Happy September! It's back to school season (insert Happy Dance gif here)!
This is my favorite time of year for all kinds of reasons. Back to school means fall is coming and if you know me then you know that fall is my season.
Boots & sweaters, lower temperatures, dense issues of Vogue magazine and best of all, soups, stews and fall produce! After all these years I still have a hot crush on butternut squash, brussels sprouts & chanterelle mushrooms. Being in the kitchen makes me happy and cooking fall foods makes me even happier.
Back to school also means back to routines and business as usual for those of us with kids. I love my kids but having them around all the time - especially when they were younger - can be distracting, not to mention disruptive. Whether it's camp carpool, a refrain of "Mommmmm. I have nothing to do," or parental guilt at knowing they are getting too much screen time while I get work done, summer has historically been a wee bit more stressful at my house. Things are different now that they are older. They can feed themselves and they manage their own schedules so it's way less hands on for me. But I well remember the feeling of relative freedom when their first day of school rolled around.
Getting readjusted to a new morning schedule can take a a couple of weeks sometimes. It can be really helpful to have a healthy, kid-friendly breakfast ready to go as you get used to herding yourself and your kids out the door. This recipe for Frittata Muffins fits the bill. It's easy to make (5 minutes to prep and about 12 minutes to bake) and you can even do it the night before. They will last in the fridge for about 3 days. I made them for a class I taught at The Riveter earlier this week and they were a big hit. They were also a hit with my husband and kids so they are now in the regular rotation.
PSS - recipe for Pumpkin Pie Overnight Oats coming next week, because pumpkin! :)
FRITTATA MUFFINS (can be Paleo or Whole30 compliant)
- 1 dozen eggs
- 1 -1 1/4 cups chopped/diced vegetables like broccoli, bell pepper, onion.*
- 1/2 cup grated Pecorino cheese or crumbled goat cheese (if you don't do dairy or are doing a Whole30, just add more veggies!)
- salt & pepper to taste
- Preheat oven to 350. Lightly grease a muffin tin with coconut oil or grass-fed butter.
- Whisk eggs well in a large bowi, add salt & pepper and stir in the veggies and optional cheese.
- Pour into the muffin tins (or use a 1/4 measuring cup as a scoop to make it easier) and bake for 10-12 minutes or until eggs are fully cooked through. Cool on a wire rack for about 5 minutes. Can be eaten warm of cold - it's up to you!
- Yields one dozen muffins or 6 servings.
*You can experiment with different vegetables here. Things like asparagus, spinach, zucchini, bacon and even leftover roasted veggies would all be good options.