Mini Spinach and Sun-Dried Tomato Breakfast Frittatas

I have a tendency to create a lot of unnecessary stress for myself.  It's something I am seriously working on this year...relaxing and enjoying life rather than being uptight and stressed all the time about things that don't even really matter.

But I'm a work in progress.

Last week when I was getting ready for Girls Weekend I spent a long time searching out recipes and planning an elaborate menu for the weekend.  I love to cook, and I wanted to make a special menu for a special weekend.

But when Josh realized what I was doing he said, very gently, "You want to be a Mary, not a Martha this weekend, don't you?  The girls won't be here very long, I don't think you are going to want to spend all your time cooking..."  

And I looked up sheepishly and answered, "Um, yeaaaah...I guess you're right."

He was.  

Sometimes I need reminders like that.  

So I scratched that super time consuming menu and decided to serve simpler dishes that I could make ahead...like this green chile soup, this pizza dough, and these carmelitas.

And it was a good thing, because we had WAY too much talking and playing with babies to do to leave any time for extra food prep.  :)

The only thing I really left to whip up while they were here were these frittatas, which were quick to make and really delicious.  

I love that they are baked in individual servings, it makes them extra fun.  They were a huge hit with the girls and this is definitely a recipe I'll be making again!

Mini Spinach and Sun-Dried Tomato 

Breakfast Frittatas

• 2 teaspoons olive oil
• 1 small shallot, chopped
• 1 garlic clove, minced
• 1 cup packed fresh spinach, chopped
• 4 whole eggs
• 4 egg whites
• 8 sun-dried tomato halves, chopped
• 1/2 cup grated Asiago or Parmesan
• 2 tablespoons chopped fresh basil
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Heat oven to 425°F. Coat 4 small baking dishes with cooking spray. Set aside. Heat oil in a large pan over medium heat. Cook shallot until soft but not brown, 2 to 3 minutes. Add spinach; cook 2 to 3 minutes. Remove from heat. 

Lightly whisk eggs and egg whites in a bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper. Spoon into baking dishes; bake until firm in the center, 14 to 18 minutes.  

So there you have it...some beautiful frittatas that still allow you be a  Mary host. :)

Egg & Tomato: Chinese Comfort Food

 What's on your list of  "comfort foods?" 

Here's my top 4:  pizza, macaroni and cheese, waffles, and egg & tomato. 

Egg & Tomato.


This is a recipe I don't know if anyone will try, but I hope you will.  It's a dish we learned to LOVE while we were living in China. 

The first time I ate it I think I was just thankful I knew what it was. 

Eggs, tomato, and rice.

 
Straightforward and safe...I recognized every ingredient. 

It didn't involve goose heads, or floating turtles, or fish bones, or chicken feet, or slimy white tofu, or colorful jellied ???, or even any insects of any kind. 

It was just eggs, tomatoes, and rice.  Beautiful!  You can see how it became one of my first favorite dishes. :) Give me the "common food" of China any day!!

But it didn't take long before I wasn't just ordering it because it was safe...I was ordering it because it was delicious.  I craved egg and tomato.  And I still do.

There are many other favorite Chinese dishes I wish I could make here, but I've tried and they just don't come out the same.  

The art of Chinese egg and tomato, however, has been mastered by Josh and Leah.

We can make it and we can make it right.  And so we do.  At least every other week, sometimes more often.

It's delicious, it's quick, it's comforting, and it's even healthy!

It's authentic Chinese comfort food...for Americans.  Try it!

Egg & Tomato

Xi Hong Shi Chao Ji Dan

1 cup uncooked white rice (we prefer Jasmine)

1 Tbl. oil
3 ripe, juicy tomatoes
4 eggs, beaten
3 cloves garlic, minced
1/4 to 1 tsp. sugar (or to taste)
1/2 tsp. salt (or to taste)
4 shakes dried ginger (or to taste)

Begin cooking rice with 1 1/2 cups water in rice cooker or on stove top according to directions.

Chop tomatoes and set aside.  Combine eggs and garlic in a bowl.  Heat oil in pan over medium heat.  When oil is hot, add eggs and cook, scraping pan as you go.  (Similar to making scrambled eggs.)

When eggs are almost cooked, add tomatoes, salt, sugar and ginger to taste.  Cook for 2-3 minutes, until tomatoes are heated through.

Serve egg and tomato over cooked rice.

Serves 2.