Frittata

Tuesdays are why I need wine.  Just saying....

So tonight is fast & easy but I also want to give a word of parenting advice for anyone who has kids who claim to not like vegetables.  Please keep in mind a couple of things:
1.) Much of India is vegetarian.  They also eat highly spiced foods.  Their kids must be eating something, right?  
2.) When they're hungry, EVERYTHING tastes better.
3.) Tastebuds mature.  I hated cauliflower until I was 30.  I wish someone had shown me you could do more to cauliflower than drown it in cheese sauce, I might have discovered it sooner. 

So when you make a meal with unusual spices or veggies your kid "hates" - keep at it.  Tastebuds change (inform your kids of this so they'll keep trying - they're always trying to be more "grown up" - here's a way that will please both of you). 

If you know you're serving something that they're going to cringe at, don't give them any snacks before dinner.  Hunger is the best seasoning.

Don't shoot yourself in the foot.  If you believe that "kids hate vegetables" then your kid will hate them.  But obviously there are lots of kids who don't eat meat and they must be living on something.  So keep an open mind, don't give your kids any indication of what you expect them to think of dinner.  I've found my daughter more likely to balk at stuff when I insist that she will LOVE it... so now I just shut up and let her figure it out on her own. 

That said, tonight is an easy win.  Frittata...

6 eggs, well beaten with 1 TB water or milk
5 slices Canadian Bacon, diced
1 sm bunch Asparagus, chopped
2 TB minced onion
1 red pepper, chopped small
3 wedges Laughing Cow light cheese
LOTS of freshly ground pepper

Heat oven to 400

Over Med-High heat a non-stick/oven proof pan with olive oil and saute the onions, peppers for 2 minutes then add the asparagus until it just turns bright green.  Toss in the Canadian Bacon and get that heated through.  Mound the fillings towards the center - not in a pile but just sort of concentrated at the middle.  When you pour in the eggs, the filling will flow to the the edges.   Gently lift the edges of the eggs and allow the raw to flow under.  Wiggle the pan and try to keep the entire thing in one piece but evenly distributed. 

Once it's getting mostly set, plop on chunks of the cheese and put the whole thing into the oven until puffy and set to your taste. 

Slide out onto a board and cut into wedges with a pizza cutter.