Tag Archives: Vegetables

Kale, Mushroom, Tomato Frittata

Not sure about you but I am ALWAYS looking for quick meals during the week. Most days I will get home, change into workout clothes, and head straight to the gym to meet Alex. We spend about an hour at the gym and both end up starving when we get home. Alex will usually grab a snack while I head straight into the kitchen to start dinner. I rarely let him cook. Call me crazy but the kitchen is my place. I don’t really even let him help prepare the food. Which I should probably work on doing… anyways, my goal on these nights is to have dinner ready as soon as possible. Frittatas are starting to make their way into our rotation quite often. Frittatas are a great way to use up those veggies that are about to go bad or overflowing from the fridge. This happens often with our tiny little fridge. Our landlord, back when we weren’t living here, bought a small “apartment” sized fridge. Now, yes, we live in an apartment. But it is a nice spacious apartment with more than enough room for a full size fridge. The tenets who lived here before us never cooked. Ever. Blows my mind considering I cook 5-6 nights a week. It is hard to fit a weeks worth of fruits and vegetables into our little fridge which means when the weekend gets close, I need to use up veggies to make room for next week’s meals or leftovers.

The other day I had half a bag kale, a container of mushrooms that were on their last leg, a random roma tomato and about a 1/3 container of cherry tomatoes hanging out in the kitchen. First thought was omelets but that’s too hard because I can never flip them or keep them from falling apart. Plain sauteed vegetables with some protein side didn’t really sound appetizing. Next logical step was frittata. They are quick, easy, and delicious. Plus they make great leftovers!20140407_184536

I sauteed up the veggie, added the eggs, a few seasoning and some cheese then let it cook up first on the stove top then under the broiler. The whole dinner took about 20 minutes from start to finish. It helped that the kale and mushrooms were pre-cut. Frittatas are versatile, use what you have on hand! I had some Parmesan and some scamorza cheese. The scamorza cheese is a wonderful melty Italian cheese that I bought for pizza. We have a ton of it leftover after making our one small pizza. It added a fun stringy, melty, gooey aspect to our frittata. Sooo good.


Veggie Fritatta with Kale, Mushrooms, and Tomatoes (serves 6)


  • 8 eggs
  • 1/4 cup milk (I used skim)
  • 3.5 cups Kale
  • 1 pint sliced mushrooms
  • about 1 cup tomatoes diced (I used 1/3 container of cherry tomatoes and 1 small roma tomato)
  • 1.5 Tbsp canola oil
  • 1 ounce shredded parmesan
  • 1.5 oz scamorza cheese
  • 1/2 tsp garlic powder
  • 1/4 tsp dried minced onion
  • salt and pepper to taste


1. Using a large oven safe skillet (I used my cast iron skillet), heat the canola oil over medium-high heat. Once heated, throw in the mushrooms and tomatoes. Season with salt, pepper, and minced onion

2. Beat the eggs with the milk, and garlic powder. Add in the cheeses

3. Once the mushrooms and tomatoes are cooked thoroughly, add in the kale and let wilt for 2-3 minutes. Stir frequently

4. Add in the egg and cheese mixture and distribute evenly

5. Cook for about 2-3 minutes on medium-high heat.

6. Turn on your broiler and pop the entire pan in the oven about about 6-7 minutes. Watch carefully and rotate your pan as needed to avoid burning. Mine took 6 minutes until the eggs were set.

7. Let sit for a couple minutes before cutting into the frittata. Serve with a side salad or fruit.

We also like ours with some ketchup and mayonnaise.  This comes from when we spent a semester in Spain and would have tortilla de patata. It was always served with mayo and ketchup. Alex’s senora would send him and his roommate Andy on trips with tortilla on french bread with mayo as a travel meal. Frittata leftovers are wonderful this way too. Give it a try. Absolutely delicious.

What are you favorite frittata ingredients? Do you have a go to weeknight meals that shows up regularly in your meal rotation?

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Veggie and Shell Pasta Soup

Hello from Oklahoma! I’m visiting Alex this weekend and am taking advantage of the time with him cooking lots of tasty food. Since I got here I have made this baked eggs with cheese (no fontina in Stillwater, OK so I used a sharp white cheddar instead) and this creamy chicken penne. Both were from the blog How Sweet It Is. I love the recipes on this blog. Check it out for really tasty dinners, dips, and desserts. Yummy food right there.

Tonight for dinner I had planned on making this Minestrone soup  from Eat Yourself Skinny but I made too many changes to the recipe to really say I made it. The recipe was my inspiration for the soup though. I wasn’t planning on posting this recipe and therefore do not have any photos except the end product. But, hey, that’s the one that counts right? Right. Excuse the horrible lighting in this photo because well the lighting was horrible and I haven’t figured out how to edit my photos yet.  This soup was a taste of Mexican and Italian thanks to the green chili diced tomatoes and the Italian spices. We had our  bowls with some Ciabatta bread to soak up the tasty broth of the soup.


There are only the two of us and this makes 6 servings. I am planning to put the rest into baggies and freeze it to make sure Alex eats his veggies the last four months of school.  The soup is very filling and packed with nutrition from healthy fats to a nice serving of vegetables. See the end of the post for nutrition facts.

Veggie and Shell Pasta Soup (serves 6)


1 1/4 cup medium shell pasta

1 can diced tomatoes with green chilies

3 medium carrots, peeled and cut into discs (sliced I guess)

3 celery stalks diced, same size as carrots

1/2 large onion, diced

2.5 Tbsp canola oil

4 cups chicken broth

1 can red kidney beans (I used light red, you can use whatever you prefer)

1 tsp Italian blend spices

1/4 tsp garlic salt

1/4 tsp black pepper


1. In a large soup pot, heat canola oil over medium-high heat. Let warm up for 1-2 minutes.

2. Add in carrots, celery, and onion.  Sprinkle on Italian spices, garlic salt and pepper. Cook 5 mins stirring often

3. Add in kidney beans, broth, diced tomatoes. Bring up to a boil, then reduce heat to medium-low and let soup simmer for 15 minutes. If it looks like the liquid is getting too low add some water. I ended up adding about 2 cups of water before adding the shells because it was looking too thick.

4. Add in pasta shells and cook for another 15-20 minutes. The pasta should be cooked through and the veggies soft. Add more seasoning as needed.

5. Serve in a nice big bowl with a slice of crusty bread to soak up all that tasty broth.

Nutrition Facts: 1/6 of recipe (about 1.5 cups): 202 calories, 8 gram protein, 7 grams of fat, 3.4 grams monounsaturated fat, 7 grams fiber, 77% daily vitamin A, 10% vitamin C, 4% DV calcium, 11% DV iron

Alteration ideas: to make it vegetarian use vegetable broth, add more beans for more protein, add shredded chicken, double the veggies. On a low carb kick? Take out the pasta and add more beans and veggies.

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