During our pandemic lockdown we've been buying more eggs than usual and having at least one egg-based dinner each week. Seven weeks in we have not yet used any delivery or curb-side pickup for food. We've only prepared meals at home with food purchased from infrequent trips to the grocery store, and our usual weekly Crescent Ridge Farms delivery.
About two weeks ago I made an old family favorite comfort dinner - mashed potato casserole (baked mashed potatoes and cooked spinach topped with cheddar cheese). I did not use all of the spinach James bought, so I found the frittata recipe in an old family favorite cookbook - Moosewood Restaurant Cooks at Home. Its use of eggs and spinach cinched the dinner plan. In addition to these two ingredients this recipe also calls for one sliced onion, one sliced potato, and feta cheese. I also added some crushed garlic. The onion and potato went into the skillet first, followed by the garlic, and then the spinach, which did not take long to wilt. Eggs went in next and as they started to set the feta to sprinkled on top. I covered the skillet and turned the heat down a bit for a few minutes, then uncovered and placed under the broiler for two minutes to brown the top.
A satisfying meal for two.
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