This day seems to have taken forever to get here.  My school is on April break next week, and it couldn’t have come at a more needed time.  I feel so burnt out, so emotionally ragged that I might just stay in bed for the first weekend and refuse to come out until my batteries are recharged.

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If I’ve called you while stuck in traffic on my way home, you understand.  I’m beyond thrilled to say goodbye to that situation for a week.

I’m also thrilled to take the mornings in slowly and not eat a breakfast that consists of a few spoonfuls of cottage cheese and half a piece of banana bread while standing over the kitchen island in approximately 1 minute and 47 seconds.

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Instead, I’ll be able to sit down, relax, and enjoy the mornings, made all the better by the addition of these mini frittatas.  While I’m normally a sweet-everything kind of person, a savory breakfast appeals to me now and then, especially one that features eggs.

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These frittata cups are a perfect serving size, heat up in a few seconds, and taste great.  Plus, they’re easily customizable so you can tailor them to your own taste buds.  I used red pepper, onions, scallions and (don’t tell my husband) spinach in my version. Did I mention they’re also fantastic for weekend brunch?

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One Year Ago: Roasted Banana Ricotta Scones

[amd-zlrecipe-recipe:36]

Adapted from A Farmgirl’s Dabbles