cheesy spinach frittata

cheesy.jpg
Here is a tasty breakfast that is quick, healthy, and very easy to make. There is no flipping required, and once the ingredients are in the pan, there’s no stirring or mixing. Now THAT’S easy.

Ingredients

3 large eggs
splash of milk
salt and pepper
a handful of washed baby spinach
1/2 a shallot, diced
2 sprigs of thyme, plus extra for garnish (optional)
2 tbsp grated mozzarella
1 1/2tbsp ricotta
1 tsp grated Parmesan
1 tsp butter

eggs bowl
In a small bowl, crack the eggs, add ricotta, and a splash of milk. Using a small whisk or a fork, whisk together the milk, ricotta, and eggs. Add the spinach, shallot, 1/2 the mozzarella, thyme, salt and pepper. Give the mixture a bit of a stir so that all ingredients are coated in egg.

butter pan
In a small frying pan over medium heat, melt the butter. Once completely melted, make sure the inside of the pan and its sides are evenly coated in butter. Let it bubble for a moment.

fritata
Immediately pour the egg and spinach mixture into the pan. Occasionally, use a heat-safe rubber scraper to get under the edges of the frittata. While doing so, tilt the frying pan slightly; this will get rid of some of the runny egg that sits on top, and help to ensure that the bottom won’t burn or stick.

top with cheese
Once the egg starts to solidify, add the rest of the mozzarella and the Parmesan. Lower heat, and cover with a lid for 1 minute.

fritata plated other
Transfer to a plate with the help of the rubber scraper. Add some more cracked pepper, garnish with extra thyme if desired, and serve with toast and your favourite breakfast sides, like fruit, bacon, or potatoes.

baked beef stew

beef stew3.jpg

If you’re looking to whip up an impressive, flavourful, easy-to-make meal, definitely give this one a try. Baked beef stew is a must for meat and potato lovers. It is simple to make, and while it’s cooking, it’ll have your whole house smelling incredible. My parents suggested I give this recipe a try, and it is now one of my go-to winter meals.

This recipe is courtesy of Noob Cook. I have stayed pretty close to original recipe with only a few minor differences. Be sure to make your way over to noobcook.com for some other great meal ideas!

My dutch ovens are not big enough to cook the whole stew in one batch, so for this recipe, I divided the ingredients and essentially made two half-batches at once.

Ingredients

800g stew beef cubes
sea salt and cracked pepper
olive oil
4 stalks of celery, diced
1 large white/yellow onion
2 glasses of red wine
2 tbsp flour
2 cups of beef stock
1 garlic bulb, separated into cloves and peeled, then crushed with flat end of knife
4 carrots, peeled and cubed
4 parsnips, peeled and cubed
1.5 tbsp Worcester (Worcestershire) sauce
6 sprigs of thyme
2 tsp dried rosemary
3 dried bay leaves
1/2 tbsp slightly crushed black peppercorns
6 medium-sized hard potatoes, cubed
1 cup frozen vegetables(peas, corns, beans, and carrots), thawed

cookedmeat

Place your dutch oven on the stovetop, and coat the inside with olive oil. Once heated, add salt and pepper seasoned beef cubes (and make sure they are not overcrowded in the pot– do a layer at a time if necessary). Brown the beef on one side, then flip with tongs. Browning the beef first is essential, because it will add a ton of flavour to the rest of the dish early on. Set the cubes aside, and do not discard the little bits that are left at the bottom of the pot.

onion

Add some more oil to the dutch oven, then toss in the onion and celery, stirring occasionally for 3-5 minutes on medium-low heat.

spiaces

Then, add red wine and simmer for a few more minutes. Once you can smell the nice aroma of wine, add flour and stir to thicken the mixture. Immediately after, add the beef stock. When it comes to a simmer, add carrots, parsnip, bay leaves, peppercorns, thyme, rosemary, garlic, and Worcester sauce.

addpotatoes

Return the stew to a simmer, then add the potatoes and the browned beef. Once the stew comes to a simmer again, remove from heat, cover, and bake in oven at 350°F for 1 hour 20 minutes.

outoftheoven
Remove from oven. If you find the stew is too watery, add more flour and stir. If the stew could use more liquid, add more broth or hot water.

peas

Add the thawed frozen vegetables, stir, and serve!