So I have been up since 4am this morning, but I feel great because I got 5 hours of straight sleep last night! For the last 6 weeks I have been up every 2-3 hours with little dude. It’s been lethal. I think that sleep deprivation has to be the most severe form of torture. Seriously. He slept 4 hours the night before, so I pray this is the new norm and not some fluke.
Being up this early has SO many perks though! I have silence all to myself! If it isn’t the baby crying or my annoying adorable toddler, it’s my husband bothering me. I feel like there is never a moment of peace in my waking hours. So far this morning I made some coffee (Dunkin’ Doughnuts brand mmmmmm), got ready (alone!) and surfed the net for places to possibly travel for labor day weekend. AND FINALLY get to post a recipe to my blog! Im so happy to feel like myself again, yipeeeeeeeeeeee
I started the South Beach diet a few days ago. I really don’t care for diets, however for us this is more of a lifestyle change than a temporary diet. Though the first 2 weeks are somewhat restrictive, it’s for a purpose. Do a google search and you can learn all about South Beach. But basically the first two weeks all bad carbs and foods with a high glycemic index are cut out (including fruit). This is to train your body to not crave starches or carbs. It’s the only diet I will do because 1) it works and 2) it’s easy. I made this for breakfast yesterday and will make it again this morning. I can not believe how damn good it was. Such simple ingredients, but so much flavor.
My husband wanted more and asked me to make it for breakfast again. I love cooking things like a Frittata because it’s a blank canvas. You can add or take out whatever you want. I love such freedom. Unlike baking where everything has to be so exact.
Frittata is an Italian dish and unlike an omlette which is usually stirred less and has less air, in a frittata the eggs are beaten to incorporate air. The additional air in the frittata mixture allows for a deeper filling and a fluffier result. Ingredients to be incorporated into a fritatta are added to the pan before the egg mixture whereas in a French omelette they are added after. (Thanks wikipedia)
I used Lowery Season Salt b/c I love that stuff and it’s what I had on hand. Also, my pan doesn’t have a lid, so I stuck it in the over without a cover and it still turned out great.
2 tsp. olive oil
2/3 C diced Canadian bacon
1/4 cup sliced green onion + 1 T for garnish
1 C grated low-fat cheese
8 eggs, beaten
1/2 tsp. Spike Seasoning (or more)
salt and fresh ground black pepper to taste
low-fat sour cream for serving if desired
Heat olive oil in heavy non-stick 10 inch frying pan or frittata pan. (Use a pan that can go under the broiler if you plan to brown the frittata.) Add diced Canadian bacon and sliced green onions and cook on medium-low heat 1-2 minutes to release flavors.
While Canadian bacon and green onions cook, break eggs into small bowl and season with Spike Seasoning, salt, and pepper. Sprinkle grated cheese into pan, then immediately pour in eggs. (I stir gently with a fork to get ingredients well distributed. Start to preheat the broiler now if you plan to brown the top.)
Cover pan and cook on medium-low heat for 10-12 minutes, or until eggs are barely firm and frittata is slightly puffed up. If you want to brown the top, place under preheated broiler and cook 2-4 minutes, watching carefully. You might need to rotate it to get the top evenly browned.
Cut frittata into 4 wedges, sprinkle with green onions if desired, and serve hot.
Recipe from Kalyn’s Kitchen