More hot days and long runs, more easy summer eats to refuel in this WIAW. Yesterday after my morning 5 miles, I refueled with a cup of coffee and a goat milk yogurt at my apartment before heading to work and digging into my real breakfast.
I’ve shared the depths of my runger on this blog many times, first in a WIAW last July and most recently in one featuring my New York City Half Marathon weekend eats. Today’s WIAW is from another rungry Sunday, this past one, when I ran the MORE Women’s Half Marathon and subsequently was so demanding where food and drink were concerned that I thought my boyfriend was going to lose it. Luckily, he’s a trooper and puts up with me and my runger 🙂
What’s eggy and veggie and delicious all over? This Turkey Kale Frittata! Simple and easy to whip up and bake, this dish will serve you well as a make ahead breakfast or the centerpiece of a brunch party. It’s also a perfect way to use up the leftovers of your Thanksgiving turkey…
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.