2014 Blogger Challenge #6: Frittatas!

Hi all! Hope you had a nice weekend! It's time once again for the 2014 Blogger Challenge, and this week's theme is food. I've been really busy lately getting ready to release my next polish collection, so I was actually thinking about skipping the challenge this time; luckily Mr. ALIQUID provided me with an easy topic when he asked me to make something eggy for breakfast this morning.

What I ended up making is a frittata (basically an open-faced omelette), which is practically foolproof and a great way to use up leftover veggies or meat. I started by roughly chopping half an onion and half a bell pepper, which I cooked on medium-high heat with some olive oil, salt and pepper until the onions turned golden brown. Be sure to use a nonstick skillet.

The type and amount of filling is totally up to you, depending on what ratio of eggs to filling you want. The important thing is that the filling is fully cooked and that any water in the pan gets cooked off (otherwise you'll have watery eggs, ew!).

Meanwhile, I whisked four eggs in a bowl and added some salt, pepper, and torn up slices of cheddar and muenster cheese. You can get fancy and add herbs too.

Once the veggies were cooked, I turned down the heat to low and poured the eggs into the pan:

Now you just let the eggs sit until they're cooked all the way through (firm and opaque), but only just; the eggs should still be tender and moist. (You can also do this part in the oven at 350 degrees for a few minutes.) Slice it up and enjoy!

I made food: stuffed onions

Take a look at these bad boys:

Onions stuffed with quinoa, spinach, arugula, and feta! I got this recipe from Mark Bittman's How to Cook Everything; the only change I made was to add quinoa for extra protein.

The basic procedure is this: cut the onions in half, put them face down in a dish, drizzle them with butter and white wine, then put them in the oven at 375 degrees for about 15-20 minutes. Meanwhile, cook the quinoa and boil the greens for about 3 minutes. Squeeze the excess water out of the greens. Mix the quinoa, greens and some feta in whatever proportions you want. Take the centers of the onions out, leaving a few layers, and put the stuffing in. Put some panko on top, drizzle some olive oil, and stick them back in the oven for another 20 minutes. Add some bacon bits if you want and you're done!

These were so amazingly good, and filling too (I got pretty full on these two halves). The onions were perfectly sweet. And because of the bacon and feta I didn't need to add any extra salt.

YUM!