this week’s attempt: to get j to taste eggs of a different texture. i was successful this summer in getting him to eat scrambled eggs, but let’s be clear: this boy is particular about his eggs. they must be SLOW scrambled, with herbs, freshly ground salt and pepper, and goat cheese. i have tried cooking scrambled eggs all different ways, but he just loves them like this.
being a fan of eggs myself, and being that they are so EASY to cook, i usually have one night a week with some sort of an egg-based dinner, whether it be a quiche, or a souffle (which i’m not great at, but will attempt again), or a frittata.
frittatas are my fave. they’re basically an omelette, right? except you don’t have to flip them and they hold all the “stuff” better, in my opinion. so this week’s first attempt with eggs was a frittata, and i’m sorry to say, that it wasn’t a hit with the little guy. he tried it and all, but he just wasn’t having it. andrew and i, however, LOVED this dish. i found it through rachel of heart of light when i was drooling and becoming jealous over her croissants (still a goal to try to make those, but i digress). it uses boursin cheese, and, per her comments, and the fact that i have fresh basil coming out of my ears, i added fresh basil and used sliced baby yukon potatoes (i love the creaminess of these potatoes). i left out the scallions simply because i didn’t have any and was too lazy to go back out. i subbed onions in instead. it was DELISH. the creamy boursin cheese definitely made all the difference.
…a definite keeper….for me and husband anyway.
Potato and Boursin Frittata (adapted from here)
8 large eggs
1/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup fresh, chopped basil
1/4 cup olive oil
8 baby yukon potatoes
1 cup chopped onions
Put oven rack in middle position and preheat oven to 375°F.
Whisk together eggs, salt, and pepper, and basil until just combined.
Heat oil in an ovenproof 9- to 10-inch heavy nonstick skillet over high heat until very hot but not smoking. Add potatoes and onions to oil, stirring once, then cover and cook until beginning to brown, about 4 minutes. Stir potato mixture once, then cover and cook 3 minutes more.
Pour beaten eggs evenly over potato mixture and crumble cheese over eggs. Transfer skillet to oven and bake frittata, uncovered, until set and just cooked through, about 15 minutes. Invert a plate over skillet and, holding them together with oven mitts, invert frittata onto plate and serve immediately.
what did work for j? spinach quiche! go figure. this dish probably had more “good for you” stuff in it, so i was pleasantly surprised. this is a quick and easy recipe that uses Knorr soup for seasoning.
- 4 eggs, slightly beaten
- 1 1/2 cups cream or milk
- 1 cup shredded cheese (I used Swiss in one quiche, Brie in another)
- 1 package Knorr Vegetable Soup and Recipe Mix
- 1 head of spinach (or a 10 oz. package of frozen spinach, thawed and squeezed dry)
- 1 (9-inch) pie crust (I used this recipe)
In a large pan, cook spinach in olive oil until wilted. Set aside.
In a large bowl, combine eggs, cream, cheese, soup mix, and spinach. Spoon into pie crust. Bake in 375 oven for 50 minutes or until knife inserted halfway between center and edge comes out clean. Serves 4-6.
**check back tomorrow to see what we do sometimes in the red house when j doesn’t eat what we make. it’s yummy, i promise.