This WIAW showcases three meals revolving around eggs. It’s no secret that I eat a lot of eggs, whipped into omelets or scrambles, baked into frittatas, boiled and sliced on a salad, or topping a breakfast bowl. I eat them for breakfast, brunch, and brinner, and consider them one of the most versatile options for anyone, because you can make eggs your way anytime of day and never lack for variety. First up on Sunday was breakfast at a diner en route back to New York City from a wedding weekend, when I had a turkey, Swiss, and spinach omelet with buttered gluten free toast.
Back at my apartment, I had a bowl of honeydew and cantaloupe and a goat’s milk yogurt as a mid-morning snack. I love this yogurt, but it’s pricey so it’s an occasional treat.
Late lunch was a slice of my homemade Turkey Kale Frittata, with goat cheese tossed in, and a baked sweet potato. It was the perfect warming meal for a rather rainy June afternoon.
Dinner at EJ’s Luncheonette (featured in my Best Eggs of the Upper East Side) involved their Farmer’s Market Frittata with spinach, tomatoes, and mushrooms, a few more slices of buttered gluten free toast, and two large slices of thick cut grilled ham. Rather repetitive when you think about my breakfast, but my stomach was actually a little unsettled and this kind of food tends to work best to get back on the right track!
And for dessert, a miniature cup of strawberry Haagen-Dazs ice cream that we picked up at the hotel Saturday in case I needed a pre-wedding snack (I had a few others, so it went into the mini-fridge freezer and came home with me).
What kind of eggs are your favorite?
Any fun or creative ways to eat eggs?
Do you tend to pack snacks when you’re headed to an event?
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