Breakfast is one of my favorite meals. So much so that we often have breakfast for dinner on the reg! In an effort to spice up our standard eggs, bacon and toast, I whipped up this easy bacon, tomato and spinach frittata!
We just returned from a trip to Crested Butte, Colorado. Our family plans an annual ski trip each year, but this year was a special trip to celebrate my dad’s 60th birthday, and our first time to Crested Butte (well actually we have been before, but its been 25 years…I was 3 years old on our last trip). We had a large group of my cousins, siblings and in laws staying together in a big house, a couple of minutes from the base of the ski area. To recap the trip, I wanted to share some of the highlights from the trip! I loved this little town and ski area, and can’t wait to go back again!
Busy nights call for quick dinners. 3 ingredients, ready in less than 20 minutes- it doesn’t get any better than that!
I got hooked on purple sweet potatoes a few months back after seeing a recipe on Pinterest. Since I remain obsessed with my spiralizer, naturally, my first thought on how to prepare these new-to-me potatoes was of course to make swooddles (get it…sweet potato noodles…ok maybe not 🙂
I am a fan of quick breakfasts, as you can probably tell from my overnight oats and baked oatmeal recipes. I’m always on the lookout for a breakfast recipe that I can prep ahead of time and quickly warm up in the morning but that still provides key nutrients, especially fiber and protein. Eggs have always been a breakfast staple, but I used to wait to cook them until weekend mornings when I had more time to spend in the kitchen. After searching thru Pinterest for breakfast recipes, I decided to create my own healthier breakfast egg cup recipe. These cups are so tasty, packed with veggies and provide the protein punch I need in the morning to fuel my day. By using half egg whites in this recipe, the nutrients of the yolk are provided but the calorie and cholesterol amounts are reduced. The trick to this egg cup recipe is sautéing the vegetables first, so the flavor is magnified in each cup.