Penne Frittata and Pepperoni Kale.  This meal was a prime example of substituting what I had in my pantry to save a trip to the store and also to save from buying more expensive ingredients.  It is meatless which also saves on costs, but has plenty of protein from the eggs, yogurt and cheese.  The kale is from our garden.  It was overgrown but still had great flavor.

This Frittata recipe is inspired by Martha Stewart’s.  I didn’t have milk, ricotta, or fresh basil so I made a few adjustments.  Here’s the recipe as I used it.  Next time I would use a little less salt and less basil. Darren and I loved it, but the kids did not. 

6 eggs

1 cup plain fat free yogurt

1/4 cup parmesean cheese

1 teaspoon dried basil

1 teaspoon dried parsley

1 teaspoon salt

1/4 teaspoon pepper

3 cups cooked whole wheat penne pasta

Beat eggs, stir in yogurt, cheese and spices.  Fold in pasta.  Pour into a greased cast iron skillet and bake at 400 degrees until eggs are set, about 30 minutes. (I put mine in a cold oven and let the eggs cook while the oven heated up.  I thought this would give the cook first on the stove top and transfer to the oven feel without having to stand over it and burn the bottom.

Pepperoni Kale (What happens when I run out of turkey bacon–it was fantastic!)

6 slices of pepperoni, chopped

1 onion sliced

1 large bunch of kale, washed and sliced (I didn’t measure, just stuffed the pan full.)

Stirfry the pepperoni and onion together until the onion is clear.  Add the kale and cook just until barely wilted.  Remove from heat and salt gently.