Oh Monday. You always sneak up on me! Just when I think the weekend is off to a great start, it ends! Ugh.
This weekend was full of fun stuff. Short skirts. High heels. Dancing. Biking. Running. Baking. Unpacking. Cuddling. Lounging. Gardening. All things I thoroughly enjoy!
BUSY, I tell ya!
On a side note, I’ve been marveling at the miracle of life all weekend. My babies, known as plants to most people, are GROWING! I’m astonished! I know it is simple: plant a seed, water it, and it will grow. But simple or not, I’m still amazed that it actually works! All of a sudden I have little sprouts of beets (pretty red sprouts!), arugula, and spinach. LIFE! I won’t lie, I nearly cried when I discovered this.
Is this a common reaction to gardening? I’m not sure, but I am sure this means I like it — and therefore should continue doing it. I’m still waiting to see any signs (miracles) of life from onions, parsley, basil, rosemary, carrots, peas, and peppers. Ambitious? Yes. I’ll be over the moon if I even get ONE real vegetable. One of these days I’ll take pictures and let you into my secret world of ignorant gardening.
On the topic of vegetables, this frittata is my I’m-too-busy-and-we-have-leftover-veggies-to-use dinner. We get some AWESOME fresh eggs from a couple here in town (found on Eggsy, highly recommended), so making anything with eggs is a serious delight. They’re beautiful, speckled, a variety of sizes, and delicious. We’re half considering getting our own chicken set-up in the new place — but I think I’ll conquer growing veggies before I embark on something with a beating heart.
Making a frittata couldn’t be any easier. Saute up some veggies. Pour in beaten eggs and milk. Top with cheese. Bake. Eat. Easy!
A simple, hearty frittata that makes a perfect main for breakfast any day of the week.
- 8 large eggs
- 1/2 cup heavy cream (or milk)
- 1 small onion, chopped
- 1 garlic clove, minced
- 3 carrots, chopped
- 1 tomato, sliced into rounds
- 1 handful fresh spinach
- 3/4 cup shredded cheddar cheese
- olive oil
- any vegetables you want!
- Preheat the oven to 400 F.
- In a bowl, beat the eggs and cream together until smooth. Add a pinch of salt and mix that in too.
- In a large cast-iron skillet, heat some olive oil over medium heat. Add onions and garlic, and cook for two minutes before adding all other vegetables except for the tomato and spinach. Cook the vegetables until beginning to soften, 5-8 minutes. Add the spinach and cook until wilted.
- Still over medium heat, spread the vegetables out evenly in the pan before gently pouring in the entire egg mixture. Gently lay the tomato slices on top of the egg mixture, then sprinkle the cheese over the entire top.
- Place the pan in the oven and bake for 20 minutes, or until the middle is set and top is golden-brown.
- Slice, serve, and enjoy!