Friday, November 12, 2010

It's Been Too Long!

Hi everyone! And by everyone, I mean my 3 friends who read this blog. :) I haven't been posting much - it's been a busy month. I was lucky enough to find a great new job at the University of Arizona that I began on November 1 (my last day with Residence Life was October 22). It's been a good transition so far, but I feel like I have even less time to cook than before! And Mike is finally done with the Air Force and is officially a veteran now. He's going to school full time at UA to finish his degree.

To make this post even more off-topic, I'm actually going to be talking about Christmas cards. Yup, it's that time of the year. Is it just me or is it near impossible to do photo cards (a la Shutterfly)? It's so darn hard to find that one picture that makes you look super cool and thin and worldly.

I started trying to figure a card out last night on  - I'm partial to them because a) I worked there, b) they have really cute designs that Creative works hard to the summer, and c) all of my pictures from like, the last 7 years are uploaded to Shutterfly.

I'm kind of enjoying this card, because I could put 4 different pictures of Mike and I, with little captions of what we happened to be doing or where we have traveled this year. One downside? This is a folded card, which means I would have to think of something to write on the inside. That takes some effort, and if you know me, I'm lazy! Ugh, decisions. Guess you will have to wait with bated breath to see what I come up with!

Sweet Chocolate Christmas Card
Shop Shutterfly for elegant custom Christmas photo cards.
View the entire collection of cards.

Tuesday, September 21, 2010

Welcome Fantabulously Frugal Readers!

I hope you enjoyed my guest post over at Fantabulously Frugal, and welcome to Diet Starts Monday! To help you become familiar with myself and my blog, check out my About Me section. For a comprehensive list of recipes (it's small but mighty!) that I have tried out, visit my Recipe Index.

Have questions or comments? Email me at:

Potato and Veggie Frittata

I made a frittata over the weekend. I am pretty sure I've never even tasted a fritatta, let alone made one, so it was a frightening proposition (eggs in the oven? Whaaaat?). It came out awesome, and I felt super fancy and cultured eating my frittata for breakfast. It tasted sorta like a crustless quiche, crossed with an omelette.

I had ripped the recipe out of a page of a long ago Family Circle magazine that I stole from my mom. I know, that's maybe the dorkiest sentence ever. Whatever. Anyway, I often will rip recipes out of magazines or newspapers to try later. I used to keep this hodgepodge of clippings in an old Ziploc bag (super classy) until I finally got my act together and organized them in a binder (which happened to have been my old wedding planning binder that I purged after the big day - it was too stressful planning my wedding, it was giving me PTSD!).

The ingredients. I seriously need to edit my photos before I post them, they look kinda dark and sad. Oh well. See that jar of roasted red peppers up there? Well, as I was starting to cook I opened it, and um, it had gone bad. Like "Hoarders" fridge bad. Ew. So I chucked it and subbed in some sun-dried tomatoes instead. Because they're also red. Seriously, that was my rationale. Also, I ended up just using 10 whole eggs instead of the 6 eggs and 4 egg whites called for in the recipe. I'm guessing they did that to lower the fat/calorie levels, but I'm not concerned. Both changes came out splendidly.

Melt butter into a large skillet on medium heat. Add the spinach and scallions and cook down for 4 minutes until it shrinks and resembles the photo.

Next, add in your previously microwaved potatoes (forgot to photograph that step) and your roasted red peppers (or in my case, sun-dried tomatoes).

Next, dump in your eggs and half the cheese. It will look like egg soup.

Cook for about 7 minutes, or until the edges start to firm up. Top with the remainder of the cheese, and pop into a 350-degree oven for 20 minutes. Crazy things will happen in there.

The eggs will start to puff up and brown - this is a good thing! After 20 minutes, pull it out of the oven (BE CAREFUL and use a pot holder, the handle is super hot and I totally singed my palm because I'm a goof). And voila! You are a fancy frittata maker! Go impress people with your skills, and tell 'em Diet Starts Monday sent ya.

Potato and Veggie Frittata

1 medium-size all-purpose potato, diced
2 tablespoons butter
2 cups packed baby spinach
2 scallions, trimmed and chopped
6 eggs
4 egg whites
1/2 teaspoon salt
1/4 teaspoon black pepper
4 ounces pepper-Jack cheese, shredded
1/2 cup roasted red pepper, chopped

Heat oven to 350°F. Place potatoes in a glass bowl or dish. Add 1/4 cup water; cover with plastic wrap, venting a side. Microwave on HIGH power for 5 minutes.

Melt butter in a 10-inch ovenproof nonstick skillet over medium heat. Add spinach and scallions; cook 4 minutes, until most of the liquid has evaporated.

In large bowl, whisk eggs, egg whites, salt, pepper and half the cheese.

Add red pepper and cooked potato to skillet; heat through. Add egg mixture to skillet and cook 7 minutes, until edge is just set; stir softer mixture in center halfway through cooking.

Remove skillet from heat and sprinkle with remaining cheese. Transfer to oven. Bake at 350°F for 20 minutes or until set. Carefully remove from oven (handle will be hot). Divide in wedges.

Source: Family Circle