--ask! It never hurts to ask them to start purchasing items you are interested in buying. Enjoy!

Southwestern Quinoa with Roasted Sweet Potatoes

Serves 1 with Leftovers

Ingredients:
1 cup quinoa
2 cups water
1/2 ts cumin
1/2 cup cilantro
2 sweet potatoes, peel & slice into 1/2" rounds
2 Tb olive oil
1 lime
Salt to taste
Directions:
Preheat oven to 400*F. On a baking sheet spread out sweet potatoes. Coat them with oil and toss. Bake for 15 minutes or until fork tender. Place water and cumin in a soup pot and bring to a boil. Add quinoa, reduce heat to medium, and simmer for 15 minutes. Fluff with a fork. Add cilantro (reserving a couple for the top), 1/2 lime juiced, and season with salt. Place on a plate and top with roasted sweet potatoes. Squeeze remaining lime over top and add a splash of color with remaining cumin. Enjoy!
Suggested Additions:
1 can pinto or black beans, drained and rinsed
1 chicken breast, grilled and sliced over top
1 Mexican Beer to sip & enjoy life with!