Toast in the Microwave?

Ok, not really toast, but french toast. (I know, I really should have come up with a better title, so sue me) Ooh la la.

I stumbled upon this recipe, 2-minute-french-toast-in-a-cup yesterday and had to try it. I was not disappointed. That said, I have to admit I added my own little twist.

I used my sons big "Homer" mug. I cut up 2 pieces of bread and added it to the mug. In a separate container I blended 1 egg, 2T milk (I used almond), a dash each of cinnamon and nutmeg and a splash of vanilla. I've always added both cinnamon and nutmeg when making french toast. It's just my thing.

Like the recipe said I melted a little butter in the bottom of the mug before adding my bread. And I slowly added the egg mixture on top of the bread so that the top pieces get some loveliness and not just the bottom. Then I stirred it a bit to further ensure that the egg is well distributed. Into the microwave it went for 1 minute.

And for the pièce de résistance I added a sliced strawberry on top, microwaved for an additional 20 seconds and topped with maple syrup. Manoman ... it was so tasty I forgot to take a picture because I dove right in and ate it all up. Maybe next time. A big thank you to Jaime of Prudent Baby for posting this easy morning (or anytime) treat.

Frittata Frenzy

About a month ago I saw a cute little fry pan, the perfect size for frying an egg. Since then I have been on a huge frittata frenzy. I will simply fry up leftover anything, pour an egg mixed with milk over it and sprinkle some cheese in or on to guild the lily.

Today's frittata consisted of:

Frying the veggies in my little egg pan

1/2 a portabella mushroom thinly sliced
2 strips of zucchini cut into 1/2-1" pieces (to cut strips I used a potato peeler to make a long thin strip of zucchini)
2 slices of pre-cooked potato (I cooked it in the microwave, stopping a minute before completion) diced
1 Tbls of diced cornbeef

Once the potatoes start to brown a little I add about 1T of shredded Italian cheese. And top with 1 egg and 1 T milk (I used almond milk) a dash of  salt and pepper, scramble together and pour over the vegetables.

I gently lift the sides and tilt the uncooked eggs to cover, until most of the egg is cooked through. Then I get out my trusty salad plate to cover the pan and flip.  I slide the frittata back into the pan to cook the uncooked side and sprinkle a little more cheese on top and wallah!

The best thing about my little frittata's are that I don't think I've made the same one twice. I use whatever happens to be in the fridge, or needs to be used.