Receta Easy Lunch Recipes
We had some friends over on Sunday to watch the first Formula One race of the season. I knew I wanted to do my family's version of frittata, but as for what else to serve I wasn't sure. So I took inspiration for what I had in my refrigerator - and decided to make two different types of sandwich wraps with the tortillas I had bought earlier in the week. I found this is an easy way to be creative and serve people bite-sized finger food.
Greek Wraps
I mixed together in a bowl a container of hummus, about 1/2 of feta, a good handful of arugula, scallions, and fresh oregano - snipped with kitchen shears. I added some fresh ground pepper and spread the mixture onto the tortillas - and rolled them up. I made sure to have an even layer of the mixture on the entire tortilla.
I used an olive flavored hummus, but any other hummus would do. I would add some chopped olives to the mix next and maybe some fresh tomatoes once their in season.
Chicken Salad Wraps
You could either purchase chicken salad from your favorite grocer or make your own. I dont really like being chicken salad out as most places do not use light mayo or go light on the mayo for that matter. I had some leftover roasted chicken in the fridge and mixed it with some fresh chopped onion, cransins, poppyseeds, peanuts, light mayo, honey mustard, salt and pepper. Again, just spread the mixture over the tortillas and wrapped them up.
I put the wraps in the fridge to allow them to set and hopefully the would cut easy. To serve them I sliced the wraps diagonally, arranged on a platter and surrounded them with sweet potato chips.
Arbore/Falco Frittata
We do not call this dish a frittata. I grew-up with it as frachia? however I only know how to speak some italian words, not spell them. For as long as I can remember my grandmother and mom made this dish when ever we had greens to use up or leftover eggs. You can put whatever you want into it, I put in this one bacon, scallions, garlic, mozzarella, and shallots.
In a bowl beat together 9/10 eggs, add a dash of milk, salt, pepper, scallions, bacon, and cheese. I added a bit of chopped fresh parsley as well.
In a large saute pan, drizzle with olive oil and add garlic and shallots. Saute until softened, then pour in egg mixture. Place heat on very low and cover. You can pretty much just leave this alone. Check on it to make sure the entire thing is cooking, and if the middle isn't - you may have to slide it out and flip it over to the uncooked side. Yes, I know easier said than done. I literally just kept checking mine, make sure it wasn't burning, but it cooked perfectly and slide right out of my non-stick pan.
I got lots of compliments are everything. Really what takes the longest is the prep time, but you can reduce that by buying prepared salad, pre-cut veggies, etc.