I get a box of produce from Los Poblanos every other week, but one of my friends at work gets one every week. They have been sending bok choy every week, and she is “tired of it,” so she brought me some today. I have been making this stir fry recipe with bok choy and really enjoy the combination of flavors.
I’m not a big egg eater, but over the past couple of years I have learned to enjoy eggs baked with vegetables. Call it frittata, quiche, or egg bake; eggs make a great “blank canvas” for vegetables, spices, and cheese in any number of combinations. I usually serve a salad (often a fruit salad) with the baked eggs.
The basis for this crustless quiche came from Food.com. The day I found this recipe, the only cheese I had in the house was feta. So, I decided to go with some Mediterranean spices and give it a shot.
You don’t need a recipe for fruit salad. I just cut up whatever fruit we have in the house. I don’t use a dressing, just a cut up fruit. I do like to make sure there is some sort of citrus fruit, to keep the apples from browning.