Southwest Frittata and Cinnamon Rolls 911

Tonight I got home from work, looked at what was on the menu for dinner and thought, “Nah, not tonight.”  After a long day at work, two tired kids, and a tired husband, we all needed something warm and comforting.  Cinnamon Rolls.  But with the dinner hour ticking away and little tummies growling, the cinnamon rolls needed to be fast.  Cinnamon Rolls 911 can be ready in under 30 minutes from start to finish.  And since they cook in a muffin tin, they cook quickly and are pre-portioned!

Southwest Frittata is the perfect pairing for the cinnamon rolls.  This meatless main dish bursts with color and has a slight kick to make an ordinary egg extraordinary. 

To keep hungry kids at bay, enlist their help in the kitchen.  Tonight, our daughter spread the filling over the cinnamon roll dough and then helped me write my weekend grocery list. 

Southwest Frittata

Serves 8

           

8 eggs

2 tablespoon fat-free milk

1/2 teaspoon salt

1/2 teaspoon Dijon mustard

1/2 teaspoon pepper

1/8 teaspoon cayenne pepper

1 yellow onion, chopped

1 green pepper, chopped

2 cloves garlic, minced

2 teaspoons olive oil

2 large tomatoes, chopped

1/4 cup sliced ripe black olives, drained

1/2 cup shredded Mexican cheese

In a small bowl, whisk the eggs, milk, salt, mustard, pepper and cayenne; set aside.  In a large nonstick skillet over medium heat, cook the onion, green pepper and garlic in oil until tender. Add tomato and olives; heat through.

Writing the grocery list as I chop vegetables.

Pour egg mixture over vegetables.; reduce heat to medium-low.  As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are near set, sprinkle with cheese. Cover, and cook until eggs are completely set and cheese is melted.  Cut into wedges. 

Cinnamon Rolls 911

Serves 12

2 cups all-purpose flour

2 tablespoons white sugar

4 teaspoons baking powder

1 teaspoon salt

1/4 cup butter

1 cup skim milk

1/4 cup butter

1 cup packed brown sugar

3 teaspoons ground cinnamon

Preheat oven to 350 degrees.  Grease one 12-cup muffin pan. Set aside. 

In a large bowl combine the flour, sugar, baking powder and salt. Using a pastry cutter or two forks, cut in the 1/4 cup of the butter until the mixture resembles coarse crumbs. Make a well in the middle and pour in the milk. Mix until blended.

Turn dough out onto a floured surface and knead 8 to 10 times. Roll dough out into a 12x7-inch rectangle.  Trim off any uneven edges.

Cream the remaining 1/4 cup butter and the brown sugar, stir in the ground cinnamon. Spread the mixture evenly over the dough.

Starting at the short end roll the dough up (jelly roll style) and cut into 12 pieces. Place 1 each in the muffin pans.

Bake for 20 to 25 minutes. Let sit in pans for 10 minutes then invert to remove.