Maybe I should call it a fritata pizza... I don't know. Either way it's a good eating and fun to make too. I make this for one person, and it's REALLY filling, but it's also light. Even though you're full after eating it, you're not feeling like you have a lump of lead in your belly.
As most of you know a fritata is is nothing more than an Italian omelet. And if you like pizza, you will like this. It's different, because there is no bread in the crust, it's nothing but egg, so it finished a little lighter than a regular pizza. I like to make this with some easy traditional toppings, this way it goes quickly and the prep is minimal. You can get a little creative, but you have to remember that what you put in has to cook, and unless you like runny eggs ( blech!) you run a risk of getting an uneven finish.
Ingredients:
3 large eggs
3 slices Mozzarella cheese. ( optional)
1Tbsp Parmesan cheese
5-10 slices pepperoni
1/4 C tomato sauce
1 Tbsp olive oil
Directions:
Preheat over to 375.
Put oil in oven safe small frying pan and set in oven to warm up.
Remove eggs from shells and scramble well with Parmesan cheese. The more you beat the eggs the fluffier they will turn out in the end. Place beaten eggs into preheated pan and set back in oven for 2-3 minutes.
While eggs are in oven, cut two slices of mozzarella into strips.
Remove eggs from oven and quickly place the whole slice of Mozzarella in the middle then spread evenly with tomato sauce and layer with pepperoni, then criss-cross with mozzarella strips.
Place back into the oven and set timer for 20 minutes. Check after 15, if cheese is beginning to brown it is ready.
Remove from oven and allow to cool for 5 minutes. Remove from pan with large spatula and a deft wrist. Make sure the bottom is free of the pan, then using spatula as a guide, tip pan and slide fritata onto plate. ( do I have to tell you to use oven mitts?)
EAT IT!!!
After Thoughts:
There are tons of ways to jazz this up, sometimes it depends on how much time you want to spend. If you want to take the time, you can sauté some onions and garlic and mix into the eggs.
If you're a cheese person this is GREAT with some gobs of fresh mozzarella. If you're not a cheese person there is no hope for you!
You can use meatballs or sausage if you desire, but as I have said before, don't overload this, it's way too easy if you like a loaded pizza.
Showing posts with label one pan meal. Show all posts
Showing posts with label one pan meal. Show all posts
Monday, April 20, 2009
Tuesday, March 24, 2009
Smoked Sausage and Beans
Yummy, Yummy!! This is a tasty little dish that I originally got from Bush's Baked Beans™ label, probably 15 years ago or so. I have made a few minor changes from the original, and I have found that it works best with a sweeter baked bean product as opposed to a spicier one. The key to it all though, is that you need to use a saucy style rather than a thick style baked beans. I have found through the years that a tomato style sauce doesn't really work so well for me, but everyone is different so it may work for you if that's your taste.
The look of this dish isn't always the most appetizing, but once you try it, you forget about the look completely. The original recipe didn't call for the onions, but I found that I like them, they give a little balance to the Garlic. For the smoked sausage, you can use plain smoked sausage or the kielbasa style, either makes a great finished product. I have also found that this is truly a one pan recipe, because the flavors from the sauté of the sausage, onions and garlic blend to the bean mixture and make the flavor perfect. Enjoy!
Ingredients:
1 pound smoked sausage or kielbasa
1- 8 ounce can of brown sugar style baked beans.
3 Tbsp yellow mustard
2 cloves garlic
1 medium onion
Directions:
Slice sausage into 1/4 inch thick discs , slice and quarter onion, and crush and mince garlic.
Sauté together in a large, non-stick frying pan on medium high heat, until onions are tender and sausage has mostly browned off on both sides.
Reduce heat to medium low and add beans and mustard to pan and mix well.
Simmer until mixture is bubbly and well heated, stirring often to prevent scorching.
Remove from heat and serve on a plate
EAT IT!!!
After Thoughts:
If your in the mood for shingle you can serve this on toast, it's pretty good that way. which brings me to this...
This is great for camping, if you like the mountain pies, this is a great filling for it. Or those electric pie makers. ( You know, the ones that seal and toast the bread to make little pocket sammiches) Make the recipe ahead of time and bring in a container. It works best for this if it is cold to start.
I have no secret to making this a "low gas" recipe. If you are going to be where you don't want to fart.... Don't eat this stuff!
Don't tell anyone, but this could actually be a "good for you" meal because beans are high in fiber and folic acid and vitamin A.
The look of this dish isn't always the most appetizing, but once you try it, you forget about the look completely. The original recipe didn't call for the onions, but I found that I like them, they give a little balance to the Garlic. For the smoked sausage, you can use plain smoked sausage or the kielbasa style, either makes a great finished product. I have also found that this is truly a one pan recipe, because the flavors from the sauté of the sausage, onions and garlic blend to the bean mixture and make the flavor perfect. Enjoy!
Ingredients:
1 pound smoked sausage or kielbasa
1- 8 ounce can of brown sugar style baked beans.
3 Tbsp yellow mustard
2 cloves garlic
1 medium onion
Directions:
Slice sausage into 1/4 inch thick discs , slice and quarter onion, and crush and mince garlic.
Sauté together in a large, non-stick frying pan on medium high heat, until onions are tender and sausage has mostly browned off on both sides.
Reduce heat to medium low and add beans and mustard to pan and mix well.
Simmer until mixture is bubbly and well heated, stirring often to prevent scorching.
Remove from heat and serve on a plate
EAT IT!!!
After Thoughts:
If your in the mood for shingle you can serve this on toast, it's pretty good that way. which brings me to this...
This is great for camping, if you like the mountain pies, this is a great filling for it. Or those electric pie makers. ( You know, the ones that seal and toast the bread to make little pocket sammiches) Make the recipe ahead of time and bring in a container. It works best for this if it is cold to start.
I have no secret to making this a "low gas" recipe. If you are going to be where you don't want to fart.... Don't eat this stuff!
Don't tell anyone, but this could actually be a "good for you" meal because beans are high in fiber and folic acid and vitamin A.
Wednesday, March 4, 2009
Easy Southwest Fry-up
This is one that I discovered one day while rummaging through the bare cupboards when there was still 2 days until payday. I dug the hamburg out of the freezer and tossed what I had together in the frying pan. I got it cooked up and I thought, " Hey! This ain't so bad!"
The next time I did it, I started with fresh ground beef, and realized that I got it done in a pretty short time, and I had some cheese to put on it which really made it good for me. I recommend using the medium or the hot salsa because they tend to lose a little heat in the cooking, if you're scared to go for the hot, it's ok too. Taste is an individual thing. We can't all have cajun tastebuds!
Ingredients:
1 pound Ground beef 80% lean
1 11 oz can southwest style corn
1 medium onion coarsely chopped
1 16 oz jar salsa (Medium or Hot recommended)
3 slices american cheese OR 1/2 cup shredded sharp cheddar (Optional)
Directions:
In a large frying pan, cook ground beef and onions until completely cooked ( no pink meat left)
Add corn and salsa, mix well
Stir-fry until all is heated through.
Layer on plate with cheese.
EAT IT!!!
After thoughts:
This makes a GREAT taco filling with some shredded lettuce and tomato.
Can be garnished with sour cream, for a little better nutrition use plain Yogurt as a substitute for the sour cream.
Also makes a great topper for Taco Salad.
The next time I did it, I started with fresh ground beef, and realized that I got it done in a pretty short time, and I had some cheese to put on it which really made it good for me. I recommend using the medium or the hot salsa because they tend to lose a little heat in the cooking, if you're scared to go for the hot, it's ok too. Taste is an individual thing. We can't all have cajun tastebuds!
Ingredients:
1 pound Ground beef 80% lean
1 11 oz can southwest style corn
1 medium onion coarsely chopped
1 16 oz jar salsa (Medium or Hot recommended)
3 slices american cheese OR 1/2 cup shredded sharp cheddar (Optional)
Directions:
In a large frying pan, cook ground beef and onions until completely cooked ( no pink meat left)
Add corn and salsa, mix well
Stir-fry until all is heated through.
Layer on plate with cheese.
EAT IT!!!
After thoughts:
This makes a GREAT taco filling with some shredded lettuce and tomato.
Can be garnished with sour cream, for a little better nutrition use plain Yogurt as a substitute for the sour cream.
Also makes a great topper for Taco Salad.
Tuesday, March 3, 2009
Sausage & Taters
This is one of those little recipes that is so simple that you hardly believe that it needs to be written down, but there are some people who may never think of this combination. It is nothing special, but it is very tasty, and quite filling. This recipes is enough to feed a family of four if you want to add a salad and a side dish, but it's a great 2 meals all by itself to any hungry adult.
There is not much wiggle room in this recipe, although you can omit the onion if it's not to your taste. It works best with cubed potatoes, but you can shred them if you wish, it does help them cook faster if you're in a big hurry. You can use either kielbasa or regular smoked sausage, but the smoked sausage flavor is better in this dish. The whole thing takes about 25 minutes in a good sized pan, a smaller pan takes longer because it needs to be turned a little bit longer, covering the pan helps early in the cooking, but I usually cook it uncovered because I'm not always in a hurry.
Ingredients:
1 pound smoked sausage sliced (pepperoni style, aprox. 1/4 inch thick slices)
3 fist sized potatoes cubed
1 medium onion, julienned
2 Tbsp olive oil
Directions:
In large frying pan on medium, heat oil and begin lightly browning sausage.
After sausage has begun to brown, add onion when onion begins to soften, add potatoes.
Cook until potatoes have softened and browned, turning occasionally to get the browning fairly even. You may remove at anytime after this, but it is OK to cook longer if you wish for more crispies in the potatoes and onions.
Eat It!
After Thoughts:
If you cover the pan once the potatoes are added they cook faster, but you will see a build up of liquid in the pan, you need to cook this off before you serve.
I prefer to use the potatoes, skins and all. Make sure the eyes and spots are out, then just slice them as is. You get some fiber and a little better nutrition that way.
Applesauce with cinnamon is a great side dish for this entree.
There is not much wiggle room in this recipe, although you can omit the onion if it's not to your taste. It works best with cubed potatoes, but you can shred them if you wish, it does help them cook faster if you're in a big hurry. You can use either kielbasa or regular smoked sausage, but the smoked sausage flavor is better in this dish. The whole thing takes about 25 minutes in a good sized pan, a smaller pan takes longer because it needs to be turned a little bit longer, covering the pan helps early in the cooking, but I usually cook it uncovered because I'm not always in a hurry.
Ingredients:
1 pound smoked sausage sliced (pepperoni style, aprox. 1/4 inch thick slices)
3 fist sized potatoes cubed
1 medium onion, julienned
2 Tbsp olive oil
Directions:
In large frying pan on medium, heat oil and begin lightly browning sausage.
After sausage has begun to brown, add onion when onion begins to soften, add potatoes.
Cook until potatoes have softened and browned, turning occasionally to get the browning fairly even. You may remove at anytime after this, but it is OK to cook longer if you wish for more crispies in the potatoes and onions.
Eat It!
After Thoughts:
If you cover the pan once the potatoes are added they cook faster, but you will see a build up of liquid in the pan, you need to cook this off before you serve.
I prefer to use the potatoes, skins and all. Make sure the eyes and spots are out, then just slice them as is. You get some fiber and a little better nutrition that way.
Applesauce with cinnamon is a great side dish for this entree.
Subscribe to:
Posts (Atom)