Breakfast

Hakuna-Frittata

February 8, 2013

I have learned that I appreciate long weekends even more now that I am in a full time practicum for teaching. I have also learned that I liked it much better when I was the student, because it meant I got a four-day weekend. Instead, I attended a Professional Development day seminar at my school today while all the students got the day off. Yea – I liked being the student better. But, I am not complaining because we all get a nice long weekend in February! It’s desperately needed as well.

It has been crazy busy the last week because I’ve also learned that being a teacher when there is an extra long four day weekend means that your weeks get condensed, things have to be changed and you have to learn to cram more into those four days. Especially when you have two four day weeks back to back, and even more so when you have two prep blocks cancelled on you a minute before the bell rings. Next week we have our midterm conferences – which seems crazy because even though we’ve done so much, I feel it’s only been a short time at the school so far! Still lots to do.

Speaking of things to do, Adam and I have some big plans for the house this long weekend, part 2 of our DIY built in shelves (you can see Part 1 here)

Long weekends usually mean house projects, lounging around the house, movie nights in, and of course big sunday breakfasts.

I’m not a huge breakfast fan, my history of food allergies limits my choices so I usually grab some fruit and go (especially when teaching and racing to school; fyi I was the second one at school Thursday which meant it was still locked..haha) So my breakfast is not very exciting during the week. I’ve recently begun eating my gf/wf oats again with almond butter and bananas, but I haven’t had cereal forever! On the weekends it’s usually no different, breakfast is fruit, a green smoothie, maybe oatmeal.

However, Adam is a big breakfast person – though he was hooked on honey nut cheerios for a long time. So every now and then I’ll try and make a big breakfast, eggs, hashbrowns, turkey sausage or bacon. We used to do pancakes or waffles but those haven’t made an appearance in our new kitchen yet.

Last weekend I felt like a real breakfast, and wanted to use up the veggies in our fridge. I made a healthier Frittata for Adam and I. Before I found out about my dairy/egg allergy I used to wonder why I felt so sick after eating things like omelettes. My dad loved breakfast-for-dinner nights, and would make huge, thick, cheesy omelettes that would make me feel super nauseous afterwards – now I know why! I can only eat eggs that are well cooked, or baked in things, but runny eggs make me feel sick (so-long eggs benny!)

So – If you’re having a stay at home family-day weekend, I highly suggest making a frittata for breakfast one morning.

This isn’t Nonna’s frittata, which is more like zucchini in sauce with egg mixed in and lots of cheese..which is heaven. However, it’s much healthier.

(P.s I dunno why but the song hakuna matata popped into my head as I was writing Frittata. Love the lion king)

Goat Cheese Frittata

  • 6 eggs (more/less depending on how many people, I say 2.5 eggs a person, plus you can always have leftovers)
  • 1 medium Zucchini
  • 1 red Pepper
  • 1 orange Pepper
  • 1 yellow Pepper
  • 1 small Onion
  • pepper (to taste)
  • Goat cheese
Directions:
  1. Chop up your veggies – I chop my zucchini into smaller triangles, and the peppers into small chunks
  2. Dice onion.
  3. Place skillet over medium heat Рadd a splash of olive oil, or spray pan lightly. Add onion and sauté for a 2 mins to soften.
  4. Add in peppers – they need a little longer to cook. Cook about 5 more minutes.
  5. Add in zucchini, cook until just softened slightly – season with pepper.
  6. In a small bowl, crack your eggs. Scramble with a whisk/fork.
  7. Pour over vegetables, and turn down to medium low. Allow to cook for 15 minutes – after the edges begin to set, cover with lid for 5-10 minutes to cook middle.
  8. When it is almost set, turn heat up a little bit and crumble goat cheese on top. Place lid back on to melt the goat cheese slightly for a minute.
  9. When it looks set, remove from heat and cut. Serve immediately, leftovers can be stored in fridge and eaten cold, or heated up.

 

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