Food Snob St. Louis > Where It's Okay To Be Snobby About What You Eat.

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May 21st, 2013

If you are a regular reader of Food Snob St. Louis, then you might of noticed that I haven’t been posting as much as I was a few months ago. It’s really a 3-part explanation. First, we went on vacation, which I had a really hard time getting back in gear afterwards.

Second, Please & Thank You has really taken off. April was filled with children’s classes, private lessons and corporate trainings. Each week I was teaching at least 2-3 different places. I’m so grateful that it has been going well, and I am having a blast with it. It did however, leave little time for extra cooking and posting.

Last, and certainly not least, I’ve been busy cooking this little bun in the oven.

So, I’ve been battling the 1st trimester blahs, but I think we are moving on now. We are thrilled to be adding another little baby snob to our clan in the fall. So hang in there with me as we get back on track around here!

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May 16th, 2013

Love Where You Live Week #5: Mini Asparagus and Sausage Frittatas

*If you are new to my Love Where You Live Series, be sure to read this post and find out what it’s all about.*

Baby Snob loves, and I mean loves, scrambled eggs. She would chow down on them for every meal if we let her. Here’s the truth though, at 6:30 a.m. (yes, that is usually when we are up and eating breakfast by), cooking scrambled eggs is one of the last things I want to do. Why? It means I have to do more dishes after breakfast.

I know, I know. What can I say? Sometimes I am selfish and lazy, and realistically toast requires less clean up. Most mornings though, I do try to put my child’s wants and health above my desire to avoid cleaning, and I make eggs. Thus, my idea for these mini frittatas was born. I made a large batch, froze them and just heat one up each morning – brilliant!

Here is what was included in my CSA share from Maude’s Market this week (part of which was used for this recipe):

Asparagus
Rosemary
Lettuce Mix
Pumpkin (jarred)
Pork – breakfast sausage links
Yellow Split Peas
Parsley plant

Mini Sausage and Asparagus Frittatas

10 eggs

1 bunch asparagus, washed and cut into 1/2′ pieces

1 onion, diced

1 tablespoon herbs (parsley, rosemary, etc. – optional)

6 breakfast sausage links

1/2 cup shredded cheese (mozzarella or cheddar – optional)

Directions:

1. Grease a muffin tin and preheat oven to 350 degrees.

2. In a skillet brown the sausage. Once cooked through, set aside and cut into bite-sized pieces.

3. In same skillet, cook onion and garlic over medium heat for 2-3 minutes. Add the asparagus and cook for another 2-3 minutes. Stir in the sausage and set aside.

4. In a large bowl, whisk together all of the eggs and add salt and pepper to your taste. Pour egg mixture into greased muffin tin, about 1/2 way up.

5. Add a large spoonful of sausage/vegetable mix to each muffin cup and sprinkle top with cheese (if using).

6. Bake at 350 degrees for 20-25 minutes or until edges begin to turn light brown.

I decided to not add cheese because Baby Snob doesn’t like cheese unless it involves macaroni or pizza. I can’t say I blame her – I remember having the same sentiments as a child.

What are quick and mess-free meals you make your kids?

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