week OMG-i-have-been-doing-this-for-so-long!/22: broccoli spinach spaghetti bake.

13 Mar

last week was a leftovers week, hence no post!

so i have gotten so good at this bringing breakfasts all but one day per week thing, that i have been using my time to push myself. i want, as i have mentioned before, to expand what i see as breakfasty. so when i saw this broccoli-spaghetti fritatta on the kitchn, it seemed like a good starting point. i thought, though, about how i like stratas more than fritattas, so decided to up the amount of spaghetti to have more the amount i would have of bread. by volume. is anyone seeing where this is going? if not, there’s an interesting point i would like to share with you all: you know what bakes differently than bread, when soaked in eggs? spaghetti. it’s so much denser, it’s a whole different world. also, i should have maybe doubled the spaghetti from the recipe, rather than quadrupling it.

but, hindsight is 20/20, and it’s still really tasty!

i had some pasta water already boiled from my lunch, and i put the whole wheat spaghetti into it. while it was cooking, i chopped up a red onion, defrosted and drained some frozen spinach and broccoli, and roughly sliced four pieces of smoked string cheese left from my trip to the barn of a few weeks ago. i then cracked 10 eggs and whisked them up with some faux paula deen seasoning that i am so obsessed with, some chives, and some lemon juice. i mixed everything together, and greased a 9×13 casserole dish.

once the spaghetti was ready, i drained it, ran cold water over it to cool it so that it wouldn’t accidentally cook the eggs, and mixed it into the eggy mixture. at this point, i should have known my proportions were off–but it seemed ridiculous to add more eggs, and now the spaghetti is all covered in everything else, so it’s not really reusable. so, i poured it all into the baking dish and put it in the oven, which was heated to 350.

and it came out and it was… spaghetti. in a block. the bottom part of it is more fritatta-y, the top was more baked spaghetti-y. there were chunks of melty cheese throughout, and the veggies worked really well, the spinach almost melting in its tiny pieces and the broccoli staying whole and firm. the spaghetti on top was almost crispy, while the bottom was creamy and dense. it’s also super flavorful, and, i am pretty sure, endlessly manipulable if i have different foods around.

essentially a cubic pile of spaghetti, flecked with spinach and with a few florets of broccoli.

spaghetti in a block, pretty much.

the downside is that this is not a food i can really eat in my car on the way to work, which i like to have as an option. i have also noticed that not eating it before i get to work makes stopping somewhere to get breakfast more appealing, even though my perfectly delicious breakfast is sitting right in my bag. i think i should take that into further consideration.

and finally! i have started a new blog, the much-built-up half-assed cooking semi-illustrated, with two of my housemates! i am considering stopping this because why would i need two blogs about cooking? especially since a) i have GOTTEN better about breakfast, and b) a lot of what i do for breakfast is very short-cut-y and HACSI appropriate, so i could often just post it there totally relevantly!

anyway, thoughts?

  • breakfasts made: way too many. 8, actually. OVERSHOOT!
  • time spent: active time, about 25 minutes, and then about a half hour to bake.
  • total cost: i would say it was faux-free, since the string cheese was def not bought for this purpose and that’s the only questionable element. if i am counting that, though, then $.75, and i only used a quarter of the package.

 

xoxox

 

love

eliz.

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One Response to “week OMG-i-have-been-doing-this-for-so-long!/22: broccoli spinach spaghetti bake.”

  1. catswym March 13, 2012 at 11:45 am #

    You are amazing! You really have gotten better. I would even say you have gotten good. :) I can totally understand stopping this blog and I am okay with that because of the new blog which I am SOOO excited about (also two blogs is a lot, E and I couldn’t even keep up one so…).

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