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Weekday dinner inspirations: Feta and Cauliflower Frittata and more

Mon | Pantry scavenge

Go ahead and dig in the back of the pantry for that big bottle of spaghetti sauce and a can of beans. You know you've got them. Now head to the refrigerator crisper and pull out veggies (carrots, celery, zucchini, corn, whatever). Ah, the makings for Minestrone Soup. Heat the spaghetti sauce with about 5 cups of water and add the chopped veggies; cook until soft. (Throw in a handful of small dried pasta if you'd like, but make sure it doesn't soak up all your liquid.) Add the drained beans. Serve with grated Parmesan.

Tue | Go meatless

Grill veggie burgers and pile them high with tomato slices, lettuce and sliced avocado. Slather on the condiments. Use whole-grain buns, too. For the sides, bake frozen potato wedges and boil a few ears of local corn.

Wed | Rotisserie chicken

The strawberries are here! Put them in a spinach salad and serve it alongside a carved rotisserie bird. To baby spinach leaves, add sliced strawberries, pecans or almonds and feta or blue cheese. Dress with a raspberry vinaigrette. Rice or couscous on the side.

Thur | Cheap eats

Feta and Cauliflower Frittata (recipe below) is an inexpensive and light dinner. It's a Food Network magazine recipe that purports to cost just $2.46 a serving. But that price assumes you have some basics in your pantry. The fresh dill alone may set you back $3. Don't let it go limp in the fridge. Make a dip, add it to a green or tuna salad or mix it with sour cream to dollop on grilled salmon.

Fri | Today's special

Cheesy Grits and Shrimp will end the workweek on a high note. Make instant grits and add a mess of grated cheddar. Saute large shrimp in an olive oil-butter mixture along with a few cloves of minced garlic. Shakes of hot sauce add heat and color. Dump the shrimp on the grits. And eat!

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Feta and Cauliflower Frittata

10 large eggs

1/4 cup milk

Pinch of cayenne pepper

Kosher salt and freshly ground pepper

4 ounces feta cheese, crumbled

2 tablespoons chopped fresh dill, plus more for garnish

3 tablespoons extra-virgin olive oil, divided use

1/2 head cauliflower, thinly sliced (about 5 cups)

6 cups mixed salad greens (about 5 ounces)

1 teaspoon white wine vinegar

Preheat oven to 350 degrees and position a rack in the center. Whisk the eggs, milk and cayenne together in a bowl; add 1 teaspoon salt and freshly ground pepper to taste. Fold in the cheese and dill.

Heat 1 tablespoon olive oil in an ovenproof 6- or 8-inch nonstick oven-proof skillet over medium-low heat, swirling to coat the pan. Add the cauliflower, 1/4 teaspoon salt and pepper to taste; cook until crisp-tender, about 5 minutes. Pour the egg mixture into the skillet and stir gently with a rubber spatula to distribute the filling. Cook until the bottom is just set but not brown, about 4 minutes. Transfer the skillet to the oven and bake until the frittata is almost set on top, about 15 minutes. Remove from the oven, cover and set aside for 5 minutes to finish cooking.

Season the greens with salt and pepper and toss with the remaining 2 tablespoons oil and the vinegar. Slide the frittata onto a cutting board and slice into wedges. Sprinkle generously with more dill; serve warm or at room temperature with the salad.

Serves 4.

Source: Food Network magazine

Weekday dinner inspirations: Feta and Cauliflower Frittata and more

01/20/09 [Last modified: Monday, January 26, 2009 5:16pm]
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