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Having A New Youngster Demands Meals On The Move

Photo by MICHELLE BAKER

This meal can be done in 25 minutes, has nutritional value, and can be eaten hot or cold.

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Michelle and Greg Baker

Published: February 17, 2009

We have acquired a new baby.

It was planned for us, completely on the down-low. It was a collaborative effort between Gloria, our pit bull, and Lost Angels, a truly amazing animal rescue group.

At some point, Gloria schemed with Lost Angels, letting the group know she would like a new friend. You see, she had recently lost her lifelong companion and needed something to fill the void. All of the walks and dog parks in the world were not mending her broken heart. Of course, Lost Angels was happy to find a suitable companion, as they have hundreds.

Enter the stupid humans (that would be us).

With a little nudge from an "Angel" named Ann-Marie, and after five hours of an "are we nuts?" fun-filled puppy visitation, we found ourselves with a bouncing 10-week-old male boxer, appropriately named Ricky Bobby.

If you are not familiar with puppies, they can be a great joy, with blinding, mind-numbing, heart-warming moments. They also must be watched at all times, are constantly hungry, have a never ending supply of pee and poo, and will put everything they can into their mouths … feet, carpet fuzz, cat tails, laptop cords, amplifiers, chins, money.

OK, you get it, we're busy — but we've still got to eat. Meals in 30 minutes just aren't going to cut it. We're shooting for meals that can be done in 25 and still have some nutritional value; can be eaten hot or cold (who knows when you'll actually be able eat it); can be breakfast, lunch or dinner; and can be eaten with utensils or by hand (while running around after your little demon bundle of joy).

FRITTATA ON THE FLY

Serves 4

1 tablespoon olive oil

1/4 pound pancetta (or bacon) chopped

4 small Yukon Gold potatoes, thinly sliced

Sea or kosher salt and freshly ground black pepper

6 eggs

1/2 cup heavy cream

1/2 cup grated Pecorino Romano

1 tablespoon fresh basil, chopped

1 tablespoon fresh parsley, chopped

1 cup chopped, fresh spinach

Preheat your oven to 400 degrees.

In a large, nonstick frying pan, over medium heat, add the olive oil and pancetta. Sautee the pancetta for 3 or 4 minutes, until it begins to crisp a bit, then add the potatoes, season with salt and pepper, and sauté for 4 or 5 minutes longer.

In a large bowl, combine the eggs, cream, Pecorino Romano, basil, and parsley. Season well, and whip the ever lovin' daylights out of them. Add the spinach to the potatoes and toss until just wilted. Increase the heat under the pan to medium-high, and add the egg mixture. Allow the edges of the eggs to set slightly, then take a rubber spatula and push the edges to the center. (This will eventually become the bottom of the frittata.) Repeat this 3 times and then get ready to flip the whole mess.

What? Does the idea of flipping this thing just fill you with fear and loathing? Well, the easy way is to invert a plate over the top of the pan and flip the pan over. Yes, some will stick to the plate. Now, slide the frittata back in the pan and put the whole thing into the oven for 5 to 6 minutes. Pull the pan out, slide the frittata onto a plate, chase the pup around the house, come back, slice a hunk off and choke a few bites down when you can.

Don't forget to join Chef Greg on Feb. 27 at Chefs On The Loose for a Tuscan Super Feast! Please visit www.chefsontheloose.net or call (813) 835-7300 for info and to make a reservation.

Visit www.lostangelsanimalrescue.org to find your own bundle of joy!

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