Pea Tortilla with Mint and Yogurt

Another crazy week has come and gone. This week brought the passing of my grandmother. It's hard for me to imagine a world without my Grandma Ruth in it. I have such fond and vivid memories of her from when I was a child. The smells that came out of her kitchen will forever be deeply etched in my being. She had the best-smelling kitchen on the planet! Soon I will do a few posts in honor of her (involving cinnamon rolls and brownies), but for the time being anything I create in my kitchen makes me think of her.

I was skeptical about this recipe. A pea and mint tortilla? I mean, I love all of these ingredients, but mixed together? It turned out great, though. And it is ridiculously easy to make. Personally, I'd classify it as a frittata, but that's just me!

Preheat the broiler on your oven.

In a large ovenproof nonstick skillet, melt 4 tablespoons of butter. Add 1/2 pound of frozen baby peas (thawed, drained and patted dry) and cook over moderate heat until warm, about 3 minutes.

In a large bowl, stir together until smooth:

1/2 cup plain Greek yogurt

8 large eggs

1/2 cup coarsely chopped mint

1 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

Pour the egg mixture over the peas and cook over moderately high heat until set on the bottom and around the edge, about 4 minutes. Transfer the skillet to the oven and broil 6 inches from the heat for about 3 minutes, until the top of the tortilla is set and lightly golden in spots. 

Slide the tortilla onto a plate, cut into wedges and serve with 1 more cup of plain Greek yogurt.

I hope my kitchen smells make you proud, Grandma Ruth!

Peanut Butter Cream Cheese and Jelly Roll-Ups Recipe

Taking the traditional peanut butter and jelly sandwich to a new level - this Peanut Butter Cream Cheese and Jelly Roll-Ups recipe is a great way to spice up your lunch. A fun spin-off to a kids classic! School lunches just got an upgrade!

My silly 3-year-old has quite a unique way of eating his peanut butter and jelly sandwiches. He pulls all of the pieces apart and spreads them around on his plate, face up. Then he devours the pieces with jelly and licks any remnants of jelly off the peanut butter pieces. Which is peculiar, because he loves peanut butter. He would rather eat that from a spoon, though (like mama, like son!).

I found a creative way to make him a (not-at-all-healthy) spin-off of a PB&J so that he eats it all! Every last crumb. No sticky, peanut buttery mess to clean up after this is done.

Place a piece of bread on a cutting board. With a rolling pin, roll the bread out as flat as possible.

Cut off the crust edges with a knife to create a nice square-shaped piece of smooshed bread.

Put a stripe of jelly down the center of the bread. I like to put the jelly in the center so it doesn't squish out the sides once the rolling happens.

Spread peanut butter on one side of the jelly and cream cheese on the other side. Or you could put peanut butter on both sides.

Starting at either the PB or CC side, gently roll the bread with your fingers until it becomes a roll.

Slice one-inch pieces off with a knife and serve to a hungry child!

I made this twice since my first one did not turn out pretty. While I was shooting round two, Elijah had his little self wedged in our open fridge as he gobbled down every single one of my not-pretty rolls. And then he ate the second batch. And yes, I fed him vegetables for dinner.

For the peanut butter lover in your family Peanut Butter & Jelly Bars are a must try! You won't be disappointed, the kid in all of you will say "YUM"!

Peanut Butter Cream Cheese and Jelly Roll-Ups

A fun spin-off to a kids classic! School lunches just got an upgrade!

Contributed by Megan Porta from pipandebby.com.

Published Sept. 20, 2010

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Serves: 1

Total time: 10 mins

PBCC&J Rolls

Ingredients:

  • 1 slice wheat bread
  • 1 tablespoon jelly
  • 1 tablespoon peanut butter
  • 1 tablespoon spreadable cream cheese
Instructions:
  1. Place bread on flat work surface. Using a rolling pin, roll the bread out as flat as possible. Trim off the crusts to make a square.
  2. Spread the jelly in a line down the center of the bread so it takes up a third of the bread. Fill in the other two gaps, one with peanut butter and the other cream cheese. Starting at the PB side, gently roll the bread until it becomes a roll. Slice one-inch pieces off with a knife and serve.