Veggie and Hog Frittata

I don’t know about you but I’m ALWAYS in the mood for breakfast or brunch. Any time and any day of the week, doesn’t matter. I’m one of those people who is perfectly content with breakfast for dinner.

The Sunday’s that I’m fortunate enough to have the day to myself are the days I really get into it! There’s a few things I always come back to and frittata is definitely at the top of that list. For anyone who is thinking what the heck is a frittata, let me explain. The best way to describe it would be to say it’s pretty much a crust-less quiche, but it’s creamier and ugh so darn delicious! It’s started on the stove in a cast iron skillet and then popped in a super hot oven to seal the deal.

{If you don’t have cast iron you should definitely grab one, but until then an oven safe skillet will do the trick.}

There are so many reasons why I love frittata; it’s so quick and easy when your really itchin’ for something filling but not too heavy, and when you’re not craving something specific it’s perfect for those days you need to kind of clean out the fridge so to say. Once you have a good solid base you could literally add anything you need to get rid of before it starts to get a little fuzzy. For those specific craving type days though, I love to get weird with it!

On this particular day I was feeling a hearty, kind of salty, kind of herby type frittata. Something that would go perfectly with the mimosas being poured! After hardly any thought I immediately knew what I wanted, bacon and prosciutto! So freakin’ good! With those two components on top, my mind just start to race from there. Behold the veggie and hog frittata!

{Now I know what some of you may be thinking. Prosciutto? Really? Didn’t you say the recipes on here would be low-cost? What the heck girl?! Well slow your roll. Prosciutto isn’t always in my budget, and when I do decide to throw it in th mix I buy it by the slice not by weight. Buying 6-7 slices cost about 6$, give or take depending on where you shop. Adding it to the frittata which will feed the two of us two different servings, averages only about 3$ meal. On splurging days, in my opinion, that’s a price I can manage.}

If I added all the veggies that I wanted to, this thing would have been probably triple the size! Lol! So I narrowed it down and went with what I consider classics in my house; potato, onion, lots of garlic, jalapeño, yellow pepper, broccoli, and garden fresh tomatoes! Ugh my mouth is watering just reminiscing! Other veggies that I have no doubt would be equally delicious; mushrooms, spinach, eggplant, marinated artichoke hearts, zucchini/squash, and cauliflower. I feel like I could just keep listing but I’ll cut myself off there. All those veggies with the prosciutto, some delicious salty thick cut bacon, and a few fresh herbs; pure heaven!

After you pretty much throw everything into the skillet and let those flavors mix on up, you pour a creamy egg mixture over that bad boy, and pop it in the oven. Ok a little more goes into it, but you catch my drift. Like I said so easy!

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I’m going to leave you to creating your masterpiece and hope your frittata is as mouthwatering as you imagine!

GUTS:

  • Olive oil and 2 Tbsp butter
  • 6-8 small potatoes; sliced and diced into small chunks
  • 4 strips bacon; cut into small strips
  • 1/2 onion; diced fine
  • 4 cloves garlic; sliced super thin
  • 1 jalapeño; seeded and diced
  • 1 small head broccoli; cut into small stalks
  • 1 yellow pepper; seeded, cut into thin strips
  • 2 plum tomatoes; diced medium
  • 7 eggs
  • 2 cups shredded cheddar
  • 2-5.3 oz containers plain Greek yogurt
  • 1/2 cup of fresh dill and thyme; chopped
  • salt & pepper

To be ahead of the game cut and prepare all veggies, then set aside. In a medium bowl whisk together eggs, 1 cup of cheese, yogurt, herbs, salt & pepper, until creamy and completely incorporated. Add diced tomatoes to eggs mixture and set aside. Heat the oven to 450*F

In a large cast iron skillet, melt butter and drizzle olive oil over medium heat. Add potatoes and cook until slightly tender, stirring occasionally with a wooden spoon. {Be careful not to over cook we still have much more to add before taking it off the heat.} Continue to stir occasionally after every new addition. Add bacon pieces, cook 3 minutes. Add onion, garlic, and jalapeño, cook 4 minutes. Add yellow pepper and broccoli, cook 4 minutes.

Using your wooden spoon distribute everything evenly around pan, making sure the entire bottom is completely covered. Slowly pour egg mixture into the pan, starting at the edge and circling in towards the middle. Give the pan a slight jiggle to make sure the egg mixture has settled to the bottom and all around the edges. Leave the pan on the stove top for 2 minutes or until edges of egg mixture are just starting to set. Sprinkle the other 1 cup of cheese over top of frittata. Place in oven and set timer for 10 minutes. After 10 minutes pull out of oven, rip prosciutto into small pieces, scatter over top of frittata, place back in oven for an additional 5-8 minutes.

ENJOY!

{preferably with a refreshing mimosa!}

 

Until next time

✌🏻💚🤘🏻

 

Hey you…Yea you…Drink some WATER!!!!

After a very busy weekend of birthday activities {my boyfriend’s not my own} dinner with family, and drink with friends, I sat down after a morning full of cleaning the house {yuck} and realized I hadn’t had a sip of water yet today! WHAT THE HECK!?

How terrible is that!? Especially since we still have this lingering heat wave taking over the last weeks of summer. Drink some freakin’ water lady!!!

Some days are like that for me, I’ll forget to take a sip of water almost all day. Other days it’s 9am and I’ve already refilled my 24oz mason jar 4 times. I think that’s what we call balance, right?! Well that’s what I’m going to call it at least to make myself feel better!

Those days that I do actually find myself keeping up on my water intake are the days that I normally have it a little more together. IF I have time at the end of the day {after driving an hour home from work, stopping at the grocery store, making dinner, then actually sitting down and enjoying whatever I have whipped up} I will actually take a few minutes to gather a few things, veggies, herbs, fruits, throw my combo into a cute carafe, fill it with water, and let it infuse overnight.

I know we all have trouble trying to get those recommended 11-15 cups of water a day. {Those are the new recommended cups by the National Academy of Medicine.} Personally when I make infused water I definitely take in more than I would of just regular ice water. Don’t get me wrong, I love a good ole glass of ice-cold water. Nothing beats that on a 90 degree day! After cup number 6 though I’m ready for something different. So that’s when I decide to jazz it up a touch! And who does like to get fancy!?

{Ya know, there’s an added bonus to drinking infused water! You also take in all the vitamins and nutrients of whatever’s been infusing! Stop it! It just keeps getting better!!!!}

Every time I make a new carafe, I make a new combo. That way even the infused water never gets boring!

Since I’m normally the only one who ends up drinking any of it, a full carafe will last anywhere from 1 to 3 days. Like I said earlier, depends on how much I have it together that day! LOL!

So I figured with the heat wave in it’s peak, I would share a few of my favorite infused water combos with you. Hopefully to get myself, and you, to get your butt in gear with guzzling down more of that good stuff…

SIDEBAR: For all of these combos the quantity of ingredients depends on two things; how strong you want the flavors and how much water your carafe holds! After the first couple infusions you’ll start to figure out your preference. Personally I like a stronger flavor so I tend to go a little heavier on my add-ins. Not gonna lie, I know people use frozen fruit but in my opinion fresh beats frozen EVERYTIME! If you want your water to taste good, do yourself a favor and use fresh summer fruit!

These combos are just some of my favorites, well quite a bunch of my favorites, but the options are literally endless. So definitely feel free to get a little wild!

INFUSION COMBOS:

  • Cucumber Mint {my absolute FAVORITE}
  • Lavender Lemon {I use dried lavender I snag from the grocery store}
  • Berry Lemon
  • Watermelon Basil {or blueberry basil}
  • Nectarine and Mango
  • Blueberry Mint {pictured above}
  • Ginger Mint
  • Blackberry Sage
  • Blueberry Thyme
  • Grapefruit Jalapeño
  • Cucumber Lemon
  • Strawberry Thyme, Basil, or Mint
  • Strawberry Lemon
  • Strawberry Jalapeño
  • Grapefruit Rosemary
  • Lime Cilantro
  • Orange Raspberry
  • Watermelon, Honeydew, and Mint
  • Orange, Blueberry, and Basil

I could easily list another 50, but those are some that I found I really love!

I hope you enjoy sipping these as much as I do!

✌🏻💚🤘🏻

 

The Un-burrito Bowl

So lately, I’ve been on a serious Mexican food kick. Or maybe I should say Mexican-inspired kick. I don’t know what it is, but I want to put cumin on everything. I feel like my nickname should be Capt Cumin! Lol! With a combination of this pretty intense heatwave we’ve been having here in my part of little ol’ New England, and the summer season seeping into my brain, the last thing I want to do is turn on my oven and bring more awful heat into the house. A couple months ago my super generous dad gave us an amazing brand new grill! I’ve been trying to use it as much as I can before 2 feet of snow drops, and it’s freakin’ impossible to stand out there and wait for those beautifully chared diamond patterns. {Don’t take that the wrong way, anyone who knows me knows I prefer the snow!} But let’s face it, your craving for that jalapeno & sour cream combo drops a little bit right along with the temperature.

{If you don’t have a grill, a broiler works just as well. You just have to keep a closer eye on the steak since it will cook much faster under such high direct heat}

To keep on keepin’ on with my Mexican dinner theme, I made this beautiful bowl last night. A combination of some fresh raw veggies, rice of course, and that perfect rare flank steak piled right on top! And let me tell you, not to toot a horn, but it tasted just as amazing as it looks. Any meat that can be cooked rare, I prefer it cooked extremely rare! Anything past medium in my opinion is burnt! But to each their own!

For dinners like these where steak isn’t the focal point, I love to grab one of those 2-3 lb flank steaks for about 6-8$! I mean come on! How can you go wrong!? It’s the perfect size to feed 2 that night, plus plenty of leftovers for both the next day!

So, on that note, I’ll just cut to the chase and break it all down for ya…

FOR THE STEAK:

  • 1.5-3 lb flank steak
  • 1/2 Tbsp cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1-2 Tbsp Olive oil

– Pat steak dry with paper towel.

– Combine all spices thoroughly.

– Rub steak with spice mixture, pressing a touch to make sure spices really stick.

– Drizzle both sides with olive oil and let sit around 15 minutes.

– Once grill {or broiler} has reached temp cook steak to desired doneness.

– Remove from heat, cover with foil, and let rest about 10 minutes.

– Slice against the grain in thin strips. {If you’re unsure what that means; look at the steak and see how the fibers run. If they look like there going left to right, slice across the lines. NEVER slice the same direction as the fibers or you’ll completely ruin the cut of meat.}

FOR THE GUTS:

  • Rice cooked according to instructions, while simmering add 2-3 cloves minced garlic, juice from 1/2 a lime, a generous pinch of salt, and black pepper. Once fully cooked let sit for 5 minutes, add black beans and cilantro, and let steam together.
  • Diced avocado
  • Grilled buttery corn {peel corn, place on grill/under broiler, turn every few minutes until cooked and a few blackened kernels, brush with butter, season with salt and pepper, cut off the cob!}
  • Fresh salsa {I use store bought! Don’t judge}
  • Sour cream
  • Shredded cheddar cheese

FOR MASTERPIECE FABRICATION:

In the largest bowl you can find {just kidding! But you’ll want to eat more then a regular bowl can hold!} place rice and bean mixture first. Sprinkle with cheese so that it can melt ever so slightly. Top with a scoop of avocado, fresh salsa, corn, and sour cream. Finally top with that delicious, tender steak!

{For a vegetarian option: use 1-3 squash or zucchini, slice long ways to create “steaks”, season the same, grill/broil as well}

ENJOY!!!!!