Last week we (finally?) started to let Remy play games on her tablet so basically there are no rules anymore (except for those made by Remy, which are strictly enforced by the toddler dictator herself).
Honestly, I’m amazed (and kind of proud) that we lasted this long into quarantine. And in reality, it was kind of inevitable. So far we’ve kept it pretty restricted to the PBS Kids App but we may expand to ABC Mouse this weekend. Crazy.
Similarly, our meals have turned into kind of a free-for-all.
It’s an every man (or woman) for herself situation with dinner being eaten for breakfast and vice versa, and lunch sometimes being cookies. Not surprisingly, Remy mostly eats leftover pizza. (<– all star parent right here)
I realize that our concept of what is appropriate to eat at any given time of day is purely a cultural construct and has no basis in actual nutrition or physiology, but nevertheless my new strategy has been to make meals that are vaguely acceptable (in my mind) to be eaten at any time of the day.
Mostly what I’ve found is that savory egg dishes are PERFECT for that.
This sweet pepper and cheddar clafouti from Melissa Clark’s latest cookbook is an ideal dish because it’s heavy on the veggies, totally filling, and light enough that you’ll want to eat it first thing in the morning (but also for lunch or dinner).
So what exactly is it: well, a clafouti is a typically sweet custardy egg dish but here it goes rogue with primarily savory flavors and components. It’s kind of like a frittata but a bit richer and smoother. I served it with a simple side salad, but other welcome additions would be buttered toast or simple roasted potatoes.
- ¾ cup whole milk
- ½ cup creme fraiche
- 4 large eggs
- 2½ tbsp (22 g) all purpose flour
- ¼ cup chopped fresh basil leaves
- ¾ tsp kosher salt, divided
- ½ tsp freshly ground black pepper
- 1 cup (4 oz) coarsely grated sharp white cheddar cheese, divided
- 2 tbsp olive oil
- 3 sweet bell peppers, a mix of red and yellow, sliced into ¼-inch strips
- 2 garlic cloves, thinly sliced
- ¼ cup (1 oz) grated Parmesan cheese
- Heat oven to 375F.
- In a large bowl, whisk together the milk, creme fraiche, eggs, flour, basil, ½ tsp salt, and black pepper. Stir in ¾ cup of the cheddar. Set aside.
- Heat a 9-inch cast iron skillet over medium heat. Add the oil. Once shimmering, stir in the peppers and cook for 10-15 minutes, or until caramelized and golden. Stir in the garlic and the remaining ¼ tsp salt. Cook until the garlic is fragrant, about 1-2 minutes.
- Pour the egg mixture into the hot skillet over the peppers. Sprinkle the remaining ¼ cup of cheddar and the parmesan cheese over the top. Bake until the custard is cooked through, 35-40 minutes. Allow to cool slightly then serve.