Tuesday, April 27, 2010
Breakfast for dinner, Day 4
Day 4 of the Hunger Awareness Blogger Project. Some of the comfort meals I remember most from childhood were those meals which my mother made which were designed to stretch the budget. As kids we loved the entire concept of breakfast for dinner. Never realizing that it was a great way to be economical & fill the belly at the same time. Generally speaking we begged for something like pancakes or biscuits. When our family moved from San Antonio Texas to Alaska in 1969 a loaf of bread in Texas was .10-.20 cents a loaf. When my mother realized a loaf of bread in Alaska was over $1.00 a loaf then she began stretching her food budget & getting creative. Moose meat & wild berries made it into our meals & she also became an excellent bread baker. Kids do not realize the budget is tight when the meals are creative. As an adult I still enjoy a simple meal of an omelet or an otherwise "breakfastie" type meal when I am needing comfort food. This Frittata is really an Italian style Omelet. Easy & inexpensive, it is fabulous for any meal.
For very little money anyone can make this simple Frittata. Any veggie will do & day old pasta is fine.
The Capital Area Food Bank has seen a 60 percent increase in usage compared to a year ago. Wonder how you can help fight Hunger? Contact Capital Area Food Bank here:
**If the Days seem out of sequence the rest of Hunger Awareness week is here*** at Bytes from Texas.
1 Tbsp. flour
1 tsp. water
3 Zucchini squash, trimmed & sliced
1 small onion, halved & sliced
1 clove garlic, minced
2 cups whole grain pasta, cooked, (leftover best)
2 Tbsp. Butter
1 green onion, sliced & reserved for garnish
Salt & Pepper to taste
Place eggs in a bowl with the flour, water & beat well till smooth. Spray skillet with cooking spray, melt butter. Saute onion, garlic & zucchini 2 minutes. To the vegetables add the pasta. Stir the pasta/vegetable mixture blending all ingredients well. Over this pour the egg mixture tilting the skillet so it covers the base & is around all veggie pasta blend. Once the bottom is set & edges of frittata are lifting from the edge of the skillet well gently make certain that the bottom will lift out of the skillet in once piece. Briefly remove skillet from heat, place a dinner plate over the top of the skillet & invert the frittata onto the plate. Then gently slide the frittata (Uncooked side down) back into the skillet & cook for 2 more minutes. Remove from heat & place onto clean platter & slice into wedges. Garnish with green onion tops & shredded cheese.
**This meal uses the Pasta from our Food Blogger Hunger Awareness provisions. Fresh eggs & produce from the Austin Farmer's Market. Eggs are a wonderful protein packed value which are packed with vitamins & high in lecithin--the emulsifier that keeps fats and cholesterol from clumping together in the blood.