It just dawned on me this morning that next month it will be 12 years that I have run Futura Language Professionals. When I started it, I had 6 students (one of whom was my little sister whow as going free ) in a tiny one room office where I taught them Spanish on Saturday afternoons. I soon closed the office and started collaborating with schools to bring Spanish to the families.
It is with such a full heart that I reflect on the thousands of children who have been touched by Spanish over these twelve years.
I am humbled and grateful to do something I love and to be able to make (albeit small) a difference in my community.
As I get ready to embark on my annual trip to Latin America this June, I am also reminded of the root of why I stated this business.
I love Spanish.
I love travel.
I love culture.
And of course, I love eating foods of different cultures while speaking Spanish while traveling, so I am certain Ecuador will be a dream come true.
In the meantime, I came up with this Fajita Frittata after a great night out with my best friend Kim where we shared chisme and micheladas over big plates of fajitas…
Here’s What You Need: (Serves 2)
1 cup of leftover fajitas (I had veggie ones, but you can use any kind)
2 eggs whisked with a dash of milk and sprinkled with taco seasoning and/or salt and pepper
Shredded cheese (About 2 TBS)
Here’s What You Do:
Preheat the oven to broil. Spray a small pan with non-stick spray generously and heat over medium high. Add the veggies and cook for about 2 minutes. Add the egg mixture, being sure the veggies are coated and cook for 2 more minutes until the egg is about set. Add the cheese to the top sprinkling it over the egg mixture evenly. Broil for two minutes. Give a good dash of salt and pepper and serve with salsa or hot sauce.
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