Ever have a day where you wake up and your mind clears right away, but when you try to get up, you fall off the bed sideways with almost every part of your body complaining, especially your head?


Last weekend was like that for me, which is why I have no dinner party pictures to share.  Sad face, I know.  I spent Saturday between the kitchen and the couch, cooking feverishly one hour, then strapping an ice pack to my throbbing head the next.

Thankfully I managed to get the meal on the table and the headache finally started to abate that evening, but even into Sunday and the work week I was feeling off.


I’m blaming the weather.  We still have a large bedspread that we sleep with, and even though I’ve adjusted my sleeping clothing to reflect the warmer temperatures, I made the mistake of wearing thermal pants to sleep on Friday night.  For some ungodly reason, I become exothermic when I sleep and exude heat like nobody’s business.  In the winter it’s nice, but right now I wake up a sweaty, unhappy mess with dehydration headaches.

Just bring me breakfast in bed ok?  I even cut it up into little snackable pieces so my husband doesn’t have to worry about handling a knife.  I love frittatas because they are so versatile and full of all the good things the body needs in the morning after sweating out every conceivable nutrient overnight.


I’m taking two of these and I’ll see you on Friday.

One Year Ago: Miso Braised Beef with Shiitake Mushrooms

Two Years Ago: Shrimp Scampi

Garlic Spinach and Mushroom Snack Frittata


  • 8 large eggs
  • ½ cup milk
  • ¼ cup parmesan cheese
  • Salt and pepper to taste
  • 3 cloves garlic, minced
  • 2 scallions, sliced
  • 1 cup spinach leaves, roughly chopped
  • 4oz mushrooms, sliced


  1. Grease an 8x8” baking pan and set aside. Preheat oven to 375 degrees F.
  2. In a large bowl, whisk together the eggs, milk, and cheese. Add in the spinach, garlic and mushrooms and stir to combine. Season with salt and pepper.
  3. Pour the mixture into the prepared pan and bake for 20-25 mins, or until the top is puffed up slightly and the edges are pulling away from the sides of the pan. Let cool on a wire rack for 15 mins, then cut and serve.

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