• half a bag spinach, sautéed
  • one bunch of asparagus, sauteed with spinach
  • 2 whole tomatoes, chopped
  • 1/2 cup chopped cilantro & onion
  • 1/4 cup crumbled goat cheese
  • 1 cup cooked brown rice
  • 3 whole eggs
  • 1 carton egg whites
  • lightly coat pie dish with olive oil to prevent sticking. Sautee asparagus and spinach. line bottom of dish with brown rice. scramble eggs and egg whites. top brown rice with all veggies. pour egg mixture over all. top with goat cheese. bake in a 350* oven for approximately 40 minutes. Check to be sure all egg mixture is set by slightly shaking the pie dish

As our vacation comes to end, it’s time to clean out the fridge.  I love the challenge of looking around the kitchen to see what’s available and what concoction I can make from it.  For me it’s a lightbulb moment when something comes to you that you know is going to be good.  Today, with some leftover cooked brown rice, fresh spinach, asparagus, leftover chopped cilantro and onion, a carton of egg whites and dozens of eggs, vine ripened tomatoes & a full container of goat cheese……it’s frittata time!  I was surprised to find out that no one outside of my immediate family had ever had one, but it was a big hit!  I managed to save one piece for breakfast this morning.  When I’m home, I like to make this dish and then portion it out for the next few days.  It’s great cold too, so eating as a quick meal couldn’t be easier.  If you’re creative in the kitchen, you can make this recipe with anything you have on hand.  Add chicken, shrimp, basil & mozz, mushrooms, onions, whatever you have that you know compliments each other….have fun with it!