In the effort of trying to conquer my unfortunate texture aversions, this year I am going to try things that I would typically steer clear from.
I never have liked eggs. I think they smell funny, and jiggle funny, and are too bouncy (when scrambled) to be any kind of a good food. However, frittatas have always caught my attention. (That’s when you know that you watch the Food Network too much, you are distracted by a dish called the “frittata.”)
This Light Spinach and Feta Frittata was a crowd pleaser. By “crowd pleaser” I mean my mother and I liked it. I was not at all put off by the fluffy egg texture. In fact, the combination of the onion, feta, spinach, and parm gave the egg mixture a lot of good, complimentary textures & flavors. Last night, we had the Asian chicken with broccoli and oven baked potato wedges. So tonight, I chopped up the left over potato wedges and browned them in a hot skillet to make some delicious hash browns! An excellent crispy side dish to the fluffy frittata.
I almost forgot, I wanted to share the cute little cupcakes I made for my speech kids at school: