I’ll summarize the last months with a…we moved! THREE times! Which means my commute is well…longer 🙂 **ofcourse**. Our one car will be shipped cross country here shortly and I will be car-less. So that means our morning routine has approximately zero room for any extra fun. In an effort to try to stay on task, I created a “Sweetpea’s Morning” picture collage that I put up every morning. We have the same for nighttime so we have a clear evening routine.
First I took pictures, cut out some plastic covers, purchased some thin pink and white string from Michaels and also some fun colored clothes pins. So essentially we have a thin clothe line of pictures hanging in the morning for someone to check to see “what comes next!!!” It’s a very exciting part of our morning.
(Yes Sweetpea picks out her clothes…which means sometimes her socks do not match…”I do it Mommy”…I’m all about independence!)
My latest find has been: grab and go breakfasts. When I read the Food Network’s article on “Fun & Fast Frittata Combos” I thought I’d give it a shot. A frittata, I found, boils down to: veggie, protein, cheese, egg. Pretty much in that order.
Since I can’t find the specific recipe online, this is what I did:
0. Prep eggs. Stir 8 eggs in a bowl with about 1/3 c milk. Set aside.
1. Choose a veggie (I chose a bag of spinach…the ENTIRE thing). Saute in oven friendly pot (I used our cast iron pot). Set aside in a bowl.
2. Cook protein. (I chose mild Italian sausage). Cook until done. Turn off the heat.
3. Evenly distribute protein and veggie in pot. Add cheese (I chose Feta).
4. Pour eggs over protein, veggie and cheese.
5. Cook over medium heat for 5-6 minutes (or until the eggs are partially set…essentially so that only the top 1/4″ of the egg mixture is the only thing moving when you gently move the pot)
– During this time, turn on your broiler to high.
6. Broil for 5″ from heat for 2-3 minutes or until browned and almost set.
I made this for George when I went on work travel. He had breakfast for the week!
1. Feta, green onions, asparagus
2. 3 plum tomatoes (seeded and sliced thinly), 1/2 c fresh basil, 2 ounces crumbled goat cheese
3. Kale, 4 oz turkey italian sausage, 1/2 c chopped red pepper, 1 ounce feta cheese
4. Spinach, 2 cloves minced garlic, cooked bacon (or proscuitto) 1/4 c carmelized onions, 1 T chives, 2 ounces shredded Gruyere cheese