The One-Pot Stop: Start of the Semester Scramble

Just when you’ve gotten comfortable with the mundane I’ve-got-nothing-to-do-so-I’ll-just-sleep-and-eat lifestyle that comes naturally with winter break, it’s time to return to spring semester. This presents two major problems:

1. It’s hardly spring yet, something that’s especially irritating if you’re in the colder parts of the USA.

2. You’ve suffered partial memory loss and no longer know how to: get to class on time, study, respond to emails, and still manage to cook for yourself.

Times like these make us all wonder why we ever chose to grow up and attempted to feed ourselves instead of letting someone else take care of it for us.

Alright, maybe becoming a self-sufficient adult isn’t necessarily optional, but it certainly can be time-consuming and a bit overwhelming when you haven’t fully assimilated to the ways of adulthood. Enter the awesomely nutritious and incredibly simple egg.

There’s really nothing fancy about them. Eggs are something that the vast majority of us have been eating for the better part of our lives and there’s a reason for that: they’re really hard to mess up.

An ordinary chicken egg can be cooked up and eaten in so many different ways and every one seems to have a favorite style. Unless, of course, you don’t like eggs, in which case this article is probably not so helpful.

Love them or hate them, eggs are a great base for a quick and satisfying meal. There are the basics styles: boiled, fried, scrambled. If you’re lazy, like myself, you may beat an egg in a bowl, microwave it for a minute or so and eat it with a tablespoon of salsa and some baby spinach and call it lunch. I have one friend that loves making omelets because they’re healthy and she gets to experiment with different flavor combinations.

Moving beyond scrambles, I realize that omelets can be a bit intimidating (that whole “fold over” thing can get tricky), so why not try making a frittata? It’s the same concept as an omelet, but even easier to make and just as delicious. Added bonus: it sounds a whole lot fancier than it actually is, making you feel even more sophisticated and adult-like.

To make your meal even more “early semester frenzy”-friendly, try these bite-sized frittatas, made in a muffin pan so that you can pop the extras in the fridge and eat them as a quick breakfast or snack. Also, mini anything is pretty awesome.

In other words, don’t lose faith! You don’t have to resort to eating instant ramen noodles and easy mac while you’re getting re-acclimated to your busy student schedule. Getting back into the swing of things in the first couple of weeks of the new semester is tiring enough, so make sure you’re giving your body what it needs with satisfying and nutritious meals like these.

Chrysanthe is a senior at Smith College who shares an off-campus apartment with her best friend. To unwind, she enjoys long walks, bad television, good beer, and most of all a gin and tonic.

**Recipe**


Bite-Sized Veggie + Cheese Frittatas
Makes 12 mini frittatas

This recipe is incredibly simple and quick. The best part: you can absolutely change the ingredients as well as the proportions to suit your taste or even according to what you may have in your refrigerator. The recipe can be bulked up with some ham or bacon and you can add more cheese if you’re a dairy lover (like my roommate). Make some toast while you’re waiting for the frittatas to cool, grab a piece of fruit, and you’ve got a complete breakfast or meal that can be enjoyed at any time of day.

Ingredients
6 eggs
½ cup milk
¼ teaspoon salt
⅛ teaspoon pepper
½ teaspoon oregano
¾ cup crumbled feta cheese
¾ cup chopped mushrooms
¼ cup finely chopped spinach

Pre-heat oven to 350°F.

Beat the eggs in a medium sized bowl with the milk, salt, pepper, and oregano until all of the ingredients are well combined.

Mix in the feta cheese, mushrooms, and spinach.

Evenly distribute the mixture into the 12 cups of a well-greased muffin pan (you may also use tin liners if you prefer), filling each cup about a ¼ of the way high.

Bake 18-22 minutes, until they are just set

Let cool for about 5 minutes.

Remove the mini frittatas from the pan, serve warm, and enjoy!

Originally posted on Thursday, February 10th, 2011

Leave a Reply