Breaking in a new oven is the best.
Not to be confused with breaking… or burning… a oven.
We’re back in business this week with a new oven installed. No thanks to GE or Home Depot. You don’t realize how much not having an oven can cramp your style!
Our new oven is gorgeous. It’s even blue inside! Just look at the LG beauty compared to the GE POS model (♫ to the left, to the left… ♪):
This WIAW I cooked… and then we still went out to dinner. Hanger is real… lol!
Read on for my eats, and then check out Jenn’s blog for everyone else’s delicious creations!
Breakfast:
Vegas and I had our usual morning cocktail. I had my morning sludge.
Breakfast was fun to make on the new stove. I made a veggie frittata, filled with the goods we got from the farmer’s market on Saturday.
You could use whatever veggies you have on hand. Ours included zucchini, basil, shiitake mushrooms, tomato, and onion. The full recipe is at the bottom of this post.
Lunch:
I went to boxing class at noon and needed something cool and light after. Purple kale smoothie bowl with Growing Naturals Rice Chocolate Protein hit the spot! Topped with granola and chocolate syrup.
Dinner:
“Lunch” was not enough. Especially since Vegas and I went to lift weights after the smoothie. We were walking home and passed Fig Tree Cafe… starving… hangry… so this 2-part early dinner ensued:
Bruschetta and Baked Meatballs. Wine for me and beer for Vegas. Because hydration.
Prosciutto Arugula Pizza with Ricotta and Balsamic Reduction
Basil Veggie Frittata
- 1/4 C chopped red onion
- 1 clove garlic
- 5-6 shiitake mushrooms
- 1/2 medium zucchini, sliced
- 1 tomato, diced
- 1 C basil chiffonade
- 3 eggs
- 3 egg whites
- 1/2 tsp black pepper
Heat 12-inch non-stick, oven safe sauté pan over medium high heat. Spray pan generously with cooking spray or coconut oil. Add onion and garlic to pan and sauté for 1-2 mins, until softening and fragrant. Add sliced veggies and sauté for 1-2 mins, until soft. Add basil chiffonade.
Meanwhile, in medium size bowl, scramble together eggs, egg whites, and pepper.
Pour egg mixture into pan and stir with rubber spatula. Cook for 4-5 mins, until the egg mixture has set on the bottom and top begins to solidify.
Place pan into oven and broil for 2-3 mins, until lightly browned and fluffy. Allow to cool slightly before slicing.
***
Totally meant to cook dinner. Tomorrow…
Are you a quiche or frittata person? I want to do a quiche next week!
Have you ever had prosciutto on a pizza? It was Vegas’ first! She loved it.
I got me 2 dozen eggs in my fridge – their fate? THIS FRITTATA RECIPE! BOOM! You’ve always got my back!
There should be a way to make a frittata without eggs! I’m sure I can do something with tofu 🙂
Ask and you shall receive… https://www.sprint2thetable.com/2012/06/mexican-chickpea-flour-quiche/
I must say I have fridge envy. I must also confess I didn’t know what ‘chiffonade’ meant until 3 weeks ago at a chopping class. I’d say frittatas > quiche all the way!
I used to have an oven just like that at my house in Tucson when I redid the kitchen. I loved it! Now I have a crappy electric one in my brand new home. I really miss my gas stove.
Mmm love me some frittata- my sis actually just suggested making one for brekkie tomorrow before I read your post…great minds ;)! Try adding in nutritional yeast- it adds a wonderfully cheesy flavour!
I’ve done that before… thanks for reminding me I need to buy more. I used the last of mine before the move!
omg prosciutto on a pizza is a must….Seriously my favourite ingredient (behind seafood).
Wine = hydration.
Yes. Water into wine. Same for whiskey.
Love frittatas, but mostly happy to see that new oven of yours 🙂
Yay for the new oven! I could probably live without the ‘oven’ side of things for a while but not the stove top! I need to cook my eggs!
I made a mushroom frittata for dinner last night and put cottage cheese in it – it turned out quite well and tasted great! All for that extra protein!
The stove top was the hardest for sure!
I love eggs and cottage cheese. I can’t find the no salt here… need to go on a mission.
That frittata looks amazing! Fresh basil is my favorite herb to use when it’s available fresh at the store!!
i’m a EAT-ALL-THE-FOOD kind of person lol
Fig and Prosciutto pizza/flatbread is one of my all-time favorites. Seriously. The first time I had it was when Alex and I were in San Fran (when we got engaged), and I actually had it like 2 weeks ago with the addition of gorgonzola and pear, which totally elevated it. De-fricking-licious.
it’s like a baking heaven!! yes to all and yes to basil with egg. My new obsession! <3 it
Yay for a new and awesome oven!!! I could eat all the eggs, prepared in any way… that pizza had me salivating yesterday when you posted it on instagram- looks sooooo good!!
I love all veggie frittatas 🙂 Just made mini ones yesterday for snacks. That dinner looks incredible!
That’s a great snack idea!
Such a crazy fire story but a new oven is pretty sweet!! Love the basil frittata, too.
Everything you own in a box to the left 😉
That looks awesome! I love frittatas.
Ooh I haven’t had frittata in ages -you may have inspired me with this recipe. I love anything with eggs (and cheese!)
Can I be a quiche and frittata person?! I love basil so anything that includes the herb I am all about!
Totally! I’m a quiche person when I’m not a lazy person. Haha!
It all looks delish!
Thanks so much Trish!
Enjoy your new oven! I made a fritatta last night love them!
Hmmm can I say I love both quiche and frittata? It depends how I’m feeling that day I guess – yours looks amazing 😀
Totally – I don’t discriminate when it come to food. 😉
I’m definitely a fan of quiche AND frittata. They’re both good, though I’ve only made frittatas at home. I splurge on quiche when I’m out for brunch sometimes though.
You should make one at home! I love to do them on holidays – so easy for a crowd.
Prosciutto can go on anything. ANYTHING. It is a must! So is basil… hehe. I’m a total frittata person. My dad LOVES quiche and we had it often, frittatas just seem easier?
First I want to say…YAY for a new oven! How pretty brand new ones are! Haha…I liked your caption. Beer. Because hydtration. 🙂
Thanks! I’m a little obsessed with it. 🙂
It must feel good to be able to cook what you want again! So with your smoothie bowl – do you add protein powder on TOP? Or in it? What’s on top? Looks good!
The protein powder is in it, but I sprinkled some peanut four on top too. Forgot to write that part… doh. Thanks!
Kirk made mini “pizzas” earlier this week with pita pockets and proscuitto, buratta, and spinach!! So yep, I’m a big fan of prosciutto on my pizza. Or really on just about anything! 🙂
Right?! I’m just a fan of prosciutto in my mouth.
YES to all things Frittata!!! They are so simple and can be so healthy. Frittatas are a staple around here when I’m training hard and need all.the.protein. Also loving the new oven and the “to the left, to the left” is cracking me up 🙂
Frittata all the way! I never feel like making crust for a quiche. it’s pure laziness.
Ha! Right there with you on that.
You know I love a good veggie packed frittata. I also love the correct use of the term frittata.
Glad you’re back and cooking…in the oven that is.