Good Ideas: Traveling Frittata

We are headed to the beach for a few days and since I am a planner, and have a type "A" personality, I have to make sure we have supplies and are always prepared.

List:

One homemade cherry coffee cake.
4 Beach Towels.
Bottled Water.
Sunscreen.
Vodka.
Espresso & Espresso maker (& cups).
Frittata.



Yes, there is a kitchen where we are staying, but I don't plan on cooking.
(I don't like to cook in other people's kitchens).

I like to have something besides Dunkin' Donuts coffee and a donut while on vacation in the a.m., so I bring this easy frittata, that can be eaten hot or cold, made with all the things you are going to throw away in your fridge before you leave for vacation!



Vacation Frittata: (make the night before leaving)

12 eggs
2 cups of your favorite shredded cheese
16 oz. package of frozen spinach, defrosted
shallots or 1 onion, chopped
2 Italian sausage links, casings removed
cherry tomatoes
sundried tomatoes, chopped
green onions, chopped
salt & pepper

Feel free to use sliced mushrooms, leftover cooked vegetables, green or red peppers, and any vegetable that is ready to be thrown away before you leave for vacation.

Saute the sausage and onions/shallots (if you are using mushrooms and peppers, throw them in the pan with the onions and sausage).
Cook only a few minutes until sausage is starting to brown.



In a large bowl. Add your defrosted (make sure you squeeze out all the water) spinach, eggs, all the raw & cooked vegetables, shredded cheese and season with salt and pepper.



Mix together and pour into a buttered 9 x 13 baking dish.
Bake at 350F for about 40 minutes until eggs are set and golden brown.

This is delicious served on bread as sandwiches or eaten cold. It heats well in the microwave and travels well (keep in a cooler if you are driving a long distance).
This will last a few days!



You are all set for vacation, stop making lists and get going and RELAX! (that would be for me).