Author Archives for whatnomints

Mile 0

So I hinted on Friday that Jim and I were entertaining the idea of driving down to Key West.

Sunday morning we hopped in the car with a full tank of gas and a mix CD of good cruising music and drove south until we couldn’t go any further!

We had absolutely no plans for the day so we ended up walking around most of the island and only stopped to grab lunch at The Conch Shop, dinner at Panini Panini and dessert at Kermit’s Key West Key Lime Shoppe.

I still can’t get over the fact that we were able to enjoy a day trip to Key West on less than a tank of gas and a few extra bucks for food – What an awesome day.

P.S. With the exception of the first and last photo, I took all these pictures manually with my DSLR – They’re not the greatest, but I’m definitely learning!!

Pasta Frittata Recipe

Jim and I planned on making this with bacon – But in our frenzy to get dinner on the (coffee) table, we totally forgot.

We didn’t realize the bacon was missing until after we were done eating – This recipe is THAT good.

It’s super easy, requires few ingredients and is a great way to use up leftover pasta.

Ingredients: (serves 3-4)

  • 1/2 pound cooked pasta (any kind, we had some leftover ditalini on hand)
  • about 2 tablespoons unsalted butter
  • about 4 tablespoons olive oil
  • 6 eggs
  • 1/2 cup grated parmesan (or romano) cheese, plus more for garnish
  • handful of chopped fresh basil
  • about 2 cups cherry tomatoes cut in half
  • salt and pepper

Directions:

  1. Preheat oven to 400 degrees F
  2. Spread out cherry tomatoes on a foil-lined baking sheet, drizzle with 2 tablespoons olive oil, season with salt and pepper and put in the oven (check on the tomatoes periodically and remove from the oven when soft, bubbly and slightly charred)
  3. Coat the cooked pasta with 2 tablespoons olive oil in a bowl
  4. In a separate bowl, beat the eggs with a bit of salt and pepper
  5. Add pasta, basil and parmesan cheese to the eggs and mix until combined
  6. Heat a medium-sized, non-stick, oven-proof skillet over medium heat and melt the butter
  7. Once butter is melted, add pasta-egg mixture to the skillet, even out the frittata with the back of a spoon if necessary
  8. Reduce heat to medium-low and cook until mixture firms up on the bottom, about 10-15 minutes
  9. Transfer skillet to the oven and bake until the top is just cooked, about 10 more minutes
  10. Remove from oven, top with cherry tomatoes and a sprinkling of additional parmesan cheese
  11. Enjoy!

We’re already thinking of changing up this recipe and adding sausage for Sunday morning brunch!