Summer Squash & Spinach Frittata

Things have been crazy, and tomorrow marks my last day shift...I start nights on Monday. Party. I can hardly believe that I'm already over halfway through orientation! Time flies. Plus, I'm super excited about Halloween being next week! Yes, I'm working, but I get to dress up. And I'll be fulfilling a childhood dream. Any guesses? Hint--my costume involves the color pink. (Shocking, I know.) I need to finish it up this weekend.

I whipped together a frittata earlier this week for dinner. Mostly because we had eggs, summer/yellow squash and baby spinach that needed used, and I figured a frittata was the best way to go. Frittatas are really great. There's so much possibility. You can basically throw in whatever veggie you want. You can use more or less eggs depending on how thick or big you want it. Toss in some herbs. Maybe some cheese. It's simple. It's tasty. It's fabulous. 

Summer Squash & Spinach Frittata

1 small onion

2 cloves garlic, minced

3 medium summer squash, thinly sliced

1 bag/box of fresh baby spinach

1/3 cup parmesan cheese, freshly grated

7 large eggs

Basil to taste

Salt & pepper to taste

EVOO

• Preheat oven to 400*F. 
• Heat up some EVOO in a large, oven-safe skillet. Add the onion & garlic and cook for a couple minutes. Add in the squash and cook until it's pretty soft. Add in the spinach. If your skillet has a lid, throw it on top to help steam the spinach. 
• In a bowl, beat the eggs. Add cheese, basil, salt & pepper. Mix together & pour over the veggies in the skillet. 
• Let it all sit on the stove for like 1-2 minutes before transferring to the oven. Once it's in the oven, bake until set (it took mine like 5 minutes).

Enjoy!

Roasted Tomato & Kale {Tofu} Quiche

Meatless Monday success...on so many levels. Tonight, we enjoyed quiche...tofu quiche. No one had any idea. The brother is still in the dark, bless him. He ate it right up. Said the crust wasn't his favorite, but the rest of it was really good. The mother and I thought the whole thing was pretty delish. I adapted the recipe from Edible Perspective. It's definitely a keeper. I have never used tofu before. I was kind of weirded out by it. I knew that it would have to be unidentifiable for the brother. This definitely worked. So good. Creamy and flavorful. Trust me. 


Roasted Tomato & Kale {Tofu} Quiche

Ingredients for the quiche:
1 pint of cherry tomatoes, halved 
1/2 cup chopped green onions
1 heaping tsp minced garlic
2 packed cups chopped kale
1 package (14 oz) of firm or extra firm tofu, drained
1 TBSP organic milk
1 TBSP white wine
1 tsp sea salt + some
1 tsp ground pepper + some 
1 tsp basil
1 tsp rosemary
1 tsp oregano
EVOO

Ingredients for the crust:
1 cup old fashioned oats
3/4 cup whole wheat flour
1 TBSP herbs (I used a combination of basil, rosemary, oregano and thyme)
3-4 TBSP coconut oil
3-4 TBSP cold water 

Directions:

• Preheat the oven to 400*F and line a rimmed baking sheet with parchment paper. Place the tomatoes on the baking sheet; drizzle with EVOO and sprinkle on some salt and pepper. Roast for about 30 minutes (until shriveled and starting to brown), stirring halfway through. Remove from oven and let cool. Reduce heat to 375*F.
• Meanwhile, drizzle a small sauté or fry pan with EVOO. Heat it up and add your green onions. Sauté the onions for about 5 minutes. Add the garlic and continue to cook for another minute. Remove from heat and let cool.
• Lightly grease a 9" pie plate. Place the oats for the crust in your food processor and pulse 10-20 times. Until it looks good. Combine oats, flour, and herbs in a large bowl; mix well. Add coconut oil and water. Mix with your hands until the mixture starts to hold together when squeezed or pressed. Place the dough in your prepared pie plate and pat it down in the bottom, then up the sides. Bake for 10-12 minutes. Let cool. 
• Place the tofu, 1 1/2 TBSP EVOO, the white wine, milk and herbs, salt and pepper in your food processor and process until smooth. Scrape down the sides and give it another 10 seconds. Add in the kale and pulse until the kale is evenly distributed and more finely chopped.
• In a large bowl combine the tofu/kale mixture, roasted tomatoes, and onion/garlic mixture. Stir. Pour into crust and smooth it out. Bake for about 30-35 minutes. 
• You should let it sit for 10 minutes before cutting with a really sharp knife. But I was hungry. So my edges aren't smooth. Still tasty!

Enjoy!

Blueberry French Toast Casserole

I have wanted to make a French toast casserole for a REALLY long time. There were lots of recipes that looked absolutely delicious, but also pretty extreme. Lots of butter, at least a dozen eggs, and obscene amounts of sugar. I was super excited when I uncovered a recipe in my grandmother's collection that was much more reasonable, and was double-marked with smiley faces (her favorites have smiley faces on them...that's how we know they're good). I did, unintentionally, change up the recipe a little bit...apparently I like to omit directions. Regardless, it turned out beautifully. Also very yummy. It's another one that's great when your going to have a crowd for breakfast or brunch. Make it the night before. Bake it in the morning. Perfect!

Blueberry French Toast Casserole

Ingredients:
12 slices day old French bread, sliced 1"
5 eggs
2 1/2 cups milk
1 cup brown sugar, divided (3/4 and 1/4)
1 tsp vanilla
1 cup chopped pecans (optional)
1/4 cup butter, melted
2 cups blueberries (frozen works)
1/4 tsp nutmeg

Directions:
Arrange bread in greased 9x13 dish.

Combine milk, 3/4 cup brown sugar, vanilla, nutmeg, and eggs. Pour over bread.

Refrigerate overnight.

*Remove 30 minutes ahead of baking. Sprinkle on nuts, 1/4 cup brown sugar and melted butter. Bake at 400 degrees for 25 minutes or until toothpick comes out clean. Sprinkle blueberries over top. Serve.

*Or, if you want to not follow directions like me....
Go ahead and put the blueberries on over the bread. Then, sprinkle on nuts, remaining brown sugar, and melted butter. Refrigerate overnight. Pull it straight out of the fridge and put in in the oven on 400 degrees for 25 minutes or until toothpick comes out clean.