The funny thing about CR is that he always wakes up early. Every day. It is physically impossible for him to sleep in. I do not envy him. The other funny thing is that no matter what time he wakes up, he will wait to eat breakfast until I wake up knowing I will make it for him. Can't say I blame him, it is much easier that way.
We are still avoiding sugars and grains 99% of the time but do allow ourselves a treat once a week or so. It has been six weeks for me and about a month for CR. Knowing he was probably getting tired of eggs, this morning I asked him if he might want pancakes as a treat. "No thanks, I don't want the sugar". What? It is really amazing how quickly you can wean yourself from sugar when you cut it out completely. It just isn't all that appealing anymore. It is even more amazing to hear your spouse tell you he doesn't want sugar when you thought maybe he was just going along with your eating plan to humor you. Hmmm. Maybe he is buying into this thing after all.
So today there were no pancakes but instead we went with eggs. My favorite new variation of eggs is something I discovered via a cookbook that is not about avoiding sugars and grains but I love it nonetheless. (Mark Bittman's How to Cook Everything - The Basics - LOVE this book.) My new eggy love is a spinach frittata for one. Absolutely delicious and worth the extra five minutes.
Heat oven to 325. Melt about a tablespoon of butter and a splash of olive oil in a small (6 inch or so) oven proof skillet over medium heat. Add a small handful of spinach.
It will look like too much but after you saute it for a quick second, it will reduce down and look more reasonable.
At this point, add two eggs and a small handful of cheese (I used parmesan-romano but really any cheese works). Today I also added a spoonful of pico de gallo. The beauty of this is you can add whatever makes you happy. As an example, for CR, I left out the spinach and added chopped ham. You could add mushrooms, peppers, onions, or whatever you love.
Give it all a quick stir. Yes, it is pretty much scrambled eggs but ... better! After you combine it all, let it sit for about a minute without disturbing. You will be able to tell that the bottom is cooking. It will be slightly bubbly and the top will still be a little runny. It is a little hard to see in the picture but mostly you just don't want to over cook the bottom.
Pop the skillet into the oven for about 5 minutes or until the top looks cooked through. Mine seems to take more like 4 minutes. Grab your potholder to pull the skillet out of the oven. (Trust me I have made that mistake. Duh. I know the handle will be hot but somehow it doesn't always register. Don't judge.)
I usually just fold it on top of itself omelette style and devour it. The baking gives it a nice texture that you don't get with a regular scrambled eggs. Oh so good!
Now I am off to pay my penance for blowing off the 30 degree run this morning. I heard there were actually snow flurries. It is currently 38 degrees. MUCH more reasonable for a run! I think I am going to hit the trail at Stone Mountain. Who knows, I might even take pictures :)