I always have ingredients to cook a frittata or a pasta dish, so those are my go-to meals when things don’t go as planned.  I only started making frittatas when I began experimenting with finger foods for my kids, so I never realized before then how quick and versatile they are. One of our favorite combinations is asparagus, ham, and cheddar. The go-to pasta dishes are pretty simple. Like a frittata, I will throw together what I have on hand to get a quick pasta entrée for dinner.  I love adding already roasted veggies into a quick marinara made with garlic and canned tomatoes. Add parmesan and it is great!

Kimberly’s Asparagus, Ham, and Cheddar Frittata Recipe

You can change/add ingredients, but this gives you a basic idea of how to prepare a simple frittata. This serves four, but you can easily add more eggs and ingredients for more servings.

2 Tablespoons olive oil
1 bunch of asparagus (about 12 stalks), cut into 1-inch pieces
1 cup cooked ham, cut into small pieces (sometimes I even cut up deli meat)
1 clove garlic, minced
1 cup cheddar cheese, shredded or cut into cubes
2-3 tablespoons of fresh parsley or basil (if I have any on hand)
Salt and pepper
8 large eggs

Preheat oven to 400 degrees and adjust the oven rack to the upper-middle position.

1. In a 10-inch ovenproof skillet, heat the oil over medium-high heat.  Add the asparagus and ham, season with salt and pepper, and cook for about 6-8 minutes. (Depending on the vegetable you use, or the size of the pieces, you may want to add a little water to the pan to create some steam. If you do this, put a cover on the skillet for the 6-8 minutes.) Once the asparagus (or whatever veggie you use) is cooked through, lower the heat, and add garlic. Cook for just a minute or so more, being careful not to burn the garlic.
2. While the vegetables cook, beat the eggs with cheese, herbs, and season with salt and pepper.
3. Evenly distribute the asparagus and ham on the bottom of the skillet, then pour the egg mixture on top. You do not need to stir the ingredients. When the eggs have set around the edges (about a minute), transfer the pan to the oven and cook about 10-12 minutes longer.

My favorite last minute dinner is black bean enchiladas.   All of the ingredients are pantry basics, so I have them available and the entire meal is ready in 30 minutes.  I keep whole wheat tortillas in the freezer so I start by defrosting them.  I make the enchiladas, put together a green salad (with pre-washed greens) and dinner is served.

Sharon’s Speedy Black Bean Enchiladas
8 whole wheat tortillas
2 cans black beans
1/2 onion, minced or chopped
1 clove garlic, minced
2 tablespoons olive oil
2 cups shredded cheddar cheese
1 can prepared enchilada sauce

Preheat oven to 350 degrees

1. Sauté the onion in olive oil in a 2-qt saucepan until soft, add garlic, and cook for one more minute.  Drain and rinse the black beans and then add to the cooked onion and garlic, heat through.
2.  Lay a tortilla in a baking dish, put a spoonful (about 1/4 cup) of bean mixture into the tortilla, add a 1/4 cup shredded cheese, roll the tortilla and repeat with the remaining ingredients.
3.  Pour the can of enchilada sauce evenly over the rolled tortillas.  Top with a little shredded cheese.
4.  Bake for about 15 minutes (when the sauce is bubbling).

Serve with a salad (and sliced avocado if you have it).