So, this is my first blog of the week and its already Saturday. Can you believe it, but this week, I got a stomach bug Monday night –> Wednesday, and when we woke up on Tuesday morning we had no heating upstairs (where we all sleep). I hope this does not continue, so far this year:
January: We had to buy a new car as my husbands car was too expensive to fix based on the trade in prices
February: Son got Strep throat for 3 days (going around school), a on/off valve for our master bathroom snapped and water leaked downstairs through the kitchen ceiling…fixed/finished last week. Now I get a stomach bug (going around school and work) and the heating is broken – we get told that it would be a good idea to replace the heat pump and air conditioning unit since they are 16 years old (which apparently is a major accomplishment for these units). Right now we are going to push through to April and then replace that and get the roof re-done at the same time.
I am hoping for a smooth and non-eventful week to finish off February. I am also hoping for more co-operative weather – while we have not been getting the snow, it has been cold and a little miserable. The week has just been a little flat and I took some time out from doing anything but the essentials :-). I have been inspired this week though by Kristel’s list and Holly@myPlantBasedFamily (from her “Eat to live” post in November last year). Anyway, here is our meal plan for the week…..
Our weekly plan is our guide to our meals – we mix up the dinners sometime and eat what we are in the mood for. Easy is what was on my menu for tonight – so I opted to have the vegetable frittata early.
Our Vegetable Frittata ingredients varies based on what I have in the fridge and what needs to be used. Below is tonights ingredients but you could add spinach, mushrooms, bell peppers – really anything goes.
1 tsp olive oil
1/2 medium onion, diced (you could use leeks or spring onions)
1 garlic clove
1 small head of broccoli, chopped into small-ish pieces
1 medium-large zucchini, grated
1 tomato (I used a Roma tomato)
salt and pepper for seasoning
5 eggs, lightly beaten (You could use three eggs and 1/2 cup of egg whites)
2 tbsp italian cheese, grated (optional)
Heat pan on medium heat. Place olive oil in the pan, then the onion and garlic. Cook onion until clear.
Add Broccoli, Grated Zucchini and tomato to the pan – heat ingredients through. I add the broccoli first and then the other ingredients. Cool.
In a small bowl, lightly beat the eggs. Add the vegetable mix to the eggs and lightly stir.
Place the egg mixture back in the pan you were using to cook the vegetables. Add cheese to the top (optional, My husband wanted cheese I did not so I only added it to one 1/2). Cook mixture for 10-15 minutes on low heat.
Once almost set, place pan into oven and broil for 3-5 minutes (keep an eye on it) remove once top has become firm.
NOTE: I put aluminum foil on the handle of my pan before putting in the oven as I do not think it is oven proof.
Serve 1/4 of the frittata on a plate, it goes well with a spinach or garden salad.