Week three saw a LOT of delicious fresh salads, so you’ll excuse me if you catch me making pizza yet again this week 🙂
I had never cooked or even eaten broccolini (otherwise known as broccoli rabe!), so this was a fun experiment for me. I asked my friends on Instagram what their favorite way to eat this new-to-me leafy green, and my friend Katie from Ruffles & Truffles suggested pizza! Knowing that I’ve made and loved a Kale and Sweet Potato pizza in the past and that my brother absolutely adores sweet potatoes, I decided to incorporate that delicious veggie. I also love thyme, which pairs well with sweet potatoes, and I wanted to add a baked egg for heartiness and protein for this non-meat eater.
Behold, my pizza triumph! I’m particularly proud of this recipe of mine:
Here’s my deep, dark cooking confession: I hate to cook breakfast.
It’s true, I almost never make anything fancier than oatmeal for breakfast, and if I do? It definitely happens at lunch time. I just can’t find the motivation to get up and cook something in the mornings.
Which is why this Spinach & Egg Frittata makes total sense in my life.
This recipe makes 8 slices of delicious egg-cheese-greeny goodness that will reheat for breakfast all week long. The combo of spinach and feta is always a winner, and this recipe is simple enough for even lazy breakfast cooks like me to throw it together.
Spinach & Feta Frittata
3/4 cup water
6 ounces spinach (several large handfuls in my case!)
TB butter or olive oil
Handful of chives or scallions (mine came from my little herb garden!)
1/2-2/3 cup feta cheese
4 TB breadcrumbs or panko
Salt & pepper to taste
Pre-heat over to 450 degrees. Melt butter in a pan over medium heat and add spinach and chives. Cook until wilted, about 3 minutes. Meanwhile, beat eggs in a bowl with water, 2 TB breadcrumbs, and salt & pepper. Remove spinach pan from heat and add egg mixture and feta, stir to combine. Sprinkle remaining 2 TB breadcrumbs on top and place pan in the oven to bake until the eggs are set, 15-20 minutes. Cut into 8 wedges and serve!
This was delicious and totally felt like breakfast power food. The slightly crunchy breadcrumb top made it feel a little less healthy, too, without hurting the nutritional value much 🙂
What are your favorite ways to incorporate greens into your breakfast? What are your favorite lazy morning healthy recipes?