More in the shop-the-pantry (or shop-the-refrigerator) genre: still more spinach to use up before it goes bad. Same thing for an avocado in my fridge: one is starting to get too mushy. What to fix?
In the yet-untried-summer recipe category was Greek Frittata, an amazingly easy weeknight fix that could be prepared on the stovetop (in our string of triple-digit days, you can be sure Hubby still is pleading his case about not firing up the oven, so this preparation made him happy).
This Frittata is a cousin to an omelet and cooks up as quickly and effortlessly. I love the flavor the feta cheese adds (thus making the omelet a "Greek" one). The spinach adds a healthy touch; the tomatoes on top along with the avocado add color.
For just the two of us this menu item lasted several days--and my refrigerator bins were cleaned out again without guilt-producing throwaways.
1/2 cup chopped onion
1 cup chopped red pepper
1 1/2 cups torn fresh spinach
1/2 cup milk (I use skim)
8 eggs (I use egg substitute)
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup feta cheese, crumbled
1 (14 1/2-ounce) can diced tomatoes, no salt added, drained
1/4 teaspoon dried basil
In 12-inch nonstick skillet cook onion and red pepper over medium-high heat. Stir occasionally until lightly browned. Stir in spinach. Continue cooking until spinach is wilted. In bowl combine milk, eggs, garlic powder, and pepper; mix well. Stir in cheese. Reduce heat to medium-low. Pour mixture into skillet. Cook; lift edges to allow eggs to flow underneath until edges are set. Cover and continue to cook until top is set. In small bowl mix drained tomatoes and basil. Pour onto top of frittata. Garnish with sliced avocado. Serve from skillet. Makes 6 servings.