In the spirit of sharing whole-food recipes, I thought I’d share mine and Ryan’s little Sunday-night ritual: making our egg frittatas for the week ahead.
You will need:
A mixing bowl
Whisk
Cutting board and knife
Cupcake pan
Ingredients:
10 eggs (one egg per day per person – we eat these Monday through Friday)
1 Red Pepper
1 Cup Spinach
1 Slice Onion
1/4 Cup Feta Cheese
Directions:
Beat eggs (1 per day per person – we made 12 this time but normally make 10 for a 5-day workweek) and preheat oven to 350.
Dice red pepper, onion, and spinach and combine with eggs. Add feta cheese.
Pour into muffin tin and bake for 30 minutes
Let cool and wrap ’em up! Put them in the fridge and nuke them for 45 seconds or stick them in a toaster oven in the morning.
Easy peasy!
Also just couldn’t resist posting a picture of tonight’s dinner…as Ryan’s cousin once told me, “Making a meal is one of the nicest things I do for myself all day. Posting a picture is my way of sharing the niceness with you.”
