My first frittata

Like most of my days lately, Tuesday was cram-packed. It went something like this: Exercise time, kitchen time and writing time before I put in a full workday at the day (night) job.


1.5 miles in 25 minutes — included 12 minutes (straight) at a jog

Kitchen time:

Breakfast/lunch was leftover zucchini, mushroom, onion and bell pepper tossed with meat and tomato sauce.

After lunch, I whipped up a frittata to take to work for dinner/dinner2. The frittata used nine (!) eggs, which I seasoned with garlic, salt, pepper and Italian seasoning. I threw in the rest of the leftover Italian sausage, a portion of ground beef and a bunch of chopped veggies — broccoli, onion, mushroom two colors of bell peppers.

Made using the base frittata in “It Starts with Food.” Turned out great


Making my first frittata was surprisingly easy. I was skeptical about putting my skillet in the oven, but it worked like a dream.

I packed both Meal 2 (frittata topped with chopped tomato and Italian vinaigrette) and Meal 3 (spaghetti squash, ground beef, asparagus and tomato sauce), along with a piece of fruit sprinkled with coconut and pecans.

Writing time at Bookmans, since my Starbucks is closed for renovation:

Made it to Bookmans just in time — it started pouring right after I arrived.

I made it right before the monsoon let loose, and for that I’m thankful. I spent about 3 hours there, working on my manuscript(s), Tweeting and Facebooking. Not the best use of my time, since it ALL should have been spent writing … but I got more done than I would have had I stayed home.

Work was the usual madhouse, and when it was over, I went home to check on the puppies (and pack up a Whole30-compliant breakfast), then headed down to the Boyfriend’s for the night. Having just gotten back from his family reunion, he really needed me.

Now I’m left wondering how it got to be Wednesday so quickly. Time to head off for another long night at the office. I’m hoping it’ll be an easy enough night that I’ll feel like getting on the treadmill when I get home tonight.


2 responses to “My first frittata

    • Thanks. If you’re anything like me, you’ll wonder why you waited so long. Super easy and delicious. I’m making another frittata this weekend … This time with Asian flavors.

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