If you give my kid the chance to pick dinner it’s either going to be one of two things; homemade mac and cheese, or “Brinner.” Brinner, you ask? What the heck is that?? Well, it only takes a little stretching of the imagination to take Brunch (breakfast for lunch) and turn it in to Brinner: breakfast for dinner.
I don’t mind breakfast for dinner. It’s the sort of brain-dead dinner plan I can get into given I cook every night of the week. We’re not big fans of eating out, so I have to be on my game planning meals every. single. day. And, that, fair readers (or, reader, if you will), is a boat load of work. But, while Brinner is always pleasing to a seven-year-old palate, that doesn’t hold true for her daddy. After a long day at work, pancakes don’t cut it. Honestly, neither do scrambled eggs, especially since he’s working on lowering his cholesterol through diet and exercise. Nothing says, “I love you like a heart attack,” than a plate of scrambled eggs and bacon for dinner.
Which is where the adapted fritatta comes in. It’s scrambled eggs only…fancy! It’s also a dish that’s a completely a blank canvas. You make it whatever you want it to be. The original recipe called for lots of fresh eggs but I chose cholesterol-free Egg Beaters. You want onion? Add onion. You like yours with a little meat? Add some turkey sausage or diced ham or leftover shredded chicken. I kept this one vegetarian because that’s what I had on hand.
It certainly felt more like a meal than a plate of plain-Jane scrambled eggs and hubby gave it great reviews (with a splash of hot sauce). Next time I might man it up for him a little more with some meat, but even meatless it was delicious. Enjoy!
Simple Spinach Fritatta (recipe adapted from Love & Lemons)
- 1 carton egg substitute (I used Egg Beaters Original)
- 1/2 cup milk (any kind, I used 1% low fat)
- 2 cloves garlic, minced
- olive oil
- 2 cups fresh spinach
- 1/4 cup (or so) scallions, chopped (reserve some for garnish)
- pinch of paprika or other spices you like (totally optional)
- chopped sun-dried tomatoes (optional)
- pinch of red pepper flakes (optional)
- grated parmesan or pecorino cheese (also optional)
- salt & pepper to taste
Preheat oven to 450 degrees. (preheat a cast iron skillet in it if you like)
Combine Egg Beaters, milk, salt, pepper, minced garlic, and any spices you want to add. Whisk together until well combined. Add spinach, scallions, red pepper flakes, and a pinch of salt. Mix gently.
Pour the whole mixture into your cast iron skillet. Shred cheese on top and bake in the oven until it puffs up and becomes golden brown. I used an 8″ skillet and cooked them for about 28 minutes. You can eyeball it here or poke at it a bit until your eggs are firm and cooked.
Let cool then slice and serve.