|After a busy April, I'm back on the blog for May! In case you forgot what we all look like (or want to see how quickly my kids have been changing and growing), here are a few recent photos.|
I've been on a "breakfast-for-dinner" kick since Valentine's Day. I think it started with my new waffle iron and my discovery of the hash waffle - hash browns in the waffle iron. These are two of my favorite recent recipes and I think you'll love them for breakfast or for dinner.
|Look at this yummy base for the fritatta!|
Butternut Squash Frittata (6 slices)
from Emily Bites Blog
1.5 tsp canola oil
2 cups butternut squash (cut into bite sized cubes)
1.5 oz proscuitto or center cut bacon
1 cup fresh spinach
1 cup plain Greek yogurt (I used nonfat)
1/2 tsp. dried sage
1/2 tsp. dried thyme
salt and pepper to taste
2 oz parmesan cheese (grated or finely shredded)
Preheat oven to 350 degrees. Heat an oven safe skillet on the stove top to medium high. Add the oil and butternut squash and stir to coat. Sprinkle with salt and pepper. Saute for 5-7 minutes, stirring frequently. Add the proscuitto or bacon and cook, stirring, for another two minutes. Add the spinach and cook for two more minutes or until the spinach is wilted and everything is nicely browned (like in the photo above).
While the squash is cooking, crack the eggs into a large bowl, then add the yogurt, sage, thyme, and parmesan cheese. Whisk to combine into a smooth custard. Season with salt and pepper.
When the squash, proscuitto, and spinach are cooked, spray the pan (get the edges and any part that doesn't have some oil from the proscuitto) with olive oil spray. Then, pour the egg mixture over, stirring slightly to evenly combine with the squash mixture. Cook on the stovetop at medium heat for 5-7 minutes, or until the very outside edge looks cooked. Carefully transfer to the preheated oven for 12-15 minutes or until the center of the fritatta is set.
Cool for 5 minutes in the pan and then slice and serve!
5sp per slice