When Sarah went away to college, and I began working full-time outside the home, I quickly realized I hadn't done a good job of training my youngest two children in several different skills - especially cooking. Now we are working as a family to equip each individual with what he or she needs to thrive.
One of the things that Aaron and I need to thrive is time to exercise in the mornings. It's good for our bodies, and it's also good for our marriage. This gives our younger two the perfect opportunity to hone their cooking skills, and, at least this summer, our older two kids are there to help troubleshoot.
Enter the fabulous frittata. Quick. Easy. Delicious. Healthy. Win.
1/2 tsp salt
1/8 tsp pepper
1/2 cup shredded Swiss cheese (2 oz.)
2 Tbsp butter
2 medium bell peppers, chopped (2 cups)
1 medium onion, chopped (1/2 cup)
3 garlic cloves, pressed
Beat eggs, salt, and pepper in medium bowl with whisk until well mixed. Stir in cheese and set aside. Heat oil in a 10" skillet (one that can go in the oven!). Cook peppers, onion, and garlic until tender. Pour egg over peppers and onions. Cover and cook 8-10 minutes or until set.
Uncover and place under broiler until golden brown.
We enjoyed ours with zucchini bread, coffee, and fruit here at the Choate B&B, and my somewhat scattered meal plan includes this yummy recipe just about every week.