Eggs

Asparagus and Spinach Frittata

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I am so psyched that spring is here!! It’s been the coldest year ever, like literally.  I saw that on the news.  (I have no idea the details on that or where they were reporting, but in my mind it’s true.) But the roadside markets are open now, there is fresh seasonal produce available, my garden is in, I feel like cooking again…things are getting more right in the wold.  In seasons defined by workloads, projects, school, activities, saving the world (you have to dream big! ;-)) I can always come back to the kitchen, my garden, running with friends, the woods, a good book and feel more centered.  Feeding the soul with these things in life that center me gives me the energy to do the hard stuff.  The projects and goals that seem impossible and big and having faith to just forge on day after day doing my part.  I ran with a friend today for the first time in while.  Just running and having her by my side fed by soul.  I need more feeding of the soul, more faith and trust and less striving and controling.

To me the perfect weekend brunch (or breakfast, lunch or dinner any day of the week for that matter) is anything with eggs.  While we can’t have chickens in our back yard, the next best thing is being able to visit the chickens that lay our eggs.  My youngest and I did that this week and picked up some local asparagus and spinach.  It was a good day!  Right where I needed to be when I thought that life was too big.

 

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Ingredients:

8 eggs

2 Tbsp milk of choice

olive oil

1 bunch of fresh asparagus

1 cup fresh spinach

fresh thyme (or herbs of choice)

grated parasean cheese

salt and pepper

In a broiler-proof pan, cook the asparagus and spinach in olive oil until just tender.  Mix the eggs, milk and cheese and a handful of chopped herbs.  Add the egg mixture to the cooked vegetables and cook a few minutes until firm on medium to medium/low heat (not too high). Then cook under the broiler for 2-4 minutes.  I cooked mine too long, so watch it before it gets too brown (like mine).  But it was still good!!  Grab a book, some coffee, enjoy it outdoors and feed your soul (and your belly!)

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Sausage, broccoli, egg bake with sweet potato crust

cmgift 2 Comments

On these hot summer days, the last thing I want to do is spend hours in the kitchen. This is another very easy weeknight dinner in a pinch. You can use up whatever veggies you have on hand, add fresh herbs and it is packed full of nutrients! I got the basic recipe from another one of my favorite cookbooks, “Against all Grain” by Danielle Walker and added my spin to it.  I added broccoli, but spinach, swiss chard or arugula would work great or add tomatoes, peppers or mushrooms, the variations are endless! Keep this recipe in your back pocket when you don’t know what to make for dinner or for a tasty breakfast.

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Ingredients

1 sweet potato, peeled and sliced very thin

1/2 lb cooked sausage

1 cup chopped broccoli

1 tsp of fresh herbs (I used rosemary and thyme)

8-10 eggs

3 tablespoons milk of choice (I used almond milk)

1/4 cup shredded cheese (optional)

Salt and Pepper to taste

Preheat the oven to 350 degrees. Place the sliced sweet potato in the bottom of a greased pie plate or small oven safe skillet so they cover the bottom of the pan. Spread the cooked sausage, broccoli or other toppings. Sprinkle in the fresh herbs. Whisk the eggs, milk and salt and pepper and pour into the dish. Add shredded cheese if desired. Bake for 25 to 30 min.