Having fasted yesterday, this morning seemed like the perfect opportunity to make my first frittata; a hearty and healthy breakfast. One can throw a variety of different veggie/spice combinations into a frittata. Naturally Ella describes them fairly well over here.

Be creative and experiment with whatever you have lying in the fridge - you really can't mess this up.

FRITTATA //makes enough for 4

Preheat oven to 400.


8 eggs
1/2 cup milk
s+p to taste

1/2 cup halved cherry tomatoes
1/2 cup slices mushrooms
1 cup chopped kale
1 tsp thyme

What to do:

Whisk together the eggs, milk, s+p.
In a 9" cast iron skillet, saute the veggies and thyme for about 5 minutes.
Add in the egg mixture and cook for 5 minutes until the bottom firms up.
Transfer pan into the oven and bake for 10-12 minutes, until fluffed-up and golden on top. Feel free to broil for 2 minutes at the end to crisp it up.

WAFFLE IRON HASH // makes enough for 2

When I first read about this online, I was baffled...confused as to whether this would actually work or not. After testing it out this morning, this may become one of my new go to brunch side dishes; incredibly easy and the perfect crunch!


2 medium size potatoes
olive oil

What to do:

Grate the potatoes and strain 'dry.'
Mix with enough olive oil to coat, salt and pepper.
Place on hot waffle iron until crispy.