Monday, October 10, 2011

Saved by the egg

I have been working really hard and have been a bit stressed but, blogging here really relaxes me so I'm excited to take a break and catch you up on a few lunches gone by.  One of the major stressors is actually something great - Milkstars nursing tops and dresses are now available at A Pea in the Pod stores on the East Coast and are expanding to more stores - maybe near you! - this holiday season.  It's been a lot of work on my end but I'm hopeful it will turn into something great.

Even though I haven't been writing, I have been documenting some of my lunches with photos.  About a week or two ago, it was Sunday night, and around 9PM I suddenly remembered I had to pack a lunch for the next day (and the next day, and the next day).  I kind of freaked since we didn't have much food in the house but then I remembered that my husband loves eggs and we always have a ton in the house.  And then I remembered my friend Annie H. once gave me a great recipe for mini-frittatas that I blogged about here.

Fortunately, I had most of the ingredients needed either fresh or frozen (in this case I used frozen spinach and a red onion since that was the only kind of onion we had around).  I played with the proportions a bit to make more frittatas without actually having to double the recipe and things came out really well.

Here is a photo of the frittatas when they came out of the oven.

And here is the lunch I put together with other things we had in the fridge.  The rice also came from the freezer.  Trader Joe's sells frozen bags of 3-minute rice which are good at the last minute when I realize I have not packed any sort of grain for my daughter and remind myself that my 3 year is not on an Atkins diet.  On the contrary, as you might remember she never met a carbohydrate she didn't like.

Our whole family ate the frittatas for lunch; they were great hot or cold.  I even sent them as snack another day that week.  The lunch that day was half a turkey sandwich, fruit, and homemade butternut squash soup that I hope arrived to the lunch table warm but I will never know. . .


  1. Is that a mini muffin pan you used? They must have been really, really small for an adult lunch.

  2. Yes, the recipe calls for a mini muffin tin. I actually didn't think they were that small; I ate about 4 or 5 of them with some other things for lunch. They were good - we can make them when you come!