Breakfast Frittata

Today has been a whirlwind day. I got up at approximately 3 a.m. to catch a flight to Roanoke, VA via Atlanta. I spent all day at the hospital here, saw two surgeries and one of my newest implants used.

The picture below is a lapidus procedure:

But that is neither here nor there. I want to share with you a recipe! I got to spend a lot of time this Sunday making loads of delicious meals! My favorite thing about the weekends is being able to slowly get up and take time to make a good and hearty breakfast. 

Usually with eggs.

Saturday was a wash - we got up and pretty much got in the car right away to head to Pittsburgh for a wedding. Sunday was glorious though! The perfect day to pull out the cast iron skillet and put lots of love into a breakfast for Brandon and I. 

This fittata is super easy and you can use any veggies that you have around. Don't skimp on the veggies either, I like my frittatas really veggie-heavy! It gives you a nutritionally packed breakfast that kept us satiated through a few hours of pulling up weeds in our garden!

breakfast frittata

Serves 3

Prep time: 5 minutes

Cook time: 25 minutes

ingredients:

1 cup arugula, chopped

1 cup broccoli, chopped...don’t toss the stalk, use it too!

¼ of a cucumber, diced

2 carrots, sliced

5 eggs, beaten

½ cup gouda (grassfed, organic and local if possible!) grated

olive oil, salt + pepper

herbs + seasonings

directions:

Preheat oven to 350 degrees (F). Chop, cut, dice or slice all the veggies...keep in mind that you can really include any veggies here, the ones that are named in the ingredients are the ones that I had on hand.

Oil an oven safe skillet and saute the veggies, starting with the most hearty ones, for a few minutes, until they are just tender. While the veggies are sauteing, season with some garlic powder and onion powder (or whatever else you want to season the veggies with).

Turn the heat off under the veggies and beat the eggs together in a bowl. Pour the eggs over the sauteed veggies and mix through, so the eggs spread out evenly in the skillet.

Place skillet in the oven for 15-20 minutes, until the eggs set and are cooked though. For the last 3 minutes, sprinkle on the cheese so it becomes melty and delicious.

Remove from oven, slice like a pizza and serve.

What is your favorite Sunday breakfast?

Peace, Love & Bagels,

How to Make and Eat a Poached Egg

Here's my quick how-to for today: How to Make and Eat a Poached Egg. Poached eggs are a staple breakfast in my family, and sometimes I wake up absolutely craving them. It brings back memories of being at my grandparents' house in New Jersey, as soon as I got up I would get some Italian bread, toasted with butter, plopped down in front of me and 2 minutes later a poached egg would be plopped (gently of course) down on top of the toast! Poaching as egg is really simple, but it's something that always intimidated me until my dad showed me how to do it.

What you'll need:

• 1 saucepan (make sure it's big enough to hold all your eggs without them touching each other)
• 1 tsp vinegar
• 2 eggs (or however many you want to eat)
• 2 slices of toast
• a slotted spoon

Method:

• Fill the saucepan almost to the top with water and put your teaspoon of vinegar in the water. Bring to a boil.
• When water is boiling rapidly, crack open your eggs and drop them into the water. The vinegar should help them hold together. The rolling boil helps to keep the eggs from sticking to the bottom of the pot.
• Boil eggs for 2-3 minutes (I like to boil mine for a shorter time so the yolk stays runnier, the longer you cook, the harder the yolk will get). If the pan starts to overflow, just turn down the heat. 
• Remove eggs from saucepan with a slotted spoon and drain any water from them.
• Place eggs on top of toast. My preferred method of eating is to chop up the eggs so the yolks run all over the place (see the pictures) and sprinkle a bit of salt and pepper on top of them. You can eat them like "dunky eggs" too, by dunking slices of toast in the yolk to soak up all of that egg-y deliciousness. However you choose to eat them, enjoy each and every bite!