Inspired

Today was strange. I was productive and feeling inspired, but was also feeling that I have no direction. That’s not a new thing – it seems to come up every few months when I’m going through another mini-quarter life crisis, I guess.

Even with the conflicting thoughts and feelings, my day was pretty good.

I had some almonds + apricots to get me through a busy afternoon of work.

But as soon as I stopped I working, I put in my new yoga DVD that I bought from Polly herself  I did her 15 minute session and it was just what I needed today. I can’t wait to do the longer session – I was going to do that one today, but Nick and I had chiropractor appointments so I didn’t have time.

If you haven’t tried her 10 minute videos on her website or ordered her DVD yet, you should! I loved it, Pol!

The chiropractor was good – not many adjustments for either of us.

And then…I came home to use my new skillet to make a real frittata.

Why is this one “real” compared to the others I’ve made before?

I can actually put this pan in the oven to broil, unlike my last one. No more finishing on the stove, and hello browned, cheesy top 

Sweet Potato and Kale Frittata

• 1 sweet potato, scrubbed and diced
• 1/2 red pepper, diced
• 1/2 orange pepper, diced
• 4-6 oz. cremini mushrooms, sliced
• 1 scallion, sliced
• 1/2 lb. sausage (use meat of your choice or leave out)
• 4 cups kale, torn and washed
• 7 eggs, beaten with a splash of milk
• cheese for top

1. Heat pan over medium heat and add 1 Tbsp oil and 1 tsp butter. Let melt.
2. Add in sweet potato and let cook for 5 minutes.
3. Stir in peppers, and cook a few minutes until potatoes are softening/browning.
4. Turn oven on to Broil.
5. Add in mushrooms and scallions and let cook 1-2 minutes.
6. Stir in kale and let wilt.
7. Add egg + milk mixture then sprinkle cheese on top.
8. Let frittata cook on the stove top a few more minutes until the eggs are starting to set on the bottom. Once you can shake the pan and only the top of the egg mixture moves, put it in the oven.
9. Let broil 3-5 minutes, until the cheese is melted and starting to brown.

I loved it! I’d say the first “real frittata” was a success.

I also loved the combination of the sweet potato, peppers, mushrooms and kale! I knew I needed to use my kale and that we needed some green with dinner, and it worked out perfectly.

Nick and I also split this humongous apple we bought at the farmer’s market this weekend.

It’s called a “munsu’”? It has the same bright flavor of a granny smith, but without that tart makes-your-mouth-pucker-up quality. It’s also from an orchard just down the road from us. Can’t beat that.

The dishes are done so all I have left to do is pack my lunch for tomorrow and dig back into my book – oh, and watch HIMYM.

It’s going to be legen….wait for it….