Frittata

Frittata: 1/2 bag of frozen spinach, 6 eggs (with a splash of milk), cheese to taste, oil (I use butter). Feeds 4-6, depending on ages, with some possible leftovers for the next day. Made in 10-15 minutes including prep.

Instructions:

- Hear screaming kids ready for dinner, look at the time and freak out. Now relax, because you're on it, Mama!!

- Dump the frozen spinach into a big, covered skillet with heat on medium. Stir from time to time. In the meantime, whisk the eggs and milk with some salt and pepper in a medium bowl. Grate the cheese.

- When spinach is cooked through (no frozen bits), scrape it into the bowl with the eggs and put the skillet back on the hot stove with a tablespoon of oil. Add the cheese to the spinach/egg mixture, and stir it all together. If you want to add ham chunks or anything else, now's the time.

- The oil should be hot (or the butter melted), so now put the mixture into the skillet. Call out to screaming kids and get them into their booster seats with a few crackers. Put baby into high chair with sippy cup and cheerios. If you want to add a grain to your meal, put some toast in the toaster oven or start some quickrice.

- Use a spatula to pull up the edges of the frittata, getting as much unstuck from the bottom of the pan as possible so you have one solid disc of stuff sort of sliding around in the pan's oil slick. Using a plate that is at least as wide as the skillet, put the plate upside down on top, pray, and turn the skillet over so that the egg disc falls onto the plate. This part is easier than it sounds, and I have yet to make a mess, but I still do it over the sink.

- Heat another tablespoon of oil in the skillet (or melt another pat of butter), and slide the frittata from the plate back into the pan. Cook it through. In the meantime, rinse off the plate so that you can slide the frittata back onto it once it's fully cooked.

- Slice it like a pizza and serve it up! Kids can eat it with their fingers or a fork. Chop it up for baby to eat with fingers--it's not much of a choking hazard for those old enough to eat eggs.

**recipe provided by:

MaryJane Huenergardt

Mom to Haley & Loula, age 2, and Daisy, age 1.