Saturday, January 16, 2010
Shrink-My-Ass-Month: Spaghetti Frittata
Roughly twice a year, my husband decides that he's fat. This tickles me for two reasons: One, he's not fat. Ever. Two, he's a bigger girl than I am, because I only decide that I'm fat roughly once a year.
Whenever hubs decides that he needs to go on le regime, I heckle him mercilessly for a day or two and then agree to help him manage his food.
This is a little more high maintenance than it seems. Dinner is no problem--I mean, I'm cooking it anyways. But le regime requires that hubs takes breakfast, lunch and a healthy snack to work, because he's too busy to go out for lunch and the hospital food is...well, you know.
Lunch I can handle. I pack a healthy wrap or the leftovers from last night's nutritious dinner or, if I'm desperately pressed for time, one of those Kashi frozen meals. Add fruit and a leeetle nibble of dark chocolate, and we're done.
Breakfast is a trickier affair. Hubs will eat cereal maybe once a week. He hates yogurt. And oatmeal. Doesn't much care for peanut butter. Fruit is a once a day affair, at lunch. Le regime needs to be protein packed, so this usually means eggs. But not hard boiled; he doesn't like them that way. Readers, meet Mr. High Maintenance!
While I'm willing to do this for him (but only twice a year), breakfast is an ass-pain for me to figure out. Because, if your mornings look anything like mine, you know that mornings are whacked-out, ugly, whirlwind Freakshows.
Solution? The humble frittata. I can make a large, healthy, eggy frittata early in the week, cut it into wedges, wrap up each wedge and hubs is good to go for several days. Plus, frittatas are equally good hot or cold, so if he's nowhere near a microwave, it's still fine.
As luck would have it, hubs has started on le regime at the same time I'm running Shrink-My-Ass-Month. That simplifies things, at least.
I was intrigued with this recipe because unlike regular frittatas, which often feature potatoes, this features whole-wheat spaghetti. Pasta and eggs? Well, now that I think of it, they work fine together in Spaghetti Carbonara, so why not?
This recipe came out beautifully and tastes delicious. And breakfast is one less thing I have to think about it when the Freakshow starts at the crack of dawn.
Spaghetti Frittata
serves 4
from Ellie Krieger's So Easy
5 large eggs
5 large egg whites
1 tablespoon olive oil
1 small onion, chopped or sliced thinly into half-moons
5 cups baby spinach leaves
1/4 cup sun-dried tomatoes (not oil-packed), reconstituted in boiling water for 10 minutes, chopped
1 large clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups cooked whole-wheat spaghetti (4 oz. dry spaghetti), tossed with 1/2 cup marinara sauce
1/3 cup grated Parmesan cheese
In a medium bowl, whisk together the eggs and egg whites.
Heat the oil in a large ovenproof, nonstick skillet over medium-high heat. Add onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the spinach, sun-dried tomatoes, garlic, salt and pepper and cook, stirring, until the spinach is wilted, about 1 minute. Add the spaghetti to the pan and stir to combine. Pour the eggs evenly over the spaghetti and vegetables. Lower the heat to medium low and cook until the eggs are set on the edges but not in the middle, 6 to 8 minutes.
Preheat the broiler. Sprinkle the top of the frittata with cheese and place under the broiler. Cook until the top is set and golden, about 2-3 minutes; be careful not to overcook or the eggs will become tough. Cut into wedges.
Serve to your high-maintenance, vain, girly-man husband. Who is totally worth the effort.
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This sounds awesome! I love that it is portable, has protein, and is still healthy. We will have to give this a try. I often do bran muffins for our portable breakfasts, but after a week they get a little old! And those Kashi frozen meals for lunch? We live on those.
ReplyDeleteYou are such a better wife than I am! I absolutely refuse to make more than one meal a day--dinner. He's on his own for breakfast or lunch, and that goes for the once or twice a year diet plans. You make me look v. bad!!! (But do I feel guilty?)
ReplyDeleteI think I love the last line the best. I wonder if my kids would eat this. They both love pasta.
ReplyDeleteOW MY EYES! I did NOT need to see the junk of Le Regime!
ReplyDeleteThat many eggs for breakfast requires bacon.
jc
You had me until I saw spinach leaves. (that nasty food aversion I can't kick!) I 'spose I could just leave that out, though, right?
ReplyDeleteI like to make my frittata with zucchini and herbs, like my grandma use to make. Only to me (because I'm Italian) sounds more like lunch than breakfast. But then again, I can eat leftover pizza for breakfast, so I guess I don't count!
ReplyDeleteFor the record, I stop by daily :P
ReplyDeleteIs there an easy frittata? I always want to try one but I start getting googly-eyed and watery-brained around about ingredient #5.
ReplyDeleteIsn't there something that reads: mix eggs and these three ingredients, then bake?
Wonderful frittata and even better rendition of your Hub's twice yearly foray into the land o' the delicate! You do make my day, TKW!
ReplyDeleteFirst of I must I love the title! lol!
ReplyDeleteThat combination of frying up spaghetti and eggs is what we italians do with our left pasta. Instead of eating the same meal, we toss into a frying pan with eggs/milk, param cheese and fry it up! yum!
I do like your idea of adding spinach to it. Now it includes all food groups. good work!
This looks wonderful! I Love Pasta in my frittata. On behalf of all girly-man hubbys thanks, I know he appreciates it.
ReplyDeleteI love the word "frittata." It's just so cheery and perky.
ReplyDeleteI like actual frittata, too. But just saying frittata makes me happy. Frittata! Frittata! Herky! Hooray!
ps: Tagged you over at my place...muhahahaha!
ReplyDeleteBreakfast is a toughie! I sometimes make my kids wraps using scrambled eggs and cheese in the morning. I used to microwave the eggs but someone recently told me that microwaving kills all of the nutrients so I'm trying hard not to use it. Everything takes so dang long without it!
ReplyDeleteYour frittata is a fabulous idea! I'll have to give it a shot.
Ink: Love you.
ReplyDeleteUngourmet: about microwaving eggs--whaaaa???!!! Shit. My kids have been eating nutrition-free eggs since, like, birth. This is highly disturbing to me. Is there research proving this theory, or are people just crushing our groove? Grumpy at this. Harumph.
haha. spaghetti and eggs seem like a tough sell to me, but this looks good. which speaks to your abilities
ReplyDeleteThis is sooo yummy! You may want to check out a friend's version of a frittata on my blog - http://nickisnook.net/2009/11/09/breakfast-of/ - which he calls an omelet pizza. Eggs, ham, spinach, tomato, onion, cheese...yum!!
ReplyDeleteOK, seeing as we are a milk and cereal family, this I might have to try. Either that or head to your house for breakfast.
ReplyDeleteThat is an interesting twist tothe fritatta. However, my hubby's not as lucky as yours...the only time he'll get a breakfast like that from me is on the weekend...maybe or if (and I know that probably won't happen!) he makes it himself!
ReplyDeleteI love it!!! I make fritattas all the time and always with potatoes. I am kicking this-up to spaghetti.
ReplyDeleteOf course, I smiled while reading your post...Everytime I read Shrink my Ass month, I start laughing.
This looks wonderful! I love frttatas and what a good idea to use them for days!
ReplyDeleteAren't men funny about trying to eat better to loose weight? My husband always wants to eat better too, then her refuses to give up certian things that would definitly make a difference.
Yay for frittatas! I love that they're easier than scrambled (which I insist on stirring the whole time per my grandmother) and more flavorful than hard boiled. All I ate in Spain was tortilla, their version of frittata.
ReplyDeleteI, too, am a cereal avoider. I like savory breakfasts. Pizza, spaghetti, or eggs. Love this recipe.
FYI, there is a great Amy's frozen burrito...scrambled tofu and fake bacon. Low fat, high protein, good carbs. Maybe, Hubs?
fake bacon!!?
ReplyDeletewash out that mouth with soap, nap.
jc
Well I just figured out what's for dinner. Thank you!!
ReplyDeleteI'm smiling about your hubs, because mine decided he was fat just once, stopped drinking his ungodly allotment of soda a day, and lost 20 pounds in about five seconds. So unfair.
He will eat the same thing everyday? So he's high maintenance, but not completely irreparable. Nice work finding the loophole.
ReplyDeletePerfect timing. We just got back from our trip and Husband has declared his own version of le regime. Spaghetti frittata, bring it on.
ReplyDeletewow I'm gonna have to try this. really.
ReplyDeleteClearly, I need a non-stick ovenproof skillet. Actually, I need all kinds of things that you have in your kitchen. Have you purchased your own kitchen torch yet?
ReplyDeleteThat looks tasty.
ReplyDeleteMy husband also goes through phases where he thinks he's fat. Then he'll be all, "Those Little Debbie snacks you eat? Not healthy." And I'm all, "No sh*t, Tom, thanks for the tip."
Yum. I want a wedge of that fine fritatta. I love this post because, as always, it is full of humor and affection. I love that your husband expresses his desire to go on "le regime" bi-annually and that you help him do it. Our regime of late? Being sick for several months straight. No fun, but does wonders for that pesky winter fat :)
ReplyDeleteWhat a great idea! I love frittatas and don't know why I have never thought of making one and using it for the week. But, that is why I turn to your genius, TKW!
ReplyDeleteYou don't need to tell me about hospital food. My son is a health food fiend, works out every day and works in the ER. Nights. He takes Whole Foods meals with him to eat. (He does not have a nice wife to cook for him!)He tells me they eat cake and pizza most of the time.
ReplyDeleteYour frittata looks delicious. Am going to copy the recipe and email it to him and let's see if he ever makes it. I have never seen anything in his fridge besides wine and cheese. And the odd bottle of gingerale to go with his Jameson.
I admit, I'm skeptical about the pasta. But I will trust you and give this a whirl. I'm a frittata fan in general. So I should be able to go out on this limb without totally breaking the branch. Thanks!
ReplyDeleteHoly cow - what a great idea!! Next time I make a frittata, I am making that one!
ReplyDeleteThis looks outstanding, and I am famously uncomplicated about breakfast (shredded wheat with skim is fine by me). May have to use some leftover pasta on this one!
ReplyDeletejc, I know, I know. Fake bacon is nine kinds of wrong. Except for the low fat part. And the still-alive-pig part. But that's the way they make 'em. You didn't balk at the scrambled tofu? Tastes pretty lovely. Sorry. I will make amends to The Unicorn with a double-bacon comment tomorrow.
ReplyDeleteNap, fake bacon is dog food, you don't deserve that crap. I hope the tofu sticks to that crap like cheerios does for cholesterol molecules to get them out of circulation. *icky face*
ReplyDeletejc
Frittata rocks. We depend on it for an easy refrigerator-friendly protein-packed fall-back. It's also phenomenally adaptable! The number of random fridge finds I've thrown in (an odd snack sausage, various cheeses in too little supply to make sandwiches with, last night's stir-fried veggies, salad greens my picky husband deems too wilty for salad ...)
ReplyDeletejc and Nap--you guys are the bee's knees.
ReplyDeleteI hope you don't take this the wrong way, but I come here often because I love the pictures you take of your dishes/creations. Food porn... hmmm...
ReplyDeleteKitch and my Unicorn friend, you make me laugh and that SAVES me, y'all.
ReplyDeleteMaybe you can rescue me from the fake bacon, too.