Happy Sunday, friends! How's it going? I took last week off from blogging because we had some birthday celebrations going on. My birthday was the 19th of April and we celebrated with my family last weekend so I just wanted to take some time to relax and enjoy. We also celebrated this cutie's 14th birthday...
Isn't Munchkin the cutest?! #crazydoglady
The weekend before my birthday I celebrated with a few of my girlfriends at a local winery called Va La. If you live in the Delaware/Philly area I definitely recommend checking this winery out! They're a very small vineyard and only make 4 wines each year, but man, they're GOOD! Their wine tasting is on the pricier side at $20 per person, but their pours are very generous. Each wine you taste they pair with a piece of delicious local cheese, and the tasting ends with a chocolate truffle. I mean, need I say more? My favorite wine was their Silk Red which is a dry rosato. Seriously, go check Va La out!
So, that's been life lately - along with work, exercising, and all of the normal good stuff :) Now, onto what I'll be eating this week for breakfast...
This frittata recipe from Pbfingers blog is a delicious, savory, and healthy breakfast that can be made on Sunday and heated up during the week for breakfast. I love my morning oatmeal, but I'm getting a little bored of it so I'm excited to change it up with this frittata. I think you'll love it too! Follow the recipe below and let me know what you think :)
- 1 tablespoon EEVO
- 1/2 sweet onion, diced
- 1 small green pepper, diced
- 2 large chicken sausage links, chopped
- 2 large heaping handfuls of fresh spinach (about 4 cups)
- 3 eggs
- 4 egg whites (I used 3/4 cup egg whites from a carton)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Set oven to broil on high.
- Heat olive oil over medium heat in a large, oven-safe skillet. Sautee onion and green pepper until softened (about 3-5 minutes).
- As onion and pepper cook, combine eggs, egg whites, salt and pepper in a medium bowl, stirring to combine.
- Add the chicken to peppers and onion and cook for an additional 2 minutes. Add spinach and cook until wilted, about 1 minute.
- Add eggs to skillet and lightly stir. Allow eggs to set (do not stir!) until sides are firm and middle still appears slightly wet, about 4 to 5 minutes.
- Transfer pan to the oven and broil for 3 to 5 minutes, until top of frittata begins to brown slightly.
- Slice and serve!
I recommend keeping a paper towel on top of your frittata while storing in the fridge to keep moisture from accumulating. Bon appetit!