ok, so as many of you know, i have been pretty obsessed with frittata's ever since cameron psiaki introduced them to me. it's become even more so since i've been pregnant. i can eat a half recipe in one sitting! but, a good thing because of all the great nutrients i've been getting at breakfast...a welcome change. anyway, without much further ado, here's the recipe. feel free to vary the ingredients as i've found some pretty yummy new combos!

red pepper & goat cheese frittata

i'm also including my super easy (and super cheap) enchilada recipe for you all since it's just such a great time saver on busy days for me. i just emailed it to a friend this morning, so i thought i'd pass it along!

i kind of vary it each time i make it, but this is the basic gist....

you'll need:

one large can of green enchilada sauce (i just use the cheap stuff from the mexican food section in the grocery, but you can use a favorite if you have one!)
4 chicken breasts (you can also use canned chicken on lazy nights!)
2-3 green onion stems chopped
1/2 c. cilantro chopped
1 pkg tortillas
1-2 c. cheese (we like white cheeses on this recipe, but cheddar works great too!)

brown chicken in skillet, adding half the enchilada sauce one near done and let simmer for a little while until cooked through and falling apart a bit. (you can also cook the chicken in the oven at high temp w/ the sauce already in it, covered and cook it until falling apart...about 45 minutes...can be easier to do when you are busy)

chop your cilantro and green onions.

when your chicken is done, try to pull the chicken apart with 2 forks while hot, shredding it. (this is of course optional. you can just cut it up before you cook it too, if you'd like chunks)

fill each tortilla with chicken, a pinch of the cilantro and green onion. i usually position the filling on one end of the tortilla (about an 1/8-1/4 cup, depending on size of your tortilla), making it easier to roll. roll each one, putting them into a large baking dish (9X12). once done, pour some of the remaining sauce from the can over the enchiladas, just covering them. you don't want too much or they end up too wet and spicy. one of the things i like to do is puree' some of the cilantro and green onions w/ the 2nd half of the sauce before covering the enchiladas in it. it adds all these pretty green flecks to the top, just looks fresh and adds a little more flavor! but, not necessary.

add as much grated cheese as you'd like to cover the top.

put into a 350 degree oven for about 10 minutes to warm the tortillas and melt the cheese.

happy monday, everyone!!!

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