The above is a frittata I made. I'm not much of a photographer, just as I am not much of a cook. This looks like a total mess, doesn't it? Well, it was delicious. Awesomely so.
The last time I made a frittata, I made it with turkey sausage (which sucks, I can never stress that enough), egg substitute, cheese, and mushrooms from a jar. I was terribly disappointed with the results. There was water in the bottom of the pan, and it just wasn't all that. So this time, I took a few suggestions from a comment made by Jesse'sMom, and well, I didn't really follow it completely, but I tried to come close.
I don't normally buy potatoes. I've bought small bags before, and I usually end up throwing away half of them because they have sprouted and/or become soft. Potatoes are work. You have to peel them. I know that sounds stupid, but I'm a little phobic about using sharp implements. Mom had a big, old, dull-looking knife that she used for peeling potatoes, and I honestly don't know how she managed to keep all her fingers. I have a lovely vegetable peeler, that I sharpen with a paring knife before use, like in this video.
Note the clean fingernails. Yum, this guy cooks food for people for a living. Ok, so maybe that's potato grunge.
Anyhow, so I didn't have potatoes, but I had some frozen tater tots in the freezer. I put 5 of them in the oven, since I was going to heat the kitchen up with the broiler, anyway. I also didn't have fresh onion, since when I pulled the half of one I had in the fridge out, it was growing something out of the middle. I took 2 (regular) eggs, added a little salt and pepper, a few sprinkles of dried chopped onion, a sprinkle of dried garlic (because I thought an entire clove might be too much) and about 2 teaspoons of shredded cheddar/jack cheese, and beat it all together. It looked a little slight to me, so I slopped in a little bit of milk, probably a quarter cup, and forked it again pretty briskly, then poured it into a hot skillet and added about a quarter cup of diced ham and about a quarter cup of mushrooms. I let it cook until it set up, then scooped it into an oven-safe aluminum pan, over top of the tater tots. I sprinkled about a tablespoon of the cheese on top, and put it under the broiler for about 6 minutes, and I got what is shown in the picture above.
And I ate all of it, by myself, even though it looked like it was at least 2 servings worth.
Calorie count:
Tater tots (the package says 9 tots are a serving [wtf?], @160 cal per serving X 5 tots used = 89
Eggs, 2 scrambled, 199
cheese - the package says 1/4 cup is a serving; an online calculator says 4 tablespoons equals 1/4 cup, and while I think I used closer to just 2 tablespoons, I'll go with the full quarter cup = 110 calories
Ham, cooked, 2 oz = 70
Mushrooms, 1/4 cup = 10
Total calories, not counting "spicers" = 478, and that's for the entire frittata.
Rough calculation of sodium: ham, 650 mg (27%DV); cheese, 160mg (7%), mushrooms from a jar, 195mg (8%), added less than 1/8 teaspoon of table salt, 288mg(12%); total = 1293/less than 60% DV.
This was not the healthiest meal in the world, but it kept me from making a run for the border.
No comments:
Post a Comment