Breakfast

School started for all of us this week.  If you are running a household without any additional help (aka a maid), then chances are you are in the same boat as I am.  You too wake up a bit earlier than you want to, so you can prepare a healthy breakfast, and pack snack and lunch for the kids.

I have several favorite breakfast fares.  The food becomes my favorite if:  it is easy to make, can be prepared ahead of time, and has grains and protein.

(Sidenote:  My daughter was asked in preschool to sort the food in the play kitchen.  She sorted the plastic food according to grains, protein, milk and milk products, fruits, and vegetables. Teacher was impressed.)

 

Frittata is one of my favorites.  I can throw in any vegetable that I have in the fridge.  It takes 7 minutes from the time I crack the first egg, until I put the hot pan on the table.  Pretty good, I think.

Spinach Frittata

5 large eggs

2-3 cups fresh spinach

½ cup milk

2 Tbsp water

salt and pepper to taste

½ cup-1 cup cheese to sprinkle

olive oil spray

Heat oil in a large ovenproof pan over medium heat.  Wilt the spinach in the pan.  In a medium bowl, whisk eggs.  Add milk, water and pepper.  Pour over the wilted spinach and wait until the eggs set, around 3 minutes.

Preheat the broiler.  Sprinkle the top of the frittata with cheese (cheddar or parmesan) and put under the broiler.  Cook until the top is golden brown, usually 2 minutes.  The frittata will look fluffy. Be careful not to overcook the eggs.  Cut into 8 slices and serve with toasted baguette.

About Teacher Tina

I have been a teacher for more than 15 years in the Philippines and the United States. Teaching is a vocation that I am grateful to have embraced. It certainly prepared me for motherhood.

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