Well hello my friends... how's it going?
I hope you had a wonderful weekend filled with celebration of Dads and celebration of Summer Solstice yesterday!
I will share our weekend events in my weekend update tomorrow, but today I'd like to share something else with you.
I have to admit I was tired this weekend. The first full week of having all 3 kiddos at home with me was so fun, but lots of juggling. Plus, I am still on crutches and can only put 50% weight on my right foot (Only 2.5 weeks left of crutches!!!), which can make some tasks tricky. I am thankful that Josh and Megan are at the ages (Megan turned 5 last Tuesday, and Josh is 8) that they are a huge help and very independent!
Anyway, I needed to plan what to make for Jerold's Father's Day breakfast. I wanted to make it special for him, and something that everyone would love. Something pretty simple to make that would be filling for the 5 of us. Have I at all mentioned that my kiddos eat like they are trying out for the 49ers?! I mean WHERE they put the massive amounts of food that they consume I have no idea.
I do know that I have to be equipped and ready to feed them healthy, substantial food at all times...
So I made this awesome frittata! This is really great any time - for a weekend brunch or make ahead and then reheat during the week. The reheat and eat later doesn't really work for me, because there is usually zero left! Ha! :)
This would also be pretty cool for dinner too!
Okay, sooo normally I have all of these pretty pictures of the ingredients and making the dish step by step. Today, I was in survival mode, because the kiddos were starving (although they already had been snacking on fruit!) and I was in full focus to get this ready.
But. You are still going to love it :)
Tomato and Broccoli Frittata
By: Natrunsfar (adapted by Health and Nutrition Letter)
Ingredients:
4 tsp. olive oil, divided
1 medium onion, thinly sliced
1 clove garlic
3 cups broccoli florets
8 large eggs
1/2 tsp. salt
2 cups organic tomatoes
1 cup shredded mozzarella cheese
1 1/2 TBS. fresh oregeno
Directions:
Preheat oven to 425ºF. Heat 2 tsp oil in 12-inch skillet with oven-proof handle over medium-low heat. Add onion and garlic; cook stirring often, until softened and lightly browned, 3 to 5 minutes. Transfer to a plate. Wash and dry skillet.
Steam broccoli until crisp-tender, 3 to 4 minutes. Refresh under cold running water to stop it from cooking. Drain well and pat dry.
Blend eggs, salt and pepper with a fork in large bowl. Add tomatoes, cheese, oregano, sautéed onion, and steamed broccoli; mix well.
If your skillet is not nonstick, coat it with cooking spray (not necessary, if using nonstick skillet). Add remaining 2 teaspoons oil to skillet and heat over medium-low heat. Swirl to coat bottom evenly. Add egg mixture. Immediately transfer skillet to oven. Bake, uncovered, until top is lightly browned and set, 25 to 30 minutes.
There are several ways to serve this frittata: The simplest is to leave the frittata in the skillet and cut wedges from the skillet. To unmold the frittata, run a spatula around sides and lift frittata to make sure it has not stuck to skillet. If your skillet has sloping sides, carefully slide frittata onto serving platter. If you skillet has straight sides, invert serving platter over skillet. Grasping platter and skillet with oven mitts, carefully invert skillet. Lift off
Along with the frittata, I made whole wheat pancakes and we had fresh fruit. Very tasty indeed!
Josh was very happy to display the final product!
And Jerold was super happy with his special breakfast in bed morning!
I have to share this beautiful sunset pic we took in celebration of Summer Solstice...
A perfect way to end a beautiful day!!
Once again I am linking up with Tina and Deborah for Meatless Monday! Goooo, check out their blogs and be inspired by awesome recipes!
Happy Monday!
What did you do for Father's Day?
Do you celebrate Summer Solstice?
Favorite breakfast food?
Happy Is Running Life!
xo,
Natalie
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