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"This is the kind of thing we end up with when I wait until 5 and then say, &amp;quot;Wait. What are we going to have for dinner?&amp;quot; I had planned to make soup, but we were all lying around the living room, panting in the late-afternoon sun that blasts through our west-facing windows. Soup was not a high priority for anyone. Neither was dinner, really. I looked through the kitchen and this is what I came up with: 5 eggs, frozen chopped spinach, crumbled feta and a box of orzo. Time for one of my fallback meals: frittata.   This frittata was heavy on the pasta and spinach, light on the eggs, which basically acted as a binder for the other ingredients. Some dill would&amp;#039;ve livened things up, or a handful of chopped scallion, but I was working with what I had. It cooked up nice and firm, and the leftovers will make some good, if carb-heavy, sandwiches. Hmm. Maybe we&amp;#039;ll try a breadless &amp;quot;sandwich&amp;quot; with them today.  I started by cooking then draining 1/2 cup orzo. While the orzo was cooking, I thawed the spinach in the sink and squeezed out as much water as possible. Then I mixed the spinach with the 5 eggs, salt, pepper and finally the cooked orzo, which I ran under cool water and drained well before adding to the eggs. (I didn&amp;#039;t want the heat of the pasta to cook the eggs. I coated a small, ovenproof skillet with cooking spray and heated it over medium, and then I poured in the egg mixture. I sprinkled feta over half (because some people around here don&amp;#039;t like feta.) Cooked on the stove top for a few minutes, to set the bottom, then slid it into a 350-degree oven for 15 minutes, until it was firm all the way through.  Below, some recipes that can be made with ingredients you may already have on hand:  Veggie Fried Rice  Sicilian Pasta  Curried Cauliflower Soup  \u2014Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a44493/pasta-spinach-frittata-4251/>