When I need a quick dinner, I often turn to a breakfast recipe. This fritata is easy to make and packed with flavor. With the smoked salmon and dill, as well as the sautéed scallions and onions it’s the best combination of bagels and lox and your favorite omellete all in one. If you don’t have a large enough sautee pan to bake this in the oven, you can make it in a 9 by 13 pyrex dish instead! To round out the meal, serve this with a green salad and my easy crispy roasted herbed potatoes.
If you’re like me and prefer a savory breakfast for dinner instead of a sweet one, this is an easy and flavorful breakfast for dinner. This recipe for huevos rancheros has a base of beans and is topped with a homemade salsa, fried egg, feta and cilantro, but feel free to play around with this and use your favorite vegetables and condiments. You can add sour cream, guacamole or anything else you have on hand. (Adapted from Sunny Anderson)
I remember making Spanish Omelets as a kid – in fact, I think this is one of the first full dishes I really learned how to make on my own. The great thing about this is that there is not one formula for making this omelet, so it’s a great last minute meal when you have nothing but the basics in your pantry and fridge. In my version, you just fill it with your favorite sautéed vegetables and cheese, top it with a simple tomato sauce and you have an easy and delicious dinner on the table in minutes. Keep this recipe in mind for the day before Thanksgiving, when in the midst of all the preparation chaos, there are still hungry little people that want to be fed….
Shakshuka is traditionally served as a breakfast meal in Israel - but I think this is a meal that needs to take center stage at dinner. In this one pan meal, tomatoes, onions, peppers and spices slowly simmer to make a delicious sauce into which you add eggs, cooked to your liking – hard or soft yolk. Serve this with crusty bread for dipping.
This is one of my go to easy meals for a last minute invite for dinner, brunch or when I don’t have much active prep time. Instead of the traditional method of making a frittata in a pan on the stove, I put it in a baking dish in the oven. Its hands off and fits more than my frying pan would. My family loves this and on the rare occasion that there are leftovers, they always make it into somebody’s lunch bag the next day. Serve this with some roasted herbed potatoes (you can use the same herbs as in the frittata) and salad or this delicious strawberry rhubarb for a weeknight treat!