Hello! Hope everyone had a great weekend! I actually went back to Michigan (again) for a family reunion. My grandparents came up from Florida for a few weeks and I wanted to make sure and see them while they were in town so my parents were nice enough to buy me a flight back so I didn’t have to drive to MI 2 weekends in a row. I arrived Friday night right as my dad was coming back from a work trip which worked out nicely.
I kinda forgot to take many pictures–I took like 3 . But I had a lot of fun and it was great to see the fam.
Rewster and Dadster
I wore this Lilly Pulitzer dress that my mom bought me over the 4th:
Today I thought I would share my new favorite breakfast. As you might have picked up on, I used to eat oatmeal pretty much every day for breakfast. And then all of the sudden after seriously years of eating it every (work) day, I just got sick of it. While I do this with most food/dishes I like– (make/order it, love it, eat it to death and get sick of it, never really eat it again) oatmeal had stuck with me for so long that I figured I would just never get sick of it. Until a few weeks ago when it just wasn’t doin it for me anymore. Maybe we just need a break.
My new usual breakfast consists of a hard boiled egg or two (depending on how hungry I am), plus some fresh fruit–whatever I have, usually berries. It is a very satisfying breakfast–probably due to all the protein and still clocks in at around 300 calories which is pretty low (for me) at breakfast time.
Last week on Thursday night, I realized I had overdone it big time with the produce. I was leaving on Friday and I really didn’t want to waste a bunch of veggies, so I decided to cook up a frittata.
This is a great breakfast or even a light lunch. It is super filling while still being really healthy. I’m listing what I used in the recipe below, but feel free to substitute with any sorts of veggies that you have. You can also sub the quinoa for another carb like potatoes, rice or even pasta, but I thought this would be a good use for leftover quinoa.
Veggie and Quinoa Frittata
1/2 cup quinoa
1 medium zucchini
1 cup broccoli florets
1 pint mushrooms, chopped
1/2 cup cottage cheese
1/4 cup feta cheese
Salt/pepper/spices to taste
Garlic and olive oil for cooking
Directions: Pour a little bit of olive oil in a pan and heat over medium heat. Add broccoli first, followed by zucchini, then mushrooms (add veggies in order of cook time- longest to shortest). I added in some garlic flakes too because I’m all out of fresh. Let the vegetables cook, stirring frequently. While the vegetables are cooking, crack and beat the eggs. Add salt and pepper to the eggs.
Once the vegetables are cooked (but not too cooked since they will still get cook time with the eggs), add the quinoa and distribute evenly through out the pan.
Then pour eggs over the top. Don’t stir–just let this mixture cook for a couple of minutes. Once the top starts to firm up a bit, add the cottage and feta cheeses. Cottage cheese addition does not make for the prettiest picture, but it adds the cheesy flavor I was going for without adding much in the way of calories or fat. I topped it off with feta because I had some in the fridge–feel free to use whatever you like!
Once the cheeses are added, cover with a lid and cook until all the egg is cooked and the cheese is melted–this will only take a few minutes.
This is best served right away but it keeps well too. Since I was headed out of town, I immediately cut this into 5 servings, wrapped individually and froze. That way I can just grab one from the freezer and take it to work. This could also be easily made in muffin tins like my mom had done to make it a little more portable.