The Incredible, Edible — Frittata?

By Kristy Horine

Yes, ladies and gentlemen, there is such a thing as a frittata. And, yes, it is edible. (Unless you horribly burn it while you get caught up on the latest and greatest post from the Inspired Prompt Crew, and then it isn’t. Edible, that is.)

As a writer, wife, homeschooling mom, chicken keeper, pet wrangler, ministry do-er, I find I have a lot on my plate. I also find that if my family wants a lot on their plates at the end of the day, I need to get creative with food.

Easily creative.

Thus, the frittata.

Piping Hot

The frittata seems to be an Italian dish that includes eggs. Since I am a chicken keeper, eggs are abundant. Since I am busy, ANYTHING that is edible is a candidate for inclusion in said frittata.

The following pics will take you from chopped up veggies, to a plated product.

  1. Preheat oven to 350. I use a cast iron skillet (8 inch) and throw it in the oven to preheat, too. (DO NOT spray or oil before throwing skillet in oven. Smoke. Alarms. Chaos. It’s bad. We are going for simple here.)
  2. Choose your ingredients. Since we are going for edible, I choose meats and veggies my family will actually eat. Some suggestions include: broccoli, tomatoes, asparagus, spinach, squash, bacon, diced ham, chicken. If your veggies or meat choices are especially wet – like the tomatoes or spinach if you use the frozen kind – dry, drain, or seed them. Nobody likes a soggy frittata. If you get to Friday or Saturday and have a few pieces of this, or a cup full of that, throw it in the frittata. Here, I have included squash, zucchini, and green and red tomatoes. (This is the end of the harvest season ingredient list!) Veggies
  3. Whip eggs and cream or milk. The number of eggs depends on the size of your pan AND how many ingredients you include. If you find you whip up too many eggs and your pan is about to overflow, scramble the remaining eggs to give to your picky five year old who refuses to eat anything that she cannot identify, and most things that she can identify for that matter. (Apparently our version of ‘whole food’ means segregated food) eggs and cream

4. Remove HOT pan from oven. (NOTE TO SELF: Use oven mit that was not accidentally laid down in a wet spot on counter!) Spray with cooking oil or run a stick of butter around sides and bottom of pan until coated. Toss in ingredients, pour egg mixture over top, sprinkle with your fav cheese.

5. Bake until center is set and cheese has turned a golden brown – about 30 minutes. I usually bake on a cookie sheet to avoid overflow messes. Do not panic if product rises in pan, but then deflates slightly when taken out of oven. This is normal. Piping Hot

6. Allow to cool in pan for about ten minutes. Plate and serve! (I serve with a slice of homemade sourdough bread, and sometimes a salad, depending on the number of veggies already in the frittata.) Plated

Welcome to frittata bliss!

The Incredible, Edible — Frittata via @InspiredPrompt and @Kwriteone. If my family wants a lot on their plates…I need to get creative with food. #cooking #FridayThoughts [Click-to-Tweet]


Writing Prompt: You’ve invited the new preacher and his wife over for dinner. They will arrive in ONE HOUR. You planned a frittata feast, but when you pull the egg carton out of the fridge, it is strangely light. Much to your distress, you find the carton contains only two eggs, thanks to your teenage son. You make him march straight to the neighbor’s house, carton in hand, to beg for eggs. He returns, white-faced and stuttering. What in the world just happened?

The Art of Cooking

by Betty Owens

cook, cooking“…no one is born a great cook, one learns by doing.” ― Julia Child, My Life in France

Want to try something fun? Open Pinterest, put the words, “Grandma’s Recipes” in the search bar and hit enter. Not only is it fun to read the recipes, but the stories that go with them. Oh, the memories—yum, the goodies!

And I had the pleasure of finding a winner. The best turkey dressing recipe of my memory was not my grandmother’s, or my mom’s (sorry Mom), but belonged to a woman named Mildred Totten, who was the lead cook at a retirement home. I worked there for several years while in my teens. We saved leftover bread, biscuits, and cornmeal muffins for a couple of weeks ahead (stored them in the cooler).

The morning of the Thanksgiving meal, we gathered in the kitchen and tore all that bread into bits. Ms. Mildred melted butter in a huge skillet and added chopped veggies then mixed it all together. She used an ice cream scoop and placed mounds of dressing into well-greased institutional-sized muffin tins. Then she baked them in the oven. They smelled wonderful and came out like a muffin, moist in the center, slightly crunchy on the edges. Placed next to warm, sliced turkey, and topped with turkey gravy, they were scrumptious and disappeared as fast as she could bake them.

retro-1321078_1280Serving up a delicious meal is truly an art! Yes, this month’s topic, “The Art of Cooking,” is a timely one, don’t you think? Thanksgiving is just a few weeks away. Many of our authors will also share a recipe. The one I found that inspired my special cooking memory is found HERE. My clan actually prefers a plain bread stuffing (not corn meal) and I usually rely on the bagged croutons that are already seasoned. But this year, I might try this recipe and see if anyone notices. Shhh! Don’t tell on me.

The true art to cooking is making and serving something that inspires memories (good and bad). Maybe your favorite remembered meal inspires laughter in your home. Yes, I have some of those, too. I’ve also messed up recipes that turned out to be a family favorite. That’s how some of our greatest inventors happened upon life-changing inventions. It all started with a mistake and voila! You have a masterpiece.

dinner-table-1433494_1280And don’t forget the presentation. I’m not great at that, but one particular anniversary, I nailed it. No, not literally. I “created” beef bourguignon (bur-gen-yon). Technically, it’s a beef stew with layer upon layer of flavor. I served it on a bed of creamy mashed potatoes with a side of crusty French bread. Our best china, tablecloth and candlelight, a floral centerpiece. I went all out. But the food stole the show—a true winner. It was labor intensive, and a little on the expensive side, but worth every penny.

I hope you’ll check back in from time to time and see what’s cooking at the Writing Prompts blog. And don’t forget, our holiday giveaway is in full-swing. You can win a gift card, free books, and whatever else we can find to give. It’s the holiday season! Leave a comment on any of our Monday and Friday posts for a chance to win, throughout the month of November. Complete our writing prompt for a double entry. For all the details about the giveaway, click this link: Once Upon a Christmas.

What’s your all-time favorite food memory? Have you created a winning recipe?

Writing Prompt: Your best friend Millie has invited her husband’s new boss and his wife to dinner. She calls you the morning of the dinner, panicky. “I can’t do this. Can you help me? I don’t know what to cook!” How will you come to the rescue and save Millie’s dinner?

An Easy Pumpkin Spice Cake Recipe

15 oz. can pumpkin puree (not pumpkin pie mix)
12 oz. can evaporated milk
3 large eggs
1 cup sugar
1 tsp. ground cinnamon
1 box spice cake mix
1 cup butter, melted
  1. Preheat oven to 350 degrees.
  2. Spray a 9×13 baking dish with nonstick cooking spray (floured spray works well).
  3. In a mixing bowl, combine pumpkin puree, evaporated milk, eggs, sugar and cinnamon until well-combined.
  4. It will seem a little thin, but this is perfect.
  5. Pour the mixture into the baking dish.
  6. Sprinkle dry spice cake mix on top of pumpkin mixture.
  7. Drizzle melted butter over the top.
  8. Bake for 55-60 minutes. (The middle may still jiggle a little, but it’s done–don’t over bake–it’ll be too dry). It will continue to set up as it cools.
  9. Cool for 30 minutes or longer before slicing and serving.
  10. Serve with a dollop of whipped cream & a sprinkle of pumpkin pie spice or cinnamon. Can also be served with ice cream.

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