Goat Cheese, Roasted Pepper and Baby Spinach Frittata

I've spent a lot of time recently on the LCBO website, checking out recipes--not booze, honest! And although they have tons of company-impressive options, they also have simple ones like this frittata that called to me as an easy "made-in-minutes" weekday meal that all of us would like. When it also bragged that the frittata could be served warm or at room temperature (perfect for everyone eating at different times) and that the leftovers were delicious between sliced foccacia, I was totally sold on it. Unfortunately, as it turned out, there were no leftovers to be had but we did eat it with some chunks of country ciabatta and it made for a perfect light dinner.

Since my local supermarket was out of red peppers, I grilled up some beautiful orange ones instead... All five burners of my stove were crackling away with the sound of the skin grilling, snapping and burning, and the boys can use the extras left over for some delicious grilled-veggie manwiches on the weekend while Maddie and I hit the streets of NY for some serious girl time together. While we're away, I figured I had one of two options for our No ReEats challenge: ask the boys to document their meals and take pix and make notes of their adventures OR Maddie and I take photos of all the foods that us girlies find and eat during our travels in the Big Apple. Somehow the latter sounds more interesting to me, so that's what we'll do. Hopefully we'll find some yummy stuff, and I'll try not to follow her 10-year-old lead and spend the next four days simply leaving a trail of multi-coloured cupcake crumbs in our wake. Torontonians in New York cannot live by cupcakes alone... no matter how beautiful and sweet they may be.

Goat Cheese, Roasted Pepper and Baby Spinach Frittata

Serves 3

6 eggs

¼ cup milk

salt and pepper

1 roasted pepper, cut into thin strips

handful of baby spinach leaves

½ cup creamy plain or flavoured goat cheese, crumbled

1 tbsp butter

2 tbsp thinly sliced green onion (optional)

Preheat broiler and set rack about 3 inches from element.

In a medium bowl, whisk eggs with milk, salt and pepper. Stir in roasted pepper, spinach and half the goat cheese.

In a large nonstick frying pan, melt butter over medium heat. Add onion if using, stirring until softened, about 1 minute. Stir egg mixture, then add to pan. Evenly distribute red pepper, spinach and cheese. Once edges start to set, tilt pan and lift set edges. Let uncooked egg run onto pan. Cook until the top is barely set, about 3 minutes. Sprinkle with remaining goat cheese.

If handle of pan is not ovenproof, wrap with foil. Set pan under broiler 30 to 60 seconds. Let stand a couple of minutes before serving in wedges.

Rest of the week

March 29 Baked tortellini dish with marinara sauce and tossed salad

March 30 Goat cheese frittata with salad and chunks of ciabatta

March 31 Roast chicken with broccoli and potato