Monday’s are rough. The weekend is over and there is a long week ahead.
Not to mention the lovely rainstorm that just hit town.
Yikes, am I a Debby Downer or what?
Chrissy and I spent the majority of Monday morning planning next weekend’s adventures and discussing the fact that a trip to Vegas is looming in the near future.
This always makes me feel a teensy bit better, until I remember…it’s still only Monday.
The real cure for the Monday blues is this frittata. Eating the leftovers at my desk with a cup of steamy coffee was truly divine.
All my coworkers were insanely jealous of my gourmet breakfast, except the guy who thought it was a slice of pizza.
Needless to say, he now thinks I’m slightly off my rocker. I really don’t see what could possibly be wrong with a slice of pizza at 9 a.m though?
I kept this frittata simple because while I love bacon and three different kinds of cheese in my frittata, sometimes simplicity is just as good.
Loads of fresh spinach and warm tomatoes that have burst open, all topped off with melty, golden brown feta cheese and garden-fresh oregano really hits the spot on a bluesy Monday morn.
If this doesn’t turn your frown upside-down, I don’t know what would!
Spinach & Feta Frittata
10 oz. fresh spinach
1/2 pint grape tomatoes, halved
3 green onions, thinly sliced
2 teaspoons fresh oregano, chopped
2 tablespoons half and half
3/4 cup feta cheese
In a medium cast iron (or other oven proof) skillet sauté the green onion, tomato, and spinach for 5 minutes on medium heat or until spinach has wilted. Add oregano.
Whisk together half and half and eggs and pour into the skillet. Let cook for about 5 minutes or until the edges are cooked through. Top with feta cheese and place skillet under broiler for 5 more minutes, until it is golden brown and bubbly.
From the Little Yellow Kitchen,