What did you eat today?

[Catrin]

B: usual eggs, spinach, fresh side, coffee
Group training session followed by protein shake
L: 1/4 stuffed baked acorn squash, 1/2 baked sweet potato, nice salad with lots of veggies
S: small banana
D: See lunch with small salad, small amount of pineapple and a couple of strawberries for dessert

[Owlie]

Sure! Experiment with the number of eggs, amount of ground protein and veggies. I do line my baking dish with parchment paper to prevent sticking. I would not drop lower than 9 eggs or 3/4 lb of ground protein unless your baking dish is very small. You can also place the mixture into lined muffin cups but I find the refrigerated texture of these to be a bit different and I do not like them as much.

What size baking pan do you use? Maybe I ended up with relatively small eggs, but the volume looked pretty small for one of the bigger pans. I think a 9"x9" might work a little better, but all I have are 9"x13". (Three of them. How, I don't know.)

It is out of the oven, and 1/6 of it has been eaten. I used just under a pound of beef chorizo and 10 eggs. (Apparently the oatmeal recipe needed two. Oops.) I was going to use some baby spinach, but it was a little too far gone for my comfort, so I used a few large handfuls of spring mix, along with some basil, S&P, and chili powder. Other than baked lettuce being sort of weird, it's really good! I might try a variation using something like kielbasa, with garlic, sage and a bit of red pepper as seasonings, and a mixture of kale and spinach as greens. Thanks, Catrin!

[Catrin]

What size baking pan do you use? Maybe I ended up with relatively small eggs, but the volume looked pretty small for one of the bigger pans. I think a 9"x9" might work a little better, but all I have are 9"x13". (Three of them. How, I don't know.)

It is out of the oven, and 1/6 of it has been eaten. I used just under a pound of beef chorizo and 10 eggs. (Apparently the oatmeal recipe needed two. Oops.) I was going to use some baby spinach, but it was a little too far gone for my comfort, so I used a few large handfuls of spring mix, along with some basil, S&P, and chili powder. Other than baked lettuce being sort of weird, it's really good! I might try a variation using something like kielbasa, with garlic, sage and a bit of red pepper as seasonings, and a mixture of kale and spinach as greens. Thanks, Catrin!

It won't fill the pan to the top, and by all means, experiment away with different veggies, spices, whatever you like. Nothing wrong with increasing the volume of the veggies This recipe is about as versatile as they come! I need to replace my oven-proof skillet so I can actually start this on the stove-top and transfer to the oven like a true frittata. The recipe WILL fill a full-sized skillet - I've resisted buying a smaller baking dish but I need to either do that or break down and find a skillet. I would LIKE to find an enamel lined cast iron skillet that perhaps won't stick as badly as unlined cast iron.

[Owlie]

It was just kind of thin, though it's nice because it cooks fast. It also might work as some kind of pizza substitute. Egg "crust" with some herbs, bake it partway so it's not quite set, put tomatoes/sauce, meat, a bit of cheese and veggies on top and bake it the rest of the way...Oh, I could have way too much fun!
I wonder if pepperoni goes well with eggs...?

The nice thing about this is that it goes in a lunch box so nicely. I just bought myself a bento box, and it should be here in not too long.

[Crankin]

B: I had a very small bowl of whole grain cereal with almond milk and strawberries, coffee as I was meeting a friend for brunch at 11
L: I rode to meet my friend (9.5 miles) and had a veggie omelette and 2 slices of whole wheat toast. I ate about 3/4 of the omelette. I had a craving for the toast, so I ate more than usual. Rode 10 miles home.
D: went out, had about 5 oz of blackened salmon, sweet potato, zucchini, glass of red wine.

[Catrin]

It was just kind of thin, though it's nice because it cooks fast. It also might work as some kind of pizza substitute. Egg "crust" with some herbs, bake it partway so it's not quite set, put tomatoes/sauce, meat, a bit of cheese and veggies on top and bake it the rest of the way...Oh, I could have way too much fun!
I wonder if pepperoni goes well with eggs...?

The nice thing about this is that it goes in a lunch box so nicely. I just bought myself a bento box, and it should be here in not too long.

Your baking dish must be much larger than mine - either get a smaller baking dish, double the ingredients and freeze part of it, or cut back for a thinner "crust". I think that is a brilliant idea! Hmmmmm You can also add more veggies and keep the number of eggs constant. I guessed at the amount of veggies I put in, I put in a LOT but rarely measure anything. Sometimes I just add spinach or kale, sometimes I add other veggies to the mix as well.

[Owlie]

Your baking dish must be much larger than mine - either get a smaller baking dish, double the ingredients and freeze part of it, or cut back for a thinner "crust". I think that is a brilliant idea! Hmmmmm You can also add more veggies and keep the number of eggs constant. I guessed at the amount of veggies I put in, I put in a LOT but rarely measure anything. Sometimes I just add spinach or kale, sometimes I add other veggies to the mix as well.

It's a 9"x13", and for some reason that's the only size I have (and I have three of them ), so I definitely need smaller ones!

[Catrin]

It's a 9"x13", and for some reason that's the only size I have (and I have three of them ), so I definitely need smaller ones!

I can't imagine that mine is smaller than yours - so I am obviously using more than 3 cups veggies The decrease of 2 eggs won't make that big of a difference. As I said, I don't measure much. My baking dish is about 3/4 full when cooked - and it does take at least 25 minutes to bake.

[Becky]

I would LIKE to find an enamel lined cast iron skillet that perhaps won't stick as badly as unlined cast iron.

I just saw this. Have you tried seasoning bare cast iron with flax seed oil (instructions and science here)? I've been doing all of my cast iron this way, slowly, as I destroy the old seasoning and find the time. I did a griddle with flax seed oil and it's definitely holding up better than anything else I've done.

[spokewench]

YESTERDAY
B: 1 English muffin, peanut butter, cherry jam
L: 1/4 pork chop, gravy, small bit of potatoes, peas
D: chicken, onions, mushrooms stroganoff (with sour cream) over fettuccini pasta, with peas, 1 glass red wine
1 piece cherry pie

TODAY:
B: 1 piece of cherry pie
S: pretzels
L: ?? not sure yet;
Dinner: homemade chili, with ground chicken, tomatoes, kidney and pinto beans, 1 beer
Dessert: probably some limoncello sorbet

[Crankin]

Boot camp, with my usual handful of walnuts and dried apricots before. No almond milk, though. That had bad effects before exercise.
B: 2 eggs, scrambled with half a sweet potato (left over), 1/4 avocado, an orange, coffee
L: left over blackened salmon, about 3 oz., half a sweet potato, zucchini, handful of nuts and cranberries
S: 4 whole wheat pita rounds and hummus
D: I made the Well Fed Morrocan meatballs. I changed the cooking method, as I didn't want to wait an hour for them to cook, and I only made half the amount. There's enough for one left over meal. Came out much better than last time. I also made cauliflower "potatoes," though with the un-Paleo addition of a bit of milk.

[Crankin]

B: 2 chicken apple sausages, scrambled with kale, 1/4 avocado, coffee
3 mile run
L: had the Mediterranean chicken salad from the "hidden" menu at Panera. It sucked. Mostly lettuce and short on the chicken. I ate a small chicken leg when I got home!
S: 3 dried apricots
D: glass of red wine, 1/3 lb. seared ahi tuna with wasabi ginger glaze, 1/2 sweet potato, roasted asparagus, 2 dark chocolate non-pareils

[shootingstar]

Yesterday:
B- cornflakes with plain yogurt dollop, a huge dollop of plum-peach-wine compote and milk, tea with milk.
Snack- coffee with a pain au chocolat pastry at baker

Cycled over to a huge Italian grocery store where I've never been.
After grocery shopping there, settled in their café for:
half of large vegetarian sandwich with dearie, a grapefruit pop (abnormal for me) and Italian whipped cream cannelloni pastry

We did 42 km. of cycling.

D- beet soup with leek, carrots. Fresh sliced tomatoes with bocconcini cheese, herbs, balsamic vinegar, oil, 1/4 glass of red wine. Tea with milk

Today is start of Canadian Thanksgiving.

[spokewench]

B: rice chex, milk, raspberries, coffee
S: grapes
L: bowl of homemade chicken chili
S: 1 peach
D: fried cod/shrimp, coleslaw, glass of chardonnay

[Crankin]

B: 2 egg omelette with queso fresco and avocado, 2 slices uncured bacon, an orange, coffee
L: home made chicken salad with dried cranberries and walnuts, an apple
14.5 mile farm stand ride
S: one left over breakfast chicken sausage, almonds, slice of Machengo
D: (restaurant) mixed greens salad with apples, baked sugar pumpkin stuffed with quinoa and wheat berries, side of sweet potato, glass of white wine