Fridays are hands down my favorite days.
My Spanish school is closed.
My office phone is not going to ring.
Andy is usually in town and takes the boys to school.
I linger in my pjs and pony tail, grateful that I don’t have a video camera on my computer, because I look bad, but feel happy.
I pour myself a cup of coffee.
I watch bad morning television.
This morning I made this Roast Broccoli, Bacon, & Bella Frittata.
It was so good that I literally said, “Oh my God,” when I bit into it.
Too bad it is a gloomy Wisconsin day and so my pictures don’t do it justice. Make it on a weekend for breakfast or brunch or serve it at dinner along side a green salad.
Let me know if you get dreamy eyed when you bite into it…
Best wishes for a great day,
Here’s What You Need:
1 head of broccoli, cut into florets
3 pieces of turkey bacon (nitrate free please!), chopped
3 TBS of extra virgin olive oil
1 tsp of a favorite seasoning (I used Penzey’s Cajun)
Baby bella mushrooms (I used about 6, quartered)
3 wedges of Laughing Cow Light Swiss
1/4 cup of mixed Italian cheese blend
3 TBS of ff milk
Salt + Pepper
Here’s What You Do:
Preheat your oven to 450. Mix the broccoli, bacon, and mushrooms along with the evoo and the seasoning. Roast for 8-10 minutes. Lower the oven to 350. Whisk the milk and the eggs. Stir in the Laughing Cow, breaking it up with a spoon. Season with salt and pepper. Coat a pie pan with non stick and add in the broccoli mixture. Pour over the egg blend, stirring to make sure all the broccoli is coated. Bake for 15 minutes. Add the cheese over the top and bake 10 minutes more. Turn to broil and broil about 1 minute. Pour a cup of coffee and sit back and relax!
Note: There’s a lot of broccoli in a head of broccoli, so feel free to cut it in half!
Egg pie! Call this something fun, get your kids involved in making it or worst case scenario, bribe them to take a bite. It’s good. They should like it
Psssst..The winner of the Lynnae’s Gourmet Pickle Giveaway is Marty!
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