Frittatas, Apple Crisp, Pork Soft Tacos with Homemade Tortillas

Today was definitely cast iron skillet day. Every meal was made in my favorite skillet.

This morning (another exceptional day because David was home) I made a frittata. I love these crustless quiche. They make the best use of odds and ends that are in fridge and pantry.

Today's frittata contained chopped ham, a bit of breakfast sausage from another meal, tomatoes, onions, potatoes left from last nights supper, shredded mozzarella and eggs. I sautéd the onions, ham and sausage in my lovely, black, well-seasoned cast iron skillet and then added the remaining ingredients. (I beat the eggs with milk and added the mozzarella to the mixture before pouring over all the meat/veggies in skillet.) A few minutes on the stove top and then a few in a 400 degree oven. Yum!

No official lunch today. Breakfast at nine...no one was hungry by noon. David heated up a soft pretzel from New Year's Eve. I made apple crisp in my skillet.  Love that skillet! I take as good care of it as I do my children. (Not really.) But I do keep it oiled and treat it very nicely. It gets the best shelf in the oven. What? We always store our skillets in the oven!

Anyway...Apple Crisp. I had some apples that I have been meaning to use. Today I made a scrumptious apple crisp with cinnamon, sugar topping and melted butter. To be truthful we ate it for lunch with vanilla ice cream. 

Last of all we had soft tacos made with the pork left over from yesterday. I sautéed it in my skillet with some rice, beans and tomatoes, added some taco seasoning and served it with homemade flour tortillas.

We may have some hot chocolate and popcorn later because this is the last day of holiday before we get back to the daily routine. We'll see. Right now we're satisfied with our meals and all we ate today.

One thing this is helping me see is how little fresh veggies we eat. Of course it is January. Must take that into account.

One other thing. I know that this blog is not beautifully worded and attractively presented. That's ok. It's really for me...because I like food. I like to cook it, look at it, plan it, eat it. And I'm finished apologizing for simple food. It's what we eat.