I am Cooking Mom!

Hi! I’m Cooking Mom and, like the other moms on this blog, I juggle a full-time career with raising a family. I am contributing to this blog to share my culinary adventures to prepare wholesome, nutritious meals for me, my husband, and our 2-year old daughter. As a working mom, I don’t have much time each night so I tend to use recipes that take less than 30-minutes or that can be prepared ahead. I also am on a mission to be less wasteful so you’ll see many recipes that say “using any stray veggies in your fridge.” I should also share that this is my first time blogging (I know – I’m way behind the times). I hope you will join me on this journey and come back often to check in with me. Please leave comments and definitely share your favorite recipes.

For my first post, I want to share one of my favorite foods, Rainbow Frittata. What do I love about it? It can be a breakfast, lunch or dinner food; it takes less than ½ hour to prepare; you can prepare it ahead and reheat for any meal; it can use any “stray veggies in your fridge.” One may say it’s the perfect recipe. You can judge for yourself.

Rainbow Frittata

YOU NEED
12 eggs (for a large pan, use less for smaller pans)
Splash of milk
¼ - ½ cup favorite “melty” cheese
½ - 1 cup fresh stray veggies:

• red onion
• yellow or red bell pepper
• carrot
• zucchini
• baby spinach

2-4 tablespoons butter
Oven-safe frying pan (no plastic handles)

MAKE IT

1. Preheat the broiler on low heat.
2. Crack the eggs into a mixing bowl. Add the milk and cheese. Whisk until well blended. Set aside.
3. Dice the veggies. Set aside.
4. Heat a large frying pan on medium-high heat.
5. Melt the butter. Add the chopped onions, pepper, carrot, and zucchini. Sauté for 5 minutes.
6. Add the spinach. Cook for 2 minutes.
7. Stir in the egg mixture.
8. Cook for 7-8 minutes occasionally stirring the mixture being sure not to scrape the bottom. The bottom should set and be slightly browned.
9. Place under the broiler for 5-10 minutes until top is set and browned. Be sure to check often so it doesn’t scorch the top.
10. Cool for a minute, slide from pan, cut & serve.

-- Cooking Mom