It's been just over a month since Ruby was born. Since then, she has possessed nearly every waking moment. Food hasn't exactly been at the forefront of my mind. Certainly, eating has been a priority. It takes an incredible amount of food to keep me feeling energetic and satisfied. Breastfeeding burns a rather startling number of calories. Keeping the little one fed is currently my primary purpose in life so, these days, you'll find me gulping down smoothies and ravenously consuming protein bars and anything I can grab with one hand.
So, with the exception of a post about Ruby's birth story, things have been pretty quiet around here. Since life is getting a little bit more predictable and I'm finding myself with two free hands a few minutes each day, I'm trying to get back in the kitchen. Things are different, though. Meals need to take 10-15 minutes. By the time I do get dinner on the table, Ruby is ready for her next serving of milk.
Facing the (wonderful) realities of motherhood, and hoping to find a way to have a presence here, I'll be bringing you Insta-recipes. Keep an eye out for a photo on Instagram and pop by the blog for a recipe guaranteed to be so simple and quick that even a new mom like me can have it on the table in no time.
Today, a frittata packed with fresh spring vegetables and nutty Parmesan, meant to be shared with a loved one, preferably late on Sunday morning.
Spring Vegetable and Parmesan Frittata for Two
4 farm fresh eggs
A hearty pinch of salt
An equally hearty dash of freshly ground black pepper
1 tablespoon olive oil
1/4 cup red onion, roughly chopped
1/4 cup broccoli florets, roughly chopped
1/3-1/2 cup fresh spinach, torn
Scant 1/4 cup Parmesan, grated
1. Preheat oven to 350 degrees.
2. Heat oil over medium-high heat in a 6- or 8-inch skillet (preferably cast iron).
3. Saute onions until translucent. Add broccoli florets and saute, stirring occassionally, until just softened, about 5 minutes.
4. In a medium bowl, whisk together eggs, salt, and pepper. Add spinach leaves and Parmesan, whisking lightly to combine. Pour the egg, spinach, and Parmesan mixture over the onions and broccoli. Stir lightly to ensure that the vegetables are evenly distributed throughout the fritatta. Reduce heat slightly and cook for about 5 minutes, until the edges have set.
5. Place frittata in the preheated oven and bake for 10-12 minutes, until the eggs have set entirely. Be careful not to overbake.
Have a lovely week, friends!
*All photos in this post taken with my iPhone.