If you can believe it, I’m coming at you with my last weekly workout recap of the month of April! This month felt like it was going by slower than the first few of the year while it was happening. Then spring finally settled in for good late enough that it feels like we’re heading straight into summer and I don’t know where the time went. Which is what I always say.
It’s no secret that I’m a fan of the incredible egg. Eaten unadorned or atop other delicious and nutritious foods, eggs are tasty, packed with protein and healthy fats, and pretty much make a complete meal in their neat little shell packages. Keep eggs simple with a scramble or sunny side up preparation, or poach them right up. Those all work when you’re cooking for just one or a few. But if you’re entertaining for brunch, need to feed a family, or just want to feel a little fancier, a frittata is the way to go. You get 4-8 slices that present beautifully on a plate, with colorful veggies, a little cheese, some breakfast sausage or tofu, and a crust that holds it all together (or not – just eggs will do that as well!) One of my favorite preparations is this Veggie Feta Frittata.