Oh, thank goodness for frittatas. They are the kind of thing you can whip up on a school night without too much trouble, embellished with a few good bits you've got lying around your fridge. I know I've written about them before, but it's my blog and I'll repeat if I want to! Here is a refresher course in how to whip up a tasty dinner without too much fuss.
First, keep some eggs lying around. No eggs, no frittata.
Second, remain creative in your approach and keep your mind open.
What do you have in that fridge of yours??! Tonight I had a few potatoes I had steamed a couple of days ago, some fresh basil, an onion and some shitake mushrooms.
The basic drill is that you want to sautee your onion or garlic (or both!) slowly in butter, then sautee the other bits (in my case, the potatoes & mushrooms) in this savory concoction. Your bits could be steamed squash, kalamata olives, roasted red peppers, steamed chard or kale, sausage, bacon, or, you tell me! Cheese is good too, but add that, along with your fresh herbs, right at the end.
So after you've sauteed the onions and/or garlic, toss in whatever you got, and then, beat a half a dozen eggs and pour it over this good stuff. Top with fresh herbs and parmesan cheese if you have it.
Now, put the skillet with all this goodness into a pre-heated oven that is about 350 degrees. Bake it for about 15 minutes or until it's done but not overly done. Come on people, I know you have intuition and I know you know how to use it! Follow your nose and your gut. They won't lead you astray.
Once the frittata is golden brown, turn it over onto a cooling rack. Eat a slice or two, and then bring it to work the next day so people can have it for breakfast.
See? It's not that hard. Life can be hard, but frittatas are not that hard. This is a good thing for which to be thankful. And I am.