Wednesday, April 3, 2013

Pinterest Help! #Recipe For Slow Cooker Spinach and Cheese Fritata.

Can I just be honest with you?  Sometimes I feel like the Amelia Bedelia of Cooking, Cleaning and Crafts.  When I try to cook, I usually leave out at least 1 ingredient; when I clean you can come behind me and wonder if I cleaned or left more of a mess, and my crafts are many but few are complete.  I guess that is what Adult ADHD leaves in its wake.  Don't get me wrong, I make some of the best Oatmeal Cookies ever and really, I think that's why my boss keeps me around.  I will occasionally bring some in to work and I am a huge hit for a day!
 As most of you know, I am totally addicted to Pinterest.  If I spent as much time trying out what I pin, I'd have a lot of shiz done.  Unfortunately, I'm unbalanced in my Pinterest addiction.  I mainly pin things that I like, always intending to do it "soon".  But I'm on Spring Break and so I tried out a recipe for a Slow Cooker Spinach and Cheese Frittata.  I modified it slightly (because I'm the Amelia Bedelia of cooking!) It actually turned out very good!  I loved it and ate the whole thing in two different sittings the same day.  After all the whole thing only has 444 calories--that's a whole lot of eggs!  This is what I did:

I put 1 Tablespoon of Olive Oil in a pan and fried up 1/2 a large onion, and a clove of garlic until it was tender (around 5 minutes or so)

I then put all of the following plus the ones above together in a bowl and whisked them with a wire whisk--
  • 3 whole eggs
  • 3 egg whites, you must separate the yolks from the whites! 
     
  • 1/4 tsp. white pepper
  • 1/4 tsp. black pepper
  • 1 tomato, diced
  • 1/4 cup red bell pepper, diced (that was my own little addition)
  • 3/4 cup medium chedder cheese (I should have used mozerella, but didn't have any)
  • 1 cup (packed) Spinach with stems removed (I should have used baby spinach, but didn't have any)
  • 2 Tbsp. 2% Milk (I should have used 1% milk, but you know....I didn't have any)
  • Salt To Taste
I greased my huge 6-quart Slow Cooker and put it all in on low for 2 hours.  (I could have easily put it in a 3-quart Slow Cooker, but that's still on my list of things to get.) I loved it!  Unfortunately, I made this a bit too soon after Easter because my dear husband turned up his nose at it because of all the deviled eggs that were eaten over the weekend.  Bummer!  I had to eat it all myself.  And truly, I think I've had my quota of eggs for awhile as well.  This recipe would realistically feed two.  If you want to feed a whole army of kids or people, I would double or triple it! 


  If you want to see the pin and the source I used, click here!  
My rating:
Simple - 10 /10 (Even Amelia Bedelia can handle that one)
Healthy - 7/10 (because of the cheese)
Tasty -  7/10 (without the red bell pepper it would have been very bland, at least to my taste)
Family Appeal - 6/10 (husband turned it down)
Budget Friendly - 7/10 (eggs and cheese, had to throw away 3 yolks, although I'm sure there is something on Pinterest to show me how to use those 3 yolks somewhere else, so I won't waste them!)

I give it an overall rating of 37/50, with simplicity being the most appealing!
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