Well those are definitely two things I never thought I’d put together in a blog post.
Happy Monday!
Or should I say Happy Day 10 of Quarantine!
I know, I know, as far as quarantines go we pretty much got ourselves the Rolls Royce of them all. However, have you ever tried being stuck at home indefinitely with an almost three-year-old and almost five-year-old? For every fun moment, I feel like there are five dicey moments. And don’t even get me started on the hours of 5-7pm. Happy hour starts PROMPTLY at 5pm at the Kissel house now! 😉
Also, remind me to move to Florida, Texas, California, or South Carolina before our next pandemic, ok? I follow some people on Instagram who live in those states, and they’re riding out the quarantine by swimming, running through sprinklers, and planting their spring gardens. That doesn’t seem too bad!
I honestly don’t have very many pictures to share from our weekend. There was a lot of outdoor time, a lot of screen time, and a lot of grain consumption. Quarantine does weird things to your appetite!
Lucy drew this adorable picture of Nemo, and I’m 100% positive I’ll keep it forever!
Another day, another chilly walk. As far as quarantine fashion goes, it’s been a free for all. The girls have been choosing their own outfits, and I actually wore leggings for once instead of legit sweatpants. Matty informed me that he’s been wearing his favorite pair of sweatpants everyday and to let him know when I do a load of laundry so he can wash and repeat. Will I even look at my jeans pile over the next few weeks? . . . I think you already know the answer to that one, folks.
No make up, messy hair, comfy clothes, and a snuggly (but WHINY) little lady on my lap. A definite sweet moment. Oh, and Matty’s bourbon.
Ok, now that I’ve sufficiently updated you on our lack of doing anything remotely exciting/different/educational with our children over the weekend, let’s move on to a STAPLE recipe in the Kissel house . . . the FRITTATA!
I discovered this recipe a little over two years ago and have probably made it once a week since then. No joke. At first it started out as a weekly dinner for us, but it has since evolved into a meal planning must. I’ll make one on Sunday and eat it for breakfast each morning throughout the week.
It is simple, it is versatile, it is delicious! I’ve made MANY different types over the last two years, and I’ll share my favorite with you today.
(Also, the reason I say this recipe is “updated” is because I did a post about my new love for fritattas when I first discovered them. For some reason, Betty Crocker told me to make it in a pan on the stove. After doing that one time, Matty suggested we try the oven instead, and it is SO much better!)
Here’s what you’ll need:
- 1 green pepper
- 1 red pepper
- 1/2 sweet onion
- 6-8 slices of bacon (already cooked)
- shredded cheddar
- 8 eggs
- salt and pepper
Here’s what you need to do:
- Dice up the peppers and onion, mix them together, and divide into two bowls.
- Saute one bowl of the peppers and onion mixture in olive oil over medium heat for about five minutes. Put the other bowl into a Ziploc baggie and save it for next week’s frittata! Boom! You only have to chop veggies every other week!
- Chop up the bacon. (Matty always bakes a package of bacon to snack on during the week, so I grab a bunch of slices from there to chop up)
- Shred 1/2 cup cheddar cheese (You could also used pre-shredded cheese, but we’re big believers in shredding our own when we can.)
- Crack the 8 eggs into a large bowl and beat them with a fork.
- Once the eggs are beaten, add in the bacon, cheddar, sauteed veggies, and salt and pepper to taste.
- Stir everything together and pour into a greased pie plate.
- Bake at 350 degrees for 32 minutes (Yes, you read that correctly!)
- Remove and enjoy!
You could really add whatever you want to this. I’ve done it with maple breakfast sausage instead of bacon, which was Matty’s favorite. The girls prefer just diced up ham and cheese. I haven’t tried this (yet), but I think adding hashbrowns or leftover diced up baked potato would be yummy too.
This reheats wonderfully in the microwave. I hope you enjoy it as much as I do!
Have a great week. We have ZERO plans, obviously.
Stay healthy!
XOXO
Leave a Reply