On Monday night, Ava made a random request for tomato soup. That worked out well, because I had decided to make a frittata, and I didn't have enough eggs to feed the whole family. So, Ava and Davis got tomato soup, whole wheat crackers, cucumber slices, and oranges. Good enough. Morgan was working late, and I was hungry, so here's what I made for us: (excuse the iPhone pic)
Spinach, sun-dried tomato, and feta frittata, served with acorn squash. It was all stuff I had on hand, and so yummy and easy. For the squash, I just sliced it in half, topped with some melted butter, brown sugar, salt, and pepper, and roasted it at 400 for just under an hour.
If you've never made a frittata, they are so easy. I used 4 eggs, which were beaten. I chopped up my spinach and sun-dried tomatoes, then kind of mixed it all into a bowl. I dumped that into a pan (sprayed with cooking spray), and crumbled some feta cheese over the top. You cook over medium heat until it's kind of soft-set, then it goes under the broiler for about 3-4 minutes. Voila. Dinner. And even though my kids had a different dinner that night, this is definitely something they will eat without complaint. And, if you're looking for other varieties, asparagus and goat cheese is one of my very favorites!
I'd love to hear your quick and tasty weekday dinners in the comments section.