As much as I’d like to think Home Depot and I get along, I’ve decided we don’t.

I’m by no means a girly girl but something about all the manly men in this testosterone filled warehouse, the excessive power tools, the couples arguing over paint colors and the orange aprons really overwhelms me.

And why in the world are there so many different kinds of screws, nails and the like? An entire aisle dedicated to tiny metal instruments really complicates my life.

Plus, a man totally designed that store. It’s impossible to find anything.

I found myself following Chris around like a wide-eyed lost puppy. Too bad he was almost as lost as I was.

We spent the afternoon with various power tools, lumber, screws, wood glue and nails and learned first hand to appreciate the work of carpenters.

Many, many, hours later, it was well worth the wait because my main man built me a headboard!

I thought I contributed a lot to this headboard project but now that I think about it, I hammered a little, drilled a little, held some things steady then ran back to the kitchen. Chris is still working away…

Before our day full of DIY, I made this frittata. One of the benefits of basil overload is homemade pesto in the freezer.

I simply whisked it into the eggs with a splash of milk, topped with tomato and cheese and voila.

Amazingly flavorful green eggs, comin’ right up!

Pesto & Tomato Frittata

Ingredients

6 eggs

1/4 cup milk

1/3 cup homemade pesto

1/2 tomato, sliced

6 slices of mozzarella

1/2 teaspoon black pepper

Directions

Preheat oven to 425 degrees.

Whisk together the eggs, milk, pesto and pepper until combined. Pour mixture into a medium cast iron skillet and let cook on medium for about 5 minutes or until the edges begin to pull away.

Top with the tomato slices and cheese then bake for 10-15 minutes, until it doesn’t move in the pan.

From the Little Yellow Kitchen,

Lauren