Cheese Tortellini Frittata
1 cup cheese tortellini
2 egg whites
2 tbsp milk
1/2 cup chopped spinach
2 tbsp Basil Vinaigrette
crumbled feta cheese
1. Cook tortellini according to package directions. Do not overcook.
2. Beat together eggs, egg whites, milk, chopped spinach, and basil vinaigrette.
3. Mix egg mixture with tortellini and pour into a greased oven-safe shallow dish (the thinner the frittata the easier it is to cook). Sprinkle with crumbed feta cheese.
4. Bake covered with foil at 375 degrees F for 20 minutes. Remove foil and allow the top to set (another 10 minutes or so).
For anyone who doubts tortellini with eggs, I recommend you make this because it will settle all your doubts. So easy to make, and would make a great addition to any breakfast/brunch or even dinner menu.
Earlier in the week there was a bake sale at a charity hockey game through school. My housemates and I each baked a lot of goodies, which resulted in a near 3 foot stack of cookie filled containers. I gave up sweets for Lent, so baking 4 batches of cookies last Sunday was no easy task. It took me about 5.5 hours in total, and using my Mom's kitchen (bigger than my own), kitchen aid mixer (much faster than my own hands), and cookie sheets (more numerous and much more clean than mine) helped tremendously.
Here are some pictures of the fruits of my labour:
|Butterscotch Peanut Butter Corn Flake Clusters|
|Double Chocolate Chip Cookies|
|Cranberry Peanut White Chocolate Chip Cookies|
All the recipes are from Cookie Jar Classics by Company's Coming.
There was an overload of baked goods for sale made by many of the Grad students. Everyone made such delicious looking treats!
There were a lot of leftovers and a few are kicking around the house here. I have a container of cookies in the freezer waiting for me when Lent is over.