A Dish for Any Meal: The Versatile Frittata

Okay, so it’s probably not an actual frittata. I have only one good frying pan, and while I’m pretty sure it’s oven safe… I have only one good frying pan.

It all started with the usual: me pondering what a good, quick-pack meal would be for my weekday lunches. Something pre-made, obviously, and something I could eat for other meals if I wound up not eating it for lunch.

I was tired of just veggie/meat dishes, and nothing with legumes was jumping out at me, and then, I remembered that one of my favorite Starbucks breakfasts is the spinach-feta wrap. The one with the egg white.

But I didn’t want any bread.

Heyyyy, frittata!

I went on a grocery run later that evening, and within fifteen minutes, my kitchen smelled like heaven and within an hour, I had an easy meal for the next four days.

The ingredients I used:

  • Open Nature chicken sausage with sun-dried tomatoes and provolone
  • arugula
  • Monterey Jack cheese
  • common white mushrooms (fresh)
  • sun-dried tomatoes (mine were jarred with oil and herbs)
  • diced red, yellow, and green pepper
  • cayenne, black pepper, oregano, basil, and the Spice and Tea Exchange’s “Italian Street Fair” seasoning

The instructions:

Preheat the oven to 375 degrees Fahrenheit. Dice the mushrooms and chop the sausage (I used 2 of the 4 sausages in the pack). Sauté the diced pepper, mushrooms, and sausage for seven or so minutes in two or three teaspoons of olive oil with a bit of garlic powder. Let sit. Whisk the eggs in a bowl. Add two handfuls of washed arugula, and a half-handful of your cheese of choice. Add a few sun-dried tomatoes (I used maybe 7 halves). Stir. Pour in the sauté and stir again. Pour into a greased casserole dish–mine was a shallow 9 x 9 square. Sprinkle a little more cheese on top, and add a few shakes of each seasoning/spice/herb. Bake for 30-40 minutes, depending on how done you like your eggs.

I’ll confess, I had a bite while packing my first serving away to grab tomorrow morning. It was delicious. 10/10; would make again.

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Meal in a (taco) bowl: Salsa-chicken mix

So… I need quick-pack lunches. Badly.

Salads are normally my go-to, but sometimes, I get bored of tossing lettuce (well, more recently, broccoli slaw) with some or all of the following: bell pepper (roasted or raw), tomato, carrots, celery, avocado, olives, and lunch meat. Oh, and also some manner of dressing, usually vinaigrette.

As much as I can do with it, it just gets boring.

I’d recently bought some Safeway Kitchens fire-roasted salsa, not knowing what I was going to do with it. I’d also picked up 3 bell peppers–one each of red, orange, and yellow.

On the walk back from the bus stop (got off one early to get in some walking on such a nice day!), it hit me: fiesta bowl!

I stopped into the grocery store to grab two grilled chicken breasts and a large avocado.

I chopped up the avocado and peppers, shredded the chicken, and tossed that together with the can of salsa. (Probably a 15-oz can–I’ve recycled it, good Seattleite that I am, and composted the leftover veggie bits. Yeah, I’m good.) I then smeared a bit of that on a tortilla and put some shredded cheese on that and microwaved it. I probably could have actually made a taco bowl (or 6) out of the mix, but I tried it as a burrito first.

The results were 100% delicious. Also messy. Very, very messy. And very, very worth it.

So, for those of you who want an actual recipe-format recipe…

Chickadoodle’s Taco Fiesta Bowl Mix… Stuff

1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
1 large, ripe avocado (firm-ish, just a bit of give to the touch)
2 medium-ish grilled chicken breasts
1 can Safeway Kitchens fire roasted salsa (~15 oz) or similar

Wash, seed, and chop the peppers. Cube the avocado. Chop or shred the chicken. Toss that in an at least 4-cup container with the salsa. Spread as a burrito filling or use as a dip or its own salad. Top with shredded cheese if desired. As always, enjoy. (If you don’t, you’re probably doing it wrong.)