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This Week’s Menu – It’s Egg-celent

This Week’s Menu – It’s Egg-celent

Pardon the pun, but the dishes this week truly are delish AND two of them use the season’s most used ingredient – eggs.

[[ recipeID=recipe-8lcibl126, title=Frittata with Potatoes & Kale ]]

[[ recipeID=recipe-8lcihk5ip, title=Sheet Pan Fajitas ]]

[[ recipeID=recipe-8lcikjbzt, title=Cheeseburger Meatballs ]]

[[ recipeID=recipe-8lcikrroy, title=Instant Pot Hard Boiled Eggs ]]

Yep, if you too forgot that this Sunday is Easter, use the Instant Pot to quickly whip up some hard-boiled eggs perfect for dying. Then, since you might need to break quarantine to buy eggs, buy two dozen and make the Kale and Potato Frittata.

Actually, make the Cheeseburger Meatballs and Baked Potatoes earlier in the week and make an extra baked potato for that frittata. (Also consider doubling the meatball recipe and freezing some. I would bake them off, then cool before freezing.)

Finally, the Sheet Pan Fajitas are perfect for these crazy weeknights where there’s nowhere to go, but somehow even less time to cook.

P.S. When Easter is over and you’ve got a lot of hard boiled eggs to use up, definitely check out the bonus recipe in the notes section. The smoked salmon deviled eggs are amazing!

Posted on January 04, 2023
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Frittata with Potatoes & Kale

Eggs are such an easy way to include protein in your dinner, so we make frittatas regularly in our house. This time of year, I’m all about hearty greens and goodness knows potatoes always are tasty. Serve with homemade smoothies and toast for a delicious “brinner”.


Kale and potatoes make for a really nutritious and hearty egg-based meal the family will gobble up. Add some bacon for a little razzle-dazzle.

Servings: 6

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Ingredients

Instructions

Ingredients

  • 8 eggs
  • 1 tsp salt
  • ½ tsp pepper
  • ¼ cup parmesan grated
  • ½ cup cheddar cheese grated
  • 2 dashes hot sauce (optional)
  • 4 pieces of bacon
  • 1 medium onion halved and slice thin
  • 1 whole baked potato cooled and diced
  • 2 cups kale torn
  • 1 red pepper diced

Instructions

  1. Preheat oven to 375°F. Beat the eggs with salt and pepper. Stir in the grated cheeses and set aside. (Stir in hot sauce if using.)
  2. If you don't have leftovers, now is a great time to throw your potato in the microwave to "bake" after stabbing it with a fork a couple of times. Most microwaves have a Potato button. If not, cook, wrapped in a paper towel, in two-minute increments until a fork goes through easily. Once done, allow to cool slightly and dice into 1" pieces.
  3. In a large oven-proof non-stick skillet, cook the bacon over medium heat. Once done, remove to a plate covered in paper towel.
  4. Add the onions to the hot bacon fat and cook for several minutes, stirring frequently, until the onions are soft and golden brown. Add diced potato and red pepper and sauté for a couple of minutes. Add the kale and stir to cook about 1-minute more. Add the bacon back to the pan.
  5. Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. (Scootch around the cheese as necessary.) Let it sit on the burner for 2 to 3 minutes to set the edges, then put the skillet in the oven.
  6. Bake in the oven for 10-12 minutes or until the eggs are set but remove it before the eggs brown very much on top.
  7. Slide the frittata out of the skillet and onto a cutting board to cut. Best served warm but does okay at room temperature if serving on a buffet.

Notes

Use whatever veggies, cheeses, or meats that make your skirt fly up and/or help to clean out the fridge. Just add more or less salt and seasoning depending on how much flavor your ingredients bring to the table.

 

VEGETARIAN

Skip the bacon and use 2 tbsp of olive oil instead.

 

DAIRY-FREE

Another recipe where I think the cheese is optional. I mean, not in my world, but if that’s what you’d like, go for it! 😉

Sheet Pan Fajitas

Boy, this is a great recipe to do over and over again with whatever strikes your fancy at the moment. In all truth, when I tested the recipe the final time, I skipped the chicken and instead made some of that Costco tortilla-crusted tilapia on another pan. Delish!

Serve Mexican rice, black beans or confetti corn on the side for a delicious weeknight trip south of the border.

Sizzling fajitas without standing over a hot pan? Yes, please! Skip the chicken if it's also meatless Monday, and serve with avocado slices, sour cream, and salsa no matter what.

Servings: 6

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Ingredients

Instructions

Ingredients

Fajitas Seasoning

  • 2 tsp chili powder
  • 1 tbsp paprika
  • 2 tsp oregano
  • 2 tsp cumin
  • 1 tsp salt
  • ½ tsp pepper

Fajitas

  • 1 large red onion cut into strips
  • 3 bell peppers cut into strips
  • 1 lb boneless, skinless chicken breasts cut into strips
  • 3 tsp garlic, minced
  • 3 tbsp olive oil
  • 1 medium lime
  • 12 6-inch tortillas
  • ½ cup sour cream (optional)
  • ¼ bunch cilantro (optional)
  • 2 avocados sliced (optional)
  • ½ cup salsa (optional)

Instructions

  1. Preheat the oven to 425°F. Mix all of the spices for the fajita seasoning in a small bowl and set aside.
  2. Lightly coat a baking sheet with cooking spray. Place chicken, bell peppers, onion, and garlic in a single layer on the sheet and toss with the spice mix and olive oil.
  3. Bake for 25 minutes or until the chicken is completely cooked through and the veggies are browned.
  4. Place a scoop of the fajita mixture inside each of the warmed tortillas. Top with cilantro, sour cream, lime juice, avocado and/or lime juice, as desired.

Notes

I like to use a red, an orange and a yellow bell pepper for color, but go ahead and use whatever’s on sale.

 

VEGGIE LOVERS

Replace the chicken with more vegetables. I can’t believe I keep saying this, but this is another recipe where big slices of mushroom may be tasty. Otherwise, just do more peppers and onions.

Another alternative is to add rinsed and warmed black beans onto your tortilla before the roasted veggies.

 

GLUTEN-FREE

Use corn tortillas

Try this as a salad instead. Simply put all the ingredients besides the tortilla on a bed of spring greens. Top with a few crunched up corn tortilla chips for a little crunch.


Cheeseburger Meatballs

This is a fun take on a bun-free burger! We combine all the best cheeseburger ingredients, but instead make meatballs. Serve big ones with your favorite taters or turn small ones into an appetizer-sized snack.

Use pantry and freezer staples to whip up a unique take on "meat and potatoes" dinner.


Servings: 4

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Ingredients

Instructions

Ingredients

Meatballs

  • 1 lb ground beef
  • 1 tsp salt
  • ½ cup shredded cheddar cheese
  • ½ tsp pepper
  • ¼ cup breadcrumbs
  • ¼ cup barbecue sauce

Baked Potatoes

  • 4 russet potatoes

Dipping Sauce

  • ¼ cup ketchup
  • 2 tbsp mustard

Instructions

  1. Preheat the oven to 400. Clean and dry the potatoes, then stab each 4-6 times with a regular fork. Place directly on a upper shelf in the oven. Bake for one hour or until you can pierce with a knife without resistance.
  2. Combine the meatball ingredients in a bowl, making sure to evenly disperse everything. Using a small scoop or your hands, make 1" sized meatballs. Place on a baking sheet lined with parchment. Bake for 20 minutes or until browned.
  3. Meanwhile, combine ketchup and mustard in a small bowl. Set aside.
  4. Serve the potatoes with your favorite toppings. Use the ketchup and mustard sauce as a dipping sauce for the meatballs.

Notes

GLUTEN-FREE

Replace the breadcrumbs in the meatballs with a gluten-free alternative breadcrumb.

 

DAIRY-FREE

Skip the cheese in the meatballs. When you add the ingredients to the bowl, start with half the breadcrumbs. Only add the rest if the mixture seems dry.

Instant Pot Hard Boiled Eggs

No one is saying making hard boiled eggs the traditional way is that difficult, but this is even easier. Hooray!

This is a fool proof recipe for hard boiled eggs. Perfect for Easter eggs or just a great snack.


Servings: 8

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Ingredients

Instructions

Ingredients

  • 1 cup water
  • large eggs

Instructions

  1. Add water to a 6-qt Instant Pot. Place metal trivet into the pot. Gently add eggs on top of the trivet.
  2. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  3. Cool eggs in a bowl of ice water for 1 minute. Drain well and peel.

Notes

If you need a something fancier than “peel, salt and eat”, check out this recipe for smoked salmon deviled eggs. It’s so good!