Happy Sunday! Once again, I think it's come way too fast, but it's been a beautiful weekend...I can't complain.
Yoga with Lululemon was so refreshing yesterday morning.
There's just something about practicing yoga outside that is very nourishing for the soul. Hearing the birds chirping and feeling a slight breeze while completing flow after flow felt wonderful. Although my shoulders are really feeling it this morning. I can't lift my arms that high!!
This morning after a quick trip to Trader Joe's, a veggie frittata was calling my name. After looking up various recipes, I decided to just wing it - and created a frittata-for-one.
In addition to eggs and cheese, I added in the following:
Broccoli, zucchini, onion and garlic...beautiful spring ingredients!
I had some organic strawberries and raspberries along with my frittata - 'twas a perfect combination!
Source: Courtney - The Granola Chronicles
1 tablespoon olive oil
quarter of an onion, chopped
1/2 cup broccoli, cut in small florets
1/4 cup zucchini, cubed
1 garlic clove, minced
splash of milk
salt & pepper
1/8-1/4 cup parmesan cheese
Preheat oven to 350 degrees. Heat the olive oil in a small skillet over medium heat, and saute the onion, broccoli and zucchini for 5-8 minutes. Add in the garlic toward the end (you don't want it to burn).
Meanwhile, in a medium bowl whisk the eggs, milk and salt and pepper (you decide your amount!). After the veggies have cooked to a crisp-tender, add them to the eggs. Pour entire mixture into a small ramekin (16 oz.). Bake for 25 minutes - sprinkle on the cheese - and bake for additional 5 minutes.
If you eat eggs, what's your favorite way to have them?
Evan makes the best scrambled eggs, so I have to go with that! :)