Friday, November 15, 2013

Prep for Big Gatherings + Potato Frittata Dinner

Well, my day didn't start quite like I had hoped.  I have been up since 5:15 with my middle guy who was complaining his ear hurt.  So I worked from home so I could run him to the doctor. 

He is on antibiotics, not contagious and acting totally normal so we're surviving and I am getting ready for our big family gathering tomorrow.

I feel like it's the eve of Thanksgiving with my two pumpkin pies in the oven. :) 

Get It Done Tip: Whenever you have a big crowd coming over prep as much as you can the night before and map out how the next day will flow.

For example - earlier in the week I gave thought to my schedule and what I needed to get done. I have all my shopping completed as of yesterday.  So, next step is to bake/assemble all the desserts tonight.  In fact the oven just beeped to let me know we're all done on that front.  Now all I have to do is one load of dishes and set the table.

Tomorrow morning my husband is going to take the kids out bright and early for a breakfast with Santa event.  I am sad I will miss it since we go every year, but they'll have fun and I can get everything else in order.  

Once they're off I will prep the quinoa casserole, bake the sweet potato bread, prep the green beans and make the salad.  About two hours before everyone comes I will make the stuffing for the pork, butterfly it and assemble and put in fridge.

When my guests arrive the plan is to preheat the oven. We'll have appetizers (guests insisted on bringing!) and then I will bake things off in the oven and use the barbecue too to help me cook.

Tonight's dinner was a quick one pan meal since I wanted to focus on prepping for tomorrow.  It also allowed me to use up the last batch of purple potatoes from our final crop share shipment (it was fun while it lasted!).  We all LOVED this.  Definitely a breakfast we'll serve one morning soon.

1 pound  Yukon gold or russet potatoes, scrubbed and thinly sliced (I used purple potatoes)
2 tablespoons  olive oil 
2 large carrots, thinly sliced (left out - just didn't sound good to me)
12 eggs, lightly beaten (I used 8 or 10 - I can't remember)
1/2 cup  chopped green onions (4)
1/4 teaspoon  each salt and ground black pepper
1/2 cup yellow cherry tomatoes, halved
1 clove garlic, minced
Fresh snipped parsley (I forgot to add it)

  • Preheat oven to 375 degrees F. In a 10-inch oven-safe nonstick skillet cook potatoes in hot oil over medium heat for 5 minutes. Add carrots; cook for 5 minutes, until potatoes and carrots are tender and lightly browned, turning occasionally

In a medium bowl whisk together the eggs, half the green onions, salt, and pepper. Pour egg mixture over potatoes. Bake, uncovered, about 18 minutes or until frittata appears dry on top. Remove frittata from oven. Let stand on a wire rack for 5 minutes.

Meanwhile, for topper, in a small bowl gently toss together remaining green onions, cherry tomatoes, garlic, and parsley. Set aside.

With a spatula, loosen edges of frittata from skillet. Place a large serving platter over skillet. Using two hands, invert platter and skillet to release frittata onto platter. Cut frittata in wedges. Serve with green onion topper.

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