When it comes to mornings in our house, it is a c-r-a-z-y time. We do a lot of grab-and-go. Which is pretty much the same as grab-and-eat-in-the-car-on-the-way-to-school. Weekends are, of course, different. During the week, I pack breakfast up and eat at the office. There’s just not enough time to do it at home. Usually it’s yogurt and fresh fruit. Or a toasted thin bagel. Or oatmeal. But sometimes I’m ahead of the game and make a frittata in the beginning of the week and feast off it all week.
This recipe came about because I bought two huge bags of spinach from Costco (can’t beat the $3.99/lb price as compared to $6.99 at the grocery store), and didn’t realize they expired so soon. A cup and a half of spinach went into this frittata, along with a few other simple ingredients, and less than five minutes later, it was baking in the oven. It doesn’t get simpler than that. Easy, pretty healthy, and filling enough to get you to lunch time. My kind of breakfast.
I’ll leave you with a conversation Madeline and I had tonight.
“Mom, are you going to have another birthday this year?”
Yes, I have one every year, just like you.
“So when I’m older, I’ll still have birthdays?”
Yes, same as you do now.
“How old will you be on your next birthday?”
Thanks a lot, Madeline.
“No, I mean on your next birthday, that’s old. Not now.”
Yet somehow that didn’t make it much better, did it?
I’m going to try and get back here tomorrow night for a book review, but if I don’t, have an AWESOME weekend. We plan on doing the exact same thing.
Thinny Thin Spinach Cheddar Frittata
Recipe courtesy of Cate O’Malley
1-1/2 cups of spinach
1/2 cup shredded Cheddar cheese
1/4 teaspoon Kosher salt (sea salt is fine as well)
1 clove garlic, minced
Spray a pie dish with non-stick spray. Combine all ingredients well and pour into prepared dish. Bake at 350 for 20-25 minutes. Cool slightly. Serve.frittata, quick breakfast, spinach