I love throwing together a good frittata in the spring. It puts me in a happy mood with all of its vibrant colors and it goes so well with a big spoonful of fresh fruit. Even better, the kids are huge fans of scrambled eggs. When I tell them we’re having breakfast pizza for dinner, they are ecstatic!

When I prepared this frittata tonight, I changed it up from the last time. It turned out much better and I have some leftover for lunch!

What You Will Need:

4 egg whites
3 eggs
1 package Chicken cous cous
1 1/4 C chicken broth
1 T olive oil
1 large clove of garlic, minced
1/2 red onion, finely sliced
1/2 C baby arugula
1/2 C baby spinach
1/2 C roasted red peppers, chopped
1/4 C artichoke hearts
1/2 C grated Parmesan cheese
salt and pepper

What You Need to Do:

1) Bring chicken broth to boil. Stir in cous cous and remove from heat. Cover and let stand.
2) Heat olive oil in iron skillet over medium-high heat. Sauté onion and garlic.
3) Preheat oven to 350° F.
4) Mix arugula, spinach, eggs, egg whites and red peppers in large bowl.
5) Pour cous cous into skillet and mix with onions and garlic.
6) Add egg mixture to skillet and mix thoroughly.
7) Pat down artichokes with back of spatula for an even frittata.
8) Heat for 5 minutes or until eggs begin to cook.
9) Transfer to oven and bake for 12-15 minutes.
10) Remove from oven and let cool.
11) Slice and serve.

Sweet! We have two pieces of bread left in this bag and two pieces of bread in that one. All four pieces are the heels of the loaves too! I have refused to cut the crust of my kids’ sandwiches because we all know it’s the best part! Who decided that the heels were the worst part of the bread anyway? Who taught their kids to dislike the most nutritional and hearty part of the best carbs on the planet?

I’ll tell you what, it wasn’t this gal.

In this house we want to be the lucky one who gets these pieces because they make the sandwich much better.

Do you see these heels?

You know what else they are really good served as too? French toast!

What You Will Need:

4-8 pieces of day old bread (preferably the heels of the loaf)
1 egg
2 T skim milk
1 tsp vanilla extract
1/4 C confectioner’s sugar
2 T crunchy peanut butter
1 T unsalted butter
strawberries (optional)
bananas (optional)

What You Need to Do:

1) Preheat griddle and melt butter over top.
2) Make a peanut butter sandwich and set aside.
3) Mix egg, milk and vanilla in shallow dish.
4) Coat peanut butter sandwich in egg mixture.
5) Transfer to griddle and brown evenly on both sides.
6) Transfer to plate and garnish with sugar and fruit.
7) Serve.

Breakfast for dinner!!!

I have a bigger sweet tooth than my kids, or I thought I did until tonight.

Hubs wasn’t here for dinnertime, so I surprised the kiddos with some waffles. My oldest ate more than me!!! She’s four years old!

I really got into making my own waffles instead of serving the premade ones. I love the way pancakes and waffles taste fresh off of the griddle! It makes me smile.

And I love it when the kids smell them cooking in the kitchen. They get so excited! I remember when my mom did the same for us. It spreads a good feeling all over the place. Every once in a while we’ll have syrup-covered waffles or pancakes for dinner because it’s ok. And if we have leftovers, the kids will more than likely have them for breakfast the next morning too.

What You Will Need:

1 ¾ C flour
3 ½ tsp baking powder
1 tsp salt 1 heaping T sugar
1 tsp pumpkin spice
1 tsp vanilla
2 T unsalted butter, melted
1 large egg
1 ½ C skim milk
maple syrup
fresh strawberries (or whatever fruit is available)

What You Need to Do:

1) Sift flour, baking powder, salt, sugar, and pumpkin spice together.
2) Whisk in vanilla, milk, egg and butter into flour mixture.
3) Scoop 1/3 C mixture and pour onto waffle iron. Repeat 4 times.
4) Cook for a few minutes until light brown.
5) Serve with maple syrup and fruit.