Tag Archives: eggs

Roasted Potato, Greens, and Goat Cheese Frittata

 roasted potato, greens, and goat cheese frittata | bloom & nourish

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.”
-Reinhold Niebuhr

 roasted potato, greens, and goat cheese frittata | bloom & nourish

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 | bloom & nourish

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Chipotle Sweet Potato Breakfast Skillet

chipotle (purple!) sweet potato breakfast skillet | bloom & nourish chipotle (purple!) sweet potato breakfast skillet | bloom & nourish

I love Saturday mornings–the sun seeping through the blinds, gently waking me from my slumber, with my warm, furry dog curled up at my feet, and my love sleeping at my side.  This is by far my favorite way to start the morning, slowly and gently.  My husband awakes, and we talk about what we will do to fill our day and what we might make to fill our bellies.  I then stumble into the kitchen, still rubbing the sleep from my eyes, and put the kettle on for a warm cup of tea.  On this particular Saturday I wanted to make something simple, yet special to nourish our bodies.  I decided on a skillet featuring this beautifully bright purple sweet potato I picked up from the market.  I’m really loving my new vegetable spiralizer, which is what I used to turn the sweet potato into a sort of hash.  I tossed the hash with some chipotle peppers, added eggs, avocado, and some greens and called it a meal!   Continue reading