Yesterday was the first day of Spring and I could not be more excited. It’s amazing what the sunshine and warm air does for your spirit. To me, spring signifies change-it symbolizes the change from brown to green, from cold to warm, from bare bushes to colorful blooms, and it is symbolizing much change in my life right now. This is a season of transition for me, and while it may not always be easy and it’s often times scary, it is exciting and full of so much life and beauty.
“Change is the essence of life. Be willing to surrender what you are for what you could become.”
If you haven’t noticed, I have a thing for frittatas. I was talking to a good friend on the phone as I was making this for the second time (in two days!) and she asked what I was making for dinner. When I told her I was making a frittata, she laughed and said, “Of course you are!” It’s too good not to. I brought this particular frittata over to a dear friend’s birthday brunch one day, and the next I found myself making it for dinner. It also makes great leftovers, which I love, and it’s easily adaptable to whatever vegetables and spices you have on hand. If you’ve never made a frittata, give it a try and let me know what you think.
Roasted Potato, Greens, and Goat Cheese Frittata
adapted from Naturally Ella
1 1/2 tbsp coconut oil or ghee, melted
2 potatoes, cubed
1/2-1 tbsp smoked paprika
1 tbsp coconut oil or ghee
2 large handfuls of greens (I used a mixture of baby spinach, swiss chard, and kale)
1/2 c milk (I used unsweetened almond milk)
2 oz goat cheese
salt + pepper, to taste
Heat oven to 400°F. Add cubed potatoes, melted oil, smoked paprika, salt + pepper. Toss well. Bake until tender and crisp (about 20-25 minutes), tossing every 10 minutes to ensure an even roast. When potatoes are almost done, heat oil in cast iron skillet on medium low. Add greens and sauté until wilted. Whisk together eggs, milk, salt + pepper and pour into skillet. When bottom of eggs are set (about 5-6 minutes), add cooked potatoes and crumble in goat cheese. Place skillet in oven for about 10 minutes or until puffed up and set in the middle. Remove from oven, let rest for 5 minutes, and serve topped with additional greens, if desired.
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