Frittata — It’s What’s for Supper

I used the frittata recipe Robin blogged today, but since I had no zucchini, but did have a yellow summer squash, I used that, and added a little red bell pepper for color.  I’m not a big fan of eggs, except maybe deviled eggs, other than at breakfast or brunch, but this dish has changed my thinking.  I needed something light yet with a good amount of protein, and wanted veggies but not salad tonight.  Voila!  Squash and onion frittata to the rescue.

A few days ago, I got around to making quinoa tabouli.  I should have taken a picture, but I was so hungry I scarfed it down without a thought about the blog.  No problem — it was so good and so nutritious I will be making it on a regular basis.  I liked it better than traditional bulghur wheat tabouli.  It’s another meatless but protein-packed meal.  I could live on this stuff alone for days if need be.  Next time (which will be soon) I make it I will take pictures and give the recipe here.

I have been busy planting my vegetable garden and trying to do some delayed spring cleaning, which left little time for blogging.  But I can’t stay away for long, so here’s to getting it all in.  I’m planning to do the version of eggplant parmigiana on page 92 of Delicious Dishes tomorrow if possible.  I love the traditional way but it’s too heavy for summer eating, and Robin’s version has nary a breadcrumb in sight, and no mounds of gooey mozzarella.  I will be recording this adventure here, so stay tuned.